Ingredients:

  • 4 large Chicken Thighs (bone-in, skin-on; trimmed of excess fat)
  • 1 tbsp Neutral Cooking Oil (e.g., vegetable, rapeseed, or canola)
  • 1 cup Low-Sodium Soy Sauce (Shoyu)
  • 1 cup Water
  • ½ cup Packed Light Brown Sugar
  • 2 tbsp Rice Vinegar (unseasoned)
  • 1 tbsp Fresh Ginger, peeled and roughly sliced
  • 4 cloves Garlic, peeled and smashed
  • 1 tsp Sesame Oil (toasted)
  • Optional: 2 whole Star Anise
  • 1 tsp Cornstarch (or Tapioca Starch)
  • 1 tbsp Cold Water
  • 2 Scallions (Spring Onions), thinly sliced for garnish
  • 1 tsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Prepare the Chicken: Pat the chicken thighs thoroughly dry using kitchen paper. This is essential for achieving good colour later on.
  2. Combine Braising Liquid: In the Dutch oven, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger slices, garlic cloves, and star anise (if using).
  3. Marinate (Minimum): Place the dried chicken thighs, skin-side up, into the braising liquid. Allow them to marinate for a minimum of 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.
  4. Sear the Skin (Optional but Recommended): Remove the chicken from the liquid, reserving all the marinade. Pat the skin side lightly dry again. Heat the neutral oil in the Dutch oven over medium-high heat. Place the chicken in, skin-side down. Cook for 4–5 minutes until the skin is deeply golden brown and crispy. Remove the chicken and set aside.
  5. Start the Braise: Return the reserved braising liquid (marinade) to the pot. Bring the liquid up to a gentle simmer.
  6. Return Chicken and Cover: Place the seared chicken back into the simmering liquid, skin-side up. Reduce the heat to medium-low, cover with the lid, and let it simmer gently for 30 minutes.
  7. Uncover and Reduce: After 30 minutes, remove the lid. Increase the heat slightly to medium. Continue to simmer, turning the chicken once halfway through, for another 10–15 minutes. The sauce should significantly reduce and begin to look thick and glossy.
  8. Thicken the Sauce (Optional): If the sauce isn't thick enough, whisk the cornstarch and cold water together to form a slurry. Remove the chicken from the pot and set it aside. Whisk the slurry into the sauce and simmer rapidly for 1 minute until the sauce thickens into a proper glaze.
  9. Finish and Rest: Turn off the heat. Return the chicken to the pot, turning it gently to coat it completely in the glossy sauce. Allow the chicken to rest in the sauce for 5–10 minutes before serving.
  10. Garnish: Serve immediately, drizzling extra sauce over the top, and sprinkling generously with sliced scallions and sesame seeds.