Sous Vide Hawaiian Shoyu Chicken

Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
Course Main Course


  • Pot
  • Platter
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 6 lbs chicken thighs boneless and skinless, rinsed and dried
  • 6 cloves garlic large, peeled and minced
  • 3" knob ginger peeled and cut into 3 pieces
  • 1 cup green onion thinly sliced for garnish

For the Marinade and Glaze

  • 1 1/2 cup soy sauce
  • 3/4 cup light brown sugar packed
  • 2 cups chicken broth
  • 1/2 cup mirin
  • 1 tbsp fish sauce

Additional Ingredients for the Glaze

  • 3 tbsp cornstarch
  • 1 tbsp water


  • Fill a large pot with water. Attach the Nomiku sous vide to one side making sure the water is at the correct level and set the temperature to 147.2°F. Preheat water according to sous vide instructions.
  • Divide the chicken amongst three large resealable baggies. Place one piece of ginger in each baggie and divide the garlic between the bags. Keep bags open and set aside.
  • In a large bowl whisk together the marinade ingredients. Divide equally between the bags of chicken. Take the bags, one at a time, and slowly lower into the pot - the water will press the air to the top and once you reach the top of the bag, seal it before any water gets in. Attach the bag to one side of the pot, or drape the top of the baggie over, so the chicken is fully submerged. Repeat with other bags. Cook for 3 hours making sure the water level stays where it's supposed to be and the temp is at 147.2°F the whole time.
  • Once the chicken is cooked remove from the bags and strain half the liquid into a pot to reduce for the glaze. Keep the chicken in a bag and put back in the sous vide pot but with the sous vide turned off. The chicken will keep warm but won't keep cooking.
  • To make the glaze: bring the marinade to boil until it starts to reduce. Mix the corn starch with water to make a slurry then add to the glaze. It will bubble up, keep stirring until the glaze has thickened. If you desire a thicker glaze add more corn starch slurry.
  • Place the chicken on a platter or bowl and pour the glaze over. There will be a good amount of glaze, so you can keep some in a small bowl to dip into. You can leave the chicken thighs whole or fork shred. Sprinkle the sliced green onions over the top and serve immediately.


This chicken is so tender it shreds super easy with a fork or you can leave the pieces whole.
Keyword chicken, Hawaiian, sous vide