Go Back

Soy Chicken

A flavorful and budget-friendly weeknight dinner featuring juicy chicken coated in a savory soy sauce glaze with garlic and ginger.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs or breasts (skin-on for extra crispiness) Skin-on is preferred for a crispier texture.
  • ¼ cup soy sauce (ensure it's Halal-certified) Use Halal-certified soy sauce for dietary considerations.
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons brown sugar
  • 2 scallions thinly sliced (for garnish) Adds freshness and a pop of color.
  • 1 tablespoon sesame oil
  • ¼ teaspoon black pepper

Method
 

Marination
  1. In a bowl, combine the soy sauce, minced garlic, grated ginger, brown sugar, sesame oil, and black pepper. Add the chicken and ensure each piece is well-coated. Let marinate for at least 20 minutes, or up to 2 hours for more flavor.
Cooking
  1. Preheat your oven to 400°F (200°C) for baking, or heat a skillet over medium-high heat if pan-frying.
  2. For the Oven Method: Arrange the marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and the skin is crispy, flipping halfway through for even cooking.
  3. For the Skillet Method: Add the marinated chicken to the hot skillet, cooking for about 6-7 minutes on each side until nicely browned and cooked through.
Serving
  1. Once cooked, sprinkle your Soy Chicken with sliced scallions and serve immediately. Pair it with steamed rice or sautéed vegetables for a complete meal.

Notes

Ensure chicken is well-marinated for maximum flavor. Chicken should be cooked to an internal temperature of 165°F (74°C) to avoid dryness. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the oven for best results.