Shoyu Chicken

• 2 -3 lbs boneless skinless chicken thighs
• 2 teaspoons cornstarch
• 1 cup kikoman low sodium soy sauce
• 1 cup sugar
• 12 cup cider vinegar
• 2 teaspoons salt (optional)
• 3 garlic cloves, minced
• 3 teaspoons ginger, freshly grated

1. Preheat oven to 350.
2. Arrange chicken in a large baking dish, so it is all in one layer.
3. Whisk together all other ingredients.
4. Pour sauce over chicken.
5. Cover with foil and bake 1 1/2 - 2 hours.
6. Serve with rice.

chicken thighs, cornstarch, kikoman, sugar, cider vinegar, salt, garlic, ginger

Taken from www.food.com/recipe/shoyu-chicken-285540 (may not work)