Hawaiian Soy Sauce Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds skin-on, bone-in chicken thighs (about 4 pieces)
02 -
1/2 cup shoyu (Japanese soy sauce)
03 -
1/2 cup sugar
04 -
1/2 cup water
05 -
2 tablespoons rice vinegar
06 -
3 garlic cloves, smashed
07 -
1 2-inch knob of ginger, peeled and sliced
→ Garnish
08 -
2 stalks green onions, chopped
09 -
1 tablespoon sesame seeds
# Instructions:
01 -
In a medium saucepan over medium-high heat, place the chicken thighs skin-side down and let them brown for about 5 minutes until the skin turns a deep golden color.
02 -
While the chicken browns, mix the shoyu, sugar, water, and rice vinegar together in a bowl, stirring until the sugar dissolves.
03 -
Pour the sauce mixture over the browned chicken. Add the smashed garlic cloves and sliced ginger. Bring everything to a boil, then reduce to low heat, cover with a lid, and let simmer with chicken skin-side up for 10 minutes.
04 -
After 10 minutes, flip the chicken so it's skin-side down in the sauce. Continue simmering covered for another 10 minutes until the chicken is cooked through and tender.
05 -
Transfer the cooked chicken to a plate. Turn the heat up to medium and reduce the sauce until it thickens to a honey-like consistency, about 3-5 minutes. This makes a delicious glaze for the chicken.
06 -
Serve the chicken over a generous portion of white rice. Drizzle with the thickened sauce, then sprinkle with chopped green onions and sesame seeds. Enjoy this comforting Hawaiian classic!
# Notes:
01 -
This dish is even better the next day after the flavors have melded together.
02 -
In Hawaii, this is often served with a side of mac salad and rice (plate lunch style).
03 -
The sauce freezes well if you want to make extra for future meals.