Can I use chicken breasts instead of thighs?

Chicken breasts are leaner and will cook faster, but thighs stay more moist and absorb the glaze better. If using breasts, reduce cooking time by 5–7 minutes and check for doneness at 165°F.

How do I know when the chicken is done?

Internal temperature should reach 165°F (74°C) at the thickest part. Chicken thighs also have slightly pink coloring near the bone even when fully cooked.

Can I make this ahead?

Yes. Braise, cool completely, then refrigerate up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water to restore the glaze.

What if I don't have corn syrup?

Use an equal amount of honey or additional granulated sugar. The corn syrup adds shine to the glaze, but honey works well as a substitute.

Is this recipe gluten-free?

Standard soy sauce contains gluten. Use tamari or certified gluten-free soy sauce to keep the dish gluten-free.

Soy Sauce Braised Chicken Thighs

Name: Soy Sauce Braised Chicken Thighs
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2.5 lbs boneless, skinless chicken thighs; salt, to taste; black pepper, to taste; 1/2 cup soy sauce; 2 tbsp granulated sugar; 2 tbsp corn syrup; 1 tbsp minced ginger; 1 tbsp ketchup; 1 tbsp sesame oil; 2 tbsp vegetable oil; 1 Fresno chile, sliced; 1 jalapeño, sliced; 3 green onions, chopped; 1 tsp sesame seeds (optional)

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Soy Sauce Braised Chicken Thighs | CookOS

Ingredients

2.5 lbs boneless, skinless chicken thighs
salt, to taste
black pepper, to taste
1/2 cup soy sauce
2 tbsp granulated sugar
2 tbsp corn syrup
1 tbsp minced ginger
1 tbsp ketchup
1 tbsp sesame oil
2 tbsp vegetable oil
1 Fresno chile, sliced
1 jalapeño, sliced
3 green onions, chopped
1 tsp sesame seeds (optional)optional

14 Ingredients

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Instructions

1
Using kitchen shears, trim any excess fat from the chicken thighs. Cut larger thighs in half and make a few slits in each piece to help the seasoning penetrate.
2
Place the chicken in a large bowl and season generously with salt and black pepper. Use your hands to mix well, ensuring all pieces are coated.
3
Set the seasoned chicken aside to marinate for 30 minutes.
4
While the chicken marinates, prepare the sauce. In a measuring cup or bowl, combine soy sauce, sugar, corn syrup, minced ginger, ketchup, sesame oil, and another pinch of black pepper.
5
Whisk the sauce ingredients together until the sugar is dissolved. Set aside.
6
Heat vegetable oil in a large (12-inch) pan over medium-high heat.
7
Carefully place the chicken thighs in the hot pan in a single layer. Cook for a few minutes until halfway cooked and the bottom side is golden brown.
8
Flip the chicken pieces and cook the other side until no longer pink on the outside.
9
Using kitchen shears, cut the chicken into smaller, bite-sized pieces directly in the pan.
10
Continue to cook, stirring occasionally, until the chicken is about 80% cooked through.
11
Pour the prepared sauce over the chicken. Stir to coat everything evenly.
12
Continue cooking, stirring frequently, as the sauce bubbles and thickens into a glossy braise.
13
Once the sauce has thickened, add the sliced Fresno chile and jalapeño. Stir to combine and cook for another minute.
14
Turn off the heat. Add the chopped green onions and sesame seeds (if using) and give it a final stir.
15
Serve immediately with rice and your favorite banchan (Korean side dishes).