Caramelised Soy Chicken in Garlic Ginger Broth with Rice – Sweet, Savory, and Comforting
There’s a moment every cook loves — that sizzle when chicken hits a hot pan, the sugar begins to caramelize, and a glossy, golden sauce forms that smells like heaven itself. That’s the heart of this Caramelised Soy Chicken in Garlic Ginger Broth with Rice. It’s savory, sweet, and deeply aromatic — the kind of cozy, soul-warming dish that feels like a hug in a bowl.
This recipe is inspired by simple Asian home cooking — dishes built around everyday ingredients like soy sauce, garlic, and ginger, yet transformed by careful caramelization and balance. The chicken becomes sticky and rich with a brown-sugar glaze, then it’s nestled in a fragrant broth that tastes both familiar and exciting. Paired with warm rice that soaks up every drop of the sauce, it’s pure comfort in a spoonful.
Whether you’re looking for an easy dinner that feels special, or a meal to unwind with after a long day, this bowl delivers everything you need — warmth, balance, and satisfaction.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into pieces
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional, for color and depth)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil (divided)
- 2 cups chicken broth
- 2 tablespoons rice vinegar or lime juice
- 2 cups cooked jasmine rice
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- Salt and pepper, to taste
Instructions:
- Prepare the chicken: Pat the chicken dry and season lightly with salt and pepper.
- Make the caramelised glaze: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add brown sugar and honey, stirring until the mixture begins to bubble and turn slightly darker.
- Add the chicken: Place the chicken pieces into the caramel mixture. Let them sear without stirring for 2–3 minutes to develop a rich golden crust, then flip and cook until browned on all sides.
- Add aromatics: Stir in minced garlic and grated ginger. Let them cook for 30 seconds, releasing their fragrance into the sauce.
- Deglaze and create broth: Pour in soy sauce, dark soy sauce, and chicken broth. Scrape the pan to lift up all that caramelized flavor. Bring to a gentle simmer.
- Balance the flavor: Add rice vinegar (or lime juice) to brighten the broth. Reduce the heat and let the mixture simmer for about 10 minutes, until the chicken is tender and the sauce slightly thickens.
- Finish and serve: Spoon fluffy jasmine rice into bowls, top with the caramelised soy chicken and ladle the garlic-ginger broth over the top. Garnish with sliced green onions and sesame seeds.
Tips & Tricks
- Caramelize carefully: The key to deep flavor is letting the sugar bubble just long enough to darken, but not burn. Watch closely — it happens fast!
- Use thighs, not breasts: Chicken thighs stay juicy and flavorful in the caramel glaze.
- Adjust sweetness: Like it less sweet? Use a touch more soy sauce or vinegar.
- Add veggies: Bok choy, spinach, or mushrooms simmer beautifully in the broth.
Variations
- Spicy Honey Soy Chicken: Add ½ teaspoon of chili flakes or a drizzle of sriracha for a gentle heat.
- Coconut Twist: Replace 1 cup of the chicken broth with coconut milk for a richer, creamier sauce.
- Vegetarian Version: Use tofu or tempeh in place of chicken, and vegetable broth instead.
Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Ingredients
Equipment
Method
- Season chicken with salt and pepper.
- In a large skillet, heat sesame oil and caramelize brown sugar and honey until bubbling.
- Add chicken and sear until golden brown on all sides.
- Add garlic and ginger; sauté until fragrant.
- Pour in soy sauce, dark soy sauce, and chicken broth. Simmer 10 minutes.
- Add vinegar or lime juice to balance flavor.
- Serve over cooked rice, garnished with green onions and sesame seeds.
Notes
Serving Suggestions
Serve this dish in deep bowls with extra broth spooned over warm rice. For a balanced meal, pair it with quick-steamed greens or cucumber salad. It’s equally delicious with brown rice or noodles if you prefer.
A drizzle of extra soy sauce or sesame oil on top adds a restaurant-style touch. You can even sprinkle crushed peanuts or fried shallots for crunch.
Storage Information
Leftovers store beautifully. Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
For longer storage, freeze the chicken (without rice) for up to 1 month, then thaw and reheat before serving.
FAQ
Q: Can I use chicken breast?
A: Yes, but thighs stay more tender and flavorful when simmered in the broth.
Q: Can I make this ahead?
A: Absolutely — the flavors deepen overnight, making it even better the next day.
Q: Can I skip the honey or sugar?
A: You can reduce it, but it’s key for that glossy caramelization that gives the dish its signature taste.
History / Fun Facts
Caramelising savory proteins with sugar is an ancient technique found in many Asian cuisines, from Vietnamese caramel pork to Filipino adobo. It creates deep umami flavor and a beautiful balance of salty, sweet, and savory. Garlic and ginger have been staples in Asian cooking for over 4,000 years, prized not only for flavor but for their healing qualities. When combined with soy sauce — the cornerstone of East Asian cooking — you get a harmony of taste that’s comforting, balanced, and timeless.
This dish takes those traditional techniques and adapts them into a quick, one-pan meal perfect for modern kitchens. It’s soulful cooking made simple — a blend of history, flavor, and comfort in every spoonful.
