1. Make the marinade:
In a bowl, mix together soy sauce, brown sugar, garlic, grated ginger, water, and 1 tablespoon of cooking oil. Stir well until the sugar dissolves.
2. Marinate the chicken:
Place the chicken thighs in a shallow dish or a zip-top bag. Pour the marinade over them and flip the pieces a couple of times so they’re fully coated. Cover and refrigerate for at least 30 minutes or up to 24 hours, turning the chicken occasionally.
3. Cook the chicken:
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add the marinated chicken (discard the leftover marinade in the bowl).
Cook for about 5–7 minutes on each side, or until the chicken is cooked through and the sauce in the pan reduces into a light, sticky glaze.
4. Rest and serve:
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.
Notes & Tips
• You can use boneless chicken breasts or tenders instead of thighs, but thighs stay juicier. If using breasts, slice them in half or pound to ½-inch thickness so they cook evenly without burning the glaze.
• The oil helps prevent sticking and gives the sauce a glossy finish, while the water balances the sauce thickness.
• Soy sauce provides savory umami flavor, garlic deepens the taste, ginger adds warmth and subtle sweetness, and brown sugar gives richness.
Serving ideas
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