Soy Butter Fried Chicken

Ingredients

• 8 pieces Bone‑in chicken thighs (Cut each thigh into 4 sections through the bone)
• 2 tablespoons Lime juice (Freshly squeezed)
• 3 tablespoons Soy sauce (Regular dark soy sauce)
• 2 tablespoons Cornstarch (Helps tenderize and crisp the coating)
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• ½ teaspoon MSG (optional) (Enhances umami; can omit)
• 2 cups Vegetable oil (For deep‑frying; high smoke point)
• 4 pieces Garlic cloves (Pounded or minced)
• 1 medium Onion (Thinly sliced)
• 2 tablespoons Unsalted butter or margarine (Use unsalted to control salt level)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Oyster sauce
• 2 tablespoons Sweet soy sauce (kecap manis)
• 1 tablespoon Chili sauce (optional) (Adjust to taste; can replace with tomato sauce for non‑spicy version)
• 1 teaspoon Sugar (Balances saltiness)
• ¼ cup Water (Adjust sauce consistency)

Instructions

1. Cut the chicken

   Place each bone‑in thigh on the board and cut it into four equal pieces through the bone using the heel of the knife for better control.

   Time: PT5M

2. Marinate the chicken

   In a bowl or Ziploc bag combine lime juice, soy sauce, salt, pepper, MSG (if using) and cornstarch. Add the chicken pieces, toss to coat, and let sit at room temperature for 30‑40 minutes. For longer storage, refrigerate.

   Time: PT30M

3. Heat oil for frying

   Pour vegetable oil into a deep‑fry pan to a depth of about 2‑3 inches. Heat over medium‑high heat until it reaches roughly 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Fry the chicken

   Working in batches, carefully lower the marinated chicken pieces into the hot oil. Fry for 8‑10 minutes, turning once, until the skin is golden‑brown and crisp. Remove with tongs and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

5. Set chicken aside

   Place the fried chicken on a clean plate lined with paper towels to absorb excess oil.

   Time: PT2M

6. Prep sauce aromatics

   While the chicken rests, peel and pound the garlic cloves (or mince for stronger flavor) and slice the onion thinly.

   Time: PT5M

7. Sauté garlic

   Add 1 tablespoon of oil to a clean saucepan over medium heat. Add the garlic and sauté for about 2 minutes until fragrant and lightly crisp, being careful not to burn it.

   Time: PT2M

   Temperature: Medium heat

8. Add butter and onion

   Stir in the unsalted butter and sliced onion. Sauté for another 2 minutes just until the onion softens slightly but does not wilt completely.

   Time: PT2M

   Temperature: Medium heat

9. Build the sauce

   Add Worcestershire sauce, oyster sauce, sweet soy sauce, chili sauce (or tomato sauce for non‑spicy), sugar and a pinch of MSG. Stir quickly; the sauce should come together in about a minute.

   Time: PT1M

   Temperature: Medium heat

10. Combine chicken and sauce

    Return the fried chicken pieces to the pan, pour in the water, and toss to coat. Cook for an additional 3 minutes, allowing the sauce to thicken and adhere to the chicken.

    Time: PT3M

    Temperature: Medium heat

11. Serve

    Transfer the soy butter fried chicken to a serving platter. Serve hot with steamed rice.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

15g

Fat

25g

Fiber

1g

Ingredient Substitutions

• Instead of Bone‑in chicken thighs: Chicken drumsticks, Boneless chicken thighs
• Instead of Lime juice: Lemon juice
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Cornstarch: All‑purpose flour
• Instead of Black pepper: White pepper
• Instead of MSG (optional): Chicken stock powder
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Garlic cloves: Garlic paste
• Instead of Onion: Shallots
• Instead of Unsalted butter or margarine: Margarine
• Instead of Worcestershire sauce: Soy sauce (extra)
• Instead of Oyster sauce: Hoisin sauce (less salty)
• Instead of Sweet soy sauce (kecap manis): Regular soy sauce + brown sugar
• Instead of Chili sauce (optional): Tomato sauce
• Instead of Sugar: Honey (smaller amount)

Equipment Needed

• Cutting board
• Chef’s knife
• Large bowl or Ziploc bag
• Measuring spoons
• Deep‑fry pan or wok
• Tongs or slotted spoon
• Paper towels
• Saucepan or small skillet
• Wooden spoon or spatula
• Garlic press or mortar & pestle (optional)

Critical Steps — Do Not Skip

• Cut the chicken through the bone for even pieces
• Marinate for at least 30 minutes to infuse flavor and tenderize
• Maintain oil temperature around 350°F for a crisp skin
• Add butter only after garlic is fragrant to avoid burning

Chef Tips from the Video

• Use the heel of the knife for clean cuts through bone.
• Pounding garlic releases flavor without leaving large pieces.
• If you prefer extra richness, finish with a drizzle of melted butter just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze cooked chicken pieces (without sauce) for up to 1 month; reheat and toss with fresh sauce.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 12 hours ahead and keep refrigerated.
• Pre‑slice garlic and onion and store in a sealed container.
• The sauce can be prepared in advance; reheat gently before adding chicken.