We love the warm ginger spice in a comforting savory and sweet Shoyu Chicken lunch plate. There are not many ingredients in this dish, but it is packed with so much flavor and is soooo comforting! I love to do with bone-in chicken but tried it out with boneless chicken thighs and it turned out great. Super easy to make and no bones to worry about! This dish reminds me of Vietnamese Gà Kho Gừng, but is made with Shoyu instead of fish sauce.
Shoyu chicken is a popular Hawaiian dish that features chicken simmered in a savory, sweet, and flavorful soy sauce-based marinade. I love to use Aloha brand Shoyu. There’s something about it that takes me back to the islands and picking a Shoyu Chicken lunch plate at Rainbow Drive in after a day of hiking or snorkeling.
Ingredients:
4 pounds skinless and boneless chicken thighs
3 cups water
1 ¼ cups Aloha Shoyu
½ cup brown sugar
2 tablespoons honey
8 garlic cloves, smashed
1 knob of ginger, sliced
1 teaspoon black pepper
4 green onions, finely chopped
2 tablespoons cornstarch + 2 tablespoons water
Steps:
Marinate Chicken – Add chicken, shoyu, sugar, honey, garlic, ginger, and black pepper to a large bowl. Mix and marinate for at least 4 hours.
Make Shoyu Chicken – Remove chicken from the marinate and pat dry. Sear chicken over high heat for a few minutes each side for color and add it to a pot. Add the savory shoyu marinade and water to the pot and simmer the chicken covered for 25 minutes. After 25 minutes, simmer uncovered for 5 minutes and add the cornstarch slurry to thicken up the sauce to a gravy-like consistency.
Tips:
- I love using chicken thighs, but use whatever chicken cuts you like. I have a version with bone-in chicken thighs here.
- Aloha Shoyu gives this dish its distinct taste. It’s also less salty than regular soy sauce, so if you use soy sauce, you might want to use a little less!
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