How To Make Thai Braised Chicken with Soy Sauce

Thai Braised Chicken with Soy Sauce has always been more than just a recipe in my kitchen—it’s a memory, a story, and a piece of family tradition. When I first launched Just Thai Recipes, my goal was to create a space where authentic Thai flavors could be shared, not just as instructions but as a reflection of cultural heritage. On my About page, I talk about how my grandmother introduced me to slow-cooked dishes that fill the home with warmth and irresistible aromas. This particular recipe, Thai Braised Chicken with Soy Sauce, was one of the first meals she taught me.

The slow braising process allows the chicken to absorb layers of soy sauce, star anise, ginger, and rice wine, creating something truly comforting. It’s hearty yet light, rich yet balanced—exactly what you want in a dish that you can make for weeknight dinners or festive family gatherings.

In this article, you’ll learn how to cook authentic Thai Braised Chicken with Soy Sauce step by step, discover tips and tricks for making it even more flavorful, explore variations like soy sauce braised chicken with noodles, and uncover the cultural roots that make this dish timeless. By the end, you’ll not only master the recipe but also understand why this is one of the most delicious comfort foods across Asia.

Table of Contents

Table of Contents

Ingredients for Thai Chicken with Soy Sauce

To create the perfect pot of Thai Braised Chicken with Soy Sauce, it’s essential to balance aromatics, spices, and high-quality soy sauce. Here’s the list you’ll need to get started:

• 6 chicken thighs (bone-in, skin-on for maximum flavor; see note for alternatives)
• ½ tablespoon cooking oil (neutral oils like canola or peanut work best)
• 3 scallion stalks, cut in halves
• 1 thumb-sized piece of ginger, sliced thinly
• 3 star anise pods
• 2 bay leaves
• 1 cup light soy sauce (240ml; use a high-quality brand for best results)
• 2 tablespoons dark soy sauce (adds depth and color)
• 2 tablespoons Shaoxing rice wine (or Chinese rose wine)
• 2 tablespoons dark brown sugar (or 40g rock sugar)
• 2 cups water (480ml, preferably filtered)
• ½ tablespoon cornstarch, mixed with 1 tablespoon water

Ingredient Notes and Swaps

• Chicken cuts: While thighs are traditional, you can use drumsticks, wings, or even a whole chicken cut into pieces. Adjust cooking time accordingly.
• Soy sauces: Light soy sauce provides salinity and umami, while dark soy sauce adds color and a hint of caramelized sweetness.
• Shaoxing wine: Essential for authenticity, but dry sherry can be substituted if unavailable.
• Sugar: Rock sugar is common in traditional Chinese braises, but dark brown sugar works beautifully.
• Aromatics: Feel free to add garlic cloves or dried tangerine peel for extra fragrance.

If you love discovering other Thai favorites, don’t forget to check out some of our comforting dishes like Thai Chicken Curry or Sticky Rice with Mango. Both pair wonderfully with braised meals like this one.

Step-by-Step Instructions for Thai Chicken with Soy Sauce

1. Prepare the Braising Liquid

Heat ½ tablespoon of cooking oil in a wok or heavy-bottomed pot over low heat. Add scallions, ginger slices, star anise, and bay leaves. Fry gently until fragrant, letting the scallions brown slightly and the ginger release its spicy warmth. This step builds the foundation of flavor for your Thai Braised Chicken with Soy Sauce.

Pour in light soy sauce, dark soy sauce, Shaoxing rice wine, and sugar. Stir to dissolve the sugar while turning the heat to high. Add water and bring the mixture to a rolling boil.

2. Cook the Chicken

Carefully place the chicken thighs into the braising liquid, skin side down. Make sure the chicken is in a single layer without overlapping—this ensures even cooking. Adjust with a little more water if necessary, as the liquid should cover most of the chicken.

Once the liquid returns to a boil, reduce the heat to a gentle simmer. Cover the pot and let it cook for 35 minutes. Flip the thighs over and continue simmering for an additional 10 minutes. This slow simmer allows the chicken to absorb every layer of soy-scented flavor.

3. Serve the Chicken

Remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, remove the bones and slice the chicken into bite-sized pieces.

Reserve about ½ cup (120ml) of the braising broth in the wok. Heat until it nearly boils, then stir in the cornstarch mixture. Cook until the sauce thickens to your liking. Pour it over the sliced chicken or serve it in a small bowl on the side for dipping.

The remaining broth can be strained and saved for later use—perfect for another round of Thai Braised Chicken with Soy Sauce or even as a soup base. Store in the fridge for up to 4 days or freeze for 3 months.

For more in-depth guides on soy-based braises, you can explore other trusted sources:

• Red House Spice’s Soy Sauce Chicken
• The Wok of Life’s Red Braised Chicken
• The Floured Camera’s Braised Soy Sauce Chicken

Tips and Tricks for Perfect Thai Braised Chicken with Soy Sauce

Cooking Thai Chicken with Soy Sauce is as much about patience as it is about technique. The braising method allows all the spices and sauces to deeply penetrate the chicken, making every bite juicy and flavorful. Here are some expert tips to help you achieve restaurant-quality results at home.

Choose the Right Chicken

Bone-in and skin-on chicken thighs are the most recommended cut for Thai Braised Chicken with Soy Sauce. The bones enrich the broth with extra flavor, while the skin keeps the meat moist during long cooking. If you prefer leaner cuts, you can use chicken breast, but be mindful of overcooking—it can dry out faster.

Control the Heat

Braising is not boiling. Once the broth comes to a boil, reduce the heat immediately to a gentle simmer. Too much heat will toughen the meat and make the sauce reduce too quickly. A low simmer ensures the chicken stays tender and juicy.

Enhance the Aromatics

The combination of star anise, ginger, and scallions is classic, but you can elevate your Thai Braised Chicken with Soy Sauce by adding a stick of cinnamon or a few cloves of garlic. These spices add layers of fragrance that make the dish unforgettable.

Skim the Broth

As the chicken simmers, impurities may rise to the surface. Skim them off with a spoon for a clearer, cleaner-tasting sauce. This small step makes a big difference in presentation and flavor.

Reuse the Sauce

One of the secrets behind authentic soy-braised recipes is the reuse of braising liquid. Each time it’s reused, the flavors deepen and mature. Just be sure to strain the liquid and refrigerate it within 4 days or freeze it for later use. You’ll find that your second or third round of Thai Braised Chicken with Soy Sauce tastes even better.

Serving Hack

If you’re planning to serve Thai Braised Chicken with Soy Sauce for a party, prepare the chicken the day before. Let it cool, debone, and slice it in advance. The next day, simply reheat with a touch of the braising sauce for an effortless but impressive dish.

Variations of Thai Braised Chicken with Soy Sauce

The beauty of Thai Chicken with Soy Sauce lies in its adaptability. Different regions and families across Asia have created their own interpretations of soy-braised chicken. Here are some variations you might enjoy:

1. Thai Braised Chicken with Soy Sauce and Noodles

For a heartier meal, serve the braised chicken over a bowl of rice noodles or egg noodles. Ladle some of the broth on top to create a comforting noodle soup that highlights the dish’s savory depth.

2. Cantonese Soy Sauce Chicken

This variation leans closer to Hong Kong cuisine, using a sweeter soy blend and adding aromatics like Chinese cinnamon. Cantonese soy sauce chicken often uses a whole bird, giving the broth a richer body and deeper umami.

3. Chinese Braised Soy Sauce Chicken Recipe

Often known as “red-braised chicken” in Chinese cooking, this version incorporates more dark soy sauce and sometimes even dried chili peppers for a spicier kick. It’s a cousin of Thai Braised Chicken with Soy Sauce, showing how flavors travel and evolve across borders.

4. Easy Soy Sauce Chicken Recipe

For a quick weeknight fix, you can adapt this recipe by cutting the simmering time in half. Use smaller chicken cuts like wings or drumsticks, which cook faster while still soaking in plenty of soy sauce flavor.

5. Authentic Thai Braised Chicken with Soy Sauce with Herbs

Add Thai basil, lemongrass, or kaffir lime leaves to the braising liquid for a distinctly Thai aroma. This herbal variation brightens up the dish and gives it a more refreshing profile.

6. Soy Sauce Braised Chicken Soup

By increasing the water-to-soy ratio and adding extra vegetables like bok choy or napa cabbage, you can transform Thai Braised Chicken with Soy Sauce into a hearty soup. This variation is especially comforting during colder months.

Nutrition and Health Benefits of Thai Braised Chicken with Soy Sauce

Thai Chicken with Soy Sauce isn’t just delicious—it also offers a nutritious balance when eaten in moderation. Here’s what you can expect nutritionally from one serving (based on chicken thighs with skin):

• Calories: ~360 per serving
• Protein: 28g
• Fat: 20g
• Carbohydrates: 10g
• Sodium: High due to soy sauce, so consider using low-sodium options if needed

Health Benefits

• Chicken Thighs: Rich in protein, iron, and zinc, essential for energy and immune health.
• Soy Sauce: While salty, soy sauce contains antioxidants that support gut health. Using naturally brewed soy sauce enhances flavor without artificial additives.
• Ginger: Known for its anti-inflammatory properties and ability to aid digestion.
• Star Anise: Contains compounds that support digestion and improve metabolism.

When enjoyed alongside steamed vegetables or served over brown rice, Thai Braised Chicken with Soy Sauce becomes a balanced meal that nourishes both body and soul.

Make-Ahead, Storage, and Freezing Tips for Thai Braised Chicken with Soy Sauce

One of the best things about Thai Braised Chicken with Soy Sauce is how well it adapts to meal prep and storage. This makes it perfect for busy families, students, or anyone who loves having delicious meals ready in advance.

Make-Ahead Preparation

You can easily prepare Thai Braised Chicken with Soy Sauce a day or two before serving. In fact, some cooks say the flavors deepen overnight, making the dish even more flavorful the next day. Here’s how:

• Cook ahead: Follow the recipe as instructed, then allow the chicken to cool completely.
• Debone and slice: If you prefer serving the chicken boneless, debone it right after cooking, then slice into serving pieces. Store them in the sauce so they stay moist.
• Reheat with sauce: When ready to serve, gently reheat the chicken in a pot with a little of the braising sauce. Avoid boiling, as this can dry out the meat.

Storing Thai Braised Chicken with Soy Sauce

• In the refrigerator: Store the chicken and sauce in airtight containers. It keeps well for up to 4 days. Always reheat gently over low heat to maintain tenderness.
• In the freezer: For longer storage, portion the chicken and sauce into freezer-safe containers. It will last up to 3 months.

Freezing Tips

• Freeze the chicken in its sauce to lock in moisture and prevent freezer burn.
• Thaw in the refrigerator overnight before reheating.
• Never thaw at room temperature to avoid bacterial growth.

Reheating Options

• Stovetop: The best method. Reheat gently over medium-low heat until warmed through.
• Microwave: Suitable for single portions. Reheat in 1-minute intervals, stirring between each, to prevent uneven heating.
• Oven: Place chicken in a covered baking dish with sauce. Reheat at 300°F (150°C) for 15–20 minutes.

With these methods, your Thai Braised Chicken with Soy Sauce will taste just as delicious reheated as it does fresh.

Common Mistakes to Avoid When Making Thai Braised Chicken with Soy Sauce

Even a classic dish like Thai Braised Chicken with Soy Sauce can go wrong if small details are overlooked. Here are the most common mistakes and how to fix them:

1. Using Too Much Heat

A common mistake is letting the braising liquid boil vigorously. This causes the chicken to toughen and the sauce to evaporate too quickly. Always simmer gently, never boil.

2. Overcrowding the Pot

If the chicken overlaps, it won’t cook evenly. Use a wide pot or wok so each piece has room to braise properly.

3. Not Balancing the Sauce

Thai Braised Chicken with Soy Sauce relies on the harmony of salty, sweet, and aromatic notes. Adding too much soy sauce without adjusting sugar and water can result in an overpoweringly salty dish. Taste as you go.

4. Skipping the Aromatics

Star anise, ginger, and scallions aren’t optional—they’re what transform soy sauce chicken into something special. Don’t skip them, or the dish will lack depth.

5. Forgetting to Skim Impurities

Leaving foam and residue in the broth results in a cloudy, bitter sauce. Always skim the top during the first 10–15 minutes of simmering.

6. Rushing the Cooking Process

Braising is slow cooking. If you rush by increasing heat or cutting cooking time, you won’t achieve the same tender, fall-apart texture.

By avoiding these mistakes, you’ll ensure your Thai Braised Chicken with Soy Sauce comes out perfect every time.

Cultural and Historical Background of Thai Braised Chicken with Soy Sauce

While Thai Braised Chicken with Soy Sauce feels quintessentially Thai today, its roots trace back to Chinese cooking traditions. Soy-braised meats are a hallmark of Chinese cuisine, especially in Cantonese and Hokkien communities. As Chinese immigrants settled in Thailand centuries ago, they brought these slow-braised recipes with them, adapting them to local tastes and ingredients.

In Thailand, soy-based braises became popular in family kitchens and street food stalls alike. Over time, Thai cooks began adding local herbs like lemongrass and basil to give the dish a uniquely Thai fragrance. The result was Thai Braised Chicken with Soy Sauce—a dish that honors both Chinese heritage and Thai creativity.

Traditional Serving Methods

• In Thailand, Thai Braised Chicken with Soy Sauce is often served over jasmine rice with a side of pickled vegetables to balance the richness.
• Some regions pair it with rice noodles, transforming it into Thai Braised Chicken with Soy Sauce and noodles, a beloved street food option.
• In festive settings, the chicken may be presented whole, sliced beautifully, and drizzled with glossy sauce.

Fun Facts

• In Chinese cuisine, the braising liquid (called lu shui) is often reused for decades, growing richer with every batch of meat it cooks. Some families guard their braising sauce as closely as heirlooms.
• Thai Braised Chicken with Soy Sauce is sometimes served with a bowl of the leftover broth as a light soup, making the dish a complete meal.
• Soy sauce itself has a history of more than 2,500 years, originating in China before spreading across Asia and eventually influencing global cooking.

This cultural blending is why dishes like Thai Braised Chicken with Soy Sauce resonate so deeply—they carry stories of migration, adaptation, and the universal love for comfort food.

Serving Suggestions for Thai Braised Chicken with Soy Sauce

The beauty of Thai Braised Chicken with Soy Sauce is that it pairs effortlessly with so many sides, making it versatile enough for weeknight meals or festive gatherings. The rich soy-braised sauce and tender chicken shine when served with simple accompaniments that balance out the savory depth.

Classic Serving Pairings

• Steamed Jasmine Rice – The most traditional and comforting choice. The fluffy rice soaks up the braising sauce beautifully, making every bite full of flavor.
• Rice Noodles – Turn Thai Braised Chicken with Soy Sauce into a noodle bowl by ladling the sauce over rice noodles or egg noodles. Add bok choy, bean sprouts, or soft-boiled eggs for a complete meal.
• Pickled Vegetables – A side of tangy pickled cucumbers or radish helps cut through the richness of the chicken and refreshes the palate.
• Stir-Fried Greens – Quick stir-fries of morning glory, Chinese broccoli (gai lan), or spinach add both color and nutrition to the table.
• Soup on the Side – Some families like to serve the leftover braising liquid as a light soup with tofu or mushrooms, creating a two-in-one dish.

Drinks That Pair Well

• Thai Iced Tea – The creamy sweetness contrasts the salty, umami flavors of Thai Braised Chicken with Soy Sauce.
• Light Beer – Crisp beers, such as lagers or pilsners, cut through the richness of the sauce.
• Green Tea – A soothing and cleansing drink that complements the warmth of braised foods.

People Also Search For: Related Versions of Thai Braised Chicken with Soy Sauce

Food lovers often search for variations and similar recipes when exploring Thai Braised Chicken with Soy Sauce. Each version carries a unique twist while maintaining the core appeal of soy-braised chicken. Let’s look at some related dishes people love:

Authentic Thai Braised Chicken with Soy Sauce

This is the version closest to what’s cooked in Thai homes—tender chicken thighs slowly simmered in soy sauce, rice wine, ginger, and star anise. Sometimes fresh Thai herbs like basil or lemongrass are added for extra aroma. Authentic Thai Braised Chicken with Soy Sauce is rustic, hearty, and deeply comforting.

Hong Kong Soya Sauce Chicken Recipe

A Cantonese classic that inspired many versions of Thai Braised Chicken with Soy Sauce. It uses a similar braising technique but often includes Chinese cinnamon and rock sugar for sweetness. The glossy chicken is usually served with steamed rice and chili dipping sauce.

Easy Soy Sauce Chicken Recipe

Perfect for beginners, this approach to soy-braised chicken shortens cooking time by using smaller cuts like wings or drumsticks. While less complex than Thai Braised Chicken with Soy Sauce, it’s an excellent introduction to soy-based braises.

Chinese Braised Soy Sauce Chicken Recipe

Known as hong shao ji in Mandarin, this dish has more dark soy sauce, which creates a darker and more intensely flavored broth. It shares roots with Thai Braised Chicken with Soy Sauce and demonstrates the cultural overlap between Chinese and Thai cooking.

Chinese Soy Sauce Chicken Recipe

Similar to the above, but lighter in flavor with a greater focus on clear soy aromas. This recipe is especially popular in southern China and Hong Kong. It often uses a whole chicken, which is poached gently in the soy mixture, resulting in incredibly tender meat.

Soy Sauce Braised Chicken

This general term covers many versions across Asia, from Korean-style soy-braised chicken (dakjjim) to Japanese shoyu-ni. Thai Braised Chicken with Soy Sauce is one of the most flavorful representatives of this culinary tradition.

Cantonese Soy Sauce Chicken

Often compared with Thai Braised Chicken with Soy Sauce, Cantonese soy sauce chicken is slightly sweeter and usually glossier in appearance. The broth is often reused, making it richer with each cooking.

Thai Braised Chicken with Soy Sauce and Noodles

A street food favorite in Thailand. Noodles are topped with slices of braised chicken and ladled with soy-based broth. This turns Thai Braised Chicken with Soy Sauce into a complete one-bowl meal that’s filling, aromatic, and incredibly satisfying.

By exploring these related recipes, you’ll see how Thai Braised Chicken with Soy Sauce belongs to a family of dishes that celebrate slow cooking, soy sauce, and deep layers of flavor.

Conclusion

Cooking Thai Braised Chicken with Soy Sauce is more than just following a recipe—it’s about embracing tradition, patience, and the joy of sharing food with loved ones. The slow braising process rewards you with chicken so tender it nearly falls off the bone, enriched with a sauce that’s sweet, salty, and aromatic.

From understanding its Chinese-inspired roots to learning how it has become a Thai favorite, this dish tells a story of cultural blending and culinary creativity. Whether you serve it with jasmine rice, noodles, or enjoy it as a hearty soup, Thai Braised Chicken with Soy Sauce will always deliver comfort in every bite.

So, the next time you’re craving a home-cooked meal that warms both body and soul, try this recipe. Share it with family, serve it at gatherings, or keep it as your go-to comfort food—it’s one dish that will never disappoint.

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