6 servings... Prep time: 3.5 hours... Cook time: 45 minutes
- 9"x13" Baking pan
- Aluminum foil
- 1 Gallon zip-lock bag
- Medium-sized mixing bowl and fork for mixing
- Knife and cutting board
- 6 chicken thighs, skin on (boneless or deboned)
- 1/2 cup shoyu
- 1/2 cup white sugar or 1/3 cup brown sugar
- 2 teaspoons Mirin
- 1 teaspoon sesame oil
- 1 clove fresh garlic
- 1/2 teaspoon Black pepper
- Using the flat side of the knife (a spoon works too), smash and flatten the clove of garlic onto the cutting board. Remove the garlic skin. Finely mince the garlic.
- In a medium sized mixing bowl, add the sugar, pepper, minced garlic, mirin, and sesame oil. Then add the shoyu. Whisk with a fork until evenly blended (no clumps of sugar).
- Add chicken thighs to ziplock bag. Add sauce mixture to bag. Rub bag to evenly distribute sauce. Maneuver chicken into a single layer.
- Place bag of marinating chicken in refrigerator for three hours.
- Pre-heat oven to 425F and line baking pan with aluminum foil (easier to clean burnt sugar).
- Remove chicken from bag and place on foiled pan in a single layer, skin-side up. Evenly pour remainder of sauce/marinade on to chicken.
- Place pan in middle rack of oven. Bake at 425F for 30 minutes. Bake an extra 15 minutes for crispier skin.