Quick & Easy Soy Sauce Chicken (One-Pan) | CookOS

Quick & Easy Soy Sauce Chicken

Name: Quick & Easy Soy Sauce Chicken (One-Pan)
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs skin-on bone-in chicken thighs (4 pieces); 1 green onion (finely chopped); 2 tsp vegetable oil (or any neutral oil); 3 garlic cloves (minced); 1 tbsp ginger (thinly sliced); 1/4 cup honey (or corn syrup); 1/4 cup water (cold or room temp); 3 tbsp regular soy sauce (or light soy sauce); 1 tbsp dark soy sauce; 2 tsp rice vinegar (or apple cider vinegar / shaoxing wine / dry sherry)

Quick & Easy Soy Sauce Chicken is a one-pan Chinese dish of skin-on bone-in chicken thighs simmered in a savory soy-honey brown sauce, ready in 30 minutes with minimal ingredients and no takeout required.

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🏷️Sweet soy sauce chicken recipe

Total

23 min

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Christieathome

Ingredients

1.5 lbs skin-on bone-in chicken thighs (4 pieces)
1 green onion (finely chopped)
2 tsp vegetable oil (or any neutral oil)
3 garlic cloves (minced)
1 tbsp ginger (thinly sliced)
1/4 cup honey (or corn syrup)
1/4 cup water (cold or room temp)
3 tbsp regular soy sauce (or light soy sauce)
1 tbsp dark soy sauce
2 tsp rice vinegar (or apple cider vinegar / shaoxing wine / dry sherry)

10 Ingredients

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Instructions

1
In a small bowl, combine sauce ingredients as listed above and mix until honey is dissolved.
2
Optional: Rub salt all over the chicken thighs for about 10 seconds per side, then rinse under cold running water.
3
Pat dry the chicken thighs with paper towels to remove excess moisture.
4
Heat vegetable oil in a large pan on medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 2 minutes. Flip and sear the other side for 2 minutes. Avoid moving the chicken while it sears.
5
Add the sauce. Reduce to low-medium heat, cover, and simmer for 7 minutes.
6
Flip the chicken over. Cover and cook for another 5-7 minutes until cooked, or an internal temperature of 165ºF with a digital cooking thermometer.
7
Flip chicken again so it's skin-side up. Baste the sauce over the chicken. Remove off heat. Garnish with green onions and the sauce served on the side.

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Tips & Notes

Pro tips

Skin-on bone-in thighs render fat into the sauce and stay juicier; don't skip this cut.
Let the sauce reduce uncovered in the final 5 minutes to concentrate flavor and create a glossy glaze.
Mince garlic and ginger finely so they dissolve into the sauce rather than remain as chunks.
Sear chicken skin-side down first to build color and help render fat before simmering.

Substitutions

Honey → corn syrup or brown sugar (1:1 ratio, same sweetness and gloss)
Rice vinegar → apple cider vinegar or dry sherry (adds acidity/depth without changing cook time)
Green onion → white part of scallion or chives (for garnish, no flavor impact)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through, or microwave covered for 2–3 minutes.