This 15-Minute Soy Sauce Chicken Rice (豉油雞髀飯) is my go-to for busy days when I still want something flavourful and comforting. It’s simple, tasty and zero thinking required!
Table of Contents
- Watch How to Make It
- What is Soy Sauce Chicken?
- Ingredients
- How to Make 15-Minute Soy Sauce Chicken
- Frequently Asked Questions
Watch How to Make It
What is Soy Sauce Chicken?
This is one of those quick and easy meals that takes less than 30 minutes from start to finish. It’s something I actually make all the time when I’m working from home and need a quick but tasty meal, so I’m surprised I haven’t shared a recipe for it yet!
Soy sauce chicken (豉油雞髀飯) is basically chicken thighs marinated in a soy-based sauce with classic Chinese ingredients like oyster sauce, Shaoxing wine and sesame oil. When you pan-fry it, the soy sauce and brown sugar caramelises and gives the chicken a slightly burnt, charred flavour.
My rule of thumb when pan-frying chicken thighs is to cook them over medium-high heat for about 4 to 5 minutes on each side. This gives you that perfect balance of charred skin and juicy meat. Cooking it this way helps the sauce caramelise into a glossy sauce while keeping the chicken tender and not dry like so many other chicken recipes out there.
It’s perfect with a bowl of steamed rice or any carbs you like, and I love having it with simple blanched veggies for a balanced meal.
Ingredients
Check out the recipe card below for the full ingredient list.
Chicken Thighs
I like to use chicken thighs for this dish and leave the skin on so it crisps up nicely when pan-fried. For one serving, I usually have one chicken thigh, but if you’re extra hungry, feel free to eat two or three. Just remember to increase the marinade to match.
Make sure to debone the chicken thighs before using. After deboning, you will notice that the meat is not an even thickness. To fix this, make a few shallot cuts on the thicker side to flatten it slightly. This helps the chicken cook evenly in the pan so one side is not undercooked while the other is done.
Marinade Ingredients
The combination of light soy sauce and dark soy sauce is what gives this chicken its classic Chinese flavour. Light soy adds saltiness and umami, while dark soy gives a deeper colour and a slightly caramelised taste.
I also like adding a little oyster sauce for a subtle seafood flavour and to make the sauce a bit thicker. A splash of Shaoxing cooking wine brings a gentle aromatic note that rounds out the flavours.
You can use regular sugar if you like, but I prefer brown sugar because it helps the chicken caramelise nicely in the pan and gives it a slightly burnt-sweet finish.
How to Make 15-Minute Soy Sauce Chicken
Debone the chicken thighs and make a few shallow cuts on the meat side to even out the thickness. This helps the chicken cook evenly and lets the marinade soak in better.
In a bowl, combine the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, brown sugar, white pepper and sesame oil. Add the chicken and massage the marinade into the meat for about a minute. Let it marinate for at least 15 minutes.
Heat 1 tablespoon of neutral oil in a frying pan over medium-high heat. Place the chicken skin side down and pan-fry for 4–5 minutes per side, until golden and cooked through.
Slice the chicken, sprinkle with white sesame seeds, and serve with freshly steamed rice. Enjoy!
Check Out More 30-Minute Recipes
- 15-Minute Tomato Beef Curry Udon
- 30-Minute Crispy Honey Garlic Chicken
- Tofu and Mushroom Glass Noodles
Frequently Asked Questions
Yes, but chicken breast cooks faster and can dry out more easily. I recommend thinning it out evenly if you try it. Thighs stay juicier and soak up the marinade better.
No, but leaving the skin on gives a nice crispiness and extra flavour when pan-fried.
Of course! Just multiply the ingredients and make sure to increase the marinade so every piece is coated.
A neutral oil works best, such as vegetable, corn, canola or sunflower oil.
You can marinate the chicken ahead and store it in the fridge for a few hours. I recommend cooking it fresh for the best texture and flavour.
You can have this with steamed rice or noodles. I also like adding blanched greens for a balanced meal.
15-Minute Soy Sauce Chicken Rice
1
servings5
minutes10
minutesThis 15-Minute Soy Sauce Chicken Rice (豉油雞髀飯) is my go-to for busy days when I still want something flavourful and comforting. It’s simple, tasty and zero thinking required!
Keep the screen of your device on
Ingredients
2 chicken thighs, deboned
1 tbsp light soy sauce
1/2 tbsp oyster sauce
2 tsp Shaoxing cooking wine
2 tsp dark soy sauce
1 tsp brown sugar
1/2 tsp white pepper powder
1 tsp sesame oil
1 tbsp neutral oil
white sesame seeds (garnish)
Directions
- Debone the chicken thighs and make a few shallow cuts on the meat side to even out the thickness. This helps the chicken cook evenly and lets the marinade soak in better.
- In a bowl, combine the light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, brown sugar, white pepper and sesame oil. Add the chicken and massage the marinade into the meat for about a minute. Let it marinate for at least 15 minutes.
- Heat 1 tablespoon of neutral oil in a frying pan over medium-high heat. Place the chicken skin side down and pan-fry for 4–5 minutes per side, until golden and cooked through.
- Slice the chicken, sprinkle with white sesame seeds, and serve with freshly steamed rice. Enjoy!
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