Shoyu Chicken Plate Lunch

1. 1
   prep · ~11 min

   Brown the chicken thighs.

   1.Pat the chicken thighs completely dry with paper towels.

   2.Place a large heavy-bottomed pot over medium-high heat.

   3.Lay the chicken thighs skin-side down in a single layer and sear until deep golden brown, about 5-7 minutes.

   4.Flip and sear the other side for another 3-4 minutes. Work in batches if needed to avoid crowding.

   TIPDo not move the chicken once it hits the pot. Let it sit undisturbed to develop a deep, even sear.
2. 2
   simmer · ~2 min

   Build the braising liquid.

   1.Reduce the heat to medium-low and add the minced garlic and grated ginger. Sauté until fragrant, about 30 seconds.

   2.Stir in the soy sauce, water, brown sugar, and rice vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon.

   3.Bring the liquid to a gentle simmer and return the seared chicken thighs to the pot, skin-side up.

   TIPScraping up the fond is crucial for deep flavor.
3. 3
   simmer · ~35 min

   Braise until tender.

   1.Cover the pot and reduce the heat to low. Let the chicken braise gently for 30-35 minutes, or until the meat is fall-apart tender and pulls easily from the bone.

   2.Turn the chicken pieces over once halfway through cooking to ensure even flavoring.
4. 4
   simmer · ~3 min

   Finish the sauce.

   1.Remove the cooked chicken to a platter and tent loosely with foil.

   2.In a small bowl, whisk together the cornstarch and cold water to make a slurry.

   3.Bring the sauce in the pot back up to a simmer over medium heat. Whisk in the cornstarch slurry.

   4.Cook, stirring constantly, until the sauce thickens to a glossy, spoon-coating consistency, about 2 minutes.

   5.Remove from heat and stir in the pinch of salt and the sesame oil.

   TIPWhisk the slurry just before adding, as the cornstarch settles quickly.
5. 5
   assemble · ~1 min

   Glaze the chicken and serve.

   1.Return the chicken to the pot and gently toss to coat all pieces in the thickened sauce.

   2.Transfer to a serving platter and spoon any remaining sauce over the top.

   3.Scatter generously with sliced green onions and serve immediately over steamed rice.

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