Chicken thighs marinated in a savory blend of shoyu, sugar, and ginger, baked to juicy perfection. So delicious. Add this to your dinner rotation and you’ll be sure to please.
Stop by any plate lunch place in Hawai’i and chances are shoyu chicken will be on the menu. And there’s a good reason why. . .it’s DELICIOUS. Kid friendly, sweet and salty, juicy goodness.
My mom makes the best shoyu chicken around and she was gracious enough to share her secret. She MARINATES and then BAKES the chicken. You can bet that her tray of shoyu chicken will be the first to run out at any family party.
If you are looking for other chicken recipes, check these out:
What is shoyu?
Shoyu is a Japanese style soy sauce that’s made with soy and wheat. It’s saltiness is less potent than the Chinese style soy sauce that is made with just soy. Shoyu is a staple condiment in Hawai’i and always in stock in my cabinet.
Is there gluten free shoyu?
If we are being specific to the name shoyu, then this is not gluten free, however there is gluten free soy sauce or you can use a product called Tamari that is made with soybeans and is considered the gluten free alternative to shoyu. Be sure to check the labels.
Where can I find shoyu?
Shoyu can be found in the Asian aisle of your local grocery store. If you can’t find it in your local grocery store you can purchase shoyu on Amazon.
What’s the best shoyu?
I personally enjoy Aloha Shoyu (not sponsored), the low sodium option. You can use any brand that you prefer.
What type of chicken do you use to make shoyu chicken?
I prefer boneless skinless thighs, however you can use bone in and skin on thighs as well as breasts. I find that the thighs are more tender and flavorful and making them boneless skinless is an easier way to eat and a healthier option than bone in skin on thighs.
How do you cook shoyu chicken?
- Baked, my favorite
- On the stove
- In the Crock Pot
- In the Instant Pot
Do I have to marinate shoyu chicken?
No, but I highly recommend that you marinate for at least 24-48 hour. I marinate for 48 hours. This allows the shoyu flavor to soak into the chicken and makes for a much better meal.
How to store shoyu chicken?
Place cooked chicken in an airtight container. This will keep in the fridge for 3-4 days.
Can you freeze shoyu chicken?
You sure can. You can freeze the chicken directly in the marinade in a zip top bag or prior to cooking or in a plastic zip top bag. Stasher bags are a great plastic free option, however these can be a bit pricey. When ready to eat you can defrost the chicken in the refrigerator the night before or in the microwave prior to eating.
What goes well with shoyu chicken?
- Sticky white rice
- Tossed green salad
- Macaroni salad
How to make shoyu chicken?
In a large bowl, mix shoyu, sugar, and ginger. Place chicken in the liquid mixture and marinate in the fridge for 24-48 hours. Preheat oven to 350F. Place chicken and shoyu mixture in a 9×13 pan, cover with foil, and bake for 1 hour. Flip the chicken after 30 minutes of cooking. Enjoy!
- 1 1/2 cup shoyu
- 1 1/2 cup granulated sugar
- 1 1/2 inch ginger sliced
- 2 1/2 pounds boneless skinless chicken thighs
- In a large bowl, mix shoyu, sugar, and ginger.
- Place chicken in the liquid mixture and marinate in the fridge for 24-48 hours.
- Preheat oven to 350F.
- Place chicken and shoyu mixture in a 9×13 pan, cover with foil, and bake for 1 hour. Flip the chicken after 30 minutes of cooking.
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
Tried this recipe? Tag me on social. I’d love to see and share it.
Love this recipe? Please give it a rating.
Pin for later.
***As an Amazon Associate I earn from qualifying purchases***
6 thoughts on “Delicious Baked Shoyu Chicken”
If I wanted to make this with some leftover already cooked chicken what would I do differently? Just marinate and bake for a shorter time or pan fry ? Not sure it would be as good…
Hi Alana, Shoyu chicken works best with raw chicken that marinates in the sauce. Already cooked chicken may not soak up the sauce as well. As since it’s already cooked you would just reheat it, not cook it again. If you try it let me know how it goes.
Does the chicken produce oil while cooking and do you/how do you separate it from the shoyu mixture once done in the oven?
Aloha Chris. Depends what cut of chicken you use. Thighs are more fatty and can have more oil vs breasts. You can skim the surface of the shoyu mixture to get the excess fat out.
I really appreciate your recipes! I’m not a local here in Hawaii, but my husband is, and it makes him happy when I cook a local dish!
Just had one question: can I use this recipe in the instant pot? If so, how many minutes would you suggest? Thanks I’m advance!
Aloha Ryoko. This recipe works well in the Instant Pot as well. I’d suggest soaking the chicken before cooking. Cook time will depend on what cut of chicken you use. Bone in vs boneless, skin on or skinless. Anywhere from 8-15min for most cuts of chicken. Have a great day.