Conquer your salty-sweet cravings with this Cantonese classic!
Also known as see yao gai in Cantonese, this rich chicken dish is a major Chinese favorite. With a smooth, dark sauce and fall-off-the-bone meat, soy sauce chicken thighs is a truly delectable meal. While it’s especially delicious served on a bed of Asian Rice, you can also top it on Soba Noodles or even shred it and put it in a BBQ-style sandwich. That’s how versatile this dish is!
My favorite part of this dish is how it’s a healthier alternative to Chinese takeout, yet it’s ultra flavorful! The mouthwatering combo of salty, sweet, and umami flavors brings the best of Chinese cuisine straight to your table. I’ll likely be making it again as soon as the craving for takeout hits. And once you try it, chances are you’ll be doing the same!
Is Soy Sauce Chicken Thighs Healthy?
Though it’s probably a healthier alternative to takeout, this dish is very high in sodium and fat, so it shouldn’t be eaten too often. To modify it, you can replace the soy sauce with coconut aminos. This sauce is just as rich but slightly sweeter and has far less sodium (it’s also 100% gluten-free, unlike most soy sauces). Chicken is a source of protein, and you can always add a side of vegetables to the dish to make it more nutritious.
What Is Soy Sauce?
Soy sauce is believed to have originated in China over 2,000 years ago. It is typically made by fermenting cooked soybeans and roasted wheat, which is mixed with saltwater and undergoes a long fermentation process. So, in a way, it’s like wine: aged to perfection, getting more flavorful and rich as time goes by. This is what makes our recipe here such a delectable delicacy!
How to make ahead and store
You can make the sauce the night before, just make sure you let it cool before refrigerating. The next day, you can proceed with the rest of the recipe.
Once cooked, leftover soy sauce chicken thighs can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in the oven the next day at 350°F for 15 minutes, or until the internal temp reaches 165°F.
Serving Suggestions
I recommend trying this saucy chicken with a buddha-ful bowl of Asian Ramen Slaw. Is it a salad or noodles? Who knows! All I know is it’s super delicious. For something simpler but just as delightful, try a side of Air-Fryer Egg Rolls or Grilled Sweet Potatoes.
Ingredients
- 4 chicken thighs bone-in and skin-on
- 1 tablespoon vegetable oil
- 3 slices ginger
- 2 scallions chopped
- 2 star anise
- 3/4 cup light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 1/3 cup Shaoxing wine
- 2 1/2 tablespoons brown sugar
- 2 cups water
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Gather all ingredients. Clean and pat dry the chicken thighs.
- Heat oil in a pot over medium heat. Add ginger and scallions, sauté until fragrant.
- Add star anise, soy sauces, Shaoxing wine, brown sugar, and 2 cups water to the pot. Bring to a simmer, then add the chicken thighs. Cover and simmer for 45 minutes, turning the chicken halfway through.
- Remove the chicken from the pot once it registers an internal temperature of 165°F on a kitchen thermometer. Make a slurry with the cornstarch and 2 tbsp of water. Add it to the sauce and simmer until thickened.
- Strain the sauce and serve it over the chicken.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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