Description
A flavorful and juicy Cantonese-style soy sauce chicken, braised in a rich, umami-packed marinade of soy sauces, five-spice, and honey. This dish is easy to prepare and can be cooked in an air fryer, oven, or stovetop for a perfect home-cooked meal.
Ingredients
– ½ chicken (cut into pieces)
– 2.5 tbsp soy sauce
– 2.5 tbsp dark soy sauce
– 2 tbsp honey
– 1 tbsp oyster sauce
– 1 tsp sugar
– 3 cloves garlic (minced)
– ½ tbsp five-spice powder
– ½ tsp white pepper
– Sesame seeds (optional)
– Green onions (for garnish, optional)
Instructions
1. Marinate the Chicken:
– In a bowl, mix soy sauce, dark soy sauce, oyster sauce, honey, sugar, garlic, five-spice powder, and white pepper.
– Coat the chicken thoroughly in the marinade.
– Cover and refrigerate for at least 30 minutes (overnight for best results).
2. Cooking Methods:
Air Fryer:
– Preheat to 380°F (190°C).
– Place chicken skin-side up and cook for 20 minutes, flipping halfway.
Oven:
– Preheat to 420°F (220°C).
– Bake for 25 minutes, basting with marinade halfway through.
Stovetop:
– Heat 1 tbsp oil in a pan over medium-high heat.
– Sear the chicken skin-side down for 2 minutes, then flip and sear for another 2 minutes.
– Pour in the remaining marinade, reduce heat, cover, and simmer for 7 minutes per side.
– Uncover, let the sauce reduce slightly, and baste the chicken for a glossy finish.
3. Serving:
– Garnish with green onions and sesame seeds.
– Serve with steamed rice and vegetables.
Notes
– For a deeper color, add extra dark soy sauce or brush with honey before cooking.
– Use low-sodium soy sauce to reduce salt content.
– If using boneless chicken, reduce cooking time slightly to prevent drying out.
– Store leftovers in an airtight container for up to 3 days. Reheat in an oven at 350°F (175°C) for 10 minutes.
Nutrition
- Calories: 300 kcal
- Sugar: 10g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg