Shoyu Chicken is a classic Hawaii dish that is everyone's local favorite! Chef Keoni Chang shares the secrets to making the simple dish really shine.
|4||Pound||chicken thighs, bone in, skin on|
|1||Cup||packed light brown sugar|
|1||each||bulb garlic cloves, peeled and smashed|
|1||piece(s)||4-inch piece ginger, sliced 1/8 to 1/16 inch thick, long ways|
|4||Tablespoon||cornstarch dissolved in 4 tablespoons water|
|each||green onions for garnish|
The dish tastes better the second day.
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