Shoyu Chicken
Sweet-salty Hawaiian-style chicken thighs glazed in soy, brown sugar, and ginger. Crispy-skinned and caramelized in one skillet, served over rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in skin-on
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp fresh ginger, minced
- 3 cloves garlic cloves, minced
- ¼ cup water
Instructions
- 1
Pat chicken thighs dry. Season with salt and pepper on both sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Working in batches, sear thighs skin-side down until golden brown, about 4 minutes per side. Transfer to a plate.
- 3
Pour off all but 1 tbsp fat. Add ginger and garlic, stir constantly until fragrant, about 30 seconds.
- 4
Whisk together soy sauce, brown sugar, and water. Pour into skillet and bring to a gentle simmer.
- 5
Return chicken to skillet skin-side up. Simmer uncovered for 10 minutes, basting thighs with sauce every 2–3 minutes until glaze coats and thickens.
- 6
Serve hot over steamed rice, spooning extra sauce over the top.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- tongs
- whisk
- instant-read thermometer (optional)
- serving spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
