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Shoyu Chicken on Rice

Shoyu Chicken on Rice

- Mimi Carrera

I've been using this recipe for years but can’t give you the name of the originator. It’s one of those where I use the ingredients loosely.


2 pounds skin on, bone-in chicken thighs (about 4 pieces)

1/2 cup shoyu

1/2 cup sugar

1/2 cup water

2 tablespoons rice vinegar

3 garlic cloves, smashed

1 2-inch knob of ginger, peeled and sliced

2 stalks green onions (optional)

1 tablespoon sesame seeds (optional)


1. Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.

2. Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce pan.

3. Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a lid and let the chicken simmer (skin side up) for 10 minutes.

4. Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate. Reduce the sauce over medium heat until thick (like the thickness of honey).

5. Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and drizzle on the sauce.

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