In a medium bowl, combine the Aloha shoyu, sugar, apple cider vinegar, black pepper, Worcestershire sauce, garlic, and ginger. Stir until the sugar dissolves. Add the chicken thighs and toss to coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes (or up to overnight if you have the time).

Heat a large skillet over medium heat. Once hot, add the marinated chicken thighs to the pan, reserving the marinade. Cook the chicken for about 5-6 minutes per side until they are golden brown and cooked through. You’ll want to turn them over once to get a nice sear.

While the chicken is cooking, pour the reserved marinade into a small pot and bring it to a simmer over medium heat. In a small bowl, mix the flour and water to make a slurry. Slowly whisk the slurry into the simmering sauce to thicken it. Stir for about 2-3 minutes until the sauce reaches a glossy, thick consistency.

Once the chicken is fully cooked, pour the thickened shoyu sauce over the chicken thighs in the skillet, coating them evenly. Let everything simmer together for another 2-3 minutes to let the flavors meld.

Serve your delicious Rainbow Drive In Shoyu Chicken over a bed of steamed white rice for an authentic Hawaiian experience! Savor this dish for a traditional Hawaiian plate lunch with a side of macaroni salad.