Hawaiian shoyu chicken is amazingly simple and full of incredible, rich flavors. Chicken thighs are naturally flavorful on their own, but then you simmer them in a rich sauce of shoyu, ginger, garlic, and brown sugar? Oh, mama. All in all, there’s not really any involved, complicated cooking here.
Add shoyu, sugar and water together in a large pot. Add chicken to mixture. Bring to a boil on stove top, then reduce to simmer for 15 minutes. Remove from heat.
If you broil the braised shoyu chicken thighs, don’t wander away. The broiler works fast and you don’t want the thighs (or the brown sugar in the sauce) to burn. Keep a close eye on them – you’ll only need 2 or 3 minutes MAX.
Shoyu, a borrowed Japanese word for soy sauce, adds saltiness and umami to otherwise ordinary chicken. The shoyu juices and chicken grease are perfect for sopping up with heaps of steaming white rice. The dish goes down even better with a side of creamy mac salad. You’ll wonder how anyone can stop with just a mini-bento of the stuff.