Savory Soy-Braised Chicken Tenderloin: A Harmonious Blend of Tender Chicken and Rich Sauce
Easy and Delicious Soy-Braised Chicken Tenderloin Recipe
Your go-to dish when you’re craving something comforting! These tender chicken tenderloins are infused with a savory and slightly spicy soy sauce glaze, making them an irresistible rice companion. Perfect for impressing guests or as a delightful side dish for the family.
Main Ingredients- 800g Chicken tenderloin
- 1/4 head Cabbage (thinly sliced)
- 1/4 Onion (thinly sliced)
- 3 Tbsp Carrot (finely diced)
- 1/2 stalk Green onion (finely chopped)
- 2 Chili peppers (like Korean Cheongyang or red chilies, finely chopped, seeds removed)
Savory Soy Glaze- 1 Tbsp Minced garlic
- 2 Tbsp White sugar (or granulated sugar)
- 1 Tbsp Oyster sauce
- 5 Tbsp Soy sauce (Korean ‘jin ganjang’)
- 2 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Red plum extract
- 2.5 Tbsp Sesame oil (divided, 2 Tbsp for cooking, 0.5 Tbsp for finishing)
- Pinch of Black pepper
- A sprinkle of Toasted sesame seeds (for garnish)
- 1 Tbsp Minced garlic
- 2 Tbsp White sugar (or granulated sugar)
- 1 Tbsp Oyster sauce
- 5 Tbsp Soy sauce (Korean ‘jin ganjang’)
- 2 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Red plum extract
- 2.5 Tbsp Sesame oil (divided, 2 Tbsp for cooking, 0.5 Tbsp for finishing)
- Pinch of Black pepper
- A sprinkle of Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Let’s start by making the key component of our delicious chicken dish: the soy glaze! In a bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of white sugar (or granulated sugar), 1 tablespoon of oyster sauce, 5 tablespoons of soy sauce, 2 tablespoons of corn syrup, and 1 tablespoon of red plum extract. Stir well until the sugar is dissolved and set the sauce aside.
Step 2
Thoroughly wash the cabbage, remove the tough core, and slice it thinly into strips about 0.5 cm thick. These sliced cabbage pieces will form the base layer in your pan.
Step 3
Peel and wash the onion, then slice it thinly into strips about 0.5 cm thick, similar to the cabbage. Layer these sliced onions on top of the cabbage in the pan. This vegetable base helps prevent the chicken from sticking and adds a subtle sweetness and aroma as it cooks.
Step 4
Peel and wash the carrot, then dice it finely into small pieces, about 0.5 cm in size. Chop the green onion into roughly 3-4 cm lengths. Finely chop the chili peppers (like Korean Cheongyang or red chilies), removing the seeds if you prefer less heat. (Feel free to keep the seeds if you enjoy a spicier kick!)
Step 5
Rinse the chicken tenderloins under cold running water. After washing, pat them thoroughly dry with paper towels. Removing excess moisture is crucial to prevent any gamey smell and to ensure the glaze adheres beautifully to the chicken.
Step 6
Heat 2 tablespoons of sesame oil in a pan over medium heat. Add the dried chicken tenderloins and sauté them, flipping occasionally, until they are lightly browned on all sides. Cooking over medium heat, rather than high, ensures the chicken cooks through evenly and stays tender.
Step 7
Once the chicken tenderloins are partially cooked and have a nice sear, pour in 100ml of ‘Mihyang’ (a Korean cooking wine that adds depth and removes odors). Allow the chicken to simmer and absorb the flavors of the Mihyang.
Step 8
When the alcohol from the Mihyang has mostly evaporated and the chicken has absorbed its aroma, carefully remove the chicken tenderloins from the pan. You can wipe any excess liquid from the pan with a paper towel at this stage; this will help prevent the sauce from burning later and create a cleaner glaze.
Step 9
Now, add the prepared vegetables (carrots, green onions, and chili peppers) to the pan. Stir-fry them for about 1-2 minutes until they begin to soften slightly. Be careful not to overcook the vegetables, as they should retain a slight crispness.
Step 10
Pour all of the prepared soy glaze over the sautéed vegetables. Stir everything together to ensure the sauce is well combined with the vegetables.
Step 11
Return the chicken tenderloins to the pan. Toss them gently to coat evenly with the sauce. Reduce the heat to medium-low and let the chicken simmer, allowing it to absorb the soy glaze. Once it has reduced slightly, add the chopped chili peppers. Increase the heat to high and stir-fry quickly, tossing the chicken to ensure it’s coated with the thickening glaze. Keep stirring rapidly to prevent burning until the sauce is reduced to a glossy coating on the chicken.
Step 12
Once the soy glaze has thickened beautifully and coated the chicken, turn off the heat. Transfer the delicious soy-braised chicken tenderloin to a serving plate. Finish with a sprinkle of black pepper, a drizzle of the remaining 0.5 tablespoon of sesame oil for extra aroma, and a generous scattering of toasted sesame seeds.
Step 13
This finished chicken tenderloin dish is incredibly tender and flavorful, a true crowd-pleaser! Enjoying it with the crisp, fresh cabbage or the braised vegetables creates a wonderful contrast, with the savory-sweet glaze cleansing your palate and making you reach for more. It’s perfect as a side dish for rice or as a delicious appetizer!
