Soy Sauce Chicken and Ginger Scallion Sauce Recipe you can make at home - with Kikkoman

Ingredients

• 1.8 kg Whole Chicken (cleaned, skin on, cut in half after skin tightening)
• 1 tsp Salt (for rubbing inside the chicken cavity)
• 30 g Raw Sugar (can substitute rock sugar or white granulated sugar)
• 120 ml Water (for dissolving sugar while caramelizing)
• 1 piece Cinnamon Stick (adds warm spice to the braising liquid)
• 2 pieces Star Anise (provides aromatic licorice notes)
• 120 ml Kikkoman Soy Sauce (naturally brewed soy sauce, no MSG)
• 30 ml Sake (Japanese rice wine for depth)
• 30 ml Mirin (sweet Japanese cooking wine)
• 1 tsp Dashi Powder (instant Japanese stock powder)
• 30 ml Rosé Wine (adds subtle fruity aroma)
• 3 pieces Scallions (white and green parts separated, chopped)
• 30 g Fresh Ginger (about 2 inches, grated and excess juice squeezed out)
• 2 tbsp Vegetable Oil (for ginger‑scallion oil)
• 1 tsp Chicken Stock Powder (adds umami to the dipping oil)
• 1 tsp Sugar (balances the ginger‑scallion oil)

Instructions

1. Tighten the Chicken Skin

   Bring a pot of water to a rolling boil, then pour the hot water over the whole chicken skin side up. Let it sit for about 2 minutes until the skin tightens, then pat dry with paper towels.

   Time: PT5M

2. Prepare the Chicken

   Rinse the chicken under cold water, place on a cutting board and cut it in half lengthwise using kitchen scissors, following the backbone. Rub the cavity with 1 tsp salt and rinse again.

   Time: PT5M

3. Caramelize the Sugar

   In the large pot, add 30 g raw sugar and 120 ml water. Heat over medium‑high, stirring gently until the sugar turns a deep amber and the mixture becomes syrupy.

   Time: PT5M

4. Build the Braising Sauce

   Add the cinnamon stick, star anise, 120 ml Kikkoman soy sauce, 30 ml sake, 30 ml mirin, 1 tsp dashi powder, and 30 ml rosé wine to the caramel. Stir and bring to a boil, then simmer for 2 minutes to let the alcohol evaporate.

   Time: PT5M

5. Braise the Chicken

   Gently lower the chicken halves, skin side down, into the pot ensuring they are fully submerged. Bring to a boil, then reduce heat to low and cover with a drop lid. Simmer for 30 minutes, turning once halfway through.

   Time: PT30M

6. Reduce the Sauce to a Glaze

   Remove the chicken and set aside on a plate. Pour out most of the braising liquid, leaving about 1/4 cup in the pot. Increase heat to medium‑high and reduce until the sauce thickens and bubbles become larger, about 8‑10 minutes.

   Time: PT10M

7. Make Ginger‑Scallion Oil

   Finely chop the white parts of the scallions and set aside. Grate the ginger, then squeeze to extract juice, discarding excess liquid. Heat 2 tbsp vegetable oil in a small pan over medium heat, add the ginger fibers and stir for 30 seconds, then add the white scallion, 1 tsp chicken stock powder, and 1 tsp sugar. Turn off the heat and stir in the green scallion parts.

   Time: PT5M

8. Glaze and Serve

   Brush the reduced glaze over the chicken pieces, ensuring an even coat. Drizzle the ginger‑scallion oil on top, slice the chicken, and serve hot with steamed rice or noodles.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

15 g

Fiber

1 g