I fell in love with this dish the first time I tasted its sweet and savory depths. Tender chicken thighs are caramelised in kecap manis and sesame oil, then served in a fragrant garlic‑ginger broth over steamed rice. It's cozy, nourishing, and packs a punch of flavor.

Why You’ll Love This Recipe

I love how the caramelised chicken brings rich umami sweetness
The broth warms me from the inside out with ginger and garlic
It’s a comforting one‑pot meal that feels indulgent yet approachable
The combination of textures—from tender chicken to crunchy cucumber—keeps it interesting

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless skinless chicken thighs
3–4 cloves garlic
1 thumb‑sized piece fresh ginger
2–3 spring onions
2 cups chicken stock
2–3 tablespoon kecap manis (sweet soy sauce)
Neutral oil (vegetable or canola)
Sesame oil
Toasted sesame seeds
Cooked rice
¼ cucumber, thinly sliced
Sambal or chili sauce, to taste
Water (as needed)
Salt and ground white pepper

directions

I bash the garlic and ginger, then simmer them in chicken stock with the white parts of the spring onions
Meanwhile, I marinate the chicken thighs in kecap manis, salt, and white pepper
I wilt the green parts of the spring onions in neutral oil, stir in sesame oil and sesame seeds, and set that aromatic topping aside
I cook the chicken in the same pan until deeply caramelised—about 7–8 minutes—then add a bit of water to the leftover marinade and reduce until saucy
I season the cucumber lightly with salt and reheat cooked rice
To serve, I divide rice into bowls, ladle over the broth, arrange chicken and cucumber on top, then finish with sambal and that sesame–spring onion oil

Servings and timing

Serves: 4
Total time: about 35 minutes

Variations

I sometimes swap bone-in thighs or breast meat; breasts need less time—watch for doneness
Swapping rice for rice noodles works beautifully and turns it into a noodle soup
I stir in veggies like broccoli, carrot, or pak‑choi when cooking for extra color and nutrition
If I don’t have kecap manis, a mix of soy sauce, honey, and a pinch of sugar makes a great substitute
For more heat, I like adding gochujang to the broth or a spoon of chili oil at the end

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3–4 days. To reheat, I gently warm the broth and chicken on the stove—adding a splash of water if the sauce thickened too much. Rice holds well and reheats in the microwave or stovetop with a sprinkle of water for moisture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely. I use breasts all the time—just reduce cooking to about 4–5 minutes per side to prevent drying out.

How can I make my broth more flavorful?

I like adding extra garlic and ginger—or even simmering an additional spring onion white in the broth. Adding a touch more chicken stock or water also helps build a richer liquid.

What else can I serve with it?

I enjoy adding lightly sautéed or steamed greens—like bok choy, broccoli, or spinach—straight into the broth or alongside the chicken.

Can I make this ahead of time?

Yes. I prep the broth and marinate the chicken up to a day ahead. When ready, I reheat broth, cook the chicken fresh, and assemble bowls in minutes.

Is kecap manis necessary?

It gives that signature caramel-sweet flavor, but I’ve substituted with soy, honey, and sugar when needed—still delicious.

Conclusion

This caramelised soy chicken with garlic‑ginger broth is one of my go‑to comfort meals. I love the balance between sweet caramel flavours, warming broth, and fresh accompaniments. It’s effortless yet packs bold taste, and I always feel warm and satisfied after finishing a bowl. Give it a go—I might just make it again tomorrow.