I originally made soy sauce chicken in a rice cooker, but many of you asked for an alternative method—so here it is! This stovetop version is just as simple and incredibly delicious, proving that you don’t need fancy gadgets to create deep, rich flavours.
Why You Need to Try This Recipe
This soy sauce chicken is perfect for anyone looking for an easy, comforting meal that tastes like it took hours to prepare. The combination of soy sauce, oyster sauce, and rice wine creates a beautifully savoury and slightly sweet sauce that caramelizes around the chicken, making every bite rich and flavourful. Plus, it pairs perfectly with steamed rice, soaking up all that umami-packed sauce.
Another great thing about this recipe is its versatility. You can use bone-in chicken legs for extra juiciness or boneless chicken thighs if you prefer an easier-to-eat option. Either way, the meat turns out succulent, tender, and infused with deep soy sauce flavour. I personally like to hand-pull the chicken after cooking, but you can serve it whole if you prefer.
What Does It Taste Like?
Think of this dish as the perfect balance of savoury and aromatic. The soy sauce gives it a deep umami taste, the rice wine helps tenderize the meat and adds a subtle fragrance, while the sugar creates a light caramelization. The ginger and spring onions add a mild, fresh contrast to the rich sauce. Together, these ingredients create an irresistible glaze that clings to the chicken, making every bite juicy, flavourful, and incredibly satisfying.
Cooking Tips for the Best Soy Sauce Chicken
- Marinate for Maximum Flavour: Let the chicken sit in the marinade for at least 2 hours, but overnight is even better. This helps the flavours fully absorb into the meat.
- Sear for a Golden, Caramelized Finish: Browning the chicken before simmering helps lock in moisture and adds depth to the final dish.
- Control the Sauce Thickness: If you prefer a thicker glaze, reduce the sauce slightly after removing the chicken. If you like it more saucy, simply add a bit more water while simmering.
- Check the Chicken While Simmering: Keep an eye on the liquid level to prevent it from evaporating completely—add a splash of water if necessary.
- Rest Before Serving: Letting the chicken rest for a few minutes after cooking allows the juices to redistribute, keeping the meat extra tender.
Serving Suggestions
Soy sauce chicken is best served with steamed rice, allowing you to soak up every last drop of the flavourful sauce. Garnish with chopped spring onions and crispy fried shallots for extra texture and aroma.
This recipe is effortless, packed with flavour, and perfect for weeknight dinners. If you’ve never made soy sauce chicken at home before, this is your sign to try it now!
Savoury Soy Sauce Chicken
Ingredients
- 3 chicken legs about 500g
- A few stalks of spring onion
- 5 slices of ginger
- 50 ml water
- Vegetable oil for cooking
FOR MARINADE
- 3 tbsp soy sauce
- 1 tbsp rice cooking wine
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp white pepper
TO SERVE
- Steamed rice
- Spring onion and fried shallots for garnish optional
Instructions
- In a container, combine chicken legs with soy sauce, cooking wine, oyster sauce, sugar, and white pepper. Marinate for at least 2 hours (or overnight for best results).
- Heat oil in a large pan over medium-high heat, add the marinated chicken legs, skin-side down, and pan-fry until golden brown. Flip and sear the other side.
- Pour in the remaining marinade and water (adjust the amount of water if needed). Add ginger slices and spring onion. Baste the chicken with the sauce, then cover the pan with a lid and simmer over low heat for 15 minutes. (Check frequently to prevent boiling dry.)
- Once the chicken is cooked,turn off the heat and let it rest, covered for a further 5 minutes.
- Serve the chicken with steamed rice and spoon the sauce from the pan over the top. Enjoy!
Video
Notes
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