Shoyu Chicken

Shoyu Chicken
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  • 5 ½ to 6 pounds chicken thighs
  • 5 cups low-sodium chicken broth
  • 2 cups low-sodium soy sauce
  • 1 cup packed light brown sugar
  • ¾ cup mirin
  • 8 medium garlic cloves, smashed and peeled
  • 4-inch piece ginger, sliced ½-inch thick and smashed
  • + 3 more ingredients
    • 1 teaspoon freshly ground black pepper
    • 5 tablespoons cornstarch dissolved in 5 tablespoons water
    • Thinly sliced green onions, for garnish

1. Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

View full recipe at SpringPad


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