Description
This Soy Chicken Thighs recipe features tender, flavorful chicken thighs braised in a fragrant blend of soy sauce, ginger, garlic, star anise, cinnamon, and rice vinegar. The dish is finished with a broil to create irresistibly crispy skin and a thickened, savory sauce perfect for serving over rice.
Ingredients
Chicken
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons oil
Aromatics & Spices
- 1 2-inch piece ginger, peeled and thinly sliced (about 1 ounce or 30g)
- 4 cloves garlic, smashed
- 4 scallions, whole and tied in a knot
- 2 star anise
- 1 2-inch piece cinnamon stick
Sauce
- 1/3 cup light soy sauce
- 3 tablespoons dark soy sauce
- 4 tablespoons dark brown sugar
- 1/4 teaspoon ground white pepper
- 1/4 cup rice vinegar
- 1 cup water
Thickener
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Pat chicken dry: Use a kitchen towel to thoroughly pat dry the chicken thighs, ensuring crispiness when seared.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for braising.
- Sear chicken: Heat oil in a large ovenproof skillet or Dutch oven over medium-high heat. Place the chicken thighs skin side down and cook undisturbed for 3-4 minutes until the skin is golden and crisp. Remove chicken and keep covered.
- Sauté aromatics: In the same pan, add the ginger slices, smashed garlic cloves, star anise, cinnamon stick, and the knotted scallions. Sauté for about a minute until fragrant.
- Add liquids and seasonings: Pour in water, light and dark soy sauces, brown sugar, rice vinegar, and sprinkle white pepper. Bring the mixture to a gentle simmer.
- Braise chicken: Return the seared chicken thighs with any accumulated juices to the skillet. Cover and transfer to the preheated oven. Cook for 30-35 minutes until the chicken is cooked through and tender. Occasionally spoon some braising liquid over the chicken.
- Broil for crispy skin: Increase the oven temperature to 400°F (200°C). Place the skillet in the upper third of the oven and broil the chicken for 2-3 minutes to crisp up the skin. Watch carefully to prevent burning.
- Remove chicken: Take the skillet out of the oven. Remove the chicken thighs and keep them covered to retain moisture.
- Thicken sauce: Place the skillet on the stove over medium heat. Remove and discard the whole spices, scallions, ginger, and garlic. Mix cornstarch with water to make a slurry, then stir gently into the braising liquid. Simmer for 1-2 minutes until the sauce thickens slightly.
- Serve: Plate the chicken thighs over cooked rice and spoon the thickened soy sauce mixture on top for a delicious finish.
Notes
- Patting the chicken skin dry before searing is key for crispiness.
- Use a heavy ovenproof skillet or Dutch oven for even heat distribution.
- Watch closely during broiling to avoid burning the skin.
- Thickening the sauce at the end intensifies the flavor and creates a glossy finish.
- This dish pairs wonderfully with steamed rice or sautéed greens.
