Description
Sticky Chinese Soy Chicken is the kind of dish that feels like a treat but takes minimal effort. That soy glaze caramelizes beautifully for a deep, rich flavor.
Ingredients
Units
Scale
- 1 cup white sugar
- 1 cup soy sauce
- 1 cup water
- 1/4 cup minced garlic
- 1/4 cup minced fresh ginger
- 1 whole chicken (about 2 kg), skin on
- 1/2 tsp five-spice powder
- 1/4 tsp ground ginger
- 2 tbsp dark soy sauce
- 1/4 cup chopped green onions (for garnish)
Instructions
- Rub 2 tbsp dark soy sauce all over the whole 2 kg chicken, making sure it’s coated nicely.
- Sprinkle the ½ tsp five-spice powder and ¼ tsp ground ginger inside the chicken cavity. Don’t skip this; it gives the meat that warm, rich flavor.
- In a large pot, stir together 1 cup sugar, 1 cup soy sauce, 1 cup water, ¼ cup minced garlic, and ¼ cup minced fresh ginger until the sugar dissolves.
- Bring the mixture to a gentle boil over medium heat.
- Carefully lower the chicken into the pot, skin side down, and let it simmer.
- Turn the chicken every 5 minutes so it soaks up all that sweet-salty goodness.
- Keep cooking for about 20 minutes, or until the chicken’s no longer pink at the bone and the juices run clear.
- Turn off the heat, cover the pot, and leave the chicken sitting in the sauce for another 30 minutes.
- Flip it every 10 minutes; the sauce will thicken into a glossy brown glaze.
- Let the chicken rest for about 10 minutes before slicing.
- Cut into bite-sized pieces, arrange on a platter, and drizzle some of that beautiful glaze on top.
- Sprinkle with ¼ cup chopped green onions for a fresh, bright finish.
Notes
Created, prepared, tried, and tested by Melanie: SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 581
- Sugar: 35.8 g
- Sodium: 1680.7 mg
- Fat: 9 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 42.4 g
- Fiber: 0.4 g
- Protein: 79.1 g
- Cholesterol: 243.3 mg
