Chinese Soy Sauce Chicken

Chinese Soy Sauce Chicken is a delectable dish featuring tender chicken infused with a rich and savory flavor profile. It is a popular Cantonese dim sum dish often seen hanging under heat lamps in Chinese restaurants. This homemade version is easily prepared at home.

To create this dish, you’ll need approximately 4 to 5 pounds of chicken, thoroughly washed and left to drip off excess water. The key to the deep flavor is the combination of soy sauce, water, brown sugar, ginger slices, star anises, a cinnamon stick, and sliced garlic. Additionally, green onions are added to enhance the aroma and taste.

The cooking process starts by heating a large wok or pot on high heat. All the ingredients are added and brought to a boil. Once the liquid is simmering, the chicken is gently placed in and allowed to cook for 2 minutes on high heat. The heat is then reduced to medium, and the chicken continues to boil for 15 minutes. Throughout this process, the soy liquid is spooned over the chicken to ensure an even, brown color on all sides.

After the initial 15 minutes, the chicken is flipped to the other side and boiled for an additional 15 minutes, continuing to apply the soy liquid. The total cooking time for both sides is 30 minutes. The liquid used for boiling can be kept and further reduced to create a dipping sauce. The chicken is then transferred to a foil-lined baking pan and baked in a preheated oven at 350 degrees Fahrenheit for 45 minutes or until fully cooked.

To achieve a crispy skin, the chicken is sprayed with cooking oil and returned to the oven for an additional 15 minutes. After baking, the chicken is allowed to cool slightly before serving. It can be accompanied by tomato, cucumber, and the prepared sauce, alongside steamed rice for a delicious and satisfying meal.

Ingredients

Directions to make Chinese Soy Sauce Chicken

1. In a large wok or large pot big enough to put the whole chicken in and still have a bit of room left
2. Heat wok on high heat adds all the ingredients and brings to a boil
3. Now add the chicken carefully and let the chicken cook for 2 minutes on high heat then turn the heat to medium boil for 15 minutes, while the liquid is boiling carefully spoon the soy liquid and pour on the chicken several times so the chicken will turn brown color on all side.
4. After 15 minutes on one side turn the chicken to the other side and boil for another 15 minutes, continue pour the soy liquid on the top of the chicken for the next 15 minutes, then turn the heat off. Keep the liquid to make dipping sauce by cook it down until it is thicker and drain all the spices (through it away) keep the sauce to serve with chicken. (Total cooking time is 30minutes on both sides)
5. Heat the oven to 350 degree line up a deep baking pan with foil and spray the foil.
6. Take the chicken out from the wok and lay on the baking pan (don’t cover the chicken while baking)
7. Bake the chicken for 45 minutes or until it is done and juice run clear
8. Take the chicken out spray the outside skin with cooking spray and put it back in the oven for 15 more minutes this will help to make the chicken skin crispy, after 15 minutes turn the oven off and take the chicken out let it cool a bit before serving. (This part is optional you don’t have to do it)

Serve your Chinese Soy Chicken with tomato, cucumber and the sauce with steam rice.

Enjoy

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