Imagine a dish so tantalizing that it transports you straight to the bustling streets of China with just one bite. Our Chinese Soy Sauce Chicken is not just a recipe—it's a culinary journey that transforms a simple whole chicken into a masterpiece of flavor, combining the rich umami of soy sauce with aromatic spices and a perfect balance of sweet and savory notes. Get ready to impress your family and friends with this restaurant-quality dish that's surprisingly easy to make at home!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- Whole chicken
- Soy sauce
- Ginger
- Garlic
- Green onions
- Rice wine
- Brown sugar
- Sesame oil
- Water
Instructions
- Begin by gathering all the ingredients: a whole chicken (about 3-4 pounds), soy sauce, fresh ginger, garlic cloves, green onions, rice wine (Shaoxing wine), brown sugar, sesame oil, and water.
- Rinse the whole chicken under cold running water, then pat it dry with paper towels. This helps to ensure a better texture and flavor absorption during cooking.
- In a large mixing bowl, prepare the marinade. Combine 1 cup of soy sauce, 1/4 cup of rice wine, 1/4 cup of brown sugar, 2 tablespoons of sesame oil, and 1 cup of water. Stir until the brown sugar is fully dissolved.
- Peel and slice a thumb-sized piece of ginger into thin slices. Peel and crush 4-5 garlic cloves. Add the ginger and garlic to the marinade mixture.
- Chop 2-3 green onions into 2-inch pieces and add them to the marinade as well. Reserve some green onion pieces for garnish later.
- Place the whole chicken into a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
- Preheat your oven to 375°F (190°C). Remove the chicken from the marinade and let it drain slightly. Reserve the marinade for later use.
- In a large oven-safe skillet or roasting pan, place the chicken breast-side up. Pour a small amount of the reserved marinade into the pan to keep the chicken moist while roasting.
- Roast the chicken in the preheated oven for about 40 minutes, basting it with the reserved marinade every 15 minutes. This helps to develop a rich, caramelized skin.
- Check the internal temperature of the chicken with a meat thermometer. It should reach at least 165°F (75°C) in the thickest part of the thigh. If it hasn’t reached this temperature yet, continue roasting and checking every 5 minutes.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
- Carve the chicken into serving pieces and arrange them on a platter. Drizzle with some of the remaining marinade for added flavor, and garnish with the reserved green onion pieces.
- Serve the soy sauce chicken hot, accompanied by steamed rice or noodles, and enjoy your delicious homemade Chinese Soy Sauce Chicken!
Tips
- Marinating is Key: Don't rush the marinating process. The longer the chicken sits in the marinade (up to 2 hours), the more deeply the flavors will penetrate the meat.
- Temperature Matters: Always use a meat thermometer to ensure your chicken is cooked perfectly. The internal temperature should reach 165°F (75°C) for safe consumption.
- Basting Technique: Regular basting during roasting helps create a beautiful, glossy, caramelized skin that's both flavorful and visually appealing.
- Resting is Crucial: Allow the chicken to rest for 10 minutes after cooking. This helps the juices redistribute, ensuring each bite is moist and tender.
- Choose Quality Ingredients: Use authentic Shaoxing rice wine and high-quality soy sauce for the most authentic flavor profile.
- Garnish Wisely: The fresh green onions aren't just for looks—they add a bright, fresh note that cuts through the rich marinade.
- Serving Suggestion: Pair with steamed jasmine rice or soft noodles to soak up the delicious cooking juices.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
