Hawaiian Shoyu Chicken-- so flavorful you'll forget how easy it is to make! Filled with flavors of ginger, garlic, and just a touch of red pepper, it's a meal you'll want over and over again!
There is a little hole-in-the-wall cafe where we used to live in Corvallis, Oregon that serves the best Hawaiian Shoyu Chicken you can get short of flying to Hawaii. The ribs are probably their claim to fame, but I'm a sucker for their shoyu chicken and macaroni salad. It's been a while in the making, but I think the recipe I've come up with makes for a pretty stinkin' good substitute when I have a hankering for a big plate of sweet meat, rice, and mac-- which happens at least twice a week.
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Hawaiian Shoyu chicken is one of the simplest things to make. Seriously. Yet somehow the few, simple ingredients turn into deep flavors, tender meat and an all-around unforgettable meal. Shoyu is just another name for soy sauce, so as you might guess, we're using a lot of soy sauce here. Other ingredients include Worcestershire sauce, ginger, garlic, sugar, water, and a little red pepper.
What kind of chicken should I use for Hawaiian Shoyu Chicken?
You'll need about 3 pounds boneless, skinless chicken thighs. I know I'll have someone ask if they can use breasts, and the answer it yes, yes you CAN. But try it once with chicken thighs just for me, please? The thighs have so much flavor and really make this shoyu chicken what it's supposed to be.
Tips for Making Hawaiian Shoyu Chicken:
- This recipe can be made on the stove-top or in a slow cooker. Directions for both will be in the recipe below.
- My favorite way of eating it is with lots of steamed rice, macaroni salad, fresh-cut pineapple, and a little concoction our local cafe serves with all of its meats called "Da Sauce". It's basically more soy sauce and sugar and the recipe is included in the recipe card below.
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Want More Easy Chicken Recipes?
- Garlic Ranch Chicken Marinade
- Bacon Wrapped Pesto Chicken
- Sheet Pan Pesto Chicken and Veggies
- Sticky Sweet Chili Chicken
- One Pan Smothered Chicken Skillet
Tools used for Making Hawaiian Shoyu Chicken:
- Instant Pot : I use my Instant Pot as my slow cooker these days. This is the model that I have and LOVE. It’s been with me for over a year and I’ve definitely put it through the ringer, but still works like new! It’s changed the dinnertime routine at our house and helps me make meals in under an hour that used to take HOURS!
- Ninja 3-in-One Cooking System: When my Instant Pot is already in use (It makes the BEST rice) I still use my favorite slow-cooker. I've owned this slow cooker for about 6 years (when they were first introduced) and I still love it. The stovetop feature allows me to sear and cook meats before allowing them to slow cook (less dishes) and there's a bake feature as well.
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Hawaiian Shoyu Chicken
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 ½ cups soy sauce
- 1 ½ cups water
- 1 ½ cups white sugar
- 1 ½ tablespoons Worcestershire sauce
- ¼ teaspoon red pepper flakes
- 2 inch piece fresh ginger chopped
- 2 cloves garlic minced
For Da Sauce
- ¼ cup soy sauce
- ¼ cup water
- ¼ cup + 2 tablespoons sugar
Instructions
- Place chicken in a large pot on the stove top.
- Combine remaining ingredients and stir until sugar is dissolved. Pour over chicken and stir until all chicken is immersed in sauce.
- Bring to a low boil, cover and reduce heat to a simmer. Let cook for about 1 hour at a low simmer until the chicken is tender.
To Make in a Slow Cooker:
- Cook on LOW for up to 8 hours or HIGH for 4.
- Remove chicken from cooking liquid, shred and return to pan to soak up some more flavor. Serve over steamed rice with the sauce below.
- To make "Da Sauce": Combine and stir all ingredients until the sugar is dissolved and serve with the chicken and rice.
To Make in an Instant Pot
- Combine the soy sauce, water, sugar, Worcestershire sauce, red pepper flakes, ginger and garlic in the Instant Pot. Place the chicken in the sauce and spoon some sauce over the top of the chicken.
- Lock Instant Pot lid in place, making sure the venting valve is sealed.
- Cook on high pressure for 15 minutes.
- While chicken is cooking, combine the ingredients for the sauce and set aside.
- When the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick pressure release and when the pin drops remove the lid.
- Serve the chicken and sauce over the top of steamed white rice alongside some macaroni salad.
Tim H says
Small world. Preparing to try this and read comments for "tips". Local Boyz used to be the go to joint for me before moving to Eugene. Was surprised to see but "da sauce" was indeed a good hint at local connection.
Heather Cheney says
I've been so surprised by the amount of people that have emailed or commented that they are familiar with Local Boyz. Small world! Hope you love the chicken.
Dan says
Made this today and used your recipe. So good! Had never made shoyu chicken before and was impressed with how good it was (compared to the spots I'd visited in Portland) and how easy it was to make. Thanks so much!
Heather Cheney says
It's definitely a go-to meal for me-- so easy and tastes great! Glad you liked it!
Sean says
Way too much ginger. I'm a decent cook and my fiance typically loves my meals but the amount of ginger this recipe calls for is so off putting that we both decided taco bell was a better option. I will try the recipe again but will definitely use less than a quarter the amount of ginger this one calls for.
Kay Jaysons says
I didn't use regular sugar because I didn't have any. I use brown sugar and it made it sweeter compared to what I think yours tasted like. It was in perfect harmony to the ginger.
Kay Jaysons says
My name Is actually Kay-Jaysons. That is my first name cool right
It is totally awesome
Heather says
It is a really unique name! Thanks for stopping by!
Amy says
I've been looking for a recipe to replicate the Shoyu chicken at Local Boyz. So lucky I found this one! My hubby and I both graduated from OSU but now we're in Alaska. Can't wait to try this!
Heather says
Yay, OSU folk! Glad you found it!
Aukele says
I had a feeling you'd be somewhere in the Pac Northwest. Might I suggest adding star anise to your shoyu chicken. 1-2 pieces. It gives it that something special 🙂
Heather says
Ooh good idea! Thanks!
Melena says
So happy I found this...I can't wait to try your shoyu! My husband and I went to OSU and LOVE Local Boyz!! When we moved to Beaverton we started going to Roxy's, like the person above mentioned, and it definitely rivals Local Boyz. I actually like Roxy's mac salad better, and recently found a recipe that's pretty similar. I've shared the link below - (my recommendation though would be to use less apple cider vinegar, maybe half; it was a little potent for our taste.). It would go great with the shoyu.
http://thewanderlustkitchen.com/hawaiian-style-macaroni-salad/
Heather says
I haven't been to Roxy's yet but plan on it! Thanks for the recipe.:)
Jennifer says
You just made my day with two words "Local Boyz". Since we are stationed in Yokosuka Japan I'm craving some good Hawaiian food. This will be made for dinner tomorrow.
Brian says
What a small world, Local Boyz (while visiting a friend in Corvallis) was what started my love of the plate lunch, now its a weekly trip to Roxy's in Beaverton.
Tried this out with friends this Weekend, was fantastic, very similar to what I get at Roxy's. I only had chicken breast on hand, and I could tell the difference, will be using thighs next time.
Inland Empirical says
Curious what size is slow cooker are you using for this recipe?
Traci says
White sugar or brown sugar better?
Daniel says
Good time with da sauce!