Chinese braised soy sauce chicken is an easy home recipe that's sure to impress. Juicy chicken thighs (or drumsticks, if you prefer) slow simmered in a rich, slightly sweet soy sauce mixture can done in under an hour!
Chinese soy sauce chicken is always one of those restaurant dishes that come out glistening with soy glaze. It's hard not to dig in immediately. With a heavy-bottomed pot, this recipe is easy to replicate at home with the most simple of ingredients.
If you're looking for more recipes with delicious glazes, try my Honey Sesame Pan-Fried Tofu or Baked Teriyaki Tofu and Broccoli.
Ingredients
- Chicken drumsticks, skin-on and bone-in: You can also use chicken thighs (bone-in, skin-on). I always recommend cooking meats with bone-in because the protein will maintain more moisture and you'll get a juicier end result.
- Light soy sauce: If you can, use low-sodium soy sauce so as not to overwhelm the dish.
- Dark soy sauce: There tends to be a misconception that because dark soy sauce is dark that it is saltier than light soy sauce. Dark soy sauce is sweeter and thicker.
- Shaoxing wine: In China, seafood or poultry dishes always include Shaoxing wine to help mellow out any of the game-y flavors associated with these proteins. Personally, I find this to be my secret ingredient for many of my Chinese recipes.
- Sesame oil
- Brown sugar
- Star anise
- Bay leaves
- Garlic: Smash the garlic cloves. Smashed garlic cloves release fragrance that is great for slow-cooked meals.
- Scallions: Chop scallions into 2-3 inch sections, separating the whites from the greens.
- Ginger
See recipe card for quantities.
Instructions
- Remove chicken from package and pat dry with a paper towel. You will get the best crisp when there is less moisture on the outside of the chicken.
2. Add a neutral oil to a heavy-bottomed pot (such as a dutch oven) and sauté sliced ginger, garlic cloves, and the white parts of the scallion on medium heat.
3. When the garlic cloves start to lightly brown (about 1-2 minutes), add the chicken. Ensure that each piece of chicken gets its own surface area and that there is little to no crowding. None of the chicken should be overlapping.
4. When the bottom side is light golden brown, flip to brown the other side.
5. When both sides are browned, add both soy sauces, sesame oil, Shaoxing wine, brown sugar, and water. Let brown sugar dissolve into the liquid and add star anise and bay leaves.
6. Allow the liquid to come to a bubbling simmer and turn the heat to low. Place lid on the pot and let simmer for 35 minutes. Flip the chicken at around 15 minutes to ensure that both sides are simmered in the sauce.
7. Add in the green parts of the scallion and you're ready to serve.
8. Spoon some of the soy sauce mixture on top of a big bowl of rice before topping off with a serving of chicken.
Storage
Store the chicken and the sauce in the fridge in separate air-tight containers. The chicken will be good for another 2-3 days, but they won't last that long!
The sauce will congeal when cold. Simply scoop out the amount you want to use and heat it up in a pot with some extra broth. You can use this for soups or as topping for rice.
📖 Recipe
Chinese Braised Soy Sauce Chicken
Ingredients
- 3 lbs chicken drumsticks (or thighs) skin-on and bone-in
- 3 stalks scallions
- 4 cloves garlic (lightly smashed)
- ½ inch ginger (sliced)
- ½ cup light soy sauce
- ¼ cup dark soy sauce
- ¼ cup Shaoxing wine
- 1 tablespoon sesame oil
- ¼ cup brown sugar
- ½ cup water
- 2 star anise
- 3 bay leaves
Instructions
- Remove chicken from package and pat dry with a paper towel. You will get the best crisp when there is less moisture on the outside of the chicken.
- Add a neutral oil to a heavy-bottomed pot (such as a dutch oven) and saute sliced ginger, garlic cloves, and the white parts of the scallion on medium heat.
- When the garlic cloves start to lightly brown (about 1-2 minutes), add the chicken. Ensure that each piece of chicken gets its own surface area and that there is little to no crowding. None of the chicken should be overlapping.
- When the bottom side is light golden brown, flip to brown the other side.
- When both sides are browned, add both soy sauces, sesame oil, Shaoxing wine, brown sugar, and water. Let brown sugar dissolve into the liquid and add star anise and bay leaves.
- Allow the liquid to come to a bubbling simmer and turn the heat to low. Place lid on the pot and let simmer for 35 minutes. Flip the chicken at around 15 minutes to ensure that both sides are simmered in the sauce.
- Add in the green parts of the scallion and you're ready to serve.
- Spoon some of the soy sauce mixture on top of a big bowl of rice before topping off with a serving of chicken.
Elizabeth says
Great recipe! We loved it!
Maggie says
Delicious recipe!
Fred says
Marinate your chicken for a few hours in the liquid and sugar to elevate the recipe
Swathi says
This chinese braised soy sauce chicken looks delicious
Natalie says
Fantastic soy sauce. Loved by the whole family, thanks!
Andréa Janssen says
Easy and delicious recipe.
nancy says
tasty classic recipe!
Jeri says
Love this sauce! The chicken was fall-apart tender too!
Kyleigh says
The flavor is amazing!
Brianna May says
Looks so good!
Janie | Naughty Kitchen says
The chicken simmered in soy sauce with the sweetness of brown sugar was so delicious. Served it over rice and poured alot of the sauce too!
Deb says
Thanks so much for the step by step. This turned out fantastic with no leftovers. Next time will make more.
Rob says
So easy and delicious! My family absolutely loved it. This chicken recipe is going into our weekly rotation.
Genevieve says
Oh, this recipe looks delicious and I love that you made this braised chicken in a Dutch oven. No need to order takeout. I can't wait to try this!
ramona says
I am really craving this for dinner tonight, it looks super delicious! Thank you for sharing this recipe.
Jade says
Hi, can you sub rock sugar or white sugar for brown sugar?
Julia says
Yes, you can!
Kaitlyn says
Easy to make and tasted great.
Alex Reynolds says
I reduced the sauce with a bit of water and corn starch to lower the saltiness and add some body. I added some more garlic, ginger, and chopped lemongrass. I also chopped up a couple Thai peppers and it added a fair bit of heat. Very tweakable; will absolutely do this again!
Julia says
Love the tweaks you've suggested, this sounds delicious!
Tam says
My husband and son just love this recipe!!!!!!!!
Wai Yip says
My little hack is to substitute water with 3/4 cup soaked dried shitake mushroom water. This gives me extra flavourful sauce which I extend to make another dish by adding form tofu pieces the next day. Win win!!