There are a lot of recipes and variations of shoyu chicken. This is a quick and easy version. You can change it up by adding your favorites or removing ingredients that you dont like or dont have.
2 pounds chicken thighs
1 cup Aloha shoyu
1/2 cup mirin
1 orange zested and juiced
1/4 cup light brown sugar
1 1/2 teaspoon minced fresh garlic
1 1/2 teaspoon minced fresh ginger root
1/2 teaspoon Chinese Five Spice
2 tablespoons chopped fresh cilantro
1 tablespoon cornstarch
Combine the soy sauce, orange juice, orange zest, mirin, brown sugar, garlic, ginger, cilantro, five spice powder, and 1/2 cup water in a medium sauté pan. Bring to a boil. Add the chicken, cover tightly, and lower heat to a simmer. Braise the chicken, turning once during cooking, 45-60min. or until tender. Remove the chicken from the pan, and place in a casserole dish. Pour the liquid into a pyrex measuring cup, and return about 1 cup to the pan. Pour the remaining sauce over the chicken temporarily to keep it moist, and cover dish with foil or a lid to keep warm. Whisk 1 tbsp. cornstarch with 2 tbsp. water until dissolved. Whisk the cornstarch mixture into the pan sauce, and boil for 1–2 min. to reduce and thicken into a glaze. Baste with the glaze, and serve.