Pressure Cooker Hawaii-Style Shoyu Chicken Recipe by Angela Mattison
A wildly flavorful, fall-apart tender braised chicken dish simmered in a savory-sweet shoyu sauce. Local Hawaii comfort food made easy!
Equipment
- 1 Mixing bowl for whisking sauce
- 1 Dutch oven or heavy-bottomed pot for braising the chicken
- 1 Baking sheet for optional broiling
Ingredients
Main ingredients
- 6 chicken thighs bone-in, skin-on (about 2–3 pounds)
- 1 cup water
- ⅔ cup shoyu
- ⅔ cup dark brown sugar
- 4 green onions thinly sliced
- 5 cloves garlic finely chopped or grated
- 1 ginger 3-inch piece, finely chopped or grated
- cornstarch slurry optional
- rice, Hawaiian mac salad, sautéed cabbage or bok choy for serving
Instructions
Instructions
- Mix the shoyu braising liquid: Add the water, shoyu, brown sugar, green onions, garlic, and ginger to a bowl. Whisk to combine.
- Pour the braising liquid into a heavy-bottomed pot. Nestle the chicken thighs in the pot, submerging them in the liquid.
- Bring to a boil over high heat, then reduce to low. Cover and simmer for 30–35 minutes until chicken is tender.
- Optional: Preheat your broiler. Transfer chicken to baking sheet. Broil 4–5 minutes, turning halfway, until caramelized.
- Optional: While broiling, thicken braising liquid by boiling 5–10 minutes until reduced to desired consistency.
- Serve chicken topped with reduced sauce, alongside rice or mac salad, garnished with green onions as desired.
- Enjoy this comforting local Hawaii-style meal with friends and family.
Notes
For even deeper flavor, marinate the chicken in the shoyu sauce overnight. Serve with rice, Hawaiian mac salad, or stir-fried veggies.
