When my eldest son decided to buy and operate a lunch truck, I made this shoyu chicken for him. The sauce is my own and it became one of his best sellers! The recipe here is a single recipe, good enough for 4lbs of chicken thighs.
In a large pot, heat shoyu and sugar until sugar is dissolved, careful not to boil it.
Add rest of the ingredients.
Cook on medium to medium high heat for 45 minutes or until chicken is almost falling off the bone. Do not cover as the condensation from the covered pot will dilute all that goodness. Occasionally turn the chicken over so that all pieces cook evenly in the sauce.
Serve over hot rice with a side of macaroni salad or cole slaw.