This is a staple dish found at many plate lunch joints and restaurants throughout Hawaii. It is traditionally served with steamed white rice and macaroni salad.
8 bone-in, skin-on chicken thighs (about 4 pounds)
1 cup shoyu
1 cup sugar
1/2 cup water
4 tablespoons rice vinegar
4 tablespoons mirin
5 garlic cloves, smashed
2-inch piece ginger, sliced into 1/4″ rounds (skin does not have to be removed)
4 large scallions
Sesame seeds, for garnish (optional)
In a large dutch oven, brown the chicken thighs, skin-side down, about 5 minutes.
Remove dark green tops of scallions and slice thinly. Set aside. Cut the white/light green bottoms into 2″ pieces.
In a bowl, combine the shoyu, sugar, water, and rice vinegar, stirring until the sugar is dissolved.
When the chicken skin is browned, add the garlic, ginger, and scallion bottoms. Pour the shoyu mixture over the chicken and bring to a boil.
Reduce the heat to low and cover the pot. Simmer for 10 minutes. Flip the chicken and simmer for another for another 10 minutes.
Remove the chicken and reduce the sauce to the consistency of a thin honey – should coat the chicken but should not be as thick as a gravy. Remove the garlic, ginger, and scallion pieces. Return the chicken to the sauce.
Garnish with sliced scallions and sesame seeds. Serve with steamed white rice.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: lunch, dinner
- Cuisine: Japanese
- Serving Size: 2 chicken thighs
- Calories: 717.02
- Sugar: 50.86 g.
- Sodium: 3787.49 mg.
- Fat: 33.6 g.
- Saturated Fat: 9.21 g.
- Carbohydrates: 57.12 g.
- Fiber: 1.54 g.
- Protein: 36.3 g.
- Cholesterol: 190 g.
Keywords: chicken thigh, shoyu