BONE-IN, SKIN-ON CHICKEN THIGHS
DARK BROWN SUGAR
CORNSTARCH SLURRY (OPTIONAL)
Add the water, shoyu, brown sugar, green onions, garlic, & ginger to a bowl. Whisk to combine & set aside.
Pour the braising liquid into a heavy-bottomed pot or Dutch oven with a lid. Nestle the chicken thighs in the pot, submerging the in the shoyu braising liquid. Bring to a boil over high heat, then reduce to low. Cover & simmer for 30-35 minutes until cooked through & fall-apart tender.
Preheat your oven's broiler to its highest setting, ensuring an oven rack is positioned about 6 inches below the broiler. Transfer the chicken thighs to a small baking sheet. Place under the broiler for 4-5 minutes, rotating halfway through until the chicken skin is crispy & caramelized.
As the chicken broils, you can also thicken the braising liquid by increasing the heat & boiling for 5-10 minutes. Serve with rice & Hawaiian mac salad & garnish with thinly sliced green onions as desired.