Shoyu Chicken

Bahan-bahan

8 bone-in, skin-on chicken thighs (about 3 pounds)

Kosher salt

3/4 cup soy sauce

1 1/2 cups water

1/4 cup dark brown sugar

1/4 cup honey

1/4 cup mirin

6 garlic cloves, smashed and peeled

2 tablespoons finely grated fresh ginger

1 tablespoon toasted sesame oil

1 onion, cut into 1/2-inch wedges through the root

2 tablespoons cornstarch

Steamed rice, for serving

Coarsely chopped cilantro leaves, for garnish

Toasted sesame seeds, for garnish

Petunjuk

Very lightly season the chicken in advance (overnight if

possible) with salt.

In a large Dutch oven, mix together the soy sauce, water,

brown sugar, honey, mirin, garlic, ginger, and oil. Lay in the

onion wedges, then nestle in the chicken, skin-side down. The

braising liquid should come about halfway up the sides of the

chicken, so if you’re at all short, add a splash of water or stock

to make up the difference.

Cover the pot and simmer for 30 minutes. Using tongs, gently

turn the chicken to face skin-side up, then cover and continue

simmering until the meat falls off the bone, about 30 minutes

longer. Turn off the heat and use tongs to remove the chicken

to a plate.

Preheat the broiler.

Place the cornstarch in a small bowl and whisk in 1/2 cup of

the braising liquid until no lumps remain, then whisk the

cornstarch mixture back into the pot. Cook over medium heat

for 5 minutes, until the sauce visibly thickens. Return the

thighs to the pot, skin-side up.

Place the pot under the broiler 2 to 4 inches from the heat

source and broil until the skin is crisp and lightly browned

about 2 minutes (or longer, depending on your broiler). Tend

to them closely to ensure that the skin does not burn-with all

of that sugar and soy sauce in the marinade, they will brown

quickly!

Serve chicken with the sauce and steamed rice, garnished

with cilantro and toasted sesame seeds

VARIATION

To make Shoyu Chicken Wings, substitute 4 pounds of wings

for the thighs.