Shoyu Chicken

  • Recipe courtesy of Aida Mollenkamp
Total Time:
1 hr
10 min
Inactive Prep:
50 min
6 to 8 servings


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

      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.

      Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.