Recipe for delicious shredded Hawaiian chicken: Shoyu Chicken.

Hawaiian Shredded Chicken

If you’ve ever had a Hawaiian lunch plate or bento style box, you are familiar with this style of juicy salty sweet Island style chicken. It’s so good! One of our favorites to add to a big Hawaiian feast. Shoyu Chicken is such a popular Hawaiian dish.

Shoyu Chicken Thighs

Shoyu is the Japanese word for soy sauce. The shoyu sauce is so good on steamed white rice. We also love this chicken with a side of Hawaiian Mac Salad.

Ingredients:

1 cup soy sauce
½ cup water
1 cup sugar
1 piece ginger, peeled and crushed
2 cloves garlic, peeled and crushed
1 tablespoon oyster sauce (optional)
1 green onion stalk, chopped
1 teaspoon sesame seeds (optional)
5 lbs. chicken thighs (with the skin)

Directions:

In a large skillet set to medium high heat add a little olive oil and place the chicken thighs skin side down into the pan.
Peel and crush ginger and garlic. Combine with all other sauce ingredients in a bowl. Pour the sauce all over the chicken in the skillet.
Bring the sauce to a boil with the chicken. Lower heat to medium and continue cooking for 30 minutes with the lid on or until done.
Serve with the skin on or you can remove the chicken from the sauce and once cool enough to handle, gently remove the skin and shred the chicken. Add the chicken back to the skillet with the sauce.
Serve over steamed rice with the sauce.

What kind of chicken to use for Hawaiian Chicken?

We love chicken thighs for this recipe, and we think it’s best to use chicken thighs with the skin on. You can also make it with chicken breast, but we think chicken thighs are the best for this dish.

Variations for Shoyu chicken:

You can make this on the cook top, pressure cooker like the Instant Pot or in a slow cooker.
Serve this like a Hawaiian lunch plate with steamed white rice, fresh pineapple and a side of Hawaiian Mac Salad.
Too much sodium? Reduce the sodium content by using low sodium soy sauce.
Add 1 teaspoon sesame seeds if you’d like.

Shoyu Chicken

Juicy salty sweet Hawaiian Island style chicken.

Course Main Course

Cuisine Hawaiian

Keyword chicken, Hawaiian shredded chicken, shoyu chicken

Author Kami | NoBiggie.net

Ingredients

1 cup soy sauce
½ cup water
1 cup sugar
1 piece ginger peeled and crushed
2 cloves garlic peeled and crushed
1 tablespoon oyster sauce *optional
1 stalk green onion chopped
1 teaspoon sesame seeds *optional
5 lbs. chicken thighs with the skin on

Instructions

In a large skillet set to medium high heat add a little olive oil and place the chicken thighs skin side down into the pan.
Peel and crush ginger and garlic. Combine with all other sauce ingredients in a bowl. Pour the sauce all over the chicken in the skillet. Bring the sauce to a boil with the chicken. Lower heat to medium and continue cooking for 30 minutes with the lid on or until done.
Serve with the skin on or you can remove the chicken from the sauce and once cool enough to handle, gently remove the skin and shred the chicken. Add the chicken back to the skillet with the sauce.
Serve over steamed rice with the sauce.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Shoyu Chicken in the Instant Pot

For fresh, not-frozen chicken thighs cook for 7 minutes, high pressure, natural release.
For frozen chicken thighs cook for 15 minutes, high pressure, natural release.