Shanghai-Style Braised Red-Cooked Chicken Thighs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent chicken thighs slowly braised in a savory-sweet red soy sauce mixture, a classic Shanghainese home-style dish. This chinese-inspired chicken ready in about 50 minutes pairs (about 2 lbs) bone-in chicken thighs, light soy sauce, dark soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Chinese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium-high heat. Add 4 bone-in chicken thighs skin side down and sear for 5 minutes until golden brown and crispy, then flip and sear the other side for 3 minutes.
  2. Step 2: Remove excess oil, then add 2 slices of 1/4-inch thick ginger and 2 whole star anise pods, sauté for 1 minute until fragrant.
  3. Step 3: Pour in 1/4 cup light soy sauce, 2 tbsp dark soy sauce, 3 tbsp Shaoxing wine, 1 tbsp rock or brown sugar, and 1 cup water. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sauce thickens and chicken is tender.
  4. Step 4: Transfer chicken to a serving plate, spoon sauce over the top, and garnish with 2 chopped scallion stalks cut into 2-inch pieces.

Frequently asked questions

How long does Shanghai-Style Braised Red-Cooked Chicken Thighs take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghai-Style Braised Red-Cooked Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep light soy sauce from drying out.

Can I substitute ingredients in Shanghai-Style Braised Red-Cooked Chicken Thighs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai-Style Braised Red-Cooked Chicken Thighs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shanghai-Style Braised Red-Cooked Chicken Thighs?

Chinese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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