Shoyu Chicken

Ingredients

3 - 4.5lb Chicken (I use frozen or partially frozen bone in chicken thighs)
1/2 cup Soy Sauce
1/2 cup Dark Soy Sauce (If you don't have dark soy, use regular soy)
1/2 cup Chicken broth (can substitute with water)
1/4 cup Brown Sugar (If using all regular soy sauce, you may want to increase the brown sugar up to 1/2 cup)
1/2 - 3/4 teaspoon Grated fresh ginger
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder (Fresh garlic can also be used)

Use frozen or partially frozen chicken to help dilute the sauce as it cooks. If using fresh or defrosted chicken, add 1/2 cup additional water.

Chicken
Step 1
Put all the ingredients, including the chicken into a large pot. Heat the pot on medium high until it just starts to boil. Cover and lower the heat to medium and cook for 10 minutes. The rice wine and pepper flakes are optional and do not need to be added.
Step 2
Flip chicken over, cover, and cook for another 20 minutes. Flip chicken over again, cover, and cook for another 10 minutes.
Sauce
Step 3
Take one cup of the shoyu sauce out of the pot and put it into a small pot. Set heat to medium high. Make sure to skim off any of the fat and just take the sauce.
Step 4
In a small bowl, add 2 tsp. of cornstarch. Take a few spoonfuls of the hot shoyu sauce from the pot and mix it into the cornstarch to create a slurry.
Step 5
Add the cornstarch slurry to the hot shoyu sauce in the pot and stir until the sauce thickens and it lightly coats the spoon.
Step 6
Place chicken on a serving platter and spoon sauce onto chicken.
Topping
Step 7
Sprinkle with green onions and sesame seeds over the chicken for garnish (optional).