Asian Caramelized Soy Garlic Chicken with Fragrant Butter Rice
This flavorful Asian-inspired chicken dish features tender boneless chicken thighs simmered in a savory-sweet sauce made with soy sauce, rice vinegar, garlic, and brown sugar. The result is a glossy, caramelized glaze that coats the chicken beautifully, delivering a perfect balance of salty, tangy, and lightly sweet flavors in every bite.
Served alongside fragrant butter-toasted rice, this recipe is comforting yet bold, making it ideal for both weeknight dinners and special meals. Simple ingredients, easy techniques, and deep flavor development make this dish a standout for anyone who loves rich, saucy chicken recipes with an Asian flair.
Asian Caramelized Soy Garlic Chicken with Fragrant Butter Rice
Course: MainCuisine: Asian-InspiredDifficulty: Medium5
servings15
minutes40
minutes520
kcalIngredients
2.2 lb (1 kg) boneless, skinless chicken thighs
½ cup (118 ml) rice vinegar
½ cup (118 ml) soy sauce
8 cloves garlic, finely chopped (divided)
2 tbsp avocado oil (divided)
2 tbsp brown sugar
1 tsp coarse cracked pepper (or ½ tsp black peppercorns)
3 bay leaves (fresh or dried)
1¼ cup (310 ml) water
½ tbsp unsalted butter
1 cup rice
½ tsp salt
1½ cup (350 ml) hot water
4 green onion sprigs, chopped (for garnish)
Directions
- Marinate the Chicken
Place the boneless, skinless chicken thighs in a bowl. In a separate bowl, combine rice vinegar, soy sauce, and half of the minced garlic. Mix well, pour over the chicken, and coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor. - Brown the Chicken
Heat avocado oil in a pan over high heat. Remove the chicken from the marinade, reserving the marinade for later use. Fry the chicken for 2–3 minutes per side until lightly browned but not fully cooked. Transfer to a plate and set aside. - Build the Sauce
Lower the heat to medium and add more avocado oil to the same pan. Sauté the remaining garlic for about 1 minute until fragrant. Pour in the reserved marinade, then add brown sugar, cracked pepper, bay leaves, and water. Stir well, bring to a boil, and simmer for 3–4 minutes until slightly thickened. - Simmer the Chicken
Return the chicken to the pan with the sauce. Simmer uncovered for about 15 minutes, turning the chicken halfway through. Continue cooking until the sauce reduces into a rich, honey-like caramelized syrup and the chicken is fully cooked. - Prepare the Rice
In a medium saucepan, melt butter over medium heat. Add rice and sauté for 2–3 minutes until lightly toasted and aromatic. Stir in salt, then add hot water. Bring to a boil, reduce heat to low, cover, and cook for 10 minutes. Fluff gently with a fork before serving. - Garnish and Serve
Serve the caramelized chicken over the warm rice and garnish with freshly chopped green onions for a fresh finish.
Recipe Video
Notes
- For extra depth of flavor, marinate the chicken overnight and let the sauce reduce slowly until thick and glossy rather than rushing the simmer.
