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Soy Sauce Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic soy sauce chicken is a staple of Cantonese home cooking, loved for its succulent meat and beautifully bronzed, aromatic skin. The process of air-drying and lightly frying the chicken before simmering ensures a rich colour and a professional finish. Infused with ginger, star anise, and the mellow sweetness of rock sugar, the poaching liquid transforms into a glossy, savoury glaze that perfectly coats every piece of poultry.

As a high-protein main course, this dish is both nourishing and deeply satisfying. Preparing a whole chicken this way is an excellent skill for any home cook looking to master traditional Chinese flavours. Serve the carved chicken over a bed of fluffy steamed rice with a side of stir-fried greens for a complete, balanced meal that the whole family will enjoy.

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Ingredients for Soy Sauce Chicken

  • 1 (3 1/4-lb/1.5-kg) whole chicken

  • 1 tablespoon dark soy sauce

  • 475ml (475ml /475 ml) vegetable oil

  • 120ml (120ml /120 ml) light soy sauce

  • 110g /120 g rock sugar

  • 2 star anise

  • 20g /20 g ginger (about 1-inch/2.5-cm-length piece), sliced

  • Steamed rice, to serve

How to make Soy Sauce Chicken

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Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.

Heat the oil in a wok or large saucepan to 149°C/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3–4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.

Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 725ml (750ml / 750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, breast side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.

Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.

Heat the sauce in the wok over high heat and boil for 3–4 minutes until reduced to 120ml (120ml / 120 ml). Pour the sauce over the chicken, then serve with rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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