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Shoyu Chicken Recipe: Easy Glazed Dinner
Youssef Hb

Easy Shoyu Chicken Glazed Dinner

Experience a restaurant-quality meal at home with this Hawaiian-inspired Shoyu Chicken. Featuring succulent, pan-seared boneless thighs coated in a crispy cornstarch crust and bathed in a sweet and savory garlic-ginger soy glaze, this one-skillet dish is perfect for busy weeknights. It delivers deep, umami-packed flavor using simple pantry staples, ensuring a balanced and satisfying dinner that the whole family will love. Ready in under thirty minutes, this recipe is designed to simplify your kitchen routine without compromising on taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Hawaiian-Inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons vegetable or canola oil
  • 3 tablespoons unsalted butter
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/3 cup low sodium soy sauce
  • 1/3 cup brown sugar

Method
 

  1. Pat chicken thighs dry with paper towels and season with salt and pepper.
  2. Place chicken and cornstarch in a large resealable bag and shake until evenly coated.
  3. Heat oil in a large skillet over medium-high heat.
  4. Sear the chicken until golden brown and cooked through, about 5-6 minutes per side.
  5. Remove chicken from the skillet and set aside.
  6. Reduce heat to medium, add butter, garlic paste, and ginger paste to the pan, and sauté until fragrant.
  7. Stir in the soy sauce and brown sugar, simmering until the sauce thickens into a glaze.
  8. Return the chicken to the pan and toss to coat thoroughly in the sauce.
  9. Serve warm over steamed rice or fresh vegetables.

Notes

Use arrowroot powder instead of cornstarch for a gluten-free version. Ensure chicken is patted dry to guarantee a crispy exterior. Store leftovers in an airtight container for up to 3 days.