30-Min Soy Sauce Chicken Recipe (Chicken Thighs)

Soy Sauce Chicken is a classic Chinese dish full of deep, savory flavor. Traditionally slow-braised for an hour or more, this version brings all the richness and aroma in just 30 minutes. Juicy chicken thighs are seared until golden, then simmered in a fragrant soy-based sauce with warm spices like star anise and cinnamon. It’s fast, flavorful, and beginner-friendly — perfect for weeknights when you want something delicious without the wait.

Soy Sauce Chicken Recipe

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

Ingredients:
4 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 (optional)
½ cinnamon stick
2 pods star anise
2 bay leaves
¼ piece dried tangerine peel

Soy Sauce Chicken Instructions

1. Prepare the chicken:

• Use a paper towel to scrub the skin side of the chicken to remove any filaments.
• Trim off excess fat and skin. Slice the chicken meat about 1 inch apart without cutting all the way through — this helps the chicken cook faster and absorb more flavor.

2. Sear the chicken:

• In a pan over medium heat, place the chicken skin-side down. No extra oil is needed — the chicken will release its own fat.
• Sear for 2 minutes until golden brown. Flip and cook the other side for 2 more minutes. Remove and set aside.

3. Build the sauce:

• In the same pan over low heat, use the remaining chicken fat to stir-fry the ginger and scallions until aromatic, about 1 minute.
• Add sugar and stir until melted and lightly browned.
• Pour in the water, soy sauce, dark soy sauce, and Shaoxing wine (if using).
• Add cinnamon stick, star anise, bay leaves, and dried tangerine peel. Whisk and bring to a simmer.

4. Simmer the chicken:

• Return the chicken to the pan. Cover with a lid and simmer for 6 minutes.
• Flip the chicken, cover again, and cook for another 6 minutes.
• Uncover the lid and turn the heat to high. Cook for another 5 minutes until the sauce is reduced and glossy.
• Make sure the internal temperature of the chicken reaches at least 165°F (74°C).

5. Serve the soy sauce chicken:

• Remove the chicken and cut into small pieces. Spoon over some sauce and enjoy with rice or noodles.

Tips & notes

• Shaoxing wine substitute: If you don’t consume alcohol, simply omit it or replace with low-sodium chicken stock.
• Use bone-in thighs if preferred: You can swap in bone-in thighs — just increase the simmering time.
• Make ahead: This dish tastes even better the next day! Store leftovers in an airtight container with the sauce to reheat later.
• No tangerine peel? You can skip it or substitute with a thin strip of fresh orange peel for a similar aroma.