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Caramelised Soy Chicken in Garlic Ginger Broth

A stunningly glossy and savory dish featuring pan-seared chicken thighs simmered in a rich garlic, ginger, and soy broth, served over fluffy rice.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 5 chicken thighs boneless, skin-on preferred
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 0.5 tsp black pepper
Garlic Ginger Broth
  • 1 tbsp vegetable oil
  • 6 cloves garlic minced
  • 2 inch fresh ginger julienned or minced
  • 1.5 cups chicken broth
  • 1 tbsp dark soy sauce
  • 2 tbsp regular soy sauce
  • 3 tbsp brown sugar packed
  • 1 tsp rice vinegar
  • 1 tsp chili flakes optional
Serving
  • 2 cups jasmine rice cooked
  • 3 stalks green onions chopped

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Rice cooker or pot

Method
 

  1. Pat chicken thighs dry. Mix light soy sauce, sesame oil, and pepper, then rub onto the meat. Let sit for 10 minutes.
  2. Heat vegetable oil in a skillet over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until skin is crispy and browned. Flip and sear 2 minutes. Remove chicken.
  3. Discard excess fat, keeping 1 tablespoon in the pan. Sauté garlic, ginger, and white parts of scallions for 1 minute until fragrant.
  4. Pour in chicken broth, dark soy, regular soy, brown sugar, vinegar, and chili flakes. Scrape up browned bits and bring to a simmer.
  5. Return chicken to pan skin-side up. Simmer uncovered for 10-12 minutes until sauce thickens and glazes the chicken. Baste occasionally.
  6. Remove chicken, slice into strips. Serve over rice, ladling extra broth over the top and garnishing with green onions.

Notes

For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir into the broth in the last minute of cooking.