Soy sauce chicken🍗. Find Deals on Buy Soy Sauce Online in Condiments on Amazon. Soy sauce chicken is quick, easy, and full of flavor. An easy recipe for baked soy sauce chicken thighs.

You'll find it near the poached chickens, roast ducks, and roast pork. All have their merits, but a Soy Sauce Chicken done right is tough to beat. Soy sauce chicken (See Yao Gai/Si Yau Kai / 豉油鸡) is a famous Cantonese cuisine that is easy to prepare. You can cook Soy sauce chicken🍗 using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Soy sauce chicken🍗

1. Prepare 250 gr of chicken breat.
2. It's 1 cloves of garlic.
3. You need 2 table spoon of soy sauce.
4. Prepare 1 table spoon of white vinegar.
5. You need 1 table spoon of sesame seeds.
6. Prepare of Olive oil.
7. It's 1 table spoon of corn starch.

The flavor is exceptional, achieving by using the top quality premium soy sauce and poach at a sub boiling temperature. Simple Soy Sauce Chicken Haiku: "Used as marinade and stir-fried chicken instead. With more soy sauce added to finished chicken was better. Will definitely make again with added justments!

Soy sauce chicken🍗 step by step

1. Add to dry pan sesame seed to roast.
2. Add diced chicken breast to same pan and add oil and increase the high heat your pan.
3. When the chicken breast fried (color change) add 1 table spoon white vinegar and lower to medium heat your pan.
4. Add 2 table spoon of soy sauce to your pan and stir a little bit and add diced garlic.
5. Add 1 table spoon corn starch and stir more with high heat..
6. When soy sauce cover all chicken and steamed all water turn off the heat and add sesame seed. Serve hot ☺️.

Erica says: I've made this several times and my family loves it! We have high standards for recipes and this really hits the mark! The only change I make is to thicken the sauce a bit and broil. Here's a really easy, no-fail recipe for soy sauce chicken, a Chinese-style chicken dish that's sure to become a favourite in any home. Chicken is simmered and steeped until perfectly tender and succulent, in a broth of light and dark soy sauces, flavoured with Chinese rose wine, caramelised ginger, garlic, spring onions, cinnamon and star anise.