Ingredients

The following ingredients have 4 Servings
  • 1 cup soy sauce
  • 1 cup brown sugar, (firmly packed)
  • 1 cup water
  • 1 tablespoon garlic, (minced)
  • 1 tablespoon fresh ginger root, (grated)
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground paprika
  • 1/4 teaspoon Chinese 5 spice
  • 5 pounds chicken thighs (bone-in, skin on)
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water
  • 2 tablespoons green onions, (thinly sliced on the diagonal)

Instruction

  • In a mixing bowl, whisk together the first 10 ingredients until brown sugar is dissolved and everything is well combined. 
  • Place the chicken thighs in a large, high sided skillet or large pot, and pour sauce over chicken. Turn the chicken over to coat both sides with the sauce.
  • Bring sauce to a boil, over medium-high heat, then reduce heat and simmer partially covered, turning occasionally,  until chicken registers 165 degrees when an instant-read thermometer is inserted near the bone, about 30-35 minutes.
  •  Remove the chicken to a serving platter.
  • Add the cornstarch and water mixture to the liquid in the skillet, and bring to a boil, whisking constantly, and cook until thick. 
  • Adjust seasoning and pour sauce over chicken. Sprinkle with green onions and serve.