There’s something comforting and deeply satisfying about a beautifully glazed piece of soy sauce chicken. Its glossy, caramelized skin, infused with rich umami flavors, paired with tender, juicy meat is enough to make anyone’s mouth water. Whether you’re cooking for a family dinner or meal-prepping for the week ahead, this Soy Sauce Chicken recipe is a flavorful, fuss-free favorite you’ll want to keep in your rotation.
In today’s post, we’ll show you how to make this easy and versatile dish using three cooking methods: air fryer, oven, and stovetop. With helpful tips, customization ideas, and expert insights along the way, you’ll be well-equipped to make the perfect soy sauce chicken every single time.
Why You’ll Love This Soy Sauce Chicken
- Incredibly Flavorful: The combination of soy sauces, oyster sauce, honey, and five-spice powder creates a deeply savory, slightly sweet glaze that soaks into the chicken.
- Three Easy Cooking Methods: Whether you prefer air fryer, oven-baked, or stovetop cooking, we’ve got you covered.
- Meal-Prep Friendly: Make it in advance and enjoy juicy leftovers that reheat beautifully.
- Customizable: This recipe allows room for swaps and additions, making it flexible for different tastes or dietary needs.
- Crowd-Pleaser: Perfect for family dinners, parties, or even festive occasions.
Ingredients for Soy Sauce Chicken
Here’s what you’ll need to make this rich, savory dish:
- 1/2 chicken (preferably bone-in, skin-on)
- 2.5 tbsp soy sauce
- 2.5 tbsp dark soy sauce
- 2 tbsp honey
- 1 tbsp oyster sauce
- 1 tsp sugar
- 3 garlic cloves, minced
- 1/2 tbsp Chinese five-spice powder
- 1/2 tsp white pepper
- Sesame seeds (optional, for garnish)
- Green onions (optional, for garnish)
Necessary Tools
To make this recipe successfully, here are the basic kitchen tools you’ll need:
- Mixing bowl
- Whisk or spoon for mixing the marinade
- Measuring spoons
- Chopping board and knife
- Air fryer or oven tray or stovetop pan
- Tongs (for flipping the chicken)
- Meat thermometer (optional but recommended)
Ingredient Swaps and Additions
Want to tweak the recipe to match your pantry or preferences? Here are a few ideas:
- Swap honey for maple syrup or brown sugar if you prefer a slightly different sweetness.
- Use tamari instead of soy sauce for a gluten-free version.
- Substitute oyster sauce with hoisin sauce for a sweeter note.
- Add chili flakes or fresh ginger for extra heat and depth.
- Use boneless chicken thighs for quicker cooking and easier slicing.
Step-by-Step Instructions
1️⃣ Marinate the Chicken
- In a large bowl, combine soy sauce, dark soy sauce, oyster sauce, honey, sugar, minced garlic, five-spice powder, and white pepper.
- Mix well until the sugar is dissolved and the marinade is smooth.
- Add the chicken, coating it thoroughly. Cover and marinate in the fridge for at least 30 minutes — overnight for best results.
2️⃣ Cook the Chicken
Option 1: Air Fryer Method
- Preheat the air fryer to 380°F (190°C).
- Place marinated chicken skin-side up in the air fryer basket.
- Cook for 20 minutes, or until internal temperature reaches 165°F (74°C).
Option 2: Oven Method
- Preheat the oven to 420°F (220°C).
- Place chicken skin-side up on a parchment-lined baking sheet.
- Roast for 25 minutes, checking for doneness with a meat thermometer.
Option 3: Stovetop Method
- Heat 1–2 tbsp oil in a nonstick skillet over medium-high heat.
- Sear chicken skin-side down for 2 minutes until golden.
- Flip and sear the other side for 2 minutes.
- Pour in leftover marinade, reduce heat to low-medium.
- Cover and simmer for 7 minutes, flip, cover again, and simmer for another 7 minutes.
- Flip again to skin-side up and baste with the sauce.
Pro Tips for Success
- Use bone-in, skin-on chicken for juicier results and deeper flavor.
- Marinate overnight for the most intense flavor and perfect texture.
- Don’t skip basting if using the stovetop method — it enhances the glossy finish and flavor.
- Always check the internal temperature for safety and juiciness. Aim for 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing to retain juices.
Serving Suggestions
This soy sauce chicken pairs beautifully with a variety of sides:
- Steamed jasmine rice or garlic fried rice
- Sautéed bok choy or stir-fried green beans
- Simple cucumber salad or kimchi for freshness
- Ramen noodles tossed with sesame oil and scallions
Garnish with green onions and sesame seeds for extra flavor and visual appeal.
Storing and Reheating
Got leftovers? Here’s how to keep them tasty:
- Storage: Place in an airtight container and refrigerate for up to 3–4 days.
- Freezing: Wrap tightly and freeze for up to 2 months.
- Reheating:
- Microwave: Cover and heat in short bursts to avoid drying.
- Oven: Reheat at 350°F (175°C) for 10–12 minutes.
- Stovetop: Gently reheat with a splash of water or broth.
Nutritional Information (per serving)
- Calories: ~320 kcal
- Protein: ~28g
- Fat: ~18g
- Carbs: ~10g
- Sugar: ~7g
- Sodium: ~900mg (adjust based on soy sauce used)
Frequently Asked Questions (FAQs)
Q1: Can I use chicken breast instead of thighs?
Yes, but breasts may turn out slightly drier. Adjust cooking time to avoid overcooking.
Q2: Is there a vegetarian version of this recipe?
You can substitute chicken with tofu or tempeh and marinate the same way.
Q3: Can I use low-sodium soy sauce?
Absolutely. Just taste the marinade and adjust other seasoning accordingly.
Q4: How can I make this spicier?
Add chili garlic paste, fresh chopped chili, or a splash of sriracha to the marinade.
Q5: Can I cook this in advance for meal prep?
Yes! Store in portions and reheat as needed for an easy, delicious meal.
