Shoyu chicken features bone-in chicken thighs braised in a balanced shoyu sauce sweetened with brown sugar and brightened by rice wine vinegar, garlic, ginger, and scallions. The deep umami sauce clings to tender meat and pairs perfectly with jasmine rice and stir-fried bok choy.
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Season chicken thighs generously on all sides with salt and black pepper.
On a hot, preheated grill or large pan, sear the chicken thighs on both sides until golden brown and crispy.
In a large roasting pan, prepare the shoyu sauce by combining soy sauce, water, and brown sugar.
Add the chopped garlic, chopped ginger, and chopped scallions to the sauce.
Pour in the rice wine vinegar and stir everything together until the sugar begins to dissolve.
Transfer the seared chicken thighs directly into the shoyu sauce mixture in the roasting pan.
Bring the mixture to a simmer over low heat and cook for 45 to 60 minutes, until the chicken is very tender.
While the chicken simmers, prepare the bok choy. Heat cooking oil in a large wok or disc grill over high heat.
Add the garlic ginger paste and stir-fry for 30 seconds until fragrant.
Add the chopped bok choy and stir-fry until it begins to wilt.
Season the bok choy with Shaoxing wine, black vinegar, light soy sauce, dark soy sauce, and MSG. Toss to combine.
Pour in the chicken stock, cover with a lid, and let it steam for 2-3 minutes until the bok choy is tender-crisp.
To serve, place a scoop of cooked jasmine rice on a plate. Add a portion of the stir-fried bok choy to the side.
Place a shoyu chicken thigh on top of the rice and spoon a generous amount of the braising liquid over everything.
Garnish with fresh sliced scallions and sesame seeds before serving.
Store braised chicken in its sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat.
large braising pan or Dutch oven · wok or large skillet for stir-frying bok choy
Thighs are ideal for braising because they stay moist and tender during long cooking. Breasts will dry out; if you must use them, reduce braising time by half and check for doneness at 15–20 minutes.
The meat should be fork-tender and easily pull away from the bone. Internal temperature should reach 165°F (74°C); thighs typically finish in 40–50 minutes.
Yes. Braise the chicken, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water to restore sauce consistency.
Use standard Japanese soy sauce (shoyu) or all-purpose soy sauce. Avoid tamari if you need gluten; use tamari-style or coconut aminos as a substitute.
Yes. Maintain the 1:2 ratio of soy sauce to water and scale all other ingredients proportionally. Adjust braising time slightly if using a larger batch.
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