This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is ready in 40 minutes! Tender chicken glazed in sticky soy caramel served over rice in fragrant garlic ginger broth. Sweet, savory, and incredibly comforting. Perfect for weeknight dinners that taste like takeout! 🍗🍚
This dish takes inspiration from Hainanese chicken rice and Vietnamese caramel chicken, combining the best elements of both into one incredibly satisfying bowl. Chicken pieces get coated in a glossy, sticky soy caramel that delivers sweet and savory flavors in perfect balance, while aromatic garlic ginger broth poured over rice creates layers of warmth and comfort.
The beauty lies in how these simple ingredients transform into something special. Soy sauce caramelizes with sugar to create deep, complex flavors that coat every piece of chicken. Meanwhile, the broth infused with fresh ginger and garlic becomes fragrant and soothing, soaking into fluffy rice for maximum flavor in every spoonful.
This recipe comes together quickly with straightforward techniques, making it perfect for busy weeknights when you crave something more exciting than basic chicken and rice. Each element complements the others beautifully, creating a complete meal in one comforting bowl.
Ingredients
For the caramelised soy chicken
This creates the sticky, flavorful protein.
- 4 boneless skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce or regular soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil for cooking
For the garlic ginger broth
This creates the aromatic, comforting soup base.
- 1 tablespoon sesame oil
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, thinly sliced or julienned
- 4 cups chicken broth or stock
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
- 2 green onions, sliced
For serving
These complete the bowl.
- 3 cups cooked jasmine rice or sticky rice
- 1 Persian cucumber, thinly sliced
- 2 tablespoons toasted sesame seeds
- 3 green onions, thinly sliced
- Fresh cilantro leaves
- Chili oil or sambal for drizzling, optional
How to Make the Recipe
Marinate the chicken
In a medium bowl, combine soy sauce, dark soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper. Whisk everything together until the sugar starts to dissolve. Add the chicken pieces and toss to coat completely in the marinade.
Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor. Reserve the marinade as you’ll use it for the sauce later.
Sear and caramelize the chicken
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it get hot. Remove chicken from the marinade, shaking off excess but keeping the marinade aside. Add chicken pieces to the hot pan in a single layer.
Cook without moving for 3 to 4 minutes until the bottom develops a golden brown crust. Flip the pieces and cook another 3 to 4 minutes on the other side. The chicken should be cooked through and starting to caramelize beautifully.
Create the sticky glaze
Pour about 1/4 cup water into the reserved marinade to loosen it, then pour everything over the chicken in the pan. Let it bubble and simmer for 4 to 5 minutes, stirring occasionally, until the sauce reduces to a thick, glossy glaze that coats the chicken. The sauce should be sticky but not dry.
The chicken will develop charred spots and a gorgeous caramelized color. Remove from heat and set aside while you prepare the broth.
Make the garlic ginger broth
In a medium saucepan, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger. Cook for about 1 minute, stirring constantly, until wonderfully fragrant but not browned.
Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Bring to a gentle simmer and let it cook for 5 to 7 minutes to allow all the flavors to infuse into the broth. The broth should taste savory, slightly gingery, and aromatic.
Taste and adjust seasoning with more soy sauce or salt if needed. Stir in the sliced green onions just before serving. Keep the broth warm.
Assemble the bowls
Divide the cooked rice among serving bowls. Ladle the hot garlic ginger broth directly over the rice, using enough to make it soupy and comforting but not swimming. The rice will absorb the flavorful broth as you eat.
Top each bowl with generous portions of the caramelised soy chicken. Arrange sliced cucumber on the side, then garnish with sesame seeds, green onions, and fresh cilantro. Drizzle with chili oil if you like heat, and serve immediately while everything is hot.
What This Dish Tastes Like
Sweet, salty, and savory balance
The caramelised soy chicken delivers complex flavors from the combination of soy sauce and brown sugar. It’s sweet but not cloying, salty but not overwhelming, with deep umami notes that make each bite incredibly satisfying.
Aromatic and warming
The garlic ginger broth is fragrant and comforting, with warming ginger notes and aromatic garlic in every spoonful. It soaks into the rice and creates a soothing, soup-like quality that feels nourishing.
Fresh and bright finish
Cool cucumber slices and fresh herbs provide crisp texture and bright flavors that cut through the richness of the chicken and broth. These fresh elements keep the dish from feeling heavy despite being hearty.
Tips for the Best Results
Use chicken thighs for best results
Chicken thighs stay moist and tender through the cooking and caramelization process. They have more flavor than breasts and are much more forgiving if you slightly overcook them.
Don’t rush the caramelization
Let the chicken develop good color before flipping. Those caramelized, slightly charred spots add incredible flavor and visual appeal. High heat and patience create the best results.
Control the glaze consistency
If your glaze becomes too thick and sticky, add a splash of water. If it’s too thin, let it simmer longer until it reduces and coats the chicken properly. The right consistency is thick and glossy, not dry or watery.
Make the broth flavorful
Don’t skip simmering the broth with aromatics for several minutes. This step infuses all the garlic and ginger flavor into the liquid, which then soaks into your rice for maximum taste.
Serve immediately while hot
This dish is best enjoyed fresh and hot. The contrast between the hot broth, warm rice, sticky chicken, and cool cucumber is what makes it special.
Variations
Spicy version with gochujang
Add 1 to 2 tablespoons gochujang to the marinade for Korean-inspired spicy heat. The fermented chili paste adds depth and a beautiful red color to the glaze.
Vietnamese caramel chicken style
Use fish sauce instead of some of the soy sauce and add sliced Thai chilies. Serve with pickled vegetables and fresh herbs like Thai basil and mint for authentic Vietnamese flavors.
Add vegetables to the broth
Simmer bok choy, spinach, snap peas, or broccoli directly in the garlic ginger broth for the last few minutes of cooking. This adds color, nutrition, and texture to your bowl.
Crispy skin version
Use bone-in, skin-on chicken thighs. Sear skin-side down first until crispy, then flip and continue with the recipe. The crispy skin adds amazing texture against the sticky glaze.
How to Serve
As a complete comfort bowl
This dish contains everything you need in one bowl. The protein, carbohydrates, vegetables, and broth create a perfectly balanced meal that satisfies completely.
With extra sides
Serve alongside simple steamed or stir-fried Asian greens, pickled vegetables, or a cucumber salad. These light sides complement the rich chicken and broth beautifully.
Make it a sharing meal
Place everything in the center of the table family-style. Put rice in bowls, ladle broth over, and let everyone help themselves to chicken and garnishes.
Perfect for meal prep
Pack the components separately in containers. Store chicken, rice, broth, and garnishes individually, then assemble and heat when ready to eat throughout the week.
Make Ahead and Storage
Marinate chicken overnight
Marinate the chicken up to 24 hours in advance for even more flavor. The longer marination makes the chicken incredibly tasty and saves time on busy evenings.
Prep broth ahead
Make the garlic ginger broth up to 3 days in advance. Store in an airtight container in the refrigerator and simply reheat when ready to serve.
Refrigerate components separately
Store cooked chicken, rice, and broth in separate containers for up to 4 days. Reheat the broth and chicken separately, then assemble fresh bowls with hot components.
Freeze the chicken
The caramelised chicken freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of water to loosen the glaze.
Why This Recipe Becomes a Favorite
Restaurant flavors at home
This tastes like something you’d order at your favorite Asian restaurant but costs a fraction of the price and comes together quickly in your own kitchen.
Minimal ingredients, maximum flavor
The ingredient list is short and uses pantry staples like soy sauce, garlic, and ginger. Simple ingredients combine to create complex, layered flavors that taste impressive.
Comforting and nourishing
The warm broth poured over rice creates that comforting, soup-like quality that feels nourishing and soothing. It’s the kind of meal you crave when you need comfort food.
Customizable and flexible
Adjust the sweetness, add more heat, change the vegetables, or vary the protein. The basic formula of glazed protein over rice in flavorful broth welcomes endless variations.
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice delivers sweet, savory, aromatic flavors in one incredibly satisfying bowl. Sticky glazed chicken, fragrant broth, fluffy rice, and fresh garnishes combine to create comfort food that feels special every time. May this recipe become your new go-to for weeknight dinners that taste like takeout without leaving home.
