Ono Grindz 808
Plate Lunch

Shoyu Chicken

Fall-apart chicken thighs simmered in sweet shoyu — the smell of Sunday at Grandma's.

Shoyu Chicken
Prep10 min
Cook50 min
Total1 hr
Serves6

Every family has a shoyu chicken ratio and every family thinks theirs is correct. This one keeps it classic: shoyu, sugar, ginger, garlic, and time. It's a one-pot dish that forgives everything and tastes even better tomorrow.

Bone-in thighs are traditional because the bones make the sauce richer, but boneless works on a weeknight.

How fo’ make ’um

  1. In a heavy pot, stir together shoyu, water, brown sugar, garlic, ginger, onion, and oyster sauce until the sugar dissolves.
  2. Nestle in the chicken thighs skin-side down. The liquid should come most of the way up the chicken — add a splash of water if needed.
  3. Bring to a boil, then drop to a gentle simmer. Cover partially and cook 20 minutes.
  4. Flip the thighs, then simmer uncovered 25–30 minutes more, until the chicken is tender and the sauce has reduced to a light glaze consistency.
  5. Taste the sauce — add sugar if too salty, shoyu if too sweet. Toss in the green onions for the last 2 minutes.
  6. Serve over hot rice with plenty of sauce spooned on top. Mac salad on the side makes it a plate lunch.

Local tips

  • Better the next day. Chill overnight, lift off the fat, and reheat gently.
  • Some families add star anise or a splash of mirin — try it once you've got the base down.
  • Don't boil hard; a lazy simmer keeps the thighs silky.

Keep grinding

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