Savory Garlic Soy Braised Chicken Thighs
Make Delicious Garlic Soy Braised Chicken Thighs – A Perfect Menu for Parent’s Day Family Gatherings
This is a dish of braised chicken thighs infused with the delicious flavors of garlic and soy sauce. Its appealing presentation makes it an excellent choice for family gatherings or when hosting guests. It’s not spicy, so children can enjoy it too.
Main Ingredients- Chicken thigh meat 300g (using skin-on pieces will add more richness)
- Garlic 1 handful (about 10-15 cloves, adjust based on size)
- Black pepper a little (to remove any gamey odor)
- Green onion 1 handful (about 1/2 stalk, primarily the white parts)
Garlic Soy Braising Sauce- Soy sauce 4-5 Tbsp (adjust saltiness to taste)
- Mirin (cooking wine) 2 Tbsp (removes odor and adds gloss)
- Honey 1-2 Tbsp (adjust sweetness, can substitute with corn syrup or sugar)
- Plum extract 1 Tbsp (adds depth of flavor and umami)
- Sesame oil 1 Tbsp (adds nutty flavor and shine)
- Soy sauce 4-5 Tbsp (adjust saltiness to taste)
- Mirin (cooking wine) 2 Tbsp (removes odor and adds gloss)
- Honey 1-2 Tbsp (adjust sweetness, can substitute with corn syrup or sugar)
- Plum extract 1 Tbsp (adds depth of flavor and umami)
- Sesame oil 1 Tbsp (adds nutty flavor and shine)
Cooking Instructions
Step 1
Marinate the chicken thighs: Lightly rinse the chicken thigh meat under running water and pat dry with paper towels. To remove any gamey smell, add 2 Tbsp of mirin and a pinch of black pepper, then gently mix and let it marinate for 5-10 minutes.
Step 2
Prepare the garlic soy sauce: In a bowl, combine 4-5 Tbsp soy sauce, 2 Tbsp mirin, 1-2 Tbsp honey, 1 Tbsp plum extract, and 1 Tbsp sesame oil. Stir until the honey is well dissolved. Adjust the amount of honey for sweetness and soy sauce for saltiness according to your preference. Feel free to adjust the sauce proportions to your liking!
Step 3
Prepare the garlic: Peel the whole garlic cloves. Cut them into 2-3 pieces each, ensuring they are not too thin. If cut too thinly, they might break apart or look messy after cooking. Larger pieces maintain a better texture and appearance.
Step 4
Infuse oil with green onion: In a pan, add a generous amount of cooking oil and the roughly chopped green onions. Stir-fry slowly over medium-low heat to create fragrant green onion oil. It’s important to let the green onion’s aroma fully infuse into the oil. You can remove the green onions later or leave them in.
Step 5
Sear the chicken thighs: Once the green onion oil is fragrant, push the green onions to one side or temporarily remove them. Place the marinated chicken thighs in the pan and sear them lightly on both sides over medium heat until slightly golden. Searing them first prevents the pan from becoming too messy.
Step 6
Combine and stir-fry all ingredients: After the chicken thighs are lightly seared, add back the green onions (if removed) and the prepared garlic cloves. Stir-fry everything together, allowing the flavors to meld.
Step 7
Add sauce and braise: Once the chicken and garlic are partially cooked, pour in the prepared soy sauce mixture. Add about 5 Tbsp of water so that the sauce generously covers the bottom of the pan with the chicken and garlic. The amount of water can be adjusted based on the pan size and quantity of ingredients.
Step 8
Simmer until tender: Reduce the heat to medium-low, cover the pan with a lid, and let it simmer until the chicken thighs are fully cooked. Cooking the chicken thighs whole helps to retain their juices, resulting in a tender and moist texture. Stir occasionally to prevent the sauce from burning.
Step 9
Finish and serve: When the chicken is fully cooked and the sauce has thickened nicely, cut the chicken thighs into bite-sized pieces (e.g., 2-3 pieces each). Stir-fry briefly to ensure the cut surfaces are coated with the sauce. Once the sauce coats the chicken like a glaze, turn off the heat and enjoy!
