Step 1

Make the shoyu braising liquid: Add the soy sauce, water, brown sugar, rice vinegar, garlic, ginger, scallions, red chili flakes to a bowl. Whisk to combine.

Step 2

Braise the shoyu chicken: Pour the braising shoyu liquid into a Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging them in the liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover and simmer for 45-50 minutes, stirring occasionally, until the chicken is fall-apart tender and cooked through.

Step 3

Optional broiling: Preheat oven to its highest broil setting. Transfer the chicken thighs to a wire rack on baking sheet. Place under the broiler for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy and caramelized. Keep an eye on it and make sure it’s not browning too quickly.

Step 4

As the chicken broils, you can also thicken the braising liquid. Bring the cooked shoyu sauce to a boil and add cornstarch slurry (by mixing 1 tsp cornstarch in 1 Tbsp water). Simmer the sauce for 5 minutes, or until reduced to desired consistency.

Step 5

Serve with rice and Hawaiian Macaroni Salad.