Soy Sauce Chicken

Name: Soy Sauce Chicken with Thick Gravy
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lbs chicken thighs, bone-in, skin-on; 1/4 cup dark soy sauce; 1/4 cup light soy sauce; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons brown sugar; 1 teaspoon sesame oil; 3 cloves garlic, smashed; 2 inch piece ginger, sliced; 2 green onions, cut into 2-inch pieces; 1 star anise; 1 cup water; 1 tablespoon cornstarch mixed with 2 tablespoons water

Soy Sauce Chicken is a Cantonese classic simplified for weeknights, featuring bone-in chicken thighs braised in dark and light soy sauce until tender, finished with a rich, glossy gravy that clings perfectly to steamed jasmine rice.

🌍Chinese 🏷️Soy sauce chicken 🏷️Cantonese 🏷️Chicken thighs 🏷️Dark soy sauce 🏷️Light soy sauce

Total

1h

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Dash Of Soy Culinary School

Ingredients

2 lbs chicken thighs, bone-in, skin-on
1/4 cup dark soy sauce
1/4 cup light soy sauce
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons brown sugar
1 teaspoon sesame oil
3 cloves garlic, smashed
2 inch piece ginger, sliced
2 green onions, cut into 2-inch pieces
1 star anise
1 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heat oil in a large pot or Dutch oven over medium-high heat.
2
Brown chicken thighs skin-side down for 5-6 minutes until golden.
3
Flip chicken and brown other side for 3-4 minutes.
4
Add garlic, ginger, green onions, and star anise to the pot.
5
Add dark soy sauce, light soy sauce, Shaoxing wine, brown sugar, and water.
6
Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes.
7
Remove chicken and set aside. Strain the cooking liquid and return to pot.
8
Bring liquid to a boil and add cornstarch slurry to thicken the sauce.
9
Return chicken to pot and coat with the thickened sauce.
10
Serve hot with steamed jasmine rice.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat chicken dry before browning to develop a flavorful crust and help render fat from the skin.
Don't skip the star anise—it adds subtle licorice notes that define authentic Cantonese soy chicken flavor.
Simmer gently (don't boil) to keep meat tender; high heat toughens chicken and breaks down collagen unevenly.
Slice green onions just before serving to preserve brightness and prevent them from wilting into the gravy.

Substitutions

Shaoxing wine → dry sherry or Mirin (use equal amount; mirin adds slight sweetness)
Brown sugar → dark rock sugar or regular sugar (rock sugar dissolves more slowly; use 1.5 tablespoons regular sugar)
Star anise → 1/2 teaspoon five-spice powder (won't be identical but adds warmth and depth)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, covered, with a splash of water if needed.

Common Questions

Can I use chicken breasts instead of thighs?

Bone-in, skin-on thighs stay moist and develop better flavor during braising. Breasts will dry out; if substituting, reduce cooking time to 15–18 minutes and check internal temp at 165°F.

What's the difference between dark and light soy sauce?

Dark soy sauce is aged longer, thicker, and slightly sweeter with molasses notes; light soy sauce is saltier and thinner. Both are essential here—dark gives color and depth, light adds saltiness and brightness.

How do I thicken the gravy?

Simmer uncovered in the last 5 minutes to reduce and concentrate, or mix 1 teaspoon cornstarch with 2 tablespoons water, stir into the simmering liquid, and cook until glossy.

Can I make this ahead?

Yes. Braise the chicken completely, cool, then refrigerate up to 3 days. Reheat gently on the stovetop over medium heat, covered, until warmed through.