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Shoyu Chicken

A delightful blend of sweet and salty flavors with tender chicken simmered in a savory, soy-based sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 green onions chopped (for garnish)

Equipment

  • Large skillet or frying pan
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Serving dish

Method
 

  1. In a bowl, combine the soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger.
  2. Add the chicken thighs to the marinade and coat evenly. Let it sit for at least 15 minutes.
  3. In a large skillet, heat the sesame oil over medium-high heat.
  4. Add the marinated chicken thighs to the skillet and cook for about 5 minutes on each side until browned.
  5. Pour the remaining marinade into the skillet over the chicken.
  6. Reduce the heat to low and cover the skillet. Let it simmer for about 15 minutes.
  7. In a small bowl, mix cornstarch and water to make a slurry. Stir it into the skillet to thicken the sauce.
  8. Remove the chicken from the skillet and slice it. Serve it on a platter, drizzled with the thickened sauce and sprinkle with chopped green onions.

Notes

For even more flavor, add a splash of sake or mirin to the marinade.