Скачать или смотреть Soy Sauce Chicken | How to make Soy Sauce Chicken at Home | Chicken Leg Recipe

This soy sauce chicken is juicy, flavorful, and easy to make — perfect for a quick dinner! Chicken legs are pan-seared until golden, then braised in a rich soy-based sauce with Chinese seasonings for a savory-sweet glaze that coats every bite. A true comfort dish in Cantonese home cooking.

🧂 Ingredients
For the Chicken:
4 whole chicken legs (cleaned, drained, and patted dry)
2 tbsp cooking oil (vegetable or olive oil)

For the Braising Sauce:
1 bowl of hot water (about 250 ml)
½ bowl of light soy sauce
1 tbsp mushroom dark soy sauce (for color and sweetness)
1 tbsp oyster sauce
1 tbsp Chinese rice wine (or Shaoxing wine, or brandy)
½ slab Chinese brown sugar (or 2 tbsp rock sugar)
2–3 slices of ginger
3–4 garlic cloves (crushed)
1 small piece dried nectarine peel (or dried tangerine peel)

🍳 Cooking Instructions
Step 1: Pan-Fry the Chicken
Preheat your pan on high heat until hot.
Add oil and swirl to coat the base so the skin doesn’t stick.
Place the chicken legs skin-side down in the hot pan.
Pan fry for about 3–4 minutes per side, or until both sides are golden and crispy.
Drizzle a little light soy sauce on the chicken while frying to enhance color.

Step 2: Prepare the Braising Sauce
In a bowl, mix together hot water, light soy sauce, mushroom dark soy sauce, oyster sauce, and Chinese rice wine.
Add brown sugar, ginger slices, garlic cloves, and dried nectarine peel.
Stir slightly and pour the sauce mixture into the pan with the chicken.

Step 3: Braise the Chicken
Turn the heat down to medium.
Cover the pan with a lid and let it braise for 20 minutes total.
After 10 minutes, flip the chicken legs to ensure even cooking and flavor.
Continue cooking for another 10 minutes until the chicken is tender and fully cooked through.

Step 4: Reduce the Sauce
After 20 minutes, remove the lid and turn the heat to high.
Let the sauce reduce and thicken for a few minutes while gently flipping the chicken to coat evenly.
When the sauce turns glossy and rich, turn off the heat.

Step 5: Serve
Remove the chicken from the pan and chop it into pieces (optional).
Pour the remaining soy sauce glaze over the chicken.
Serve hot with steamed jasmine rice or noodles.

🍽️ Serving Suggestions
Garnish with chopped spring onions or sesame seeds.
Serve with stir-fried greens or bok choy for a complete meal.

💡 Tips
You can substitute dried tangerine peel if nectarine peel isn’t available.
Adjust the sweetness by adding more or less sugar to your taste.
Make sure to pan-sear the chicken first — it locks in flavor and gives the skin a nice golden color.
For a thicker sauce, reduce it longer on high heat at the end.

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