Best 8 Soy Braised Chicken Recipes

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"Soy braised chicken" is a mouthwatering dish that combines the rich flavors of soy sauce, ginger, garlic, and scallions. This dish is a popular and versatile recipe that can be enjoyed as a main course or as part of a larger meal. The cooking process involves marinating the chicken in a mixture of soy sauce, aromatic vegetables, and spices before braising it in a flavorful broth. Whether you prefer crispy skin or fall-off-the-bone tenderness, there are variations of the recipe that cater to different preferences. Embark on a culinary journey and discover the best recipe for "soy braised chicken" that will tantalize your taste buds and leave you craving for more."

Here are our top 8 tried and tested recipes!

SOY-BRAISED CHICKEN WINGS



Soy-Braised Chicken Wings image

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.

Provided by Lisa Cheng Smith

Categories     Bon Appétit     Dinner     Appetizer     Lunar New Year     Chicken     Soy     Braise     Dairy Free     Peanut Free     Tree Nut Free     Garlic     Spice

Yield 8 regular or 16 small servings

Number Of Ingredients 18

2 (3-inch) pieces ginger, scrubbed, thinly sliced, divided
½ cup dark soy sauce, divided
2 tsp. Five-Spice Powder, divided
20-24 chicken wing pieces (about 2½ lb.)
3 Tbsp. vegetable or sunflower oil
1 shallot, thinly sliced
3 scallions, roots trimmed, halved crosswise
5 garlic cloves, smashed
1 red finger or Fresno chile, halved lengthwise
3 oz. Chinese rock or lump sugar or ¼ cup raw sugar
3 whole star anise
2 pieces dried licorice root (optional)
1 (4-inch-long) cassia or cinnamon stick
¼ tsp. freshly ground white pepper (optional)
¼ tsp. Sichuan peppercorns
½ cup low-sodium soy sauce
¼ cup unseasoned rice wine
Thickly sliced cucumbers (for serving; optional)

Steps:

  • Mix half of ginger, ¼ cup dark soy sauce, and 1 tsp. Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours.
  • Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 tsp. Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining ¼ cup dark soy sauce, and 1 cup water. Bring to a boil, then reduce heat to medium-low.
  • Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown color, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate.
  • Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10-12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.

CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)



Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik) image

Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.

Provided by tigerduck

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 kg chicken wings (2 lb and 3 oz)
2 tablespoons peanut oil (or cooking oil)
1/3 cup dark soy sauce
2 tablespoons honey
2 tablespoons Chinese wine or 2 tablespoons dry sherry
1 garlic clove, crushed
1/2 teaspoon finely grated fresh ginger

Steps:

  • Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
  • Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
  • Add soy, honey, wine or sherry, garlic and ginger, stir well.
  • Reduce heat to low, cover and simmer about 30 minutes or until tender.
  • Stir frequently towards end of cooking and make sure the sweet does not burn.
  • Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
  • Note: This recipe can use a whole chicken, cut up, instead of only the wings.

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS



Bergy Dim Sum #10, Honey Soy Braised Chicken Wings image

MMMmm these are tasty wings, sticky but tasty. Excellent as an appetizer or part of your Dim Sum Brunch. Have them as part of your home cooked Chinese dinner.

Provided by Bergy

Categories     Lunch/Snacks

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 7

2 lbs chicken wings
2 tablespoons peanut oil
1/3 cup dark soy sauce
1 tablespoon honey
2 tablespoons Chinese wine or 2 tablespoons dry sherry
1 garlic clove, crushed
1/2 teaspoon finely grated fresh ginger

Steps:

  • Cut wings intp three pieces (save tips for making stock).
  • Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
  • Add Soy, Honey, Wine, Garlic and Ginger, stir well.
  • Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
  • Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
  • Serve warm or at room temperature.

SLOW COOKER SOY-BRAISED CHICKEN



Slow Cooker Soy-Braised Chicken image

Chicken adobo hails from the Philippines and though this recipe is made with chicken thighs, traditionally it can also be made with pork or fish. The chicken is braised in a mixture of vinegar and soy sauce that creates a sweet and sour sauce. Rice is a must to accompany this rich dish. Found on-line from the Real Simple Site

Provided by Bonnie G 2

Categories     Chicken

Time 8h10m

Yield 1 crock pot, 4 serving(s)

Number Of Ingredients 12

2 medium onions, sliced
4 garlic cloves, smashed
1/3 cup apple cider vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
1 bay leaf
1/4 teaspoon black pepper (to taste)
8 chicken thighs, skinless, bone-in
1 teaspoon paprika
1 cup long-grain white rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced

Steps:

  • Step 1.
  • In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
  • Step 2.
  • Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
  • Step 3.
  • Twenty minutes before serving, cook the rice according to the package directions.
  • Step 4.
  • Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

CHINESE HONEY-SOY BRAISED CHICKEN WINGS RECIPE - (4.5/5)



Chinese Honey-Soy Braised Chicken Wings Recipe - (4.5/5) image

Provided by á-24894

Number Of Ingredients 7

1 kg chicken wings (2 lb and 3 oz)
2 tablespoons peanut oil (or cooking oil)
1/3 cup dark soy sauce
2 tablespoons honey
2 tablespoons Chinese wine or 2 tablespoons dry sherry
1 garlic clove, crushed
1/2 teaspoon finely grated fresh ginger

Steps:

  • Directions: 1 Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock. 2 Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. 3 Add soy, honey, wine or sherry, garlic and ginger, stir well. 4 Reduce heat to low, cover and simmer about 30 minutes or until tender. 5 Stir frequently towards end of cooking and make sure the sweet does not burn. 6 Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV). 7 Note: This recipe can use a whole chicken, cut up, instead of only the wings.

SOY BRAISED CHICKEN



Soy Braised Chicken image

This chicken is infused with a spicy ginger sauce. Any sauce that is leftover can be stored in the refrigerator.

Provided by JOSIE

Categories     Meat and Poultry Recipes     Chicken

Time 3h55m

Yield 6

Number Of Ingredients 14

3 pounds bone-in chicken pieces
1 tablespoon roasted and ground Szechwan peppercorns
1 teaspoon chili oil
2 tablespoons minced fresh ginger root
3 cloves garlic, minced
5 tablespoons soy sauce
3 tablespoons sake
1 tablespoon brown sugar
2 teaspoons salt
2 tablespoons white sugar
vegetable oil for frying
2 ½ cups chicken broth
4 leaves leaf lettuce
3 green onions, chopped

Steps:

  • In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
  • Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
  • Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
  • Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.

Nutrition Facts : Calories 666.6 calories, Carbohydrate 9.9 g, Cholesterol 97.1 mg, Fat 54.5 g, Fiber 0.7 g, Protein 31.9 g, SaturatedFat 9.6 g, Sodium 1625.1 mg, Sugar 7.2 g

KOREAN STYLE BRAISED CHICKEN IN SOY, LEMON, AND GINGER SAUCE RECIPE - (4/5)



Korean Style Braised Chicken in Soy, Lemon, and Ginger Sauce Recipe - (4/5) image

Provided by á-25087

Number Of Ingredients 15

MARINADE
3 tablespoons soy sauce
3 tablespoons white wine
1 tablespoons mirin or cooking sake
1 tablespoons extra virgin olive oil
1 teaspoon fresh ginger, chopped
1 teaspoon sugar, optional
2 pounds bone-in, skin-on chicken thighs and/or legs (6 pieces)
1 onion, sliced
1 lemon, sliced
1 tablespoon green onions, whites only
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
1 tablespoon sake, or mirin
Cooked rice

Steps:

  • Mix soy sauce, wine, oil and ginger. Add 1 teaspoon of sugar if you like sweet flavors. Clean chicken. Remove excess fat and poke a few times with your knife. Place chicken in large Ziploc bag with the soy ginger sauce. Massage chicken in the soy ginger sauce and let it marinate for 2 hours at room temperature. Preheat oven to 350° F. In a heavy pan or Dutch oven large enough to hold all the chicken in a single layer, heat 2 tablespoons extra virgin olive oil over medium high heat. When oil is hot, sear chicken pieces, skin side down for 4 to 5 minutes or more until golden brown. Turn over and brown the other side for another 4 minutes until golden brown. Remove chicken and set aside. With the pan still hot, add onion slices and lemon slices. Cook until onions have wilted and brown bits on bottom of pan have loosened. 5-7 minutes. Turn heat off. Place chicken pieces, skin-side up on top of onion mixture. Pour juice of 1/2 lemon and 1 tablespoon of sake or mirin on top. Transfer pan to oven and bake for 40 - 45 minutes. Serve on top of rice and sprinkle with the green onion.

SLOW COOKER SOY BRAISED CHICKEN



Slow Cooker Soy Braised Chicken image

Soy and ginger are two of our favorite flavors. My favorite part of this recipe? You can use chicken breasts or thighs, either one turns out juicy, tender and tasty!

Provided by Jessica Hannan

Categories     Chicken

Time 6h5m

Number Of Ingredients 6

4 large chicken thighs
1/2 c soy sauce
2 tsp ginger powder
2 tsp black pepper
1 small yellow onion, sliced thin
water to cover

Steps:

  • 1. Place chicken in the slowcooker.
  • 2. Add soy sauce, ginger and pepper. Add water to cover the chicken.
  • 3. Turn on high and cook all day, or 6 hours. Longer cooking will not hurt this at all.
  • 4. Serve over lentils or jasmine rice

Tips:

  • Use a large skillet or Dutch oven: This will give the chicken plenty of room to brown and cook evenly.
  • Brown the chicken in batches: Don't overcrowd the skillet or the chicken won't brown properly.
  • Use a flavorful soy sauce: The soy sauce is the star of this dish, so make sure to use a good quality one.
  • Add aromatics: Ginger, garlic, and scallions add a ton of flavor to this dish. Don't skip them!
  • Simmer the chicken until it's tender: This will take about 30 minutes, depending on the size of the chicken pieces.
  • Serve with rice or noodles: Soy braised chicken is delicious served over rice or noodles.

Conclusion:

Soy braised chicken is an easy and delicious weeknight meal that the whole family will love. It's also a great way to use up leftover chicken. So next time you have some chicken that needs to be used up, give this recipe a try. You won't be disappointed!

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