Usually white, but i do accept dark meat options and suggestions
Next time you have chicken thighs you should try shoyu chicken, a classic Hawaiian dish, so simple and delicious.
Every recipe is different but here's how I do it:
-I use bone-in, skin-on thighs
-Make a marinade with the sacred ratio: 1:1:1 sugar/soy sauce/water. I add a couple tablespoons of rice vinegar. For four thighs, I use half a cup of each in the 1:1:1. If you don't fuck with this, it becomes really hard to mess up the final result.
-Marinade the breasts for at least a couple of hours, turning every so often
-Sear the chicken in oil in a steel or iron pan….steel is better because you don't want to lose the skin. Meanwhile, pour the marinade in a pot, add another 1:1:1, so at this point you've got a cup of sugar, a cup of soy sauce and a cup of water. no it's not healthy. Bring to a boil for a couple of minutes
-Once the chicken is seared on both sides, add to pot of sauce and reduce to low heat. Add aromatics and stuff - more rice vinegar, maybe some chili oil and/or togarashi, sesame oil and mirin are both good, whatever you have on hand that seems like it will be good is probably going to work. Essential ingredients at this point are a couple thinly-sliced green onions, freshly minced garlic and some sliced ginger. I like to use a LOT of fresh ginger.
-Let the chicken simmer in the sauce on LOW heat. It will probably take about thirty minutes for the chicken to fully cook, but it can be good to let them simmer for up to an hour. You're looking for a honey-like texture for the sauce.
-serve over rice and enjoy. Sticky/sweet rice is best but normal white rice is fine. Garnish with sesame seeds and/or raw green onion