What are possible substitutes for sugar in the caramelised soy chicken recipe?

Natural sweeteners like honey or maple syrup work well as substitutes. For a sugar-free version, alternatives such as Sukrin Gold or Swerve brown sugar can be used. Adjust seasoning and cooking time as these substitutes may change glaze consistency.

How can I adapt the soy chicken recipe for bone-in pieces like drumsticks?

Partially bake bone-in chicken in the oven to ensure even cooking, then finish in a pan to caramelise the glaze. Extend cooking times accordingly and monitor internal temperature to ensure doneness.

Can I make caramelised soy chicken with tofu instead of chicken?

Yes, press tofu to remove moisture and cut into firm pieces. Cook longer and consider increasing sauce quantity to coat tofu thoroughly. This makes a great vegan alternative that absorbs the glaze nicely.

Is there a way to make this recipe soy-free by replacing soy sauce?

Coconut aminos can replace soy sauce for a soy-free & gluten-free version. Since coconut aminos are sweeter, reduce added sugar to maintain balanced flavor. Taste and adjust seasoning as you cook.

Caramelised Soy Chicken with Garlic Ginger Glaze

Ingredients

Scale

600 grams boneless, skinless chicken thighs
2 tablespoons soy sauce or kecap manis
2 tablespoons brown sugar
1 tablespoon fresh ginger, bashed
4 cloves garlic, bashed
2 cups chicken stock
2 spring onions, white and green parts separated
1/2 teaspoon ground white pepper
1 tablespoon neutral oil
1 teaspoon sesame oil
2 tablespoons toasted sesame seeds
2 cups cooked rice
1 cucumber, sliced
Sambal (optional)

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Instructions

1. Begin by bashing the ginger and garlic, then simmer them in chicken stock with the white parts of the spring onions to create a flavorful broth.
2. Marinate the chicken thighs in soy sauce, brown sugar, ginger, and garlic for at least 15 minutes.
3. Heat neutral oil in a frying pan over medium heat and cook the marinated chicken until golden and slightly charred.
4. Add a little water to the pan and allow the sauce to thicken, forming a glaze over the chicken.
5. Meanwhile, sauté the green parts of the spring onions in sesame oil until fragrant.
6. Divide cooked rice into bowls and ladle over some garlic ginger broth.
7. Top each bowl with caramelized chicken, cucumber slices, and a sprinkle of toasted sesame seeds.
8. Drizzle some sambal and the sesame spring onion oil over the top for added heat and aroma.

Notes

🔥 For a gluten-free version, use tamari instead of soy sauce.
🍗 Substitute chicken thighs with breasts or a vegan option if preferred.
💧 Ensure thorough marination and cooking of the glaze for the best flavor infusion.

Prep Time: 20 minutes
Marination time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian
Diet: Gluten-Free Option

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 10g
Sodium: 870mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg