Caramelised Soy Chicken Recipe – Garlic Ginger Broth with Rice for a Sweet & Savory Dinner

A Bowl of Comfort and Bold Flavor

This dish is a weeknight hero—quick, cozy, and packed with flavor. Caramelised Soy Chicken in Garlic Ginger Broth combines the deep umami of sweet soy-glazed chicken with the soothing warmth of an aromatic broth. It’s the kind of meal that feels indulgent yet effortless, perfect for busy evenings when you crave comfort without compromise.

Inspired by Evelyn’s Cooking, Cooked by Sarah, and Luscious Recipes, this recipe balances bold caramelisation with delicate broth notes. The chicken is seared until golden, then glazed in kecap manis—a thick, sweet Indonesian soy sauce—before being nestled into a garlicky, gingery broth. Served over fluffy rice and topped with fresh cucumber and scallions, it’s a complete meal that satisfies every craving. Whether you’re cooking for one or feeding a family, this dish delivers soul-soothing flavor in under an hour.

What Is Caramelised Soy Chicken in Garlic Ginger Broth?

This dish features tender boneless chicken thighs seared and glazed in kecap manis, a sweet soy sauce that caramelizes beautifully. The chicken is then warmed in a light, savory broth infused with fresh garlic and ginger, creating a layered flavor profile that’s both bold and comforting.

The broth acts as a fragrant backdrop, balancing the sweetness of the glaze with aromatic depth. Served over steamed jasmine or basmati rice, the dish is finished with crisp toppings like sliced cucumber, spring onions, and a squeeze of lime for brightness. Optional chili flakes add gentle heat.

It’s a fusion of textures and flavors—sticky, savory chicken meets silky broth and crunchy garnishes. This recipe is ideal for weeknights, offering restaurant-quality taste with minimal fuss.

Ingredient Breakdown

Here’s what you’ll need:

• Boneless, skinless chicken thighs – tender and ideal for caramelisation
• Kecap manis (sweet soy sauce) – thick, sweet, and deeply flavorful
• Neutral oil (canola or vegetable) – for searing
• Sesame oil – adds nutty depth
• Fresh ginger – peeled and sliced
• Garlic cloves – minced or thinly sliced
• Chicken broth or stock – base for the aromatic broth
• Spring onions – whites for broth, greens for garnish
• Cucumber – thinly sliced for crunch
• Lime wedges – for brightness
• Jasmine or basmati rice – cooked and fluffed

Optional Additions:

• Chili flakes – for heat
• Brown sugar – to enhance caramelisation
• Rice vinegar – for tang

Tip: Use skinless thighs for better caramelisation and tenderness. The fat renders beautifully, creating a sticky glaze that clings to the meat. Avoid lean cuts like chicken breast, which may dry out during cooking.

Step-by-Step Instructions

1. Cook the Rice Prepare jasmine or basmati rice according to package instructions. Keep warm.
2. Sear the Chicken Heat 1 tbsp neutral oil in a skillet over medium-high. Add chicken thighs in a single layer—don’t overcrowd. Sear 3–4 minutes per side until golden brown.
3. Caramelise with Kecap Manis Add 3 tbsp kecap manis and optional 1 tsp brown sugar. Cook until sauce thickens and coats chicken in a sticky glaze. Remove chicken and set aside.
4. Sauté Aromatics In the same pan, add 1 tsp sesame oil. Sauté 1 tbsp minced garlic and 1 tbsp sliced ginger until fragrant (1–2 minutes).
5. Simmer the Broth Pour in 2 cups chicken broth. Add white parts of 2 spring onions. Simmer for 5–7 minutes to infuse flavor.
6. Return Chicken to Broth Add glazed chicken back to the pan. Simmer gently for 3–5 minutes to warm through.
7. Assemble the Bowl Spoon rice into bowls. Ladle broth over rice. Top with chicken.
8. Garnish and Serve Add sliced cucumber, green onion tops, and lime wedges. Sprinkle chili flakes if desired.

Bold Tips:

• Balance sweetness with a splash of rice vinegar if needed.
• Don’t rush the glaze—let it reduce until sticky.
• Rest chicken briefly before slicing to retain juices.

Common Mistakes to Avoid

• Overcrowding the Pan Searing requires space. Crowding traps steam and prevents caramelisation. Cook in batches if needed.
• Using Regular Soy Sauce Kecap manis is essential. Regular soy lacks the sweetness and viscosity needed for proper glaze.
• Skipping Broth Simmer Garlic and ginger need time to infuse. Rushing this step results in a flat broth.
• Not Resting the Chicken Letting the chicken rest for a few minutes before slicing keeps it juicy and tender.
• Over-reducing the Glaze If the soy sauce burns, it turns bitter. Watch closely and remove from heat once sticky.
• Using Chicken Breast Thighs are more forgiving and flavorful. Breast meat may dry out and resist caramelisation.

Avoid these pitfalls and you’ll have a dish that’s balanced, bold, and beautifully textured—perfect for weeknight comfort.