1.4 KiB
Shoyu Chicken Recipe
A flavorful and tender chicken dish marinated and simmered in a rich soy sauce-based mixture, served over white rice.
Ingredients
- 4-6 Chicken Thighs, bone-in, skin-on
- 1 1/2 cups Water
- 1 cup Soy Sauce
- 1/4 cup Dark Brown Sugar
- 1 tbsp Rice Vinegar
- 1 thumb-sized piece of Ginger, cut into slices
- 5 Garlic Cloves, smashed but whole
- 7 Spring Onions, chopped in large chunks
- Sesame Seeds for garnish
- 1-1.5 tbsp Cornstarch mixed with cold water (for slurry)
- White Rice, for serving
Directions
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Marinate Chicken: In a large pot, combine water, soy sauce, brown sugar, rice vinegar, ginger, garlic, and spring onions. Trim excess fat from the chicken thighs and add them to the pot. Marinate for about 24 hours in the refrigerator.
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Cook Chicken: Bring the pot to a boil. Lower the heat and simmer for 15 minutes. Rotate the chicken, then simmer for another 15 minutes. Check if the internal temperature of the thighs is at 180°F. If so, turn off the heat and let them sit in the pan for 30 minutes.
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Broil Chicken: Remove the chicken thighs and place them on a broiler pan. Broil for 3-4 minutes to brown and crisp the skin.
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Prepare Sauce: Remove the aromatics from the pot. Bring the liquid to a boil, then add the cornstarch slurry to thicken the sauce.
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Serve: Serve the chicken on white rice, ladling the thickened sauce on top. Garnish with sesame seeds.