Honey Soy Sauce Chicken Thighs with Scallion Segments 蜜豉油雞髀配蔥段

A classic Cantonese dish featuring tender chicken thighs glazed in a rich honey and soy sauce reduction, finished with fresh scallion segments for brightness and aromatic sweetness. The meat becomes succulent and deeply flavored through braising in the soy-honey mixture, creating a perfect balance of savory and subtly sweet notes.

Nutrition (per serving)

Ingredients

• 8 pieces chicken thighs, skin-on and bone-in
• 100ml soy sauce
• 60ml honey
• 30ml oyster sauce
• 3 pieces dried shiitake mushrooms
• 4 slices ginger
• 3 pieces garlic cloves
• 2 pieces star anise
• 1 piece cinnamon stick
• 200ml chicken stock
• 15ml Chinese rice wine
• 2 tablespoons vegetable oil
• 3 stalks scallions, cut into 5cm segments
• 1 teaspoon sesame oil

Steps

1. Pat chicken thighs dry with paper towels and season lightly with salt and white pepper
2. Heat oil in a large braising pot over medium-high heat until shimmering
3. Working in batches, sear chicken thighs skin-side down until golden brown on both sides, approximately 4-5 minutes per side
4. Remove chicken and set aside on a plate
5. In the same pot, add ginger, garlic, and stir-fry until fragrant, about 1 minute
6. Add dried shiitake mushrooms and toast briefly
7. Pour in soy sauce, oyster sauce, honey, and Chinese rice wine, stirring to combine
8. Return chicken thighs to the pot, skin-side up, and add chicken stock
9. Add star anise and cinnamon stick to the liquid
10. Bring to a simmer, cover partially, and braise over low heat for 25-30 minutes until chicken is cooked through and tender
11. Remove the lid and increase heat to medium-high, allowing the sauce to reduce and thicken for 5-8 minutes, basting the chicken occasionally with the sauce
12. Drizzle sesame oil over the chicken and sauce just before serving
13. Transfer chicken thighs to a serving plate and pour the glossy sauce over them
14. Garnish generously with fresh scallion segments and serve immediately

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