This Aloha Shoyu Chicken Recipe is a sweet and savory Hawaiian favorite! Tender chicken thighs are simmered in a soy sauce, garlic, and ginger marinade, creating an irresistible dish perfect over rice.
You ever taste something and instantly feel like you’ve been let in on a secret? Like, why has nobody told me about this before?! That’s exactly how I felt the first time I had Aloha Shoyu Chicken.
It happened during a trip to Hawaii, where I made it my personal mission to eat my way through the islands. (No regrets.) From poke bowls to loco mocos, I thought I had a solid grasp on Hawaiian food. But then, at a tiny roadside plate lunch spot, I ordered something I’d never tried before—shoyu chicken—and, well… my life was changed forever.
The chicken was fall-apart tender, simmered in this unbelievably good sauce that was equal parts sweet, salty, garlicky, and just the tiniest bit peppery. It was served over a scoop of sticky rice, soaking up every last drop of that glossy, flavorful sauce. And in that moment, I knew two things:
- I was going to order this every chance I got before I left.
- I needed to figure out how to make it at home—immediately.
Fast-forward a few (okay, many) kitchen experiments later, and I finally nailed it. And now? This Aloha Shoyu Chicken Recipe is a regular in my kitchen because it’s just so easy and so ridiculously delicious.
And now I’m passing it on to you. Because good food is meant to be shared, right?
Why You’ll Love This Aloha Shoyu Chicken Recipe?
- Made in one pan. Less mess, less cleanup. We love that.
- Big flavor, low effort. The sauce does all the heavy lifting while the chicken slowly simmers.
- Juicy, tender chicken. The long simmer in soy sauce keeps the chicken moist and flavorful.
- Great for meal prep. Make a batch, store leftovers, and enjoy it all week.
- Authentic Hawaiian plate lunch vibes. Pair it with rice and mac salad for the full experience!
Ingredient Notes:
The beauty of this dish? It uses simple, pantry-friendly ingredients that come together to create magic.
The Sauce – Sweet, Savory, and Perfectly Balanced
- Low-Sodium Soy Sauce: The foundation of the sauce—rich, salty, and packed with umami.
- Brown Sugar: Balances out the saltiness with a caramelized sweetness.
- Garlic & Ginger: The must-have flavor combo that gives this dish depth.
- Onion: Adds a little natural sweetness and texture.
- Oregano & Black Pepper: Rounds out the flavors with a bit of warmth and earthiness.
The Chicken – What Makes It So Tender?
- Boneless, Skinless Chicken Thighs: These stay juicy and tender, soaking up all that sauce. Can you use chicken breasts? Sure, but thighs are way more forgiving and flavorful!
The Secret to That Thick, Glossy Sauce
- Cornstarch Slurry: A simple mix of cornstarch and water thickens the sauce so it clings to every bite.
How To Make Aloha Shoyu Chicken?
This is one of those recipes that looks way fancier than it actually is. It’s ridiculously easy.
Step 1. Whisk Up the Sauce
In a mixing bowl, whisk together soy sauce, brown sugar, water, garlic, onion, ginger, oregano, and black pepper.
It’s hard to believe something so simple can be so flavorful, but just wait.
Step 2. Simmer the Chicken
Want To Save This Recipe?
Place your chicken thighs in a large skillet and pour that golden sauce over the top. Turn the heat to medium and bring it to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer for 20 minutes, flipping the chicken halfway through.
During this time, the sauce thickens slightly, and the chicken becomes unbelievably tender. Your kitchen will smell amazing.
Step 3. Thicken the Sauce
Remove the chicken from the skillet and set it aside. Now, let’s turn that sauce into a silky glaze.
In a small bowl, mix 2 teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Pour it into the skillet, whisking constantly, and let it cook for another minute or two until the sauce thickens.
Step 4. Coat the Chicken & Serve
Return the chicken to the skillet, tossing it in the sauce until every piece is coated in that gorgeous, glossy glaze. Serve immediately over a bed of hot rice, because that sauce deserves to be soaked up.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the cooked chicken and sauce for up to 3 months. Just thaw and reheat when ready!
- Reheating: Warm it up in a pan over medium heat, adding a splash of water if needed.
Variations and Substitutions:
Want to switch things up? Here are a few fun tweaks:
- Make it spicy. Add red pepper flakes or sriracha for a little heat.
- Swap the protein. This sauce works amazingly with shrimp, tofu, or even pork!
- Pineapple vibes. Add pineapple chunks for an extra tropical touch.
- Gluten-free version. Use tamari or coconut aminos instead of soy sauce.
What to Serve with Aloha Shoyu Chicken?
Want to turn this into the ultimate Hawaiian plate lunch? Here’s what to add:
- Steamed White Rice – Because that sauce needs something to soak into.
- Macaroni Salad – A creamy, tangy side that balances out the sweet soy glaze.
- Grilled Pineapple – Sweet, caramelized, and so good with the savory chicken.
- Sautéed Veggies – Stir-fried bok choy, bell peppers, or snap peas are great options.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours until the chicken is fall-apart tender.
Can I use chicken breasts instead?
Yep, but cut them into smaller pieces and reduce the cooking time to 15 minutes to keep them from drying out.
What can I use instead of cornstarch?
Arrowroot powder or a flour slurry (1 tbsp flour + 2 tbsp water) will work too.
This Aloha Shoyu Chicken Recipe is the perfect mix of sweet, savory, garlicky, and just a little tangy—it’s seriously addictive. And the best part? It’s so easy to make.
So what do you think? Ready to bring a little taste of Hawaii to your kitchen? Try it out and let me know how it goes—especially if you put your own spin on it! Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Aloha Shoyu Chicken Recipe
Ingredients
- 1 cup low-sodium soy sauce
- 1 cup light brown sugar
- 1 cup water
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 3 pounds boneless skinless chicken thighs
- 2 teaspoons cornstarch
- 1 tablespoon water for cornstarch slurry
- Cooked rice for serving
Instructions
Prepare the Sauce:
- In a medium mixing bowl, whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, oregano, and black pepper until well combined.
Cook the Chicken:
- Arrange the chicken thighs in a large, deep skillet and pour the prepared sauce over them. Set the heat to medium and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let the chicken simmer for 20 minutes, turning the pieces over halfway through the cooking time.
Thicken the Sauce:
- Once the chicken is fully cooked, remove it from the skillet and transfer it to a plate. In a small bowl, whisk together cornstarch and 1 tablespoon of water to create a slurry. Slowly add the slurry to the sauce in the skillet, stirring continuously. Allow the sauce to simmer for 1-2 minutes, or until it thickens into a glossy glaze.
Coat the Chicken & Serve:
- Return the cooked chicken thighs to the skillet and turn them in the sauce until they are evenly coated. Serve immediately over steamed rice, garnished with fresh herbs if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
