Hawaiian Shoyu Chicken is one of the most popular dishes of the Hawaii restaurant. This juicy chicken is savory and sweet at the same time. Give it a try, and it will instantly make a place in your favorites list. It’s a simple and easy recipe and gets ready in about 30 minutes. It would be a perfect dish for your dinner table today!

This chicken is loaded with a fantastic duo of sweet and salty flavors and is one of the most unique yet amazing recipes out there. The best thing is you don’t have to go to Hawaiian restaurants to taste it rather you can make it easily at home anytime you want.

This fantastic recipe is so simple yet so delicious. With just a few simple ingredients, this recipe gives you another dimension of taste and flavor. In Japan, the word Shoyu is used for the Japanese soy sauce. As it’s clear from its name, this recipe uses a lot of soya sauce. Other ingredients include Brown Sugar, Worcestershire Sauce, Water, Garlic, Ginger, and Red Pepper Flakes.

Ingredients

For the Chicken:

• 3 lbs skinless, boneless chicken thighs

• 1 ½ cups water

• 1 ½ cups soy sauce

• 1 ½ cups brown sugar

• 1 ½ tbsp Worcestershire sauce

• ¼ tsp red chili flakes

• 2 cloves garlic, crushed

• 2-inch piece ginger, crushed

For “Da Sauce”:

• ¼ cup water

• ¼ cup soy sauce

• ¼ cup + 2 tbsp brown sugar

Stovetop Instructions

1. Prepare the Sauce Base

   • In a bowl, mix water, soy sauce, Worcestershire sauce, ginger, garlic, brown sugar, and chili flakes until the sugar is dissolved.

2. Cook the Chicken

   • Place the chicken thighs in a large pot.

   • Pour the sauce mixture over the chicken.

   • Bring to a gentle boil, then reduce to a low simmer. Cover and cook for about 1 hour, until chicken is tender.

3. Shred & Soak

   • Remove chicken when there’s still some liquid left in the pot. Shred the meat, then return it to the pot to soak up the remaining juices.

4. Make “Da Sauce”

   • In a small bowl, combine all sauce ingredients until sugar is fully dissolved.

5. Serve

   • Serve the chicken over steamed rice, drizzled with “Da Sauce.”

Slow Cooker Instructions

1. Mix water, soy sauce, Worcestershire sauce, ginger, garlic, brown sugar, and chili flakes.

2. Add chicken to slow cooker and pour sauce mixture over it.

3. Cook on Low for 8 hours or High for 4 hours.

4. Shred chicken in the pot, mix well, and serve with “Da Sauce.”

Instant Pot Instructions

1. In the Instant Pot, mix water, soy sauce, Worcestershire sauce, ginger, garlic, brown sugar, and chili flakes.

2. Add chicken thighs and spoon some sauce over the top.

3. Lock the lid and seal the vent. Cook on High Pressure for 15 minutes.

4. Allow a 10-minute natural release, then quick release the remaining pressure.

5. Shred chicken, toss in the cooking juices, and serve with “Da Sauce.”

Tips for Best Flavor:

• For richer flavor, marinate the chicken in the sauce mixture for 2–4 hours before cooking.

• This dish tastes even better the next day — the sauce thickens and the flavors deepen.

• You can swap chicken thighs for drumsticks or bone-in thighs, but increase cooking time slightly.

Pin the image below if you like this Hawaiian Shoyu Chicken Recipe

Best Chicken Cut for Hawaiian Shoyu Chicken

The best chicken cut is skinless and boneless chicken thighs. I would recommend using boneless thighs as these are soft, tender, and juicy and will be the best choice for this recipe. You can also use boneless chicken breast, but I highly recommend using chicken thighs.

Some useful Tips:

• You can make this recipe in a slow cooker on the stove. You’ll find detailed directions in the recipe section.
• You can serve this chicken best with white rice, fresh pineapple, salad, and one of the best sauces, “Da Sauce.” The recipe for this flavorful Da Sauce is also given below.

Best cooking utensils for this recipe:

1- Instant Pot:

You can use an instant for slow cooking. It gives you the best results. It helps cook food easily and the chicken and other food items usually take hours to cook.

2- Ninja 3-in-1 Cooking System:

Another best choice for slow cooking is a Ninja 3-in-1 cooker. It’s an amazing cooking system and is best to slow cook and bake meat all in a single cooker. You can cook and bake all on just the stovetop.

Today we’ll be making a Copycat of Sweet Martha’s Cookies famous recipe, and it’s really easy if you follow the directions. These delicious crispy cookies with a chewy inside come from my own recipe inspired by Sweet Martha’s cookie jar at Minnesota State Fair.

If I am asked to mention the two best things in Minnesota, they would always be its fantastic summer season and Minnesota State Fair. This fair is organized at the end of the summer as a fun celebration of the ending summer season and all the awesome things about Minnesota.

Sweet Martha’s Cookies

These cookies are amazingly delicious and can be best described as freshly baked, bite-sized oven cookies that are crispy and chewy simultaneously.

In short, these are Sweet Martha’s bestselling cookies at Minnesota State Fair. And the best thing is that you don’t have to go to the Minnesota State Fair to enjoy these super delicious crunchy cookies. You can easily make them at home whenever you want. 

It’s a yummy tradition to have Sweet Martha’s chocolate chip cookies at Minnesota State Fair. They serve warm cookies loaded with small, slushy chocolate chips in beautiful small buckets! Some people like to eat them all at the fair, while some pack them up to consume them later at home. Some even store them in the freezer to savor throughout the year!

If you want to make and enjoy these cookies, then look no further, I have successfully doubled their recipe. You can follow this recipe to enjoy the best chocolate chip cookies ever. To make these cookies at home, you need a large mixer because you are going to make a ton of dough. I use a Professional Viking Mixer and it gets filled with dough up to 75%. I made this dough for 200 cookies for my special “Cupcake Friday.”

It’s pretty easy to make this many cookies at home. I have a couple of baking sheets that can be used to make 30 cookies at a time. I baked cookies in both simultaneously, and it took me about one hour to bake 200 cookies.

Ingredients

• 2 cups minus 2 tbsp cake flour

• 1⅔ cups bread flour

• 1¼ tsp baking soda

• 1½ tsp baking powder

• 1 tsp sea salt

• 2½ sticks (1¼ cups) salted butter, softened

• 1¼ cups brown sugar (light or dark)

• 1 cup + 2 tbsp white sugar

• 1 tbsp vanilla extract

• 2 egg yolks

• 1 whole egg

• 2 tbsp instant espresso powder (optional)

• 1 bag (about 12 oz) small semi-sweet chocolate chips

• Finishing salt (for sprinkling)

Instructions

1. Mix Dry Ingredients

   • In a large bowl, whisk together cake flour, bread flour, baking soda, baking powder, sea salt, and espresso powder (if using).

   • Set aside — do not add the finishing salt yet.

2. Cream Butter & Sugars

   • In a separate mixing bowl, beat the softened butter, brown sugar, and white sugar on medium speed for 2–3 minutes until light and fluffy.

3. Add Eggs & Vanilla

   • Beat in the egg yolks and whole egg one at a time, mixing well after each addition.

   • Add vanilla extract and mix until fully incorporated.

4. Combine Wet & Dry

   • Reduce mixer speed to low and gradually add the dry mixture.

   • Mix only until just combined — it’s okay if you still see a few streaks of flour.

5. Add Chocolate Chips

   • Remove the bowl from the mixer and fold in the chocolate chips with a spatula until evenly distributed.

6. Shape & Chill Dough

   • Divide dough into 4 equal portions.

   • Shape each into a rectangular disk about ½ inch thick and wrap tightly in plastic wrap.

   • Freeze for 45 minutes or refrigerate for at least 2 hours (overnight is fine).

7. Preheat Oven

   • Preheat to 350°F (175°C) and line baking sheets with parchment paper.

8. Cut Cookie Pieces

   • Roll each dough portion lightly with a rolling pin while still wrapped to even out the surface.

   • Unwrap, cut into ½-inch strips, then cross-cut into ½-inch squares — about thumbnail size.

9. Bake

   • Arrange cookie pieces on the prepared baking sheets, leaving 1 inch between each.

   • Bake for 6–8 minutes, just until the edges are set but centers are slightly under-baked.

10. Finish & Serve

    • Remove from oven, immediately sprinkle with finishing salt, and transfer to a cooling rack.

    • Serve warm for the ultimate Sweet Martha’s experience.

Tip: If you want that iconic fresh-out-of-the-bucket feel, bake in small batches so they’re always warm when served.

Share the image below to your Pinterest board if you like these Sweet Martha’s cookies recipe!

Serving options for Sweet Martha’s cookies:

You can serve the cookies with ice-cold milk as Sweet Martha’s cookie vendor does. Also, you can pair them with vanilla ice cream as well. You can turn them into ice cream cookies or delicious cream pie cookies. Another great option is to dip them half into the melted chocolate. 

If you want to try some amazing vegetable recipes, look no further. I’ve got you the best and the most delicious recipe ever, and it’s (CPK) California Pizza Kitchen Buffalo Cauliflower Bites Copycat recipe.

Who likes cauliflower here? I became its fan recently when I ordered that amazing Buffalo Cauliflower at California Pizza Kitchen. It was much more delicious than expected. I quickly fell in love with this recipe and recreated it in my kitchen. Since I tried it, I’ve made it more than ten times at home; this is finger-licking good.

I’m basically a carnivore and always prefer meat recipes. Whenever I have to eat anything else other than meat, I feel something’s missing and never get fully satisfied. The same is the case with my husband. Maybe it’s all in my head, but there’s always a missing sensation whenever I eat veggie meals…. but, surprisingly that’s not the case with my favorite cauliflower recipe.

If I didn’t know exactly what I was eating, I would simply think that I just ate boneless chicken wings and would have never thought of anything different.

CPK Buffalo Cauliflower Recipe

Ingredients

For Fried Cauliflower Bites:

1. 1 large Cauliflower, cut into florets
2. 2 Eggs
3. 1 ½ cups All-Purpose Flour
4. 2 tsp Cayenne Pepper
5. 1 tsp Black Pepper (crushed)
6. 1 tsp Sea Salt
7. ½ tsp Paprika Powder
8. 1 tsp Garlic Powder
9. Vegetable Oil (for frying, enough to have at least 3 inches of oil in the pan)

For Buffalo Hot Sauce:

1. ¼ cup Salted Butter (melted)
2. 1 Tbsp Cayenne Pepper
3. 1 Tbsp Sriracha Sauce
4. ¼ cup Frank’s Red Hot Sauce
5. ½ tsp Cracked Pepper
6. 1 Tbsp Honey

For Garnish:

1. Shredded Celery
2. Green Onion
3. Gorgonzola Cheese

Instructions

1. Prepare for Frying:

   • Heat oil in a medium-sized pan/pot to approximately 325°F (163°C).
   • Set up a cooling rack with paper towels nearby for draining the cauliflower.

2. Egg Mixture:

   • In a medium bowl, whisk together 2 eggs and 2 teaspoons of water.

3. Flour Mixture:

   • In a separate bowl or a ziplock bag, combine 1 ½ cups of flour with cayenne pepper, black pepper, sea salt, paprika powder, and garlic powder.

4. Coating the Cauliflower:

   • Toss the cauliflower florets in the flour mixture, ensuring they are well coated.
   • Dip these coated florets into the egg mixture, then coat them again in the flour mixture.

5. Frying the Cauliflower:

   • Fry the coated florets in batches to avoid overcrowding. Fry until they turn golden brown.
   • Remove the florets from the oil and place them on the cooling rack.
   • After letting them rest for a minute, refry them for an additional 1-2 minutes for extra crispiness.

6. Making Buffalo Hot Sauce:

   • While the florets are frying, prepare the buffalo sauce by mixing melted butter, cayenne pepper, Sriracha sauce, Frank’s Red Hot Sauce, cracked pepper, and honey in a large bowl.

7. Final Assembly:

   • Toss the warm, fried cauliflower in the buffalo sauce until well coated.
   • Serve hot, garnished with shredded celery, chopped green onion, and Gorgonzola cheese.

Air-fried Buffalo Cauliflower Bites

Of course, these versions are different, and the original is fried, so the recipes are different. Buffalo cauliflower can be easily made in the air fryer. Just follow the directions and spread an even layer of marinated cauliflower pieces in the air fryer.

Just make sure that the pieces don’t touch each other and cook them for 8 – 10 minutes at 400°F. Now, take the florets out and toss them in the buffalo sauce.

Baked Buffalo Cauliflower Bites

Also, a different version cause the original is fried, so the recipes are different. Serve these amazingly delicious baked cauliflower bites with your preferred dipping sauces – I usually go for my homemade ranch sauce. You can also try these bites with this cheese sauce. It will take you to another level of taste. The Chipotle ranch sauce is another great option. There are endless possibilities with this fun appetizer.

You can also fry these bites, but baking them is the best option. Baking these cauliflower bites makes them healthier and gives them amazing crispiness if broiled for the last minute of baking. I’m pretty sure that you will agree that this cauliflower recipe tastes just like the chicken and is incredibly tastier as well.

Reheating the Buffalo Cauliflower Bites

Reheating the fried items is not always a good idea, for fried foods taste best when fresh. But if you want to reheat these cauliflower bites, you can do so by placing them on a baking sheet greased with oil and baking them at 375°F for 12 – 14 minutes. Then, broil them for the last minute to develop the crispness.

If you are a vegetarian, you would already know that this recipe is going to turn out great. But if you are a meat fan like me and are planning to try out this recipe as a starter for your meat entree, then share your experience with me in the comments section to let me know if you are as amazed as I am by the satisfying glory of these cauliflower bites.