Description
Succulent glazed soy sauce brown sugar chicken thighs originate from Korean home cooking traditions. Caramelized edges and umami-rich sauce make this dish a quick weeknight favorite for home cooks seeking bold flavors.
Ingredients
Scale
- 8 chicken thighs (bone-in, skin-on)
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsps rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp cornstarch
- 1/4 cup water (for cornstarch slurry)
Instructions
- Heat the oven to 375F (190C), creating an ideal roasting environment for the chicken thighs.
- Use paper towels to thoroughly dry the chicken thighs, removing excess moisture to promote crispy skin.
- Season the chicken thighs with a light sprinkle of salt and pepper, enhancing their natural flavors.
- Arrange the chicken thighs in a baking dish with the skin facing upward, ensuring even cooking.
- Craft the glaze by combining soy sauce, brown sugar, minced garlic, ginger, rice vinegar, sesame oil, and red pepper flakes in a saucepan.
- Simmer the glaze mixture over medium heat for 5 minutes, stirring occasionally to dissolve the sugar and blend the flavors.
- Create a cornstarch slurry by mixing cornstarch with water in a separate small bowl.
- Incorporate the slurry into the glaze, continuing to simmer for 2-3 minutes until the sauce reaches a thick, glossy consistency.
- Generously pour the prepared glaze over the chicken thighs, ensuring complete and even coverage.
- Roast in the preheated oven for 35-45 minutes, basting the chicken midway through cooking to intensify flavor and moisture.
- Verify doneness by checking that the chicken is fully cooked and the skin has turned golden and crispy.
- Allow the chicken to rest for 5 minutes after removing from the oven, letting the juices redistribute.
- Sprinkle sesame seeds and sliced green onions over the chicken for a fresh, vibrant garnish.
- Present the glazed chicken thighs alongside steamed rice and vegetables for a complete, satisfying meal.
Notes
- Dry the chicken thoroughly to ensure crispy skin and better glaze absorption.
- Adjust red pepper flakes for personalized heat level, making the dish mild or spicy.
- Use low-sodium soy sauce to control salt content and prevent overly salty results.
- Swap chicken thighs with chicken breasts for a leaner protein option, reducing cooking time by 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 8
- Calories: 213 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.2 g
- Protein: 18 g
- Cholesterol: 110 mg