If you want to adjust the quantity of this recipe, make sure that the soy sauce, sugar, and water are equal.
Prepare Marinade/Shoyu Sauce: In a large bowl or large re-sealable plastic bag, combine the soy sauce, brown sugar, water, garlic, onion, ginger root, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika.
Add the chicken thighs to the prepared Marinade/Shoyu Sauce. Either cover the bowl with plastic wrap or seal the plastic bag. Let marinade in the refrigerator for at least 1 hour or overnight.
Preheat barbecue grill for medium heat (spray grill with non-stick vegetable spray).
Remove the chicken thighs from the marinade; reserve the marinade to make the glaze (see below).
While the chicken is grilling, make the Glaze: In a large saucepan or wide sautpan over medium-high heat, add the remaining marinade. Add the cornstarch, stirring constantly, until a low boil. Still stirring constantly, keep at a low boil (turn heat down if necessary), for approximately 15 to 20 minutes or until the marinade mixture is reduced to a consistency of a syrupy glaze. Remove from heat and set aside until the chicken thighs are finished cooking,
Brush the prepared Glaze over the grilled chicken thighs before serving.
Serve with cooked white rice. Glaze can also be drizzled over the rice.
Preheat crock pot/slow cooker on high for 1 hour.
NOTE: For food safety, it is a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW to cook the chicken thighs. The LOW setting is equal to about 200 degrees F. in the oven.
Place the chicken thighs in the preheated crock pot; pour the prepared Marinade/Shoyu Sauce over the chicken thighs.
Cook on low temperature for approximately 8 hours or on high temperature for approximately 4 hours. The chicken thighs are done when they are fall apart fork tender. In the last hour of cooking, add sliced celery and carrots; cook until the vegetables are tender.
Serve over cooked rice.
Cover with lid and seal to close. Make sure the pressure valve is also closed. Select Manual button, high pressure and set cooking time for 10 minutes. (Note - If using chicken breasts, cook thinner cutlets for 15 minutes, high pressure and thicker chicken breasts for 30 minutes high pressure.) When cooking time is done, Natural Pressure Release the pressure until the pressure pin drops. Open the lid.
To thicken the sauce: in a small bowl stir together 1 1/2 tablespoons of cornstarch and 2 tablespoons of cold water to make a slurry.
Remove the cooked chicken pieces to a plate and set aside. Press the Saute button on the Instant Pot and bring to Medium heat setting. Mix in the cornstarch slurry into the shoyu sauce in the pot. Stir together until sauce is thickened.
Served chicken over cooked rice and drizzle shoyu sauce over the chicken and rice and enjoy.
* For 1 cup of brown sugar, substitute 2/3 of agave nectar and reduce other liquids in recipe by cup.
** This small amount will not be too hot - just enhance the flavor.
*** Chicken breasts can be used, but dark meat chicken, such as thighs, add more flavor
**** Cook rice according to package directions.
Hawaiian Shoyu Chicken Recipe: https://whatscookingamerica.net/Poultry/HawaiianShoyuChicken.htm