Raw chicken thighs
1/2 c. Mirin
1/2 c. water
1 c. shoyu
1 c. sugar
Cornstarch
Several tbsp. + a little water

Pam a flat baking pan and spread chicken, cut side down (skin side up). Bake for about an hour.

Sauce: Stir next 4 ingredients together. Mix cornstarch with water and add to mix. Watch carefully. When it comes to a boil stir and cook for about 5-10 minutes. Add more cornstarch for thicker sauce.