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Soy Sauce Chicken

Sticky Soy Sauce Chicken Thighs Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 4 bone‑in, skin‑on chicken thighs (about 6 oz each)
  • 1½ tsp neutral oil
  • 4 cloves garlic, lightly smashed and peeled
  • 1 (2‑inch) piece ginger, sliced into coins
  • ⅓ cup light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp packed brown sugar
  • 2 tbsp Shaoxing wine (or dry sherry, or water)
  • 1 cup water
  • 2 whole star anise
  • 2 green onions, thinly sliced

Method
 

  1. Pat the chicken thighs dry, season the skin lightly with salt. Heat the oil in a large heavy skillet over medium‑high. Sear the thighs skin side down until deep golden brown, 6 to 8 minutes. Flip and sear the other side 2 to 3 minutes, then transfer to a plate.
  2. Lower heat to medium. Add the garlic and ginger to the pan and stir until fragrant, about 30 seconds. Pour in both soy sauces, the sugar, wine, and water. Add the star anise and scrape up any browned bits.
  3. Return the thighs to the pan skin side up. Bring to a gentle simmer, then cover and cook over low heat for 25 minutes. Flip the thighs skin side down, cover again, and cook another 10 to 15 minutes until very tender and 175°F (79°C) inside.
  4. Remove the chicken to a plate. Increase heat to medium‑high and reduce the sauce until thick and syrupy, about 5 minutes. Return the thighs skin side down and cook 2 minutes to coat and crisp. Plate, spoon the glaze over, and top with green onions.

Notes

If your chicken thighs are larger than 6 oz, add 5 minutes to the covered braise time. The skin will be soft after braising but gets its sticky finish during the final high‑heat glaze. For the deepest color, do not skip the dark soy sauce.