Soy Sauce Chicken

This authentic soy sauce chicken recipe yields the juiciest and most tender chicken that is braised in a perfect blend of soy sauce, ginger, garlic, and other delicious seasonings.

Course Dinner, Lunch & Dinner, Lunch & Dinner Recipes, Main Course

Cuisine Chinese

Keyword chicken with soy sauce, Chinese soy sauce chicken, how to make soy sauce chicken, soy chicken recipe, soy sauce chicken wings

Prep Time 5

Cook Time 50

Rest Time 15

Total Time 1 10

Servings servings

Calories 522kcal

Author Megan

Equipment

Ingredients

1 whole free range chicken about 3-4 lbs, room temperature
2 tablespoon vegetable oil
7 slices (1.5 oz) ginger
4 cloves garlic smashed
3 shallots sliced into quarters
3 pieces star anise
4 stalks green onion cut into 3 inch pieces
½ cup Shaoxing rice wine
1 ½ cup soy sauce
½ cup dark soy sauce
3 ½ cup water
1 cup brown sugar
2 teaspoon salt
1 tablespoon sesame oil

Basting Sauce

1 cup basting liquid
2 teaspoons cornstarch
3 teaspoons water

Instructions

Prepare the chicken. In a large bowl, place the chicken inside. Pour boiling water onto the chicken to blanch the chicken and tighten up the skin. Remove from the bowl and pat to dry.
Saute aromatics. In a pot just large enough to fit your chicken, heat 2 tablespoons of vegetable oil over medium-high heat. Then add the ginger and saute for 30 seconds or until fragrant. Then add the garlic and shallots and cook for another 30 seconds. Add the star anise and green onion and saute for an additional 20 seconds.
Add the sauce. Add the Shaoxing rice wine and bring to a simmer for 30 seconds. Then add the soy sauce, dark soy sauce, water, sugar, and salt. Bring to a simmer then reduce to low heat and cook for 5 minutes.
Cook the chicken. Place the chicken into the pot. It is okay if the top of the chicken is not completely covered. Cover and bring to a boil over medium-high heat. Once it reaches a boil, turn the heat down to medium-low heat to a gentle simmer. Skim the scum from the surface and discard it. Cover and simmer for 25 minutes. Every 5 minutes or so baste the area of the chicken that is not submerged. After 25 minutes, turn off the heat, flip the chicken, add the sesame oil, cover the pot, and let the chicken sit in the pot for an additional 15 minutes. The internal temperature of the chicken should reach 165ºF (75°C). Once the chicken is cooked through, carefully transfer the chicken to a cutting board.
Baste the chicken. Scoop out one cup of the basting liquid. Heat the basting liquid in a small saucepan over medium heat until it begins to simmer. In a small mixing bowl, mix the cornstarch and water until combined. Pour the cornstarch slurry into the simmering basting liquid and mix until thickened. Then baste the chicken with the thickened sauce as it cools for at least 15 minutes.
Serve. Carve the chicken into slices, baste with more sauce, and serve with rice and enjoy!

Notes

Fresh high-quality chicken. For the best flavor and tender chicken, use a whole free-range organic chicken that is between 3-4 lbs. Make sure the chicken is at room temperature when you begin cooking for an even cook.
Maintain low steady heat. During the cooking process, you want the chicken to be cooking at a gentle simmer with soft bubbles when covered with a lid.
Baste the chicken every 5-7 minutes. Every 5-7 minutes, I gently baste the top of the chicken with the braising liquid for even coloring.
Check the temperature! Before removing the chicken, you will need to check if the internal temperature of the thickest part of the chicken is at 165ºF (75°C).
Rest the chicken. Before slicing the chicken, you must let the chicken rest for at least 15 minutes! This will give the chicken time to redistribute the juices for a moist and tender result.
For deep brown color: While the chicken is hot and resting, continuously baste the chicken with the thickened basting liquid
Use a sharp knife to carve the chicken. For clean cuts, make sure to carve the chicken with a newly sharpened knife.
Storage Instructions: You can store the Chinese soy sauce chicken in an airtight container in the refrigerator for up to 3-4 days.

Nutrition