The Fall-Off-The-Bone Hawaiian Shoyu Chicken That’s Way Simpler Than Buying Takeout

Even though achieving a flawless balance of rich Asian-inspired flavors often seems to require half a day near the stove or a pantry full of rare ingredients, creating a comforting tropical masterpiece doesn't actually imply any complicated chef secrets. With this recipe, you’ll get the best traditional Shoyu chicken, a savory-sweet aroma of which instantly turns your kitchen into a cozy Hawaiian retreat.

Ingredients: 4 bone-in, skin-on chicken thighs, 1/2 cup of shoyu soy sauce, 1/3 cup of packed light brown sugar, 4 small minced garlic cloves, 1 piece of fresh ginger (3 inches, peeled and finely grated), 1 3/4 cups of unsalted chicken broth, 2.5 tablespoons of cornstarch, chopped green onions to taste.

In a medium heatproof saucepan or large skillet with high sides, combine the soy sauce, brown sugar, garlic, ginger, and 1 3/4 cups of broth. Whisk until the sugar dissolves (about 30 seconds).

Add the chicken thighs, skin-side down, and bring to a boil over medium-high heat.

Reduce the heat to medium-low, cover, and simmer, turning the chicken halfway through cooking, until tender. The chicken should reach 165°F (about 74°C) if using a thermometer. This takes about 25–30 minutes.

Remove from heat.

If you want crispy skin, remove the chicken from the pan, shake to remove most of the liquid, place skin-side up on a baking sheet, and place under a preheated broiler, watching it constantly and turning frequently.

In a small bowl, mix the cornstarch with the remaining 1/4 cup of broth until smooth. Add the mixture to the saucepan with the sauce and whisk over medium heat, stirring frequently, until the sauce reaches the desired thickness (until it coats the back of a spoon). Cook for about 1 minute.

Add the chicken back to the pot and pour the thickened sauce over it. Garnish with chopped green onions, if you like, and serve.