Ingredients

• 1 cup water
• 2/3 cup Aloha Shoyu
• 2/3 cup dark brown sugar
• 5 cloves garlic, finely chopped
• 3-inch piece ginger, finely chopped
• 6 pieces chicken thigh, bone-in, skin-on
• Optional: 4 green onion, thinly sliced, whties and greens separated

Directions

1. Into a heavy-bottomed pot with a lid, add the water, shoyu, brown sugar, garlic, ginger, and green onion whites. Whisk to combine. Nestle the chicken thighs in the pot, submerging them in the shoyu braising liquid as much as possible. Bring to a boil over high heat, then reduce to low. Cover and simmer for 30-35 minutes, until the chicken is tender and cooked through.
2. Optional, but highly recommended: Preheat your oven broiler to 500 degrees, ensuring an oven rack is on the top shelf. Transfer the chicken thighs to a small baking sheet. Place under the broiler for 4-5 minutes, rotating the baking sheet halfway through, until the chicken skin is crispy and caramelized. As the chicken broils, increase the heat under the pot to high. Boil for 4-5 minutes, until sauce is reduced to desired thickness.
3. Serve the shoyu chicken immediately alongside rice and mac salad. Spoon the thickened shoyu sauce over the chicken and garnish with thinly sliced green onion.

Instant Pot Directions

1. Prep the recipe according to step 1 above, assembling the shoyu chicken in your Instant Pot. Cover and seal the Instant Pot and cook chicken on manual high pressure for 15 minutes. Carefully quick release by turning the valve to its "venting" position. Remove chicken from Instant Pot and switch Instant Pot to "saute" setting and finish the shoyu chicken as directed in steps 2-3 above.