Shoyu Chicken
1 cup soy sauce
1 cup brown sugar
1 cup water
2 heaping tsp. minced garlic
1 small onion, chopped
1 tbsp. black pepper
1 tbsp. oregano
1 tsp. paprika
5 chicken thighs (sauce would work for 6-8 thighs. 6 thighs would fit in my pan nicely)
Sesame Oil
Mix up all ingredients except chicken thighs and Sesame oil. Place chicken in a 9x13 dish and cover with "marinade". Marinade for 1 hour minimum, turning chicken every half hour.
Heat Sesame oil in a large skillet that has a lid. Brown off chicken, approx. 3-5 mins. per side.
Add marinade from your dish and allow to boil for 3 minutes.
Reduce heat, cover and allow chicken and sauce to simmer for 2-3 hours.
If you like, thicken sauce 15 minutes before serving by using 2 tbsp. cornstarch and 2 tbsp. water mixed together and stir into bubbling sauce with chicken.
This yields a lot of sauce which is nice for extra rice or some leftovers.
Serve over rice.
Printable Recipe
The original recipe can be found here.
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