Soy Braised Chicken

A savory and aromatic soy-braised chicken dish

medium
Soy Braised Chicken

20

Prep (min)

65

Cook (min)

85

Total (min)

4

Servings

Nutrition
Estimated values per serving
891Calories (kcal)
57.5Protein (g)
64.2Carbs (g)
45.0Fat (g)
0.6Fiber (g)
58.2Sugar (g)
Medium confidenceper serving (4 servings)

Calculation assumes all braising liquid (mirin, soy sauce, and orange juice) is consumed, which may overestimate values if the sauce is not fully finished.

Assumed 8 large bone-in, skin-on chicken thighs (approx. 150-175g edible portion per thigh).

Scallion garnish and water/chicken stock were excluded from calculations.

Mirin sugar content can vary significantly by brand; used standard high-sugar estimate for hon-mirin.

Ingredients

  • 8 bone in chicken thighs
  • 1 shallot, halved
  • 1 bulb garlic, halved
  • 1 piece ginger, sliced
  • 1 1/2 cup mirin
  • water (or chicken stock)
  • 1/2 cup rice vinegar
  • 3/4 cup soy sauce
  • 2 oranges (juiced + a few peels)
  • Scallion for garnish

Instructions

  1. 1

    Pat the chicken quarters dry with paper towels and season lightly with salt and black pepper.

  2. 2

    Heat a large, deep skillet or braising pan over medium-high heat. Sear the chicken quarters, skin-side down, for 4 to 5 minutes, or until golden brown. Flip and sear the other side for 2 to 3 minutes. Remove the chicken and set aside.

  3. 3

    Drain excess fat, leaving about 1 tablespoon in the pan. Add the shallot, garlic, and ginger, and sauté for 2 minutes until aromatic.

  4. 4

    Deglaze the pan with the mirin, scraping up any browned bits. Add the soy sauce, rice vinegar, orange juice, orange peels, and enough water to cover the chicken 3/4 of the way. Stir to combine.

  5. 5

    Return the chicken to the pan, skin-side up. Cover with a lid, reduce the heat to low, and simmer gently for 30 to 40 minutes, until the chicken is tender and fully cooked (internal temperature should reach 165°F/165°F (74°C)).

  6. 6

    Once the chicken is tender, remove the lid and increase the heat to medium-high. Simmer uncovered, stirring occasionally, until the braising liquid reduces to a thick glaze, about 10 to 15 minutes. Spoon the glaze over the chicken to coat.

  7. 7

    Serve the chicken with the glaze drizzled on top and garnish with scallions.

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Recipe by Jille van der Togt