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Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Tender chicken thighs in rich caramelised soy sauce with aromatic garlic ginger broth, served over steamed jasmine rice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs bone-in chicken thighs skin-on
  • 3 tbsp vegetable oil
  • 0.25 cup brown sugar
  • 0.25 cup dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese rice wine or dry sherry
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
For the Garlic Ginger Broth
  • 4 cloves garlic minced
  • 2 inch fresh ginger sliced
  • 2 cups chicken stock
  • 2 green onions chopped
  • 1 tbsp rice wine
For Serving
  • 2 cups jasmine rice cooked
  • fresh scallions for garnish
  • sesame seeds optional

Equipment

  • Large heavy-bottomed pan or wok
  • Small mixing bowls
  • Whisk
  • Rice cooker or pot for rice

Method
 

  1. Pat the chicken thighs dry with paper towels and season with salt and pepper. Let them come to room temperature for 20 minutes.
  2. Heat vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat. Add chicken thighs skin-side down and cook for 6-8 minutes until golden brown and crispy.
  3. Flip the chicken and cook for another 5 minutes. Remove chicken and set aside, leaving the rendered fat in the pan.
  4. Reduce heat to medium-low and add brown sugar to the same pan. Stir constantly until the sugar melts and begins to caramelize, turning a deep amber color, about 3-4 minutes.
  5. Quickly whisk in dark soy sauce, light soy sauce, and rice wine. The mixture will bubble vigorously. Add sesame oil and stir to combine.
  6. Return chicken to the pan, skin-side up, and add minced garlic and ginger slices around the chicken pieces.
  7. Pour in chicken stock and bring to a gentle simmer. Cover and cook for 25-30 minutes until chicken is cooked through and tender.
  8. In a small bowl, mix cornstarch with 2 tablespoons cold water to create a slurry. Stir this into the sauce to thicken.
  9. Adjust seasoning with salt and white pepper. Garnish with chopped green onions and serve immediately over steamed jasmine rice.

Notes

For best results, use bone-in chicken thighs with skin for maximum flavor and moisture. The dish tastes even better the next day as flavors continue to develop.