Name: Caramelised Chicken Thighs in Garlic-Ginger Broth
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 4 boneless skinless chicken thighs; Salt and ground white pepper, to taste; 3 tbsp kecap manis (sweet soy sauce); 2 tbsp neutral cooking oil; 1 tbsp sesame oil; 2 spring onions, green parts and white parts separated; Fresh ginger (about a thumb‑sized piece), bashed or sliced; 4 cloves garlic, bashed or sliced; 2 cups chicken stock; Water (a small amount to loosen caramelised sauce); Cucumber, thinly sliced, for serving; Cooked rice, for serving; Sambal or chilli sauce, optional, for garnish; Toasted sesame seeds, optional, for garnish

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Tender caramelised chicken thighs in a fragrant garlic‑ginger broth, served over fluffy rice — this dish is everything I want in a cozy, flavor-packed comfort meal. It’s the kind of dinner that feels both homely and special, with deep umami from sweet soy, warmth from ginger and garlic, and that irresistible caramelised glaze hugging each bite of chicken. Caramelised Chicken Thighs in Garlic-Ginger Broth

Why I Love This Recipe

I love how this dish brings together savory, sweet, and aromatic elements in such a satisfying way. The chicken gets a beautiful char and glaze from the kecap manis, while the broth infuses everything with a comforting, gingery warmth. I enjoy how customizable it is too — I can spice it up with sambal, toss in some steamed greens, or keep it simple and soothing. Plus, it all comes together in about half an hour, making it perfect for weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless skinless chicken thighs
Salt and ground white pepper, to taste
3 tbsp kecap manis (sweet soy sauce)
2 tbsp neutral cooking oil
1 tbsp sesame oil
2 spring onions, green parts and white parts separated
Fresh ginger (about a thumb‑sized piece), bashed or sliced
4 cloves garlic, bashed or sliced
2 cups chicken stock
Water (a small amount to loosen caramelised sauce)
Cucumber, thinly sliced, for serving
Cooked rice, for serving
Sambal or chilli sauce, optional, for garnish
Toasted sesame seeds, optional, for garnish

Directions

I start by bashing or lightly crushing the garlic and ginger. In a saucepan, I combine them with chicken stock and the white parts of the spring onions, then bring everything to a gentle simmer to infuse the broth. I keep this warm while prepping the rest.
I trim the chicken thighs and toss them in a bowl with kecap manis, a bit of salt, and ground white pepper. Even a brief marinade gives great flavor.
In a frying pan over medium-high heat, I warm the neutral oil and quickly sauté the green parts of the spring onions until wilted. I set these aside and mix them with sesame oil and a sprinkle of toasted sesame seeds.
Using the same pan, I cook the marinated chicken thighs for around 7–8 minutes, letting them get golden-brown and caramelised with a few charred bits — that’s where the flavor builds.
I loosen the leftover marinade with a splash of water, pour it into the pan, and let it reduce until it thickens into a glossy glaze that coats the chicken beautifully.
While that finishes up, I slice the cucumber and season it lightly with salt. I also make sure the rice is hot and ready.
To serve, I scoop rice into bowls, ladle over the gingery broth, top it with glazed chicken, add the cucumber slices, drizzle on the sesame-spring onion oil, and spoon over sambal if I’m craving a kick.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I sometimes swap chicken thighs for chicken breasts, but I cook them gently to avoid drying them out.
If I’m out of kecap manis, I mix soy sauce with a bit of brown sugar or palm sugar to mimic that deep sweetness.
I bump up the garlic and ginger if I want a more intense aromatic punch.
Adding steamed veggies like bok choy or broccoli into the broth is a great way to make this more wholesome.
When I’m making this for someone who eats gluten-free, I use tamari in place of regular soy sauce or kecap manis.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken and broth in a saucepan or microwave until hot throughout. If the glaze thickens too much in the fridge, I add a splash of water or stock to loosen it. I keep the cucumber separate to maintain its freshness and slice a new batch if needed.

FAQs

How can I make this recipe spicier?

I like to serve it with sambal or a chili garlic sauce for heat. You can also add sliced fresh chili to the broth or marinate the chicken with a bit of chili paste.

Can I make this ahead of time?

Yes, I often cook the chicken and broth a day ahead. I just reheat them before serving and assemble with fresh rice and garnishes.

What can I use instead of kecap manis?

If I don’t have kecap manis, I mix 2 parts soy sauce with 1 part brown sugar to get a similar sweet-salty flavor profile.

Is this dish freezer-friendly?

I don’t usually freeze it because the texture of the chicken glaze and the broth is best fresh. However, the chicken itself can be frozen once cooked and cooled — just reheat gently.

Can I use store-bought broth?

Absolutely. I use low-sodium chicken stock to control the saltiness and still get a rich, savory flavor.

Conclusion

This caramelised chicken with garlic-ginger broth is my go-to when I want something deeply flavorful, quick to make, and endlessly satisfying. With juicy, glazed chicken and a soothing aromatic broth over rice, it hits every comfort note I crave. Whether I keep it simple or load it up with toppings and spice, this dish never disappoints.