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“I’ll Show You” Shoyu Chicken

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Ingredients for Marinade:

  • 1 cup low-sodium soy sauce
  • 6 cloves smashed garlic
  • 2 cups water
  • 1 tbsp Maggi or Golden Mountain sauce
  • Black pepper to taste
  • 1/2 sweet onion, chopped
  • A bunch of baby leeks (or green onions)
  • 1 cup brown sugar
  • 1 tbsp Shaoxing wine
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin

For Cooking:

  • 46 bone-in chicken thighs

Additional Ingredients:

  • Slurry of cornstarch and water (1 to 2 ratio)

For Serving:

  • Cooked rice
  • Broccoli florets
  • Sesame seeds
  • Sliced green onion


  1. In a medium ceramic pot, combine all marinade ingredients. Add chicken thighs and let marinate overnight.
  2. The next day, place the pot over medium heat and simmer for 30 minutes or until chicken thighs reach an internal temperature of 165°F or higher.
  3. Remove the chicken and set aside. Strain the liquid to remove solids, leaving only the sauce.
  4. Bring the sauce to a boil and add the cornstarch slurry, stirring continuously until the sauce thickens and can coat the back of a spoon.
  5. Place the chicken under a broiler until the skin is crispy and golden brown. Allow resting.
  6. Prepare rice in an Instant Pot using a 1:1 ratio with chicken stock and use the rice setting.
  7. Marinate broccoli florets in a mix of sesame oil, chopped garlic, Shaoxing wine, and coconut aminos. In a hot wok, quickly sauté the broccoli with its marinade, then sprinkle with sesame seeds.
  8. Serve the chicken deboned and sliced over the rice, garnished with sliced green onions, with the sautéed broccoli on the side.


  • Author: Lucas Krammes
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