Shoyu Chicken

Method6 steps

1. 1

   Step 1: In a saucepan over medium-high heat, brown all 2 lb bone-in, skin-on chicken thighs skin-side down for about 5 minutes, until the skin is deep golden. Let their own rendered fat coat the pan.

   Brown chicken skin · 5 minUses 2 lb bone-in, skin-on chicken thighs (about 4 pieces)

2. 2

   Step 2: Mix the 1/2 cup shoyu, 1/2 cup sugar, 1/2 cup water and 2 tbsp rice vinegar in a bowl. Pour the whole mixture over the browned chicken.

   Uses Skin-side browned chicken thighs · 1/2 cup shoyu (soy sauce) · 1/2 cup sugar · 1/2 cup water · 2 tbsp rice vinegar

3. 3

   Step 3: Add the 3 smashed garlic cloves and all the sliced 2-inch ginger knob. Bring the liquid to a boil, reduce to low, turn the thighs skin-side up, cover and gently simmer for 10 minutes.

   Simmer skin-side up · 10 minUses Browned chicken with shoyu-sugar-vinegar mixture · 3 garlic cloves, smashed · 1 piece ginger: a 2-inch knob, peeled and sliced

4. 4

   Step 4: Lift the lid, turn the thighs skin-side down and simmer for another 10 minutes. Check the thickest meat away from bone reaches at least 165°F (74°C), continuing if needed. Transfer the fully cooked chicken to a plate, leaving its sauce in the pan.

   Simmer second side · 10 minUses Chicken and aromatic shoyu sauce after first simmer

5. 5

   Step 5: With the cooked chicken held on the plate, simmer its remaining sauce over medium heat until it is thick and syrupy, about the consistency of honey. Watch closely near the endpoint.

   Uses Cooked shoyu braising sauce left after removing chicken

6. 6

   Step 6: Serve the held fully cooked chicken over hot cooked rice and drizzle with the reduced sauce. If using the optional toppings, distribute the 2 chopped green-onion stalks and 1 tbsp sesame seeds over the served chicken.

   Uses Fully cooked chicken held on plate · Reduced syrupy shoyu sauce · Hot cooked rice, for serving · 2 stalks green onions, chopped, optional · 1 tbsp sesame seeds, optional