Caramelised Soy Chicken: A Cozy Flavor Explosion at Home

Experience the rich umami of Caramelised Soy Chicken, a comforting dish combining tender chicken thighs with garlic and ginger broth.

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Prep Time 10

Cook Time 20

Marination Time 20

Total Time 30

Servings: 4 servings

Course: Chicken

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless Chicken Thighs Use thighs with some fat for juiciness and rich flavor.
¼ cup Soy Sauce Provides umami and saltiness; substitute with tamari for gluten-free.
2 tablespoons Dark Soy Sauce Adds depth of flavor and color.
2 tablespoons Vegetable Oil For sautéing until caramelized.

For the Broth

2 cups Chicken Broth Forms the flavorful base of the dish; use vegetable broth for a vegetarian option.
2 teaspoons Garlic (minced) Offers robust flavor; fresh is best.
1 tablespoon Fresh Ginger (grated) Adds warmth and spice.
1 tablespoon Rice Vinegar Balances the dish with acidity.
2 tablespoons Brown Sugar Provides sweetness to balance flavors.
1 tablespoon Honey Enhances sweetness and complexity.
1 tablespoon Sesame Oil Adds a nutty aroma.

For Serving

2 cups Cooked White Rice Acts as the comforting base; brown rice can be a healthier substitute.
2 tablespoons Green Onions Adds color and a mild onion flavor.
1 tablespoon Sesame Seeds Offers crunch and visual appeal.

Equipment

Skillet
Medium bowl
Measuring cups
Measuring spoons

Method

Step-by-Step Instructions

In a medium bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of rice vinegar until the sugar dissolves.
Coat 4 boneless chicken thighs generously with the marinade, ensuring all sides are well-covered. Allow the chicken to marinate for at least 20 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken thighs and sear for about 5-7 minutes on each side until golden brown.
In the same pan, add 2 teaspoons of minced garlic and 1 tablespoon of grated fresh ginger. Sauté for 1-2 minutes until fragrant.
Pour in 2 cups of chicken broth and 1 tablespoon of sesame oil, scraping the bottom of the pan to incorporate flavors. Simmer for about 5 minutes.
Slice the seared chicken thighs and return them to the broth to warm through for 2-3 minutes. Serve over cooked white rice, garnished with green onions and sesame seeds.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 7gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For best results, marinate chicken for up to 2 hours. Avoid burning garlic and ginger to prevent bitterness. Store leftovers in an airtight container for up to 3 days.

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