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Chinese

Cantonese Soy Sauce Chicken

Bone-in chicken thighs are gently braised in an aromatic Cantonese soy sauce mixture with ginger, rock sugar and warm spices.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Cantonese Soy Sauce Chicken

1 hr 5 mintotal

55 min hands-on10 min hands-off

Prep 15 min · Cook 40 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 10 minutes of inactive resting after cooking; the chicken finishes settling while the soy sauce glaze reduces.

Method

  1. Pat the chicken thighs dry and arrange them in a single snug layer in a heavy pot.

  2. Add the ginger, spring onion whites, measured soy sauce, dark soy sauce, Shaoxing wine, rock sugar and water, followed by the star anise and cinnamon. Bring the liquid to a boil over medium heat, stirring until the sugar dissolves.

  3. Reduce the heat, cover and cook gently for 25 minutes, turning and basting the chicken pieces every 8 minutes so they colour evenly.

    25 min8 min

  4. Uncover and continue basting for 5 to 8 minutes, until the sauce is glossy and the thickest part of the chicken reaches 74°C without touching the bone.

    5–8 min

  5. Transfer the chicken to a board and rest it for 10 minutes. Remove the whole spices, simmer the sauce for 3 to 5 minutes until it lightly coats a spoon, then stir in the measured sesame oil and spoon the sauce over the chicken.

    10 min3–5 min

How to tell it's done

The chicken should be cooked through and juicy, the skin should remain intact, and the reduced sauce should cling in a thin glossy layer.

Getting it right

Tip

Choose a pot that holds the chicken snugly so the braising liquid reaches well up the sides without requiring excessive sauce.

What to serve it with

Serve sliced or as whole pieces with steamed rice and blanched leafy greens.

Common mistakes

The chicken looks pale in patches or dries out.
Use a snug pot, turn and baste the chicken during cooking, and let it rest before cutting. The sauce should reduce after the rest, not by overcooking the meat.

Substitutions

  • Chicken Thigh — Chicken may be used when cut into bone-in pieces of similar size. Cook each piece until it reaches a safe internal temperature.
  • Rock Sugar — Brown Sugar may be used, but it will give the sauce a slightly deeper molasses flavour.

Storing and reheating

Refrigerate soy sauce chicken with some sauce in a covered container for up to 3 days. Reheat covered until hot; cooked chicken can be frozen for up to 2 months, though the skin softens.