30-Min Soy Sauce Chicken Recipe (Chicken Thighs)

If you’ve ever craved that deep, savory flavor of traditional Chinese soy sauce chicken but didn’t have the time for a full hour-long braise, this recipe is for you. With all the richness of the classic version and none of the wait, this 30-minute soy sauce chicken is a total weeknight game-changer.

Juicy chicken thighs are seared until golden, then gently simmered in a fragrant blend of soy sauce, Shaoxing wine, aromatics, and warm spices like star anise and cinnamon. The result? Tender, flavorful chicken coated in a glossy glaze that tastes like it’s been simmering all day.

This version is not only fast and easy, it’s also approachable for any skill level — no special equipment or advanced techniques needed. Let’s get cooking!

Soy Sauce Chicken Recipe

Serve: 4
Prep time: 5 minutes
Cook time: 25

Ingredients:
4 pieces chicken thighs, skin-on, boneless
3 slices ginger
1 stalk scallions, cut into 2-inch pieces
2 tablespoons sugar
1 cup water
4 tablespoons soy sauce
1 ½ tablespoons dark soy sauce
2 tablespoons Shaoxing wine
½ cinnamon stick
2 pods star anise
2 bay leaves
¼ piece dried tangerine peel

Soy Sauce Chicken Instructions

1. To prepare the chicken thighs, use a paper towel to scrub on the skin to remove any filaments. Trim off the extra fat and skin. Slice the chicken meat, about 1 inch apart, without cutting all the way through, so the chicken will absorb more flavors and cook faster.
2. In a pan over medium heat, place in the chicken, skin side down. (The chicken skin will release the oil, so I didn’t add additional oil.) Sear for 2 minutes until golden brown. Flip the chicken and cook for 2 minutes until golden brown. Remove the chicken.
3. In the same pan over low heat, with the remaining oil, add the ginger and scallions. Stir-fry until aromatic for 1 minute. Add the sugar, and stir-fry until melted and lightly browned.
4. Pour in the water, soy sauce, dark soy sauce, and Shaoxing wine (omit it if you can’t consume alcohol). Also add the cinnamon, star anise, bay leaves, and dried tangerine peel. Whisk and bring it to a simmer.
5. Return the chicken. Cover the lid, and simmer the chicken for 6 minutes. Flip the chicken, cover the lid, and cook for another 6 minutes. Uncover the lid, over high heat, and cook until the sauce is reduced for 5 minutes. (At this point, the internal temperature of the chicken is at least 165 degrees F or 74 degrees C.)
6. Remove the chicken and cut it into small pieces. Enjoy!