Soy Sauce Chicken: Tender, Savory, and Totally Addictive

Marvel at the magic of a perfectly braised chicken. Soy Sauce Chicken is one of those dishes that makes your kitchen smell like heaven, while keeping things surprisingly simple. Perfect for a weeknight dinner or impressing friends without breaking a sweat.

Why This Recipe Works

• Balanced flavor: The combination of light and dark soy sauce, brown sugar, and aromatic spices creates a savory-sweet harmony that penetrates the chicken beautifully.
• Tender chicken every time: Simmering the chicken slowly ensures it remains juicy, avoiding the dreaded dry meat.
• Aromatic depth: Ginger, garlic, and star anise infuse the dish with rich, fragrant layers of flavor that make it irresistible.
• Versatile meal: This recipe works for whole chicken, thighs, or drumsticks, making it adaptable for whatever cuts you have on hand.
• Simple technique: No complicated marinating or multiple steps—everything cooks in one pot, giving you more time to sip wine or scroll TikTok.

Ingredients

• 1 whole chicken (about 3–4 lbs), cleaned
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/4 cup Shaoxing wine (or dry sherry)
• 3 tbsp brown sugar, packed
• 4 cloves garlic, smashed
• 1-inch piece fresh ginger, sliced thin
• 2 star anise pods
• 2 cups water
• 2 green onions, cut into 2-inch pieces
• 1 tsp black peppercorns

Equipment Needed

• Large pot or Dutch oven with lid
• Measuring cups and spoons
• Knife and cutting board
• Tongs
• Small bowl for mixing sauces

Instructions

Step 1: Prep Your Chicken and Aromatics

Begin by patting your whole chicken dry with paper towels. This step is crucial—removing excess moisture helps the skin absorb flavor and prevents it from steaming instead of braising. While your chicken rests, smash four cloves of garlic and slice a one-inch piece of ginger into thin slices. These aromatics will infuse the braising liquid with a deep, fragrant flavor. Tip: For extra aroma, slightly crush the star anise with the flat side of a knife before adding it to the pot.

Step 2: Combine Sauces and Sugar

In a small bowl, whisk together 1/2 cup light soy sauce, 1/4 cup dark soy sauce, 1/4 cup Shaoxing wine, and 3 tablespoons of packed brown sugar until the sugar dissolves. Pour the mixture into your large pot or Dutch oven. Tip: Dissolving the sugar fully ensures an even caramelization and prevents grainy bits from sticking to the chicken during cooking. This mixture is your flavor backbone, so taste it and adjust sweetness or saltiness if needed.

Step 3: Braise the Chicken

Place the whole chicken breast-side down in the pot. Add 2 cups of water, garlic, ginger, star anise, green onions, and black peppercorns. Turn the chicken occasionally to coat evenly in the braising liquid. Cover the pot and bring to a gentle simmer over medium heat. Adjust the heat so the liquid is just simmering—not boiling—to ensure the meat stays tender. Simmer for about 45–50 minutes. Visual cue: the chicken skin should turn a rich, deep brown.

Step 4: Baste and Rotate

Every 15 minutes, use tongs or a large spoon to baste the chicken with the braising liquid. This ensures an even color and maximum flavor penetration. If the liquid level drops too low, add a splash of water or soy sauce mixture to keep the chicken partially submerged. Tip: Basting frequently is key to shiny, flavorful skin and keeps the meat juicy and aromatic.

Step 5: Check for Doneness

After 45–50 minutes, check the chicken by piercing the thickest part of the thigh with a knife. The juices should run clear, not pink. If needed, continue simmering in 5-minute increments. For extra flavor, lift the chicken and spoon some braising liquid over the cavity to soak it. Once cooked, remove the chicken and let it rest for 10 minutes before carving to lock in juices.

Step 6: Serve and Garnish

Carve the chicken into portions and serve on a platter. Spoon some braising liquid over the chicken for extra flavor and garnish with thinly sliced green onions if desired. The soy sauce liquid doubles as a dipping sauce or can be drizzled over steamed rice for a complete meal. Tip: Pouring some liquid over the chicken right before serving keeps the skin glossy and adds a final punch of flavor.

Tips and Tricks

1. Choose the right soy sauce: Using both light and dark soy sauce balances saltiness and color. Light soy sauce adds umami and salt, while dark soy sauce gives that signature deep brown, slightly sweet hue.
2. Don’t rush the braise: Slow simmering is crucial. High heat will toughen the meat and evaporate the liquid too fast. A gentle bubble ensures flavor absorption and tender meat.
3. Star anise and ginger: Crushing star anise releases more aroma, while thin ginger slices infuse without overwhelming the dish. Don’t skip these—they’re subtle but essential flavor boosters.
4. Storage: Soy Sauce Chicken keeps beautifully in the fridge for up to 4 days. You can also freeze portions in an airtight container for up to 2 months. When reheating, gently warm it in a covered pan with a splash of water to maintain juiciness.
5. Caramelization: For even richer flavor, sear the chicken lightly in a hot pan before braising. This adds a subtle roasted note without complicating the one-pot cooking.
6. Serving ideas: Pair with steamed jasmine rice, sautéed bok choy, or a simple cucumber salad. The braising liquid can also be reduced into a thick glaze for a more concentrated flavor punch.

Recipe Variations

• Chicken thighs or drumsticks: Swap the whole chicken for bone-in, skin-on thighs or drumsticks. Reduce cooking time to 30–35 minutes.
• Spicy version: Add 1–2 dried chilies or a teaspoon of chili flakes to the braising liquid for a subtle heat that complements the soy sauce.
• Citrus twist: Add a few slices of orange or a splash of orange juice to brighten the savory flavors.
• Herbal infusion: Toss in a few fresh Thai basil leaves or cilantro stems during the last 5 minutes of cooking for a fragrant finish.
• Low-sodium option: Use low-sodium soy sauce and slightly reduce the brown sugar to keep it flavorful but lighter on salt.

Frequently Asked Questions

Q1: Can I make this recipe ahead of time?
Absolutely! Soy Sauce Chicken is actually better the next day because the flavors deepen as it rests in the braising liquid. Simply cover and refrigerate overnight. When ready to serve, gently reheat in a pot over low heat until warmed through, spooning some braising liquid over the chicken to maintain juiciness.

Q2: What cut of chicken is best for this recipe?
Whole chicken is classic, but bone-in, skin-on thighs or drumsticks also work wonderfully. Dark meat tends to remain juicier during the long braise, while a whole chicken provides a more dramatic presentation. Adjust cooking time based on size—thighs need 30–35 minutes, while a whole bird requires about 50 minutes.

Q3: Can I use soy sauce alternatives?
Yes! If you have tamari, coconut aminos, or a gluten-free soy sauce, the recipe will still work. Keep in mind the color may be slightly lighter and the flavor subtly different, so taste and adjust the sugar or seasoning accordingly.

Q4: How do I get the chicken skin shiny?
Frequent basting with the braising liquid is key. Additionally, letting the chicken rest after cooking allows the juices to redistribute, keeping the skin glossy. For extra flair, briefly sear the skin in a hot pan before serving to enhance color and sheen.

Q5: Can I freeze Soy Sauce Chicken?
Yes, it freezes well. Portion the chicken and some braising liquid into airtight containers. Freeze for up to 2 months. When reheating, gently warm over low heat, covering to prevent drying out, and add a splash of the braising liquid to restore flavor.

Summary

Soy Sauce Chicken is the ultimate comfort food: tender, flavorful, and ridiculously simple. With a few key aromatics and a slow braise, you’ll have a one-pot meal that’s perfect for weeknights or special occasions.

Soy Sauce Chicken: Tender, Savory, and Totally Addictive

Recipe by Joseph Hudson

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

300

kcal

Ingredients

• 1 whole chicken (3–4 lbs), cleaned

• 1/2 cup light soy sauce

• 1/4 cup dark soy sauce

• 1/4 cup Shaoxing wine (or dry sherry)

• 3 tbsp brown sugar, packed

• 4 cloves garlic, smashed

• 1-inch ginger, thinly sliced

• 2 star anise pods

• 2 cups water

• 2 green onions, cut into 2-inch pieces

• 1 tsp black peppercorns

Directions

• Pat chicken dry. Smash garlic, slice ginger, crush star anise.
• Mix light and dark soy sauce, Shaoxing wine, and brown sugar. Pour into pot.
• Place chicken in pot with aromatics and water. Simmer gently 45–50 minutes, turning occasionally.
• Baste chicken every 15 minutes; maintain liquid level.
• Check doneness (juices run clear), let rest 10 minutes.
• Carve, serve with braising liquid, garnish with green onions.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.