Caramelised Soy Chicken Recipe
Introduction
This caramelised soy chicken recipe offers a perfect balance of sweet and savory flavors with a rich, sticky glaze. It’s quick to prepare and makes a delicious meal served over rice or steamed vegetables. Ideal for a weeknight dinner that feels special.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
- 1 tablespoon sesame oil (optional)
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Step 1: In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, minced ginger, and sesame oil if using. This mixture will serve as your marinade and glaze.
- Step 2: Place the chicken thighs in a resealable bag or shallow dish. Pour half the marinade over the chicken, reserving the rest. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours for more flavor.
- Step 3: Heat a large skillet over medium-high heat with a little oil if needed. Remove chicken from marinade and discard that portion. Cook chicken for 5–7 minutes on each side until golden and cooked through (internal temperature 165°F/74°C).
- Step 4: Pour the reserved marinade into the skillet during the last few minutes. Simmer until the sauce thickens and coats the chicken beautifully.
- Step 5: Remove chicken to rest for a few minutes. Optionally slice the chicken, drizzle with the thickened sauce, and garnish with chopped green onions and sesame seeds. Serve over rice or with steamed vegetables.
Tips & Variations
- Use chicken breasts for a leaner option, but watch cooking time to avoid drying out.
- For extra depth, add a splash of fish sauce or a pinch of chili flakes to the marinade.
- Marinate longer if possible to enhance flavor and tenderness.
- Try garnishing with toasted chopped peanuts for added crunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the sauce glossy and the chicken moist. Avoid microwaving to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well if you prefer them leaner. Be careful not to overcook as breasts can dry out faster than thighs.
How do I know when the chicken is cooked through?
Cook chicken until its internal temperature reaches 165°F (74°C). The chicken should be golden brown outside and juices run clear when pierced.
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Caramelised Soy Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful and easy-to-make Caramelised Soy Chicken recipe featuring tender chicken thighs marinated in a sweet and savory soy-based glaze, then pan-seared to perfection and coated with a rich caramelized sauce. Perfect for a quick weeknight dinner served over rice or with steamed vegetables.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs (or breasts)
Marinade and Sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
- 1 tablespoon sesame oil (optional)
- Salt and pepper, to taste
Garnish
- 2 green onions, chopped
- Sesame seeds (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, minced ginger, and sesame oil if using. This mixture will serve as both marinade and glaze for the chicken.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish, and pour half of the marinade over them, reserving the rest for later. Seal or cover and marinate in the refrigerator for at least 30 minutes up to 2 hours to develop flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat and add a small amount of oil if necessary. Remove chicken from marinade and discard used marinade. Sear chicken in the hot skillet for about 5 to 7 minutes per side, until golden brown and cooked through with an internal temperature of 165°F (74°C). Towards the end of cooking, pour the reserved marinade into the skillet and let it simmer and thicken to create a caramelized sauce that coats the chicken.
- Serve: Remove the chicken from skillet and let it rest for a few minutes. Slice if desired, then drizzle with the thickened caramelized sauce. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot over rice or with steamed vegetables for a complete meal.
Notes
- Marinating longer (up to 2 hours) enhances the flavor and tenderness of the chicken.
- You can substitute chicken breasts if preferred, but adjust cooking time accordingly to avoid drying out.
- If sesame oil is not available, you can omit it without losing much flavor.
- Using low-sodium soy sauce can help control salt content.
- For gluten-free version, use tamari instead of regular soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: caramelised soy chicken, soy chicken recipe, caramelized chicken, easy chicken dinner, skillet chicken, Asian chicken dish, sweet soy chicken
