Shoyu Chicken

Instructions

1. Prepare the sauce
   In a large pot or Dutch oven, combine soy sauce, brown sugar, water, ginger, garlic, mirin, sesame oil, and the white parts of the green onions. Stir until sugar is dissolved and bring to a gentle simmer over medium heat.
2. Add the chicken
   Place chicken thighs skin-side down in the simmering sauce. Ensure they're mostly submerged. Reduce heat to low, cover, and simmer for 25 minutes, turning chicken halfway through to ensure even cooking.
3. Finish cooking the chicken
   Remove lid and continue cooking for an additional 10 minutes, allowing the sauce to reduce slightly. If you prefer a thicker sauce, mix cornstarch with 2 tablespoons of cold water and stir into the sauce during the last 5 minutes of cooking.
4. Crisp the skin (optional)
   For crispier skin, transfer the chicken skin-side up to a baking sheet and broil for 2-3 minutes until skin is crispy and caramelized. Watch carefully to prevent burning.
5. Serve and garnish
   Transfer chicken to a serving platter and spoon some of the sauce over the top. Garnish with sliced green parts of the green onions and toasted sesame seeds. Serve with steamed white rice and additional sauce on the side.