Skin on, bone in chicken thighs simply braised in seasoned soy sauce to yield tender chicken and crisp skin – perfect for serving with jasmine rice and simple Asian-inspired greens.
- splash light oil
- 4–6 skin on, bone in chicken thighs
- 3 large garlic cloves
- thumb sized piece fresh ginger
- 2 tbsp low sodium soy sauce (see note)
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp soft brown sugar
- 3 tbsp water
- fresh coriander (optional, for serving)
- jasmine rice (optional, to serve)
- pak choi (optional, to serve)
- Pre-heat the oven to 200 degrees (390 fahrenheit). Heat a splash of oil in a large oven proof frying pan or shallow casserole dish over a high heat. Brown the chicken thighs on both sides – this should take 5-10 minutes.
- Meanwhile peel and thinly slice the garlic cloves, peel and matchstick the ginger, and whisk the remaining ingredients together to create the sauce.
- Remove the chicken from the pan and set aside on a kitchen towel to drain away any excess fat. Pour away the fat left in the pan, but don’t wipe the pan clean. Return it to the heat and fry the garlic and ginger for a couple of minutes until soft and aromatic in the residual fat.
- Add the sauce to the pan and cook until bubbling. Add the chicken back into the pan skin side down, then flip the pieces over so that the skins are well coated but facing upwards. Transfer the pan to the oven to roast for 35-40 minutes, basting the chicken with the sauce half way through.
If you can’t find or don’t have low sodium soy sauce halve the amount of fish sauce you use or the sauce will come out way too salty!