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!!!