Description
Tender and flavorful soy chicken thighs braised with aromatic spices and a savory soy-based sauce, finished with crispy skin under the broiler. This recipe combines Asian-inspired ingredients like star anise, cinnamon, and ginger for a comforting and delicious dish perfect for a family meal.
Ingredients
Chicken
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons oil
Spices and Aromatics
- 1 2-inch piece ginger (1 ounce; 30g), peeled and thinly sliced
- 4 cloves garlic, smashed
- 4 scallions, kept whole and tied in a knot
- 2 star anise
- 1 2-inch piece cinnamon stick
Sauce
- ⅓ cup light soy sauce
- 3 tablespoons dark soy sauce
- 4 tablespoons dark brown sugar
- ¼ teaspoon ground white pepper
- ¼ cup rice vinegar
- 1 cup water
Instructions
- Pat Dry Chicken: Use a kitchen towel to pat dry the chicken thighs thoroughly to ensure better browning.
- Preheat Oven: Set your oven to 350°F to prepare for braising the chicken.
- Sear Chicken: Heat oil in a large oven-proof skillet or Dutch oven over medium-high heat. Place chicken thighs skin side down and cook without moving for 3-4 minutes until the skin is golden and crispy. Remove chicken from pan and keep covered to retain heat.
- Sauté Aromatics: In the same pan, add ginger slices, smashed garlic cloves, star anise, cinnamon stick, and the knotted scallions. Sauté for about a minute until fragrant.
- Add Sauce Ingredients: Pour in the water, light and dark soy sauces, brown sugar, rice vinegar, and sprinkle with ground white pepper. Bring the mixture to a gentle simmer.
- Braise Chicken: Return the seared chicken thighs to the skillet along with any accumulated juices. Cover the skillet and transfer it to the preheated oven. Cook for 30-35 minutes until the chicken is tender and cooked through. Occasionally spoon some braising liquid over the chicken.
- Crisp the Skin: Increase oven temperature to 400°F and move the skillet to the upper third of the oven. Broil the chicken for 2-3 minutes until the skin becomes crispy and caramelized. Watch carefully to avoid burning.
- Remove Chicken: Take the skillet out of the oven and remove the chicken thighs. Keep them covered to prevent drying.
- Thicken Sauce: Place the skillet on the stovetop over medium heat. Remove and discard whole spices, scallions, ginger, and garlic pieces. Mix 2 teaspoons of cornstarch with 2 tablespoons of water to make a slurry, then gently stir it into the braising liquid. Let the sauce simmer for 1-2 minutes until it thickens.
- Serve: Serve the chicken thighs over rice, spooning the thickened soy sauce over the top for maximum flavor.
Notes
- Patting the chicken dry before searing helps achieve crispy skin.
- Use an oven-proof skillet or Dutch oven to easily transfer from stovetop to oven.
- Tying the scallions keeps them intact during braising for easy removal.
- Broiling at the end crisps the skin without overcooking the meat.
- Thickening the sauce with cornstarch creates a glossy finish that clings to the chicken.
- Adjust sugar amount for preferred sweetness.
