Name: Soy Sauce Chicken
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 3 pounds whole chicken – small chicken; 4 to 5 cups water – to blanch the chicken skin; 2 tablespoons vegetable oil; 2 medium shallots – peeled and cut into chunks; 6 slices fresh ginger – peeled; 5 scallions – cut into chunks, both white and green parts; 8 cloves fresh garlic – peeled and smashed; 1 ½ cups light soy sauce; 3 tablespoons dark soy sauce; ⅓ cup shaoxing wine – or dry sherry; 3 to 4 cups water – plus more as needed for the braising liquid; 2 pods star anise; ½ cup rock sugar – or brown sugar

Jump to Recipe·Leave a Review

Soy sauce chicken is a beloved dish with roots in Cantonese cuisine. This recipe presents a whole chicken that’s tender, juicy, and infused with a robust soy sauce marinade. The result is a savory, aromatic dish that is the perfect centerpiece for your table. With each bite, the richly colored skin gives way to succulent meat, enhanced by the fragrant blend of garlic, ginger, and scallions. Whether served with rice or enjoyed as a standalone dish, soy sauce chicken offers a satisfying experience that is both familiar and celebratory.

Pin this for later!

I still remember the first time I tasted soy sauce chicken at a dim sum restaurant. The aroma wafting through the air was irresistible, and the first bite transported me straight to culinary heaven. As life got busier, I found myself craving that simple comfort at home, forging a connection with a dish that’s easy enough for a weeknight dinner yet special enough for gatherings. This recipe is not only budget-friendly but also quick to prepare, ensuring that you’ll have a delicious meal on the table in no time. I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soy Sauce Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soy Sauce Chicken

Why You’ll Love This Recipe

Simple & Quick: Ready to serve in just about 1 hour and 30 minutes, which includes prep and cooking time.
Irresistible Flavor: Experience the harmonious blend of sweet and savory notes alongside fragrant aromatics.
Eye-Catching Appeal: The glossy, caramelized skin will impress your guests and family alike.
Flexible Serving: Perfect for family dinners, potlucks, or meal prep for the week ahead.
Diet-Friendly Options: Naturally gluten-free if using gluten-free soy sauce.

Ingredients You’ll Need

3 pounds whole chicken: A small whole chicken ensures that the meat cooks evenly and remains juicy. Make sure to use a fresh or thawed chicken for the best flavor.
4 to 5 cups water: Used for blanching the chicken skin. This step helps render excess fat and tighten the skin for better color absorption during cooking.
2 tablespoons vegetable oil: Essential for sautéing the aromatics, adding depth and flavor to the broth.
2 medium shallots: These provide a subtle sweetness and mild onion flavor, enhancing the overall taste.
6 slices fresh ginger: Ginger adds a warm, spicy note that complements the soy sauce beautifully.
5 scallions: Both the white and green parts contribute layers of onion-like flavor—perfect for the broth and garnishing.
8 cloves fresh garlic: Garlic adds robust flavor and aroma, harmonizing with the other ingredients.
1 ½ cups light soy sauce: The base of the braising liquid, lending saltiness and umami to the chicken.
3 tablespoons dark soy sauce: Dark soy sauce deepens the color and adds a richer flavor.
⅓ cup shaoxing wine: This Chinese rice wine accentuates the aromas and balances the dish. You can substitute with dry sherry if necessary.
3 to 4 cups water: This adds volume to the braising liquid; you may need to adjust the amount to fully submerge the chicken.
2 pods star anise: Imparts a lovely fragrance and warm, licorice-like notes to the dish.
½ cup rock sugar: Provides a gentle sweetness to balance the flavors; brown sugar is a suitable alternative if needed.

How to Make Soy Sauce Chicken

Blanch the chicken skin: Pat dry the whole chicken thoroughly and place it in a large heat-proof bowl. Boil about 4-5 cups of water and pour it over the chicken. Allow it to sit while the skin tightens and surface fat renders.
Saute aromatics: In a large 6 or 7-quart pot, heat the vegetable oil over medium-high heat. Add the shallots, ginger, scallions, and garlic, sautéing until fragrant and slightly charred, about 3 minutes.
Deglaze: Pour in the shaoxing cooking wine (or dry sherry) to deglaze the pot, scraping up any browned bits. Let it simmer until reduced by half, approximately 2 minutes.
Add soy sauce mixture and water: Combine the light soy sauce, dark soy sauce, 3-4 cups of water, star anise pods, and rock sugar into the pot. Mix well and bring to a gentle simmer.
Poach chicken: Carefully lower the chicken into the liquid, breast side down first, ensuring it’s almost fully submerged. If necessary, add up to 1 additional cup of water. Bring back to a low boil, then flip the chicken breast side up. Cover and simmer for 30 minutes, basting every 8-10 minutes for even color.
Let it sit with the heat off: After simmering, turn off the heat and keep the chicken covered for another 20 minutes. This gentle method finishes cooking the chicken and keeps it tender. The chicken is ready when the internal temperature reaches 165°F. Baste it a few more times for extra color before serving.
Carve and serve: Transfer the chicken to a carving board and allow it to rest for 10 minutes. Then, carve or shred the meat as preferred. A Chinese cleaver is ideal for cutting through the bone, but a sharp knife works well, too.
Optional: Serve with a drizzle of the soy braise. If you prefer a thicker sauce, thicken it with a cornstarch slurry (about 3 tablespoons corn starch mixed with water).

Storing & Reheating

To store leftovers, let the soy sauce chicken cool to room temperature before transferring it to an airtight container. It will last in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken for up to 3 months—just make sure to wrap it tightly to prevent freezer burn. When ready to enjoy, reheat in a preheated oven at 350°F for about 20 minutes or until heated through. Keep in mind that the texture may slightly change post-freezing, but the flavors will still be delightful. Refresh it by giving it a light drizzle of the braising sauce.

Chef’s Helpful Tips

Avoid overcooking the chicken by monitoring its internal temperature to ensure it remains juicy and tender.
Always allow the chicken to rest after cooking; this step is crucial for the juices to redistribute.
If the skin isn’t as golden as you’d like, a quick broil for 3-5 minutes at the end can enhance the color.
Feeling adventurous? Experiment with other aromatics or spices, such as adding a few whole cloves or a cinnamon stick for an unexpected twist.
For a sweeter sauce, simply increase the amount of rock sugar or brown sugar to suit your taste.

Soy sauce chicken is not just a meal; it’s an experience worth savoring. The combination of flavors will delight both the chef and the diners. Whether this is your first time making it or it’s an old family favorite, the joy it brings is undeniable. Don’t hesitate to experiment with this recipe, making it your own. I encourage you to gather around the table and share this comforting dish with loved ones, creating memories to last a lifetime.

Recipe FAQs

Can I use chicken parts instead of a whole chicken?

Absolutely! If you prefer, you can use bone-in thighs, drumsticks, or breasts, adjusting the cooking time as needed. Chicken parts will cook faster, so aim for about 25-30 minutes of braising to ensure they remain moist.

What can I serve with soy sauce chicken?

This dish pairs wonderfully with steamed white rice or fragrant jasmine rice, as they soak up the flavorful braising liquid beautifully. For a complete meal, add stir-fried vegetables or a light Asian-style salad to balance the flavors.

How can I make soy sauce chicken spicier?

To add heat to your dish, consider including sliced fresh chili peppers or a few teaspoons of chili oil in the braising liquid. If you enjoy a spicy kick, feel free to adjust according to your preference!

Can I keep the soy sauce braising liquid?

Certainly! This flavorful liquid can be strained and used as a sauce to drizzle over your chicken when serving. For an extra touch, you can reduce it slightly on the stovetop for a thicker sauce. Just remember to refrigerate any leftovers.

⭐ If you make my Soy Sauce Chicken recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Soy Sauce Chicken