Shoyu Chicken

January 24, 2013 / By Foodland

Shoyu Chicken

Shoyu Chicken is a classic Hawaii dish that is everyone's local favorite! Chef Keoni Chang shares the secrets to making the simple dish really shine.
Course Dinner, Main Course
Cuisine Chicken
Servings 6 Servings


  • 4 pounds chicken thighs, bone in, skin on
  • 4 cups chicken broth
  • 1.5 cups soy sauce
  • 1 cup light brown sugar, packed
  • 12 clovess garlic cloves, smashed
  • 1 4-inch piece ginger, sliced 1/8 to 1/16 inch thick, long ways
  • 4 tablespoons cornstarch dissolved in 4 tablespoons water
  • 3 tablespoonss water
  • green onions for garnish


  1. Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
  2. Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
  3. Remove chicken to a serving platter.
  4. Combine cornstarch and water in a small mixing bowl and mix well, so there are no clumps.
  5. Strain the sauce, add in cornstarch slurry, and bring to a boil to thicken.
  6. Glaze over the chicken. Garnish with slices of green onion.


The dish tastes better the second day.
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