Recipe courtesy of Aida Mollenkamp
Print
Total:
1 hr
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 5 1/2 to 6 pounds chicken thighs
  • 5 cups low-sodium chicken broth
  • 2 cups low-sodium soy sauce
  • 1 cup packed light brown sugar
  • 3/4 cup mirin
  • 8 medium garlic cloves, smashed and peeled
  • 4-inch piece ginger, sliced 1/2-inch thick and smashed
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons cornstarch dissolved in 5 tablespoons water
  • Thinly sliced green onions, for garnish

Directions

Watch how to make this recipe.

Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

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