Crispy Soy Chicken
Soy Sauce Chicken is the ultimate Asian-inspired chicken dish! with crispy skin and moist, flavorful meat, it's sure to be a family favorite!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken leg quarters
- 2 cups chicken stock or water
- 1/2 cup light soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup Chinese rice wine
- 1/4 cup brown sugar
- 3 whole star anise
- 1 cinnamon stick
- 4 cloves garlic, peeled and smashed
- 1 thumb-sized ginger, peeled and smashed
- 1/4 teaspoon pepper
- canola oil
Instructions
- 1
In a deep, narrow pot over medium heat, combine chicken stock, soy sauce, rice wine, brown sugar, star anise, cinnamon, garlic, ginger, and pepper. Bring to a boil for about 5 minutes or until sugar is dissolved.
- 2
Add the chicken and boil for about 10 minutes, occasionally basting with liquid. Lower heat and simmer chicken for about 15 to 20 minutes, or until a thermometer inserted in the center of the meat reads 165 F.
- 3
Drain chicken from liquid and pat dry. Arrange in a single layer on a platter and keep uncovered in the refrigerator for 2 hours or up to overnight to completely dry.
- 4
In a wide skillet over medium heat, heat about 3-inches deep of oil to 350 F.
- 5
Add chicken and deep-fry, turning once or twice for about 3 to 5 minutes on each side or until heated through and skin is golden and crisp.
- 6
Using tongs, remove chicken from pan and drain on a wire rack. Serve hot.