Is Shoyu Chicken healthy?

Shoyu Chicken can be part of a balanced diet. It's high in protein, but also contains significant amounts of sodium and sugar from the shoyu and brown sugar. To make it healthier, you can use low-sodium soy sauce and reduce the amount of sugar.

What is the difference between shoyu and regular soy sauce?

Shoyu is a specific type of Japanese soy sauce, typically brewed with a mix of soybeans and wheat, giving it a slightly sweeter and more nuanced flavor than many all-purpose Chinese soy sauces. Using shoyu is key for the authentic taste of this dish.

Can I make this recipe gluten-free?

Yes, you can make this gluten-free by substituting the shoyu with tamari, which is a Japanese soy sauce made with little to no wheat. Ensure your mirin is also certified gluten-free.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. Add a splash of water if the sauce is too thick.

Can I use other cuts of chicken?

Absolutely. While bone-in, skin-on thighs are traditional for flavor and moisture, you can use boneless, skinless thighs, chicken breasts, or even drumsticks. Adjust the cooking time accordingly to ensure the chicken is cooked through.

Home / Recipes / hawaiian / Shoyu Chicken

hawaiianEasynon vegetariandairy freenut freehigh protein

Shoyu Chicken

RATING

4.6/5(165)

TASTE SCORE

9/10

Tender chicken thighs simmered in a sweet and savory soy-ginger-garlic sauce until perfectly glazed. A beloved Hawaiian plate lunch classic that's incredibly easy to make at home.

PREP

15m

COOK

35m

SERVES

1 SERVING

484 cal

SERVINGS

INSTRUCTIONS

4 steps. 35 minutes total.

4 STEPS

1
Step 1
- a.Prepare the Marinade
- b.In a medium bowl, whisk together the shoyu, brown sugar, 120ml water, mirin, grated ginger, and minced garlic.
- c.Continue whisking for about 1 minute until the sugar has completely dissolved.
2
Step 2
- a.Marinate the Chicken
- b.Pat the chicken thighs thoroughly dry with paper towels. This is key for crispy skin.
- c.Place the chicken in a large bowl or a zip-top bag and pour the marinade over it, ensuring all pieces are well-coated.
- d.Marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2 to 4 hours.
3
Step 3
- a.Sear and Simmer the Chicken
- b.Remove the chicken from the marinade, reserving all of the liquid. Gently scrape off any large pieces of garlic or ginger from the chicken skin to prevent them from burning.
- c.Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, carefully place the chicken thighs skin-side down in the pan.
- d.Sear for 4-5 minutes without moving, until the skin is deeply golden brown and crisp.
- e.Flip the chicken and sear the other side for 2 minutes.
- f.Pour the reserved marinade into the skillet. Bring the liquid to a boil, then immediately reduce the heat to low to maintain a gentle simmer.
- g.Cover the skillet and cook for 20-25 minutes, or until the chicken is tender and cooked through (internal temperature reaches 165°F or 74°C).
4
Step 4
- a.Thicken the Sauce and Serve
- b.Transfer the cooked chicken to a serving plate.
- c.In a small bowl, whisk the cornstarch and 30ml of cold water together until a smooth slurry forms.
- d.Increase the heat under the skillet to medium. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly.
- e.Continue to cook and whisk for 1-2 minutes until the sauce thickens into a beautiful glaze.
- f.Return the chicken to the skillet and spoon the glaze over each piece to coat.
- g.Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed white rice and Hawaiian-style macaroni salad.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the crispiest skin, ensure the chicken is patted completely dry before it hits the hot pan.
2
Use a good quality Japanese shoyu (like Kikkoman) for the most authentic flavor profile.
3
Don't overcrowd the pan when searing. Cook in batches if necessary to ensure each piece gets a good, even sear.
4
If the sauce reduces too quickly while simmering, add a tablespoon or two of water to prevent it from burning.
5
This dish is excellent for meal prep. The flavors meld and deepen overnight. Store in an airtight container in the fridge for up to 4 days.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Shoyu Chicken

Add 1 teaspoon of gochujang or a pinch of red pepper flakes to the marinade for a gentle kick of heat.

Pineapple Shoyu Chicken

Replace the 120ml of water with 120ml of unsweetened pineapple juice for a sweet and tangy flavor.

Slow Cooker Method

Sear the chicken as directed, then transfer the chicken and marinade to a slow cooker. Cook on low for 3-4 hours. Remove chicken and thicken the sauce on the stovetop using the cornstarch slurry.

Chicken Breast Version

Use boneless, skinless chicken breasts. Sear for 2-3 minutes per side and reduce the simmering time to 15-20 minutes to prevent the meat from drying out.

HEALTH BENEFITS

Why this is on our healthy list.

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Excellent Source of Protein

Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.

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Rich in Niacin (Vitamin B3)

Chicken thighs are a good source of niacin, which plays a vital role in converting food into energy and supporting the health of your nervous system, digestive system, and skin.

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Contains Anti-Inflammatory Compounds

Both ginger and garlic, used generously in the marinade, are known for their natural anti-inflammatory and antioxidant properties, which can help support a healthy immune system.

QUESTIONS?

Frequently asked questions

One serving of this Shoyu Chicken recipe contains approximately 530-560 calories, not including side dishes like rice or macaroni salad.

PAIRS WELL WITH

Complete meals featuring this recipe

fusion·5 min·347 cal

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Shoyu Chicken

For 4 servings

4 steps. 35 minutes total.

Step 1

Step 2

Step 3

Step 4