Ingredients
- 1 kg (2.2 lb) chicken thighs or drumsticks, cut into pieces
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp honey or brown sugar
- 4 cloves garlic, minced
- 1-inch piece ginger, sliced
- 1 cup water or chicken stock
- 1 tbsp cooking oil
- 1 tsp sesame oil
- 1 tsp white pepper
- Sesame seeds and green onions for garnish (optional)
Instructions
1. Marinate the Chicken
Mix:
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- Honey (or brown sugar)
- Garlic
- White pepper
Coat the chicken well and marinate for at least 30 minutes (2 hours is even better).
2. Brown the Chicken
Heat oil in a large pan or wok over medium-high heat.
Add ginger and cook for 30 seconds.
Add the chicken pieces and sear until lightly browned on all sides.
3. Braise
Pour in the remaining marinade and water (or stock).
Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 25–30 minutes.
4. Reduce the Sauce
Remove the lid and cook another 10–15 minutes until the sauce thickens and becomes glossy, coating the chicken.
5. Finish
Drizzle with sesame oil and sprinkle with sesame seeds if desired.
Description
This dish is tender, juicy chicken slowly braised in a savory-sweet soy sauce mixture. The dark caramelized exterior comes from soy sauce and sugar reducing into a rich glaze, while the inside remains moist and flavorful. It is commonly served over steamed rice and pairs well with stir-fried vegetables.
