Name: Ginger Garlic and Soy Braised Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8-10 chicken thighs, bone-in skin on; 2/3 cup soy sauce (you can use low-sodium); 2 tablespoons garlic chili paste (Sambal); 2 tablespoons garlic paste (or grated garlic); 2 tablespoons ginger paste (or grated ginger); 1/4 cup rice wine vinegar; 1/4 cup honey; 1/4 cup brown sugar, *plus more if needed; 1 tablespoon dark soy sauce (optional); 1 teaspoon toasted sesame oil; 1 teaspoon chili oil (optional); kosher salt & black pepper; Scallions, thinly sliced; Sesame seeds; Lime wedges

Ingredients

Units

8–10 chicken thighs, bone-in skin on
2/3 cup soy sauce (you can use low-sodium)
2 tablespoons garlic chili paste (Sambal)
2 tablespoons garlic paste (or grated garlic)
2 tablespoons ginger paste (or grated ginger)
1/4 cup rice wine vinegar
1/4 cup honey
1/4 cup brown sugar, *plus more if needed
1 tablespoon dark soy sauce (optional)
1 teaspoon toasted sesame oil
1 teaspoon chili oil (optional)
kosher salt & black pepper

Garnish

Scallions, thinly sliced
Sesame seeds
Lime wedges

Instructions

1. Preheat oven to 400 degrees.
2. Dry the skin of each thigh with paper towels and season the flesh side with salt and pepper. I can’t tell you how much to add here, because it depends if you’re using regular soy sauce or low sodium, as well as your personal preference. When in doubt, use a little less, because you can always add more at the end if needed. Pour 1 tablespoon of oil (olive, canola, or vegetable) in a large skillet or braising pan. Arrange the chicken so that there’s just a little space between them and they’re not crammed. Season the dried skin side with salt and pepper, set aside.
3. In a large measuring cup or medium sized bowl, add the soy sauce, garlic chili paste (Sambal), garlic paste, ginger paste, rice wine vinegar, honey, brown sugar, dark soy sauce (if using), toasted sesame oil, and chili oil. Whisk until the sugar is dissolved. Taste this mixture. If you want it sweeter, add more brown sugar. If you want it spicier, add more Sambal or chili oil. When it’s perfectly balanced for your tastes, set aside.
4. Place the chicken in the oven and roast for 15 minutes. Remove, and pour in the soy braising liquid in until it goes up the sides of the chicken, but not too much — because this mixture boils in the oven and rises quite a bit. Please use my photo as a reference as to how much to put in. Pop it back in the oven and continue to cook until the internal temperature of the chicken registers 175 degrees on an instant-read thermometer, about 25-30 minutes longer. The sauce should be thickened slightly and sticky, but easily pourable.
5. Serve over fluffy rice and garnish with scallions and sesame seeds. Squeeze with fresh lime to really set the flavors off. Enjoy!

Prep Time: 15 mins
Cook Time: 40 mins