Sweet Braised Chicken
Indulge in the irresistible flavors of Sweet Braised Chicken, a perfect harmony of savory and sweet that transforms tender, bone-in chicken thighs into a succulent masterpiece. This easy-to-make dish features a rich glaze made from soy sauce, honey, and brown sugar, enhanced by the fragrant touch of garlic and freshly grated ginger. The chicken is seared to golden perfection, then gently braised in the flavorful sauce, resulting in juicy, melt-in-your-mouth bites. A cornstarch slurry thickens the sauce to a glossy glaze that clings to every piece. Garnish with sesame seeds and green onions for an elegant finish. Ready in under an hour, this dish is ideal for weeknight dinners or special occasions. Serve with steamed rice or sautéed vegetables for a comforting, restaurant-quality meal at home. Keywords: sweet braised chicken, tender chicken thighs, savory-sweet glaze, easy chicken recipe, weeknight dinner recipe.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.25 cup Soy sauce
- 0.25 cup Honey
- 2 tablespoons Brown sugar
- 2 tablespoons Rice vinegar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 cup Chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Season the chicken thighs with a pinch of salt and pepper on both sides.
In a small bowl, mix soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, chicken broth, and sesame oil. Set the sauce aside.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy. Flip them over and sear the other side for 3-4 minutes. Transfer the chicken to a plate and set aside.
Pour the prepared sauce into the same skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up. Cover and reduce the heat to low. Let the chicken braise for 30 minutes, occasionally spooning the sauce over the chicken.
In a small bowl, whisk together cornstarch and water to create a slurry.
After 30 minutes of braising, remove the chicken thighs and set them aside. Stir the cornstarch slurry into the sauce and cook for 2-3 minutes, stirring constantly, until thickened.
Return the chicken thighs to the skillet and coat them with the thickened glaze. Cook for an additional 2-3 minutes to ensure the chicken is heated through.
Transfer the chicken to a serving plate. Garnish with sesame seeds and sliced green onions if desired.
Serve warm with steamed rice or sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
