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: Prepare the Marinade
• Mix Marinade: In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, minced ginger, and sesame oil (if using). This will be your marinade and glaze.
Step 2: Marinate the Chicken
• Marinate Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Step 3: Cook the Chicken
• Heat a Skillet: In a large skillet over medium-high heat, add a little oil (if needed) and heat until hot.
• Sear Chicken: Remove the chicken from the marinade and discard the marinade. Add the chicken to the skillet and cook for about 5–7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
• Add Remaining Marinade: Pour the reserved marinade into the skillet during the last few minutes of cooking. Allow it to simmer and thicken slightly, coating the chicken in the caramelized sauce.
Step 4: Serve
• Garnish: Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken if desired, and drizzle with the thickened sauce from the skillet.
• Top with Garnishes: Sprinkle with chopped green onions and sesame seeds before serving.
• Enjoy: Serve the caramelised soy chicken over rice or with steamed vegetables.
- Prep Time: 10
- Cook Time: 20