Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in, skin-on chicken thighs and/or drumsticks (8–10 pieces)
- 1 cup low-sodium soy sauce (shoyu)
- 1 cup water
- 3/4 cup light brown sugar, packed
- 6 cloves garlic, smashed
- 2-inch piece fresh ginger, sliced into coins
- 1–2 star anise pods (optional)
- 1/4 cup mirin (optional)
- 1 tbsp rice vinegar
- 1/2 tsp black pepper
- 2 scallions, thinly sliced (garnish)
- 1 tbsp toasted sesame seeds (optional garnish)
Do This
- 1. Combine soy sauce, water, brown sugar, garlic, ginger, star anise (optional), mirin (optional), and black pepper in a Dutch oven.
- 2. Nestle chicken in a single layer, skin-side down. Bring to a gentle simmer over medium heat.
- 3. Reduce to low, cover, and simmer 20 minutes. Flip chicken, cover, and simmer 15–20 minutes more, until tender.
- 4. Uncover, add rice vinegar, and simmer over medium heat 10–12 minutes to reduce to a glossy glaze that coats a spoon.
- 5. Remove star anise and rest chicken 5 minutes; spoon sauce over to lacquer.
- 6. Garnish with scallions and sesame seeds. Serve over steamed rice with extra sauce.
Why You’ll Love This Recipe
- Classic island comfort: tender, silky chicken in a savory-sweet shoyu glaze.
- One pot, weeknight-easy: minimal prep and hands-off simmering.
- Balanced flavors: soy sauce, brown sugar, ginger, and garlic with optional star anise warmth.
- Family-friendly and make-ahead friendly—leftovers taste even better.
Grocery List
- Produce: Fresh ginger, garlic, scallions
- Dairy: None
- Pantry: Low-sodium soy sauce (shoyu), light brown sugar, mirin (optional), rice vinegar, black pepper, star anise (optional), white rice, sesame seeds (optional)
Full Ingredients
Chicken and Sauce
- 3 lb bone-in, skin-on chicken thighs and/or drumsticks (8–10 pieces)
- 1 cup low-sodium soy sauce (shoyu)
- 1 cup water
- 3/4 cup light brown sugar, packed
- 1/4 cup mirin (optional but traditional in many versions; adds mild sweetness)
- 6 cloves garlic, smashed
- 2-inch piece fresh ginger, sliced into 1/8-inch coins
- 1–2 whole star anise pods (optional)
- 1/2 tsp freshly ground black pepper
- 1 tbsp rice vinegar (stirred in at the end for balance)
Optional for Glaze Adjustment
- 1 tsp cornstarch mixed with 1 tsp cold water (only if you prefer a thicker glaze)
To Serve
- Hot steamed white rice (about 6 cups cooked)
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds (optional)
Step-by-Step Instructions
Step 1: Prep the aromatics
Smash the garlic cloves and slice the ginger into thin coins. Thinly slice the scallions for garnish and set aside. Measure out the soy sauce, water, brown sugar, mirin (if using), and rice vinegar so they are ready to go.
Step 2: Build the braising liquid
In a Dutch oven or wide, heavy pot, add the soy sauce, water, brown sugar, mirin (optional), garlic, ginger, star anise (optional), and black pepper. Stir to dissolve the sugar. Place the chicken pieces in the pot in a single layer, skin-side down, so they are just submerged.
Step 3: Bring to a gentle simmer
Set the pot over medium heat and bring the liquid to a gentle simmer—not a rolling boil. Adjust heat to maintain a steady, quiet simmer around 190–200°F if using a thermometer. Cover with a tight-fitting lid.
Step 4: Simmer until tender
Simmer covered for 20 minutes. Flip the chicken pieces, re-cover, and continue simmering 15–20 minutes more, until the meat is very tender and registers at least 175°F near the bone (thighs are silkiest around 180–190°F). If the simmer gets too vigorous, lower the heat.
Step 5: Reduce to a savory-sweet glaze
Remove the lid, add the rice vinegar, and raise the heat to medium. Let the sauce simmer uncovered for 10–12 minutes, turning the chicken once or twice, until the liquid reduces by roughly half and turns glossy, coating the back of a spoon. If you prefer a thicker glaze, stir in the cornstarch slurry during the last 2 minutes and simmer until shiny and slightly syrupy. Remove and discard star anise.
Step 6: Rest and finish
Take the pot off the heat and let the chicken rest for 5 minutes. Spoon the glaze repeatedly over the chicken to lacquer the skin. Taste the sauce; if you want a touch more brightness, add another 1–2 teaspoons of rice vinegar.
Step 7: Serve
Serve the shoyu chicken over hot steamed rice, spooning extra sauce over the top. Garnish with sliced scallions and toasted sesame seeds. The sauce will continue to thicken slightly as it cools.
Pro Tips
- Use low-sodium soy sauce to avoid an overly salty reduction; you can always season at the end.
- Keep the simmer gentle. A hard boil tightens the meat and can make the sauce taste harsh.
- Star anise is potent—one pod is enough for a warm, subtle licorice note. Remove it before serving.
- For fall-apart thighs, aim for 180–190°F internal temp near the bone; darker meat becomes silkier above 175°F.
- Leftover sauce is liquid gold: drizzle on rice or steamed greens.
Variations
- Instant Pot: Combine all sauce ingredients with chicken. Cook on High Pressure for 10 minutes (thighs), natural release 10 minutes. Switch to Sauté and reduce the sauce 8–10 minutes to glaze.
- Pineapple Twist: Replace 1/2 cup water with 1/2 cup unsweetened pineapple juice for a gently fruity sweetness.
- Spicy Shoyu Chicken: Add 1–2 tsp gochugaru or 1–2 tbsp chili-garlic sauce with the aromatics.
Storage & Make-Ahead
Refrigerate cooled chicken in its sauce for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over low heat until warmed through, adding a splash of water as needed to loosen the glaze. For deeper flavor, you can combine the chicken and sauce ingredients and marinate up to 24 hours before cooking; drain the chicken into the pot and proceed with the recipe as written.
Nutrition (per serving)
Approximate for 1/6 of recipe with some sauce: 520 calories; 35 g protein; 28 g fat; 24 g carbohydrates; 1350 mg sodium. Values vary based on cut size and how much sauce you serve.
