Chicken Thighs (bone-in
Cup Soy Sauce or Shoyu as we call it
Cup Brown Sugar
Cup Rice Vinegar
Tbs. Fresh Ginger
peeled and slivered
Cup Green Onions
Tbs. White Sesame Seeds
Heat oil in a deep skillet or pot.
Add Chicken, skin side down and fry until it turns golden brown. Flip over and fry the other side too.
In a bowl combine soy sauce, sugar, water, and rice vinegar. Pour over the chicken.
Add in garlic and ginger. Bring to a boil.
Turn down heat and cover. Simmer for about 15 minutes.
Flip chicken over and simmer covered another 15 minutes.
Remove lid and turn up the heat to reduce the sauce until it thickens to the consistency of honey.
Move to serving dish if desired and sprinkle with green onions and sesame seeds.
Serve with lots of steamed white rice.
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