Soy Sauce Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and tenderness.

Soy sauce: Provides the salty, umami base for the sauce.

Brown sugar: Adds sweetness and helps to balance the saltiness of the soy sauce.

Garlic: Minced to infuse the sauce with a robust, aromatic flavor.

Ginger: Grated to add a fresh, slightly spicy note to the dish.

Vegetable oil: Used for browning the chicken and adding a bit of richness.

Water: Helps to create the sauce and ensures the chicken stays moist while cooking.

When browning the chicken thighs, ensure the skin is dry before placing them in the skillet. This helps achieve a crispier texture. Additionally, avoid overcrowding the pan, as this can cause the chicken to steam rather than brown, which affects the overall flavor and texture of the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar flavor profile to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and lower-sodium option that provides a similar umami taste.

• brown sugar - Substitute with honey: Honey adds sweetness and a slightly different flavor profile but works well in marinades.

• brown sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor that complements the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be slightly less intense.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic flavor and a bit of sweetness to the dish.

• grated ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, though the flavor will be less vibrant.

• grated ginger - Substitute with galangal: Galangal provides a similar spicy and aromatic flavor but with a slightly different profile.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative that can be used for cooking and adds a distinct flavor.

• vegetable oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that works well for cooking and has a similar smoke point.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor to the dish compared to plain water.

• water - Substitute with vegetable broth: Vegetable broth can be used as a flavorful alternative to water, especially for a vegetarian version.

• Allow the chicken to cool to room temperature before storing. This prevents condensation, which can make the skin soggy.
• Transfer the soy sauce chicken to an airtight container. Ensure the container is large enough to hold both the chicken thighs and the sauce.
• For short-term storage, place the container in the refrigerator. The chicken will stay fresh for up to 3-4 days.
• For long-term storage, consider freezing. Place the chicken in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.
• Reheat the soy sauce chicken in a skillet over medium heat, adding a splash of water or chicken broth to keep it moist.
• Alternatively, you can reheat in the microwave. Place the chicken on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until warmed through.
• For best results, avoid reheating the chicken multiple times, as this can dry it out and diminish the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover soy sauce chicken in an oven-safe dish, cover with aluminum foil to prevent drying out, and heat for about 20 minutes or until warmed through. This method helps maintain the chicken's moisture and flavor.

• Stovetop Method: Heat a skillet over medium heat and add a splash of water or chicken broth. Place the leftover chicken thighs in the skillet, cover, and cook for about 10 minutes, turning occasionally, until heated through. This method keeps the chicken juicy and allows the sauce to re-thicken.

• Microwave Method: Place the soy sauce chicken in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, checking and stirring halfway through, until the chicken is hot. Be cautious not to overheat, as this can dry out the chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover chicken thighs in the air fryer basket and heat for about 5-7 minutes, or until warmed through. This method can help crisp up the skin while keeping the meat tender.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the soy sauce chicken in the basket, cover, and steam for about 10 minutes or until heated through. This gentle method helps retain the chicken's moisture and flavor.

• Mixing bowl: A large bowl used to combine the soy sauce, brown sugar, garlic, ginger, and water.

• Skillet: A large pan used to brown the chicken thighs and cook them with the soy sauce mixture.

• Tongs: Useful for turning the chicken thighs while browning them in the skillet.

• Measuring cups: Used to measure out the soy sauce, brown sugar, and water accurately.

• Measuring spoons: Used to measure the grated ginger and vegetable oil.

• Grater: Used to grate the fresh ginger.

• Knife: Used to mince the garlic cloves.

• Cutting board: A surface to safely mince the garlic and grate the ginger.

• Lid: Used to cover the skillet while the chicken simmers.

• Spoon: Used to stir the soy sauce mixture and to spoon the sauce over the chicken when serving.

Prepare ingredients ahead: Mince the garlic and grate the ginger in advance to save time during cooking.

Use a single pan: Cook the chicken thighs and sauce in the same skillet to minimize cleanup.

Pre-mix the sauce: Combine soy sauce, brown sugar, garlic, ginger, and water in a jar and shake well. Store in the fridge until needed.

Quick browning: Use medium-high heat to quickly brown the chicken and lock in flavors before simmering.

Simmer with a lid: Cover the skillet to cook the chicken evenly and reduce cooking time.