Tender and Juicy Chicken Thigh Soy Braise
Homemade Chicken Thigh Teriyaki Glaze: Crafting a Rich and Flavorful Sauce
Experience the authentic taste of Japanese cuisine in your own kitchen! Introducing a chicken thigh soy braise recipe featuring a delicious sweet and savory glaze. The secret to this dish lies in our homemade teriyaki sauce, easily made with essential ingredients: rich soy sauce, sweet sugar, and aromatic ginger. You can make a generous batch, store it in a jar in the refrigerator for up to a week, and use it whenever the craving strikes. Chicken thighs are ideal for this recipe as they are generously sized, perfectly thick, and retain moisture thanks to their skin, shortening the cooking time. The balanced ratio of fat to meat results in a wonderfully tender and chewy texture. Their substantial size and thickness also make them a joy to cook, ensuring a satisfying meal even on busy days.
Main Ingredients
- 600g boneless, skin-on chicken thighs
- 1 large leek
- 10 whole garlic cloves
For Removing Chicken Odor
- 200ml milk
Homemade Teriyaki Sauce
- 50ml dark soy sauce (approx. 4 Tbsp)
- 50ml mirin (sweet rice wine) (approx. 4 Tbsp)
- 70ml water (approx. 5 Tbsp)
- 2 Tbsp brown sugar (or white sugar)
- 4 Tbsp corn syrup (or rice syrup)
- 0.5 Tbsp minced fresh ginger (or a pinch of ground ginger)
- 200ml milk
Homemade Teriyaki Sauce
- 50ml dark soy sauce (approx. 4 Tbsp)
- 50ml mirin (sweet rice wine) (approx. 4 Tbsp)
- 70ml water (approx. 5 Tbsp)
- 2 Tbsp brown sugar (or white sugar)
- 4 Tbsp corn syrup (or rice syrup)
- 0.5 Tbsp minced fresh ginger (or a pinch of ground ginger)
Cooking Instructions
Step 1
To effectively remove any gamey odor from the chicken thighs and tenderize the meat, we’ll use milk. Milk helps to absorb and remove water-soluble proteins and fats that cause off-flavors, while also aiding in tenderizing the meat for a softer texture.
Step 2
Soak the prepared chicken thighs in milk for about 30 minutes. After soaking, rinse the chicken thoroughly under cold running water and pat it completely dry with paper towels. This process ensures the chicken is clean-smelling and tender.
Step 3
Now, let’s prepare the delicious teriyaki sauce! First, measure out 50ml of dark soy sauce, which provides a rich flavor base, into a measuring cup. Add an equal amount of mirin (50ml), followed by 70ml of water for a smoother sweetness.
Step 4
For an enhanced sweetness, add 2 tablespoons of brown sugar and 4 tablespoons of corn syrup, which also adds a lovely sheen. Include 0.5 tablespoon of minced ginger for a touch of aromatic spice. Combine all sauce ingredients and stir well until the sugar is dissolved.
Step 5
Heat a pan over medium heat. Place the chicken thighs skin-side down first to render the fat and achieve a crispy skin. Once the bottom is nicely golden brown, flip them over and sear the other side until golden.
Step 6
Once the chicken thighs are partially seared, add the whole garlic cloves and the leek pieces to the pan. Sauté them alongside the chicken. The sweetness of the leeks and the aroma of the garlic will beautifully complement the chicken.
Step 7
When all the ingredients in the pan are nicely browned, pour the prepared teriyaki sauce evenly over everything. Tilt the pan to ensure the sauce coats all the ingredients well.
Step 8
Reduce the heat to low and let the sauce simmer and reduce, coating the chicken thighs. Gently turn the chicken occasionally to ensure even glazing and prevent sticking. The chicken thigh teriyaki is ready when it’s coated in a glossy, rich brown glaze and the sauce has thickened. This dish is absolutely delicious served over warm rice!
