Brown Sugar Shoyu & Garlic Chicken

This is a variation of Shoyu Chicken.  You could cook this in a pot or in a slow cooker.  I decided to cook this sous vide.


  • 10 pieces Chicken Thighs

  • 1 cup Brown Sugar

  • 1 cup water

  • 1/2 cup Shoyu| Soy Sauce

  • 1/2 cup Chopped Garlic

  • Salt & Pepper to taste

  • 2 ounces butter

  • Corn Starch Slurry to thicken the sauce to your liking.


  • Start your Immersion Circulator, set temp to 70 degree

  • Mix the sugar, water, shoyu, garlic, salt & pepper.I used 1 gallon Ziplock bags for this.  Put 5 thighs & half of the garlic in each bag.

  • Add half of the liquid to each bag.Take the air out of the bags.

  • Cook for 3 hours in the bath.

  • Turn your oven to broil.Take the chicken out of the bag.  Pat dry.  Put on to a cookie sheet.

  • Broil the chicken until the skin get crisp and brown.

  • In a medium sauce pan add the chicken jus.  Bring to a boil.  Skim off the skum.  Add the cornstarch slurry to thicken, thicken to your liking.  Lower the heat and add butter.Glaze the chicken with the sauce and enjoy.

  • E'ai ka kou!!!

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