Description
Sweet and savory Shoyu Chicken with a delicious, glossy sauce. Marinated chicken thighs are seared and baked to perfection.
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken thighs (about 6–8 thighs)
- 1 cup soy sauce (shoyu), low sodium preferred
- ¾ cup brown sugar, packed
- 1 cup water
- 2-inch piece ginger, peeled and grated
- 6 cloves garlic, minced
- 3 green onions, chopped, white and green parts separated
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for slurry)
- Optional Garnishes: Sesame seeds, extra chopped green onions
Instructions
- Prepare the Marinade: In a large bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, and sesame oil until the brown sugar is dissolved. Stir in the grated ginger, minced garlic, and the white parts of the chopped green onions.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels. Place the chicken thighs in the bowl with the marinade, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sear the Chicken: Heat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Add a tablespoon of oil. Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet. Sear the chicken for about 5-7 minutes per side, or until golden brown and crispy.
- Transfer to Oven: Once the chicken is seared, pour the remaining marinade over the chicken in the skillet. Bring the marinade to a simmer.
- Bake: Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove Chicken from Skillet: Once the chicken is cooked through, remove it from the skillet and set it aside on a plate. Tent it with foil to keep it warm.
- Skim Excess Fat: Carefully skim off any excess fat from the surface of the sauce in the skillet.
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth.
- Thicken the Sauce: Place the skillet over medium heat. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to whisk until the sauce thickens to your desired consistency.
- Serve: Serve the Shoyu Chicken over a bed of steamed rice. Generously spoon the thickened sauce over the chicken and rice. Garnish with the reserved chopped green onions and sesame seeds.
Notes
- Marinating the chicken overnight is highly recommended for the best flavor.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Skimming the excess fat from the sauce will result in a cleaner, more flavorful sauce.
- For a spicier dish, add a pinch of red pepper flakes to the marinade.
- You can use chicken drumsticks or bone-in, skin-on chicken breasts instead of thighs, adjusting the cooking time accordingly.
- For a hands-off approach, you can cook the chicken in a slow cooker. Place the chicken and marinade in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Thicken the sauce on the stovetop after the chicken is cooked.
- Prep Time: 20 minutes
- Cook Time: 60 minutes