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Ingredients
  • 5 ½ to 6 pounds chicken thighs
  • 5 cups low-sodium chicken broth
  • 2 cups low-sodium soy sauce
  • 1 cup packed light brown sugar
  • ¾ cup mirin
  • 8 medium garlic cloves, smashed and peeled
  • 4-inch piece ginger, sliced ½-inch thick and smashed
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons cornstarch dissolved in 5 tablespoons water
  • Thinly sliced green onions, for garnish
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