Shoyu Chicken

I originally posted this recipe back in October of 2009.  I never liked the crummy photo that accompanied it and I finally decided to update it.  I plan to occasionally update some of my older posts with new photos this year, but I'll still post new recipes as well.

This recipe comes from my mom. She grew up in Hawaii where you find a large mix of Asian cultures. Shoyu is the Japanese name for soy sauce.


SHOYU CHICKEN

3-4 lbs. bone-in chicken thighs, skins removed and trimmed of fat
1 cup soy sauce (I highly recommend the less-sodium variety)
1 cup brown sugar
1/2 cup water
2 tsp. grated fresh ginger root (or 1 tsp. ground ginger)
1 tsp. minced garlic
1 Tbsp. sesame seeds
2 Tbsp. cornstarch + 2 Tbsp. water
Sliced green onions for garnish, optional

In a large pot, stir together the soy sauce, brown sugar, water, ginger, garlic, and sesame seeds.  Add chicken thighs and stir to coat.  Bring to a boil, reduce heat, cover, and simmer for at least 30 minutes, stirring occasionally.  Remove chicken to a plate and whisk in cornstarch mixture to sauce; cook for another 2 minutes.  Serve chicken with sauce over white or brown rice.  Garnish with green onions, if desired.