Servings: 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serve with white or brown rice and Napa cabbage

5pc bone-in chicken thighs, skin on
2c water
2c sugar
2c shoyu (Japanese-style soy sauce)
3 garlic cloves, peeled and smashed
1 large yellow onion, peeled and sliced
4 green onions
3 inch knob of fresh ginger, peeled and cut into 1″ pieces
3 tbsp cornstarch mixed with 3 tbsp water to thicken
toasted sesame seeds, optional

1. In a small bowl, combine the water, sugar and shoyu. Stir until the sugar is dissolved.
2. In a medium pot add chicken thighs, garlic, yellow onion, and ginger. Cut the lower white half of the green onions into 1-inch pieces and add to the chicken. Reserve the green onion tops for garnish.
3. Pour the shoyu mixture over the chicken making sure the liquid covers everything. If you need more liquid it is a 1:1:1 ratio.
4. Bring the chicken up to a simmer over medium heat, cover, and reduce the temperature to low. Cook for approximately 30 minutes or until the chicken reaches 165 degrees Fahrenheit and is cooked.
5. Remove the chicken from the pot and place on a platter. Discard the ginger and garlic. In a small bowl mix the cornstarch and water to make a slurry. Pour the slurry into the braising liquid and bring the sauce up to a simmer. Once thickened, glaze the chicken with the sauce.
6. Thinly slice the green onion tops. Garnish the chicken with the green onions and toasted sesame seeds.
7. Enjoy!