Sticky Soy-Ginger Braised Chicken Thighs

By Sprig Originals ✓ · with credit

Adapted from supergoldenbakes.com

Bone-in chicken thighs seared until the skin crisps, then braised in a glossy soy, rice wine and ginger sauce until the meat slides off the bone. One pot, half an hour, and a sauce good enough to eat by the spoonful over rice.

Ingredients

• 8 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• salt and pepper, to season

• 1/2 cup tamari or soy sauce (120ml)
• 1/2 cup Chinese cooking wine or chicken broth (120ml)
• 1/2 cup brown sugar (100g)
• 1/2 tbsp freshly grated ginger
• 5 cloves garlic, grated or minced
• 1 beef stock cube, crumbled
• 1 tsp sriracha
• 1 tsp garlic granules
• 1 tbsp toasted sesame oil
• 4 green onions

• green onions, finely sliced
• sesame seeds

Instructions

1. Heat the oven to 425F (220C) with a rack in the middle. Season the chicken generously with salt and pepper on both sides.
2. Set a Dutch oven over medium-high heat. Lay the chicken in skin side down, in a single layer, and sear undisturbed for 5 to 6 minutes until the skin is golden and much of the fat has rendered. Lift the pieces out onto a plate and pour off all but a thin film of fat.
3. Off the heat, add the tamari, cooking wine, brown sugar, ginger, minced garlic, crumbled stock cube, sriracha, sesame oil and garlic granules to the pot. Stir until the sugar dissolves and the stock cube breaks down.
4. Lay the whole green onions in the sauce, then return the chicken. Turn each piece with tongs to coat, finishing skin side down.
5. Cover with a tight-fitting lid and braise in the oven for 20 minutes.
6. Take the pot out, remove the lid and turn the oven up to its highest setting (475F/240C or above). Flip the chicken skin side up.
7. Return the uncovered pot to the oven for a further 10 to 15 minutes, until the skin is deep golden and the sauce has reduced slightly and looks glossy.
8. Lift the chicken onto a warm platter, spoon over plenty of sauce and scatter with sliced green onions and sesame seeds. Serve over rice with steamed greens and the rest of the sauce alongside.

Chef's tips

Nutrition (per serving, estimated)

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