Shoyu Chicken (Hawaiian Plate-Lunch Style)

Shoyu Chicken (Hawaiian Plate-Lunch Style)

Ingredients

• 3 lb bone-in, skin-on chicken thighs (about 8)
• 1 cup soy sauce (shoyu)
• 1 cup water
• 3/4 cup packed brown sugar
• 1/4 cup mirin (optional)
• 6 cloves garlic, smashed
• 2-inch piece fresh ginger, sliced
• 1 small onion, sliced
• 2 Tbsp cornstarch mixed with 2 Tbsp cold water
• Sliced green onions and toasted sesame seeds, for garnish
• Steamed white rice, to serve

Steps

1. In a large pot or deep skillet, stir together the soy sauce, water, brown sugar and mirin until the sugar dissolves. Add the garlic, ginger and onion.
2. Add the chicken, skin side down, and bring to a boil over medium-high heat.
3. Reduce to a gentle simmer, cover, and cook 20 minutes. Flip the chicken and simmer uncovered another 15–20 minutes, until tender and at least 175°F inside.
4. Move the chicken to a plate. Skim excess fat from the sauce and remove the ginger slices.
5. Bring the sauce back to a simmer, stir in the cornstarch slurry, and cook 1–2 minutes until glossy and slightly thickened.
6. Return the chicken (or slice it off the bone first) and spoon the sauce over. Garnish with green onions and sesame seeds and serve over rice.

Tip: For crispier skin, broil the cooked chicken for 2–3 minutes before saucing.