Soy Sauce Chicken Recipe

A classic Cantonese dish, soy sauce chicken features a whole chicken gently braised in a richly flavored mix of soy sauce, spices, and aromatics. The result is a succulent, glossy bird with savory, umami-packed flavor that’s perfect for family meals or special occasions.

Why You’ll Love This Recipe

• Deep umami flavor from soy sauce, Shaoxing wine, and spices
• Juicy, tender chicken with minimal hands-on cooking
• Impressive presentation with simple ingredients
• Leftovers are versatile for rice bowls, noodles, or sandwiches

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole chicken (3–4 lb), preferably free-range
• 2 Tbsp vegetable oil
• 7 slices ginger
• 4 garlic cloves, smashed
• 4 scallions, cut into 3-inch pieces
• 3 star anise
• ½ cup Shaoxing rice wine
• 1½ cups light soy sauce
• ½ cup dark soy sauce
• 2 Tbsp brown sugar (or Chinese rock sugar)
• 3½ cups water (enough to mostly submerge the chicken)

directions

1. Bring the chicken to room temperature and pat dry.
2. In a large pot, heat oil over medium heat. Sauté ginger, garlic, and scallions until aromatic (about 30 seconds).
3. Add Shaoxing wine and let it simmer briefly.
4. Stir in the soy sauces, sugar, star anise, and water. Bring the mixture to a simmer.
5. Carefully lower the chicken into the pot breast-side down, ensuring it’s mostly submerged.
6. Simmer on medium-high for 5 minutes, then reduce to low heat and continue simmering for 25–35 minutes, depending on chicken size.
7. Turn off the heat and let the chicken rest in the liquid for another 15 minutes.
8. Optional: Remove chicken, bring sauce to a boil, and reduce it for 8–10 minutes to thicken. Toss chicken in the reduced sauce for a glossy finish.
9. Carve and serve with sauce over steamed rice or noodles.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 40–50 minutes
• Total time: 55–70 minutes

Variations

• Use chicken thighs or drumsticks for quicker cooking
• Add cinnamon stick or dried tangerine peel for extra aroma
• Substitute Shaoxing wine with dry sherry if unavailable
• Make it spicy with a few slices of chili or a dash of chili oil
• Use tofu or seitan for a vegetarian version

storage/reheating

• Store leftovers in an airtight container with sauce in the refrigerator for up to 4 days
• Freeze chicken and sauce separately for up to 3 months
• Reheat gently on the stove in its sauce or steam to keep it moist
• Avoid microwaving without sauce to prevent drying out

FAQs

What type of soy sauce should I use?

Use a combination of light soy sauce for saltiness and dark soy sauce for color and depth of flavor.

Can I use chicken parts instead of a whole chicken?

Yes, thighs, legs, or even wings work well. Adjust the cooking time accordingly.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the thickest part—it should read 165°F.

Can I make soy sauce chicken in advance?

Absolutely. The flavor deepens overnight, making it great for meal prep.

How do I get that glossy finish?

Reduce the braising liquid after cooking and toss or baste the chicken in it.

Is Shaoxing wine essential?

It adds authentic flavor, but dry sherry or cooking sake can be used as substitutes.

Can I reuse the soy sauce broth?

Yes! Strain it and store it for up to a week. Reuse it for another braise or noodle broth.

What should I serve with soy sauce chicken?

Steamed rice, sautéed greens like bok choy, or noodles make great accompaniments.

Can I make it less salty?

Use low-sodium soy sauce and dilute with more water if needed.

Is this dish served hot or cold?

Both options work. Serve hot with rice or cold, sliced thin with dipping sauce.

Conclusion

Soy sauce chicken is a flavorful, comforting dish that’s simple to prepare and rewarding to serve. With its rich color and aromatic broth, it’s perfect for both everyday dinners and festive gatherings. Whether served hot or cold, it’s a timeless favorite that brings bold flavor and tender texture to your table.

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