Soy Sauce Chicken
Soy Sauce chicken is a simple and straightforward recipe where succulent chicken thighs are braised in soy sauce, aromatics, and warm spices. Bursting with umami flavors this mouthwatering dish uses regular Asian staples and comes together fairly quickly.
Brown shiny whole chicken hanging from hooks for display is a common sight in Chinatown restaurants. One of the most popular Cantonese dish, this Soy Chicken is easier to make than you think. My version is a little different than the traditional one but the flavors are the same( in fact better I would say). Poaching chicken in a soy sauce, ginger, scallion and a few whole spices low and slow gives the most tender and succulent chicken.
Don’t get alarmed with the amount of soy sauce in the recipe. The salty ummai packed soy sauce is balanced by brown sugar. I have used chicken thighs instead of whole chicken so there is no hassle of carving the chicken. And I am obsessed with crisping the skin of chicken, so before poaching I have seared the skin brown. So in this recipe, I am braising the chicken in soy sauce instead of poaching.
Why you should try the Soy Sauce Chicken
I doubt if there is any household that dabbles in Asian Cuisine, that does not have a bottle of two of soy sauce in their pantry. An extremely versatile sauce, it lends its rich umami flavor to marinades, stir-fries, soups and sauces. In this recipe, soy sauce leads the show by infusing a depth of flavor into pan-seared succulent chicken thighs. Spices like cinnamon and star anise adds a warmth to the sauce.
- The dish requires basic spices, aromatics, and soy sauce to make the poaching liquid.
- It is a no-frills, no-fuss recipe, simple enough even for beginners.
- It comes together fairly quickly and the latter part is hands-off as the oven completes the cooking.
- Served on a bed of white rice and a side of sauteed veggies, it makes for a well-balanced meal.
- It is perfect for a weeknight dinner for two or it just as easily multiplies to feed unexpected guests.
Ingredients
- Chicken Thighs – Juicy and tender, chicken thighs remain moist and succulent till the end. You can also use chicken quarters or drumsticks, but I would not recommend using breasts.
- Light Soy – Salty and savory, it adds a pronounced soy flavor to the dish.
- Dark Soy – Robust in flavor and slightly sweet, it lends a brilliant color to the dish. The sauces used together balance the flavors of the soy sauce chicken.
- Cinnamon and Star Anise – Warm spices with slightly sweet notes balance the umami tones of the soy sauces.
- Shaoxing wine – Another Asian staple, it not only elevates the taste of the dish but also acts as a meat tenderizer. Adding this is optional, but you will miss the unique flavor that it imparts.
- Ginger, garlic and green onion – What Asian dish could be complete without these gorgeous aromatics? True to their name, they impart a mouthwatering aroma to the dish and a beautiful depth of flavor.
- Brown sugar – The sweetness of the sugar offsets the saltiness of the soy sauce, leading to a perfect balance of flavors.
Let’s make Soy Sauce Chicken
Sear the chicken and saute aromatics
- Traditionally soy sauce chicken uses the whole bird, but for this recipe I have used bone-in chicken thighs. This makes it easier to handle and considerably reduces the cooking time.
- I love crispy skin on my chicken. So, I first sear it on the pan, skin side down for 3-4 mins. Then I keep it aside, as the chicken cooks through at the end in the oven.
- Saute the aromatics and spices until they turn fragrant. I have not chopped the green onions but kept them whole by tying them up in a knot.
Braise the chicken
- Place the seared pieces of chicken in a braising liquid of soya sauce, Shaoxing wine, water and seasonings. Keep it on the flame till it comes to a simmer. Then, move the whole dish into the oven to complete the cooking process.
- You can optionally complete the cooking on the stove top. Make sure that the flame is on low, so that chicken simmers in the liquid and is not boiling or bubbling.
Finish the soya sauce chicken in the oven
- Would you look at the glaze on the chicken! The dark soy sauce slow cooks in the oven and coats the chicken with a dark, syrupy texture.
- The chicken thighs should cook through in about 30-35 mins. But do check for doneness and do not overcook them.
- The sauce is chock-full of flavor. I sometimes add a little corn flour to thicken it but it is an optional step and you can serve it as it is.
Serving Suggestions
This dish pairs beautifully with plain jasmine rice, fried rice or noodles. It goes well with roasted or steamed vegetables and is a great accompaniment for soups.
Storing Suggestions
Store the leftovers in an air-tight container in the fridge for 3-4 days. You could reheat them on the stovetop on a very low simmer or in the microwave. Take care not to reheat for too long as the once-cooked chicken might tend to get rubbery and hard.
You can store the soy sauce chicken in the freezer for upto 1 month. If there is a lot leftover, portion it out and store in freezer bags. When it is time to consume, you can thaw it on the kitchen counter or overnight in the refrigerator. Simmer it on a very low flame or microwave until heated through. Do not boil it or reheat for extended periods.
Easy Chicken Recipes To Try
Soy Chicken Thighs
Ingredients
- 2 pounds bone-in skin-on chicken thighs
- 2 tablespoons Oil
- 1 2-inch piece ginger 1 ounce; 30g, peeled and thinly sliced
- 4 Cloves garlic
- 4 scallions
- 2 star anise
- One 2-inch piece cinnamon stick
- ⅓ cup light soy sauce
- 3 tablespoons dark soy sauce
- 4 tablespoons dark brown sugar
- ¼ teaspoon ground white pepper
- ¼ cup Shaoxing wine
- 1 cups water
Instructions
- Pat dry chicken thighs with a kitchen towel.
- Pre heat oven to 350 F.
- Heat oil in a large oven proof skillet(dutch oven). Place the chicken thighs skin side down and cook undisturbed for 3-4 minutes on medium to high heat. Remove from the pan and keep covered.
- To the same pan, add ginger slices, smashed garlic cloves , star anise, cinnamon, Green onions( I keep them whole and tie them to a knot). Saute for a minute.
- Add water, dark and light soy sauce, brown sugar, Shaoxing wine to the skillet. Add white pepper. Bring the mix to a simmer.
- Add the seared chicken thighs back to the skillet along with any juice. Cover and cook in the preheated oven for about 30-35 minutes. At this point the chicken should be cooked through and tender. Spoon some of the braising liquid over the chicken.
- For crispy skin, increase the heat to 400F. Keep the skillet in the upper third and broil it for 2-3 minutes for a crispy skin.
- I prefer to thicken the pan liquid before serving. Take out the skillet from oven. Remove chicken thighs(keep them covered to prevent from drying).
- Place the skillet on the stove. Fish out the whole spices, green onion, ginger and garlic. Mix 2 teaspoons of cornstarch to 2 tabelspoons of water. Gently stir into the braising liquid and let the sauce simmer for a minute or two to thicken.
- Serve chicken oven rice and spoon over the sauce on top.
Video
Notes
- You can use other cut of chicken such as chicken quarters, drumsticks etc. Chicken breast is not suitable for this recipe as it will turn dry.
- If using whole chicken, Take a deep stock pot and double/ tripple the quantity of liquid so that the chicken is atleast 3/4th submerged.
- You can also finish it off on the stove top. Make sure the temperatue is low and the sauce is on low simmer( not boiling or bubbling). The idea is to braise low and slow.
Nutrition
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