Hawaiian Shoyu Chicken

Instructions

1. Prepare the marinade
   In a large bowl, combine soy sauce, brown sugar, water, mirin, minced garlic, grated ginger, sesame oil, star anise, and pineapple juice if using. Stir until the sugar is completely dissolved.
2. Marinate the chicken
   Add the chicken thighs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally for even flavor distribution.
3. Prepare for cooking
   Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Transfer the chicken and marinade to a large pot or Dutch oven.
4. Simmer the chicken
   Bring the mixture to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 30 minutes, turning the chicken occasionally to ensure even cooking and flavor absorption.
5. Reduce the sauce
   Remove the chicken pieces to a plate and tent with foil to keep warm. Increase the heat to medium-high and simmer the sauce uncovered for about 10-15 minutes until it thickens into a glaze consistency.
6. Optional broiling step
   For crispy skin, place the chicken skin-side up on a baking sheet and brush with some of the reduced sauce. Broil for 3-5 minutes until the skin is caramelized and slightly crispy.
7. Serve and garnish
   Place the chicken on a serving platter and drizzle with the reduced sauce. Sprinkle with sliced green onions and sesame seeds. Serve with steamed white rice and macaroni salad for an authentic Hawaiian plate lunch experience.