There’s something deeply satisfying about a dish that hits that perfect balance between salty, sweet, and umami-rich flavors, and this soy-braised chicken with caramelised shallots does exactly that. It’s warm, hearty, and full of depth—perfect for chilly evenings or when you just want to bring a little cozy flair to the dinner table. The soy-based braise tenderizes the chicken until it’s fall-apart juicy, while the shallots melt down into a golden, sweet layer that tastes like savory caramel. This dish is a wonderful nod to asian cooking traditions, and it makes your kitchen smell like heaven while it simmers away.
Soy-Braised Chicken with Caramelised Shallots
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Appetizer
Cuisine American, Tex-Mex
Dutch oven or deep sauté pan with lid This is ideal for braising, as it evenly distributes heat and holds moisture. If you don’t have one, a large heavy-bottomed pot or deep skillet with a lid will do.
Tongs To turn the chicken during browning.
Wooden Spoon or Spatula For stirring without damaging your pan.
Chef’s knife and cutting board For prepping shallots, garlic, and ginger.
Measuring cups and spoons Precision is key when it comes to flavor balance.
For the chicken
- 2.5 pounds bone-in skin-on chicken thighs (you can also use drumsticks or a mix)
- 2 tablespoons neutral oil like canola or grapeseed
- Salt and black pepper to taste
For the braise
- 6 large shallots peeled and halved
- 6 cloves garlic smashed
- 1- inch piece of fresh ginger peeled and sliced thinly
- 1/3 cup low-sodium soy sauce for gluten free chicken, use tamari
- 2 tablespoons dark soy sauce adds deeper color and flavor, optional
- 2 tablespoons brown sugar
- 1/2 cup chicken broth low-sodium is best
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes optional, for heat
Garnish (optional but recommended)
- Sliced scallions
- Toasted sesame seeds
- Chopped cilantro
Prep your ingredients
Start by patting your chicken thighs dry with paper towels—this helps them brown better. Season them on both sides with salt and black pepper. Set aside. Peel and halve the shallots (lengthwise is best so they hold their shape), smash your garlic cloves, and slice the ginger.
Sear the chicken
Heat the oil in a Dutch oven or deep skillet over medium-high heat. Once hot, place the chicken skin-side down and let it sear undisturbed for 4-5 minutes until the skin is crisp and golden. Flip and sear the other side for another 3 minutes. Remove chicken to a plate and pour off excess fat, leaving about a tablespoon in the pot.
Caramelise the shallots
Lower the heat to medium. Add the shallots, cut-side down, and cook until deeply golden and beginning to soften, about 6-8 minutes. Stir in the garlic and ginger and cook for 1-2 minutes more until fragrant. This step builds that sweet-savory caramel base.
Deglaze and build the braising liquid
Add soy sauce, dark soy sauce (if using), brown sugar, chicken broth, rice vinegar, and sesame oil. Stir to combine and scrape any brown bits off the bottom of the pot—those are flavor gold. Bring the mixture to a simmer.
Braise the chicken
Return the chicken to the pot, nestling it among the shallots and making sure the skin side is facing up and not fully submerged—this helps it stay a bit crisp. Cover and let it simmer gently over low heat for about 25-30 minutes, or until the chicken is cooked through and incredibly juicy. Remove the lid in the last 10 minutes to let the sauce thicken slightly.
Serve and garnish
Spoon the shallots and braising sauce over the chicken, garnish with scallions, sesame seeds, or fresh cilantro. Serve hot alongside fluffy jasmine rice, which soaks up that soy-rich sauce beautifully.
Pairings
This dish shines with simple yet thoughtful sides that elevate the overall experience without competing for attention.
Rice
Cooking jasmine rice is the way to go here. Its delicate floral aroma and light texture perfectly complement the soy-braised chicken’s richness. You can also try coconut rice if you want a subtle creamy edge.
Vegetables
Steamed or roasted bok choy, broccoli, or green beans make great partners. A quick stir-fry of snap peas with garlic and a touch of sesame oil would also be spot-on.
Drinks
If you’re pouring something to sip, try a lightly chilled Riesling or a dry sparkling wine. For non-alcoholic options, a cold barley tea or ginger-infused soda pairs nicely.
Extras
A small dish of chili crisp or pickled cucumbers on the side adds brightness and texture. A touch of heat can really elevate each bite.
FAQs
1. Can I use boneless chicken for this recipe?
Absolutely, but bone-in, skin-on chicken thighs are highly recommended for maximum flavor and that juicy chicken texture. If you opt for boneless, reduce the braising time slightly to prevent overcooking.
2. What type of soy sauce should I use?
Use low-sodium soy sauce to control the saltiness. Dark soy sauce is optional but adds deeper color and flavor. If you're making gluten free chicken, tamari is a great substitute.
3. Is this dish freezer-friendly?
Yes! This braise freezes beautifully. Just cool completely, transfer to an airtight container, and freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth.
4. Can I make this in advance?
Definitely. In fact, the flavor deepens overnight. Store it in the fridge and reheat it gently—perfect for meal prep or next-day dinner.
5. What’s the best broth to use?
A good quality low-sodium chicken broth is ideal. You could also use homemade broth or even a mix of chicken and mushroom broth for more umami.
