Shoyu Chicken with Hawaiian Mac Salad

Dinner, One-Pot Meals

Have you ever been to a cookbook pot lucky party? I have to say, I think they’re brilliant.

A few weeks ago I was lucky enough to attend a cookbook potluck where each attendee made a dish from a chosen book. I’ve seen a few on the Instagram and I’ve always been like, “hmm, that’s a good idea!!” What made it even better was all the recipes were supposed to be made from Aloha Kitchen!

This book is so breathtakingly beautiful, from the photos of beautiful Hawaii to the food and recipes and the history lesson, it’s really amazing. Last year was the first time I had ever visited Hawaii and the minute I landed and was told we were having dinner on a former plantation, I had A LOT OF QUESTIONS.

I honestly knew very little about Hawaii. So I did my usual quick history lesson on the car ride to the hotel and I didn’t learn nearly as much as I wanted to.

Alana teaches the history seamlessly, interweaving it with food and how the cuisine and all of its vastness came about. I wanted to try SO many of the recipes but I settled on this Shoyu Chicken and I’ve made it nearly five times since making it for these photos.

It’s super easy and tastes SO delicious over a bed of rice and mac salad (my other favorite). It’s dreamy.

I also made it in the Instant Pot and it totally cooks up in about 10 minutes on the high pressure setting—very chill!

Here’s a link to Alana’s book and blog!

Shoyu Chicken with Hawaiian Macaroni Salad

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5 from 3 votes
Shoyu Chicken is a Hawaiian-Style braised chicken dish with shoyu soy sauce, ginger, scallions and more. 
CourseMain Course
Cuisinehawaiian, Japanese
Keywordalana kysar, aloha kitchen, braised chicken, hawaiian shoyu chicken, shoyu, soy sauce chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: 387kcal

Ingredients

Shoyu Chicken

  • 3/4 cup soy sauce (shoyu)
  • 1 1/2 cups water
  • 2 tablespoons honey
  • 1/2 cup packed dark brown sugar
  • 1 2-inch knob fresh ginger, peeled and thinly sliced
  • 3 whole garlic cloves, peeled and crushed
  • 2 pounds bone-in, skin-on chicken thighs
  • 1/2 Maui onion (or yellow onion), peeled and cut into 3/4-inch wedges
  • 3 whole green onions, white and green parts, cut into 2-inch pieces
  • 1 1/2 tablespoons cornstarch
  • 3 cups steamed rice, for serving

Directions

  • In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui or yellow onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes. 
  • Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet. 
  • Preheat the broiler. 
  • In a small bowl, whisk the cornstarch with 1/4 cup of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin. 
  • Serve the chicken with the thickened sauce and rice. 

Hawaiian Potato Mac Salad

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5 from 3 votes
Alana Kysar wrote this recipe for Potato Mac Salad that is one part potato and one part pasta salad. And it is delicious! 
CourseSide Dish
Cuisinehawaiian
Keywordalana kysar, aloha kitchen, hawaiian macaroni salad, mac salad
Prep Time: 15 minutes
Cook Time: 10 minutes
1 hour
Total Time: 25 minutes
Serving Size: 12
Calories: 355kcal

Ingredients

  • Kosher salt
  • 3 medium russet potatoes, peeled and cut into 1-inch cubes
  • 8 ounces dry elbow macaroni
  • 4 large hard-boiled eggs, peeled and coarsely chopped
  • 2 tablespoons grated Maui or yellow onion (rou
  • 1 1/2 to 2 cups Best Foods (or Hellmann's) mayonnaise
  • 3 tablespoons sweet pickle juice
  • 1/4 cup sweet pickle relish
  • Freshly ground black pepper
  • 1/4 cup coarsely grated carrot (1/2 medium carrot)

Directions

  • Bring a large pot of water to a boil over high heat, then add 2 tablespoons kosher salt and the cubed potatoes. Turn the heat to medium-high and cook until fork-tender, 10 to 12 minutes. Drain and transfer to a large bowl. 
  • Meanwhile, cook the macaroni, salting the water with 2 tablespoons kosher salt, according to the instructions on the package, until very tender, not al dente. Drain and add to the bowl with the potatoes. Let cool slightly for 10 minutes, then add the eggs, onion, 1 cup of mayonnaise, the pickle juice, relish, and pepper to taste and toss until well coated. 
  • Taste and season as needed with salt and pepper. Chill for 1 hour. 
  • When ready to serve, stir in 1/2 cup of the mayonnaise and the carrot; add more mayonnaise if it looks dry. Taste and adjust the seasoning as needed. Serve chilled. 
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20 Comments

  • Reply Shoyu Chicken with Hawaiian Mac Salad – Site Title April 22, 2019 at 10:48 pm

    […] (Read more…) […]

  • Reply CJ | A Well-Read Tart April 23, 2019 at 11:33 am

    I love the idea of a cookbook pot luck party!! I like to buy friends and family cookbooks as holiday presents…and, since I usually buy each person the same book, I should organize one of these parties! lol.

    • Adrianna Adarme
      Reply Adrianna Adarme April 23, 2019 at 11:48 am

      you definitely should–they’re so fun! and then you get to try everything from the book. 🙂

  • Reply Margret April 23, 2019 at 11:33 am

    I will have to try this! My Hawaiian neighbor has always said that no Hawaiian makes the same Hawaiian Potato Mac Salad :-). She wouldn’t put in sweet pickle relish but adds peas and either ham (cubed) or crab or shrimp. The Shoyu Chicken looks good, too!

    • Adrianna Adarme
      Reply Adrianna Adarme April 23, 2019 at 11:41 am

      I think this is 100% true. I’ve had a lot of mac salad in my day and have never had it with peas and ham but I think it’s different depending on the family!

  • Reply Anne April 23, 2019 at 11:46 am

    And only make mac salad with Best Foods mayo. That’s local style, tried & true! Thanks Adrianna for sharing these wonderful recipes. I’m excited to check out her book.

  • Reply Rebecca April 23, 2019 at 11:51 am

    So for making it in the Instant Pot, did you just add all of the ingredients and cook on HP for 10 minutes? Natural release 0r quick release?

    • Adrianna Adarme
      Reply Adrianna Adarme April 26, 2019 at 3:52 pm

      Yep, I just mixed everything together and then set it to high pressure for 10 minutes. You can do either natural release or quick release. I did quick!

  • Reply Alicia April 23, 2019 at 12:27 pm

    This looks like a perfect meal prep recipe! What is that delicious looking green salad you served with it? And seconded for IP directions!

  • Reply Celia Becker April 23, 2019 at 2:21 pm

    Aloha! What you have prepared here is the makings of a typical Hawaiian Plate Lunch. I attended the University of Hawaii and after graduation taught Home Economics in a high school on Oahu. The other teachers taught me a lot of local recipes, including a recipe for the very typical Potato Mac Salad. I used to make it all the time but somehow I have forgotten all about it until now. Thanks for the reminder, for as odd as it sounds, using 2 starches in one salad, it is a delicious combo. I’ll have to try the chicken recipe too!

  • Reply Liz April 23, 2019 at 5:15 pm

    Can you post the recipe for the salad?

  • Reply Alana April 23, 2019 at 8:35 pm

    Eeeeep! Thank you so much for such a fun and beautiful post!!! HUGE HUGS!!! Also, I wanna try this in the IP!!

    • Adrianna Adarme
      Reply Adrianna Adarme April 26, 2019 at 3:54 pm

      yasss i’m doing it again tonight haha. josh hasn’t tried the potato mac salad so i’m making it for him as a surprise. i’m giving!!! lol.

  • Reply Currently Crushing On. - Best Food & Cooking - Kitchenpedia.co April 27, 2019 at 4:12 am

    […] shoyu chicken looks […]

  • Reply Rachel May 4, 2019 at 5:42 pm

    I made this for my weekly meal prep last week, and it was sooooo good. I never got sick of it.

    I made a double batch of chicken and froze the leftovers. Love it, and love finding a new cook to follow! Thanks for sharing.

  • Reply Eunice May 15, 2019 at 7:32 pm

    After this post and all the raves, I’m convinced to gift this cookbook to my friends who got married in Hawaii this year. My real question is, where did you get that super cute TV dinner-inspired plate/tray?!

    • Adrianna Adarme
      Reply Adrianna Adarme May 17, 2019 at 8:54 am

      oh i borrowed it from the author–sorry not sure! 🙂

  • Reply Gabriela Keneipp June 1, 2019 at 10:26 am

    soooo yummy…really good summertime dinner/lunch meal.

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