Shoyu chicken. Level up your dinner game with deliciously tender and juicy soy ginger marinated chicken topped with glossy shoyu sauce. This dish perfectly balances sweet and savory creating an incredible combo, and is perfect for weeknight dinners in a hurry.
Why I Love This Soy Ginger Chicken
The word “shoyu” literally translates to soy sauce. And that’s exactly the key ingredient in the marinade. Simple soy sauce is combined with brown sugar, rice vinegar, ginger and garlic to create lip smacking flavors that become the base of this recipe. The tender, juicy chicken with that silky smooth sauce is absolutely delicious and brings everyone to the table. What I love most about this dish is how simple it is to make without any fancy ingredients or elaborate cooking techniques. Just a few pantry staples, an oven, a saucepan and a little time are all you need!
As the chicken slowly bakes in the oven, it soaks up all the wonderful flavors, and makes the skin crispy and golden. The delicious glossy sauce is made by simmering pan juices with the reserved marinade and a little cornstarch (corn flour) slurry. Pour this sauce over the baked chicken for the extra delicious touch. And when you serve it over a big bowl of fluffy steamed rice and crisp veggies, every bite is pure comfort food. Honestly, I can’t wait for you try it!
Key Ingredients In Shoyu Chicken
Chicken - Bone-in, skin-on chicken thighs work well. Boneless thighs are a great alternative.
Shoyu - Shoyu is soy sauce, the essential ingredient that gives this dish its signature flavor.
Brown sugar - Adds sweetness, and makes the marinade rich and glossy.
Rice vinegar - For the gentle acidity.
Ginger - Fresh ginger adds the fragrance and warmth to the sauce.
Garlic - Freshly minced garlic for the quintessential aroma.
Spring onions (scallions) - For fresh garnish.
Cornstarch (corn flour) - Optional, mix it with water to thicken the sauce.
How To Make Shoyu Chicken
Step 1 - Make Shoyu Sauce
For the sauce, you will need soy sauce, brown sugar, ginger, garlic and rice vinegar. Whisk everything together until brown sugar has dissolved. Taste and adjust the sweetness if necessary,. The sauce will become more concentrated as it cooks.
Step 2 - Marinate chicken
Choose a large container that can hold all the chicken in a single layer or slightly overlapping. Place the chicken thighs in the container. Pour the prepared shoyu sauce over the chicken, making sure the pieces are coated. Make sure all sides of the chicken is immersed in the sauce. Marinate for a couple of hours or overnight.
Step 3 - Cook the chicken
To make the cooking process easier, cook chicken in the oven. To do this, place chicken in a shallow baking dish, and cover with a little shoyu sauce. Bake until tender, and turn on the grill or broiler for the final finish.
Step 4 - Cook the sauce
Simmer the reserved shoyu sauce alongside pan drippings to make the gravy for chicken. Thicken the gravy with a little cornstarch (corn flour) slurry if you like.
Step 5 - Garnish and serve
Transfer cooked chicken to a serving dish. Spoon gravy over the top and garnish with sliced spring onions (scallions).
Storage And Reheating
Allow the chicken to cool completely, then transfer it into an airtight container with the sauce. Store for up to 3 days in the refrigerator. Freeze for approximately 2 months.
To reheat, place chicken and sauce in a saucepan. Cover and heat over medium heat. Add a splash of water if the sauce has become too thick. Heat until steaming hot throughout, reaching 74ºC (165ºF).
Shoyu Chicken | Easy Baked Soy Ginger Chicken
Ingredients
- ¾ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cm ginger, minced
- 4 garlic, minced
- ½ teaspoon ground black pepper
- 1 teaspoon sesame oil, optional
- 6 chicken thighs (I used bone-in skin-on)
- ¼ cup water
- 1 tablespoon cornstarch (corn flour)
- 2 tablespoons cold water
Instructions
Prepare shoyu marinade:
- Combine together soy sauce, brown sugar, rice vinegar, ginger, garlic, ground black pepper and sesame oil (if using) in a small bowl.
Marinate chicken:
- Place chicken thighs in a large bowl. Pour in shoyu marinade. Cover and marinate in the refrigerator for at least 30 minutes, or overnight if time permits.
Bake chicken:
- Preheat oven to 200ºC (400ºF).
- Place chicken in a shallow baking tray. Pour 2 tablespoons shoyu marinade over chicken.
- Bake for about 35-45 minutes or until cooked through.
- During the last 10 minutes of cooking, turn on the grill or broiler, and let the skin become crisp and golden.
- The thickest part of the chicken should register an internal temperature of 74ºC (165ºF).
Make sauce:
- Place reserved marinade, water, and pan drippings in a saucepan over medium-high heat.
- Bring to a boil. Simmer for about 3-4 minutes.
- Add cornstarch (corn flour) slurry. Stir to combine.
- Simmer for another 3-4 minutes or until the sauce thickens.
Serve:
- Top chicken with the sauce. Garnish with spring onions (scallions).
Notes
- Gluten free option - Use gluten free ingredients. Substitute regular soy sauce with tamari.
- Serving suggestion -
- Hawaiian macaroni salad
- Broccoli
- Stir fried vegetables
- Grilled pineapple
- Cucumber salad
- Steamed jasmine rice
Nutrition
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Frequently Asked Questions About Shoyu Chicken
What does shoyu mean?
Shoyu is the Japanese word for soy sauce. Hawaiian shoe chicken is a dish influenced by Japanese cooking traditions and adapted to Hawaii’s local food culture.
Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, but it cooks faster and can become dry if cooked for too long. So remember to adjust the cooking time.
Can I make shoyu chicken without brown sugar?
Absolutely. You can substitute white sugar or maple syrup.
Can I make it in an Instant Pot?
Yes. Add chicken and sauce to the instant pot and follow your appliance’s instructions for poultry.
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