Chinese Soy Sauce Chicken

"This recipe is an adaptation from a basic soy sauce chicken recipe from the internet and consultation with my grandma. I can eat this everyday! You can use skinless, boneless chicken parts, but the taste won't be the same."
photo by Meg-a-cook photo by Meg-a-cook
photo by Meg-a-cook
photo by Karen C. photo by Karen C.
photo by Hey Jude photo by Hey Jude
Ready In:




  • Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
  • Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
  • Remove chicken pieces from sauce and set aside in a serving platter.
  • Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
  • Sprinkle scallions and sesame seeds and serve with rice.

Questions & Replies

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  1. This turned out great! My aunt gave me a recipe for soy sauce chicken, but this one blew it away. I pretty much followed the recipe as is. I used a third cup low sodium soy sauce and one star anise, as that's what most commentors recommended. I only made this with half a chicken and the sauce never reached the top of my chicken pieces. I had to turn them at 10 minute increments. Maybe I'll use a smaller pot next time. And since the breast cooks faster than the thigh I added the breast after the first 20 minutes. Not salty at all. I even used some of the sauce on the white rice and couldn't bear to part with it even after we finished the chicken. My husband gives this 2 thumbs up. He couldn't stop talking about how good it was.
  2. Easy is the key word. This practically assembled itself! Definitely use reduced sodium soy sauce and pair with some rice to cut the saltiness. We used bone-in chicken thighs, and the only thing that could make this better was a quick broil to get the skin crisp. Excellent flavor.
    • Review photo by Karen C.
  3. I love how EASY this recipe is! It doesn't require a lot of watching and goes together so fast! Thank you. (Apologies to the creator of the dish: I didn't have the five spice powder or the star anise. Just left it out and it was still very good. I didn't have the scallions either but garnished the top with some chopped cilantro I happened to have - along with the sesame seeds - and got lots of compliments.) Yumm!
  4. Very very salty, almost inedible. May try again someday with a reduced sodium soy sauce.
  5. Quick and tasty dish for those nights that you are just too tired to fuss. I made it with drumsticks but the next time, I will make it with skinless boneless thighs or breasts that have sliced in pieces.


  1. the idea of having it simmer made all the taste of the spices blend inside. i simmer it on very low temp for more than 40 mins. and i remove the fat way before simmering it to avoid trouble, i use chicken breast instead. my husband would love this. thanks heaps.


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