Sweet & Savory Soy Braised Chicken Thighs
Sweet & Savory Soy Braised Chicken Thighs
Delicious Soy Braised Chicken Thighs Made at Home
I bought these chicken thighs on sale and made them into a sweet and savory soy-braised dish that the whole family loves. It’s perfect as a side dish for rice or as a main course for special occasions.
Main Ingredients- 1.2kg boneless, skinless chicken thighs (prepared)
Perfectly Balanced Braising Sauce- 1 cup (200ml) water
- 2 Tbsp soy sauce (30ml)
- 1 Tbsp oyster sauce (15ml)
- 1 Tbsp dark soy sauce (15ml) – for color
- 1 Tbsp fish sauce (15ml) – for umami
- 1 Tbsp mirin (cooking sake) (15ml) – to remove gamey smell
- 4 Tbsp corn syrup (or rice syrup) (60ml) – for gloss and sweetness
- A pinch of black pepper
- A pinch of ginger powder (or 1/2 tsp minced ginger)
- 1 Tbsp perilla oil (or sesame oil) (15ml)
- 1 Tbsp minced garlic (15g)
- 1 cup (200ml) water
- 2 Tbsp soy sauce (30ml)
- 1 Tbsp oyster sauce (15ml)
- 1 Tbsp dark soy sauce (15ml) – for color
- 1 Tbsp fish sauce (15ml) – for umami
- 1 Tbsp mirin (cooking sake) (15ml) – to remove gamey smell
- 4 Tbsp corn syrup (or rice syrup) (60ml) – for gloss and sweetness
- A pinch of black pepper
- A pinch of ginger powder (or 1/2 tsp minced ginger)
- 1 Tbsp perilla oil (or sesame oil) (15ml)
- 1 Tbsp minced garlic (15g)
Cooking Instructions
Step 1
First, since we’re braising the chicken thighs, carefully remove the skin. A typical pack of chicken thighs is about 600g, so 1.2kg is two packs, which is a generous amount. (Tip: Removing the skin reduces the fat content, making the dish lighter.)
Step 2
Sprinkle the prepared chicken thighs evenly with herb salt for seasoning. Let it marinate for about 10 minutes; this helps eliminate any gamey smell and adds flavor.
Step 3
Heat a deep frying pan over medium-low heat and add about 2 Tbsp of cooking oil. Place the seasoned chicken thighs in the pan, starting with the side that had the skin (or the side that won’t lose juices), and cook them gently. Cooking over low heat ensures the chicken becomes tender all the way through.
Step 4
Cover the frying pan with a lid and let the chicken thighs cook slowly over low heat. Check occasionally to prevent burning, and cook for about 10-15 minutes until thoroughly cooked inside.
Step 5
While the chicken is cooking, combine 1 cup of water, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp dark soy sauce, 1 Tbsp fish sauce, 1 Tbsp mirin, 4 Tbsp corn syrup, a pinch of black pepper, a pinch of ginger powder, 1 Tbsp perilla oil, and 1 Tbsp minced garlic in a mixing bowl. Whisk well to create the braising sauce. (Tip: Dark soy sauce adds a deep color, and fish sauce provides rich umami. Adjust the amount of corn syrup to your preference for sweetness.)
Step 6
Once the chicken in the pan is partially cooked, flip it over to brown the other side evenly.
Step 7
Add about 1/3 of the prepared braising sauce to the cooked chicken thighs. Simmer over medium-low heat, allowing the sauce to penetrate the chicken.
Step 8
As the sauce reduces, gradually add the remaining sauce, spooning it over the chicken thighs, until the chicken is glossy and evenly coated. Continue simmering until the sauce is thick and syrupy. (Tip: To prevent overcooking and excessive saltiness, monitor the consistency and adjust the cooking time as needed.)
Step 9
Once the sauce has thickened and coated the chicken thighs beautifully, turn off the heat and drizzle in 1 Tbsp of perilla oil (or sesame oil) for extra flavor. (Tip: If cooking the full 1.2kg batch at once, it’s recommended to use two pans or divide the cooking process. This recipe is based on 1.2kg, but you may need to adjust the sauce quantity if cooking in batches.)
