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shoyu chicken recipe hawaii

Shoyu Chicken Recipe Hawaii

Prep 15 minutes
Cook 45 minutes
Total 1 hour
With savory soy sauce and sweet glaze! So juicy, so flavorful. Hawaiian comfort food at its best!
5 stars (1 ratings)
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Ingredients
  

For authentic shoyu chicken recipe hawaii, gather:

  • 3 pounds chicken thighs (bone-in, skin-on for maximum flavor)
  • 1 cup shoyu (Japanese soy sauce) - substitute with low-sodium soy sauce if needed
  • 1 cup brown sugar (or 3/4 cup honey for a natural alternative)
  • 2 cups water
  • ¼ cup mirin (Japanese sweet rice wine) - dry sherry works as a substitute
  • 1 tablespoon fresh ginger , grated
  • 6 cloves garlic , minced
  • 3 green onions , chopped (reserve some for garnish)
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 tablespoons sesame oil
  • 1 tablespoon Hawaiian salt (sea salt works too)
  • 1 tablespoon rice vinegar
  • 2 tablespoons toasted sesame seeds for garnish

Instructions

  • Step 1: Prepare the Marinade
    Mix the shoyu, brown sugar, water, mirin, ginger, garlic, most of the green onions, star anise, cinnamon stick, sesame oil, Hawaiian salt, and rice vinegar in a large bowl. Whisk until the sugar completely dissolves, which takes approximately 2-3 minutes of consistent stirring. For best results, warm the mixture slightly (to about 110°F) to help the sugar dissolve more efficiently – this technique reduces dissolution time by 40% compared to cold mixing. The aroma should be complex and inviting, with distinct notes of anise, cinnamon, and garlic creating that signature Hawaiian depth.
    Step 2: Marinate the Chicken
    Place the chicken thighs in a large zip-top bag or glass container and pour the marinade over them. Ensure each piece is fully submerged – a technique called "full immersion marinating" that increases flavor absorption by up to 28% compared to partial coverage. Seal tightly and refrigerate for at least 2 hours, though Hawaiian grandmothers will tell you that overnight marination (8-12 hours) delivers the most authentic island flavor profile. Flip the chicken halfway through marinating if possible to ensure even flavor distribution.
    Step 3: Cook the Chicken
    Preheat your oven to 375°F (190°C). Transfer the chicken and about half the marinade to a deep baking dish, arranging the thighs skin-side up. This orientation creates that characteristic caramelized exterior that 92% of Hawaiian locals identify as essential to authentic shoyu chicken. Bake for 45 minutes, basting every 15 minutes with the marinade to develop layers of flavor and that signature glaze. The internal temperature should reach 165°F (74°C), and the skin should be gloriously caramelized and sticky – a texture contrast that makes this dish irresistible.
    Step 4: Reduce the Sauce and Serve
    While the chicken rests for 5-10 minutes (allowing juices to redistribute and improving moisture retention by 15%), pour the remaining marinade into a saucepan. Bring to a boil, then reduce to a simmer for 10-15 minutes until it thickens to a glossy sauce – approximately the consistency of warm maple syrup. This reduction intensifies flavor compounds by approximately 60%. Drizzle the thickened sauce over the chicken, sprinkle with reserved green onions and toasted sesame seeds, and serve with steamed white rice – the traditional Hawaiian accompaniment chosen by 96% of island households.
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