Shoyu Chicken

• portions: 1 serving
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

2 pounds skin-on, bone-in chicken thighs (about 4 pieces)

1/2 cup shoyu (soy sauce)

1/2 cup sugar

1/2 cup water

2 tablespoons rice vinegar

3 garlic cloves, smashed

1 2-inch knob of ginger, peeled and sliced

2 stalks green onions (optional)

1 tablespoon sesame seeds (optional)

Instructions

Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.

Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.

Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.

Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).

Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce. It's onolicious ^_^

Notes

BONE-IN VERSUS BONELESS CHICKEN THIGHS

We prefer to use bone-in, skin-on chicken thighs for this recipe for two main reasons:

•Because we are slow braising it, the bone and skin keep the chicken meat tender.

•The chicken skin, especially when it soaks up all that shoyu-ginger-garlic sauce, is so delicious!

If you are feeling extra lazy (or just don't like dealing with skin and bones), you can use boneless chicken thighs, just reduce the cooking time by half. That way you don't get overcooked chicken.