Shoyu Chicken

Ingredients

• 3 tablespoons apple cider vinegar 
• 0.3 teaspoon pepper black freshly ground
• 5 pounds chicken thighs bone-in
• 3 tablespoons flour all-purpose
• 6 servings flour slurry (to thicken)
• 2 ounces ginger fresh crushed peeled
• 2.5 teaspoons garlic puree 
• 1.3 cups soya sauce 
• 1 cup sugar 
• 3 tablespoons water 
• 1.5 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Mix all the sauce ingredients in a small bowl.
2. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
3. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.