Saucy Garlic Chicken Rice
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Why You’ll Love This Recipe
Because this is everything you want on a weeknight… juicy chicken, a garlicky soy sauce that’s glossy but not gloopy and plenty of it to spoon generously over rice. The sauce sits in that sweet spot: rich enough to coat every piece of chicken, but still loose enough to pour and soak through the rice. And that moment when the dark sauce pools around the rice and those red chillies hit the top? That’s your “save this recipe” moment right there.
Special Ingredient Notes
Hoisin sauce:
Adds that restaurant-level gloss and a subtle sweetness.
Dark sweet soy (kecap manis):
Deepens the colour and gives the sauce its signature sheen.
Cornflour slurry:
A touch of thickener that keeps the sauce silky but still pourable, not gluggy or sticky.
The Secret to Perfect Saucy Garlic Chicken
The key is heat and timing. Always start with a hot pan, especially if you’re using stainless steel. To test, splash in a drop of water: if it forms a ball and glides across the surface, the pan’s ready.
Let the chicken sit undisturbed for a few minutes so a golden crust can form; that’s your flavour foundation. Once the sauce goes in, simmer and reduce gently until glossy, then finish with the cornflour slurry for that luscious, pourable finish.
Marion’s Tips
That sauce is liquid gold so don’t waste a drop. Use a shallow bowl so the rice can soak it up. If reheating, add a splash of water or stock to bring the sauce back to life. Store leftovers in the fridge for up to 3 days.
What You Need
chicken thighs
garlic
soy sauce
oyster sauce
hoisin sauce
dark sweet soy sauce
brown sugar
rice vinegar
chicken stock
cornflour
vegetable oil
sesame oil
spring onions
red chillies
steamed rice
Steps
In
a bowl
, whisk together the soy sauce, oyster sauce, hoisin sauce, dark sweet soy sauce, brown sugar, vinegar and sesame oil. Stir in the chicken stock. This makes a generous, pourable sauce. Set aside the cornflour slurry for later.
Heat
a large, deep frying pan
over high heat. When it’s hot enough (a drop of water should bead and glide across the surface), add the vegetable oil.
Season the chicken thighs lightly with salt, then add them smooth-side down. Turn the heat to medium-high and cook for 4-5 minutes each side or until golden and just cooked through. Don’t move them too early…you want that beautiful, even sear to develop before flipping.
Lower the heat slightly and push the chicken to one side of the pan. Add the garlic to the clear side and stir-fry for about 20 seconds until fragrant (but not browned).
Move the chicken back into the centre, then pour in the prepared sauce. Let it bubble for 2-3 minutes, stirring occasionally to dissolve the sugar and lift any caramelised bits from the base of the pan.
Add the cornflour slurry and stir for another minute until the sauce turns glossy and smooth. Re-distribute the chicken pieces through the sauce, tossing and turning them to coat completely. You want each piece glistening and that extra sauce ready to pour.
Slice the chicken and spoon it over bowls of steamed rice. Pour the dark, glossy sauce generously around the rice so it pools slightly. Top with the sliced spring onions and chillies for heat and colour.
Saucy Garlic Chicken Rice
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PREP TIME
10 minutes
COOK TIME
25 minutes
SERVES
4
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Ingredients
700g skinless, boneless chicken thighs
4 garlic cloves, finely chopped
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp dark sweet soy sauce (kecap manis)
2 tbsp brown sugar (or honey)
1 tbsp rice vinegar
1 tsp sesame oil
¾ cup
chicken stock
1 tsp cornflour (cornstarch), mixed with 1 tbsp water
1 tbsp vegetable oil
2 spring onions, finely sliced (for garnish)
1-2 long red chillies, thinly sliced (for garnish)
sea salt
steamed rice, to serve
Instructions
1
Make the Sauce
In
a bowl
, whisk together the soy sauce, oyster sauce, hoisin sauce, dark sweet soy sauce, brown sugar, vinegar and sesame oil. Stir in the chicken stock. This makes a generous, pourable sauce. Set aside the cornflour slurry for later.
2
Sear the Chicken
Heat
a large, deep frying pan
over high heat. When it’s hot enough (a drop of water should bead and glide across the surface), add the vegetable oil.
Season the chicken thighs lightly with salt, then add them smooth-side down. Turn the heat to medium-high and cook for 4-5 minutes each side or until golden and just cooked through. Don’t move them too early…you want that beautiful, even sear to develop before flipping.
3
Add the Garlic and Sauce
Lower the heat slightly and push the chicken to one side of the pan. Add the garlic to the clear side and stir-fry for about 20 seconds until fragrant (but not browned).
Move the chicken back into the centre, then pour in the prepared sauce. Let it bubble for 2-3 minutes, stirring occasionally to dissolve the sugar and lift any caramelised bits from the base of the pan.
Add the cornflour slurry and stir for another minute until the sauce turns glossy and smooth. Re-distribute the chicken pieces through the sauce, tossing and turning them to coat completely. You want each piece glistening and that extra sauce ready to pour.
4
Finish and Serve
Slice the chicken and spoon it over bowls of steamed rice. Pour the dark, glossy sauce generously around the rice so it pools slightly. Top with the sliced spring onions and chillies for heat and colour.
