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Soy Braised Chicken with Caramelised shallots

Soy-Braised Chicken with Caramelised Shallots

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine American, Tex-Mex
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep your ingredients

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.