Easy Soy Sauce Chicken Recipe

Ingredients

• 4 pieces Chicken Thighs (skin‑on, bone‑in)
• 2 tablespoons Peanut Oil (for frying)
• 120 ml Low Sodium Soy Sauce (about half a cup)
• 1 tablespoon Dark Soy Sauce (adds color and depth)
• 240 ml Water (boiling water)
• 5 slices Fresh Ginger (peeled)
• 3 cloves Garlic Cloves (peeled, lightly smashed)
• 2 pieces Rock Sugar (or 1 tsp granulated sugar)

Instructions

1. Prepare Ingredients

   Slice the ginger, smash the garlic cloves, measure the soy sauces, water and rock sugar. Pat the chicken thighs dry.

   Time: PT10M

2. Heat Oil

   Place the wok over medium‑high heat and add the peanut oil. Heat until the oil shimmers.

   Time: PT2M

3. Fry Chicken – First Side

   Add the chicken thighs skin‑side down. Fry without moving for about 5 minutes until the skin turns golden brown.

   Time: PT5M

4. Fry Chicken – Second Side

   Flip the thighs and fry the other side for another 5 minutes until lightly browned.

   Time: PT5M

5. Add Sauce Ingredients

   Pour the low‑sodium soy sauce over the chicken, drizzle the dark soy sauce, then add the boiling water, ginger slices, garlic, and rock sugar.

   Time: PT2M

6. Bring to a Boil

   Increase heat to high and bring the mixture to a rapid boil.

   Time: PT2M

7. Simmer Covered

   Cover the wok, reduce heat to medium‑low, and let the chicken simmer for 20 minutes.

   Time: PT20M

8. Thicken Sauce

   Uncover the wok, turn heat to high and cook for about 5 minutes, stirring occasionally, until the sauce reduces and becomes glossy.

   Time: PT5M

9. Finish and Serve

   Remove the chicken, chop into bite‑size pieces, arrange on a serving plate and drizzle the thickened sauce over the top.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

5g

Fat

15g

Fiber

0g