Ginger-Soy Braised Chicken Thighs

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 4.00
Heidi Strydom

Make sure you don't overlook these delicious Ginger-Soy Braised Chicken Thighs! Indulge in the irresistible appeal of these uncomplicated yet flavorful chicken thighs that are bound to impress your guests at the dinner table. Remember, the garnishes are an essential component, so don't underestimate their power to elevate the dish to a whole new level of enjoyment.

Marthinus Strydom

The Story

The origin and history of Ginger-Soy Braised Chicken Thighs can be traced back to the rich culinary traditions of East Asia, specifically China and Japan.

Ginger, known for its distinct aroma and spicy-sweet flavor, has been used in Chinese cuisine for thousands of years. It is highly regarded for its medicinal properties and is considered a key ingredient in many traditional dishes. Soy sauce, on the other hand, has a long history in East Asian cooking, particularly in China and Japan, where it has been used as a staple condiment for centuries.

The combination of ginger and soy sauce in braising chicken is a harmonious blend of flavors that creates a savory and aromatic dish. While there is no specific documentation about the exact origin of Ginger-Soy Braised Chicken Thighs, it is believed to have been developed over time through the experimentation and refinement of traditional cooking methods.

The braising technique involves slow-cooking the chicken in a mixture of ginger, soy sauce, and other seasonings, allowing the flavors to penetrate the meat and create a tender and flavorful result. The dish has gained popularity not only in its countries of origin but also internationally due to the widespread appreciation of Asian cuisine.

Today, Ginger-Soy Braised Chicken Thighs can be found on the menus of many Asian-inspired restaurants and enjoyed by food enthusiasts around the world. It continues to be a favorite choice for those seeking a comforting and delicious meal that showcases the unique flavors of ginger and soy sauce.

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Adjust Quanities

6 bone-in skin-on chicken thighs
kosher salt
freshly ground black pepper
1 tbsp (3 Teaspoons) vegetable oil
3 tbsp (9 Teaspoons) ginger, grated
5 cloves garlic, grated
3 small shallots (peeled and halved, if large)
0.75 cup (36 Teaspoons) sake or dry white wine
0.50 cup (24 Teaspoons) low-sodium soy sauce
1.50 cup (72 Teaspoons) water
0.25 cup (12 Teaspoons) granulated sugar
1 tbsp (3 Teaspoons) toasted sesame oil, for serving
toasted sesame seeds, for serving
thinly sliced green onions, for serving
cooked white rice, for serving


  1. Preheat the oven to 220°C (425°F). In a large, deep ovenproof skillet over high heat, heat the oil.
  2. Season the chicken with salt and pepper.
  3. Add the chicken to the skillet skin-side down and cook until deeply golden, about 6 minutes.
  4. Transfer to a plate. Add the ginger, garlic, and shallots to the skillet and cook, stirring, for 1 minute.
  5. Add the wine and cook until reduced by half, approximately 3 minutes.
  6. Add the soy sauce, water, and sugar, and bring to a boil.
  7. Nestle the chicken skin-side up in the skillet, tucking it between the shallots.
  8. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 35 minutes, or until cooked through. Remove the chicken from the pan.
  9. Return the skillet to high heat and cook until the sauce is thickened, around 3 minutes.
  10. Pour the sauce and sesame oil over the chicken thighs.
  11. Garnish with sesame seeds and green onions. Serve with rice.