1mediumsweet onionpeeled, halved, and cut into half moon shapes
4pounds skin-on bone-in chicken thighs(about 12 to 16 thighs)
For Serving The Shoyu Chicken:
thinly sliced green onions (aka scallions)for garnish (optional)
toasted sesame seedsfor garnish (optional)
Cooked white or brown ricefor serving
Instructions
Cook The Shoyu Chicken: Combine the water or broth and soy sauce with the sugar and/or honey in a large pot, bring to a boil over high heat. Add the garlic, ginger, jalapeño, onion and chicken then reduce to low heat. Simmer, turning occasionally, until chicken is fork tender and garlic cloves easily pop out of the head of garlic, about 45 minutes more.
To Serve The Shoyu Chicken: Remove chicken to a serving platter. Remove ginger, garlic, jalapeños, and onions and set aside. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Remove from heat, add chicken and other ingredients back to the sauce and turn to coat. Serve chicken over rice with a spoonful of sauce, any of the garlic, jalapeño, or onions you'd like as well some sliced green onions and sesame seeds, if desired.TIP: Cook the shoyu chicken completely up to two days ahead then store refrigerated in the cooking liquid. Rewarm before serving.