Shoyu Chicken Recipe by Philip Lemoine

Philip Lemoine is a Honolulu-based content creator, photographer, and filmmaker. Philip's love for filmmaking began with amateur street skating videos and led to starting his own video production company in 2009. Through the years, Philip has gained experience in various filmmaking mediums, including wedding films, vlog/lifestyle videos, educational films, and corporate and not-for-profit work. Philip is passionate about learning sustainability practices and enjoys cooking, especially teaching others how to film and produce cooking videos.



"This shoyu chicken recipe is one of my favorite comfort meals. I remember the first time I had it. When I saw it, I thought it was chicken adobo. I was surprised when I tasted the sweet flavors and immediately fell in love. This dish is a local Hawai’i classic and a must-try! Here is my version of the recipe."



2lbs Bone in skin on chicken thighs

Six cloves of garlic, minced

3-inch knob of peeled ginger, sliced into giant matchsticks

2 -3 Green onions, white part only, cut into 2 inches

1 Cup of chicken broth

⅔ Cup light soy sauce (Aloha Shoyu)

⅔ Cup of brown sugar

½ Cup sliced green onion for garnish




1. Over medium-high heat, add cooking oil to a large pan and brown chicken on both sides. Cook for about 5 minutes, and remove the chicken and excess oil.


2. Place the pan back on the stove and add minced garlic, ginger, and whites of green onions. Cook for 1 minute.


3. Deglaze pan with chicken broth and soy sauce. When the liquid starts to simmer, add the brown sugar and stir till dissolved.


4. Add chicken back to the pan and lower the heat to a simmer. Place a lid on the pan to fully cover it, and cook for 20 minutes.


5. After 20 minutes, flip the chicken, cover it, and cook it for an additional 20 minutes.


6. Remove the chicken and reduce the sauce over medium heat till it thickens.


7. Place the chicken on a sheet pan, skin side up, and place it in the oven on the top rack—broil for 2-5 minutes or until the skin has a nice char.


8. Serve with broccoli and rice and spoon on reduced sauce from the pan.


9. Top with sliced green onions, and enjoy!


Watch more of Philip’s cooking content here!

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