Quick Hong Kong Style Soy Sauce Chicken

Name: Quick Hong Kong Style Soy Sauce Chicken
Total time: 30 min
Yield: 1 serving
Ingredients: 2 chicken thighs, bone-in and skin-on; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sugar; 1 teaspoon sesame oil; 1 clove garlic, minced; 1 teaspoon ginger, minced; 1 green onion, chopped (for garnish); Steamed rice (to serve)

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30 minTotal time

easyDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

2 chicken thighs, bone-in and skin-on
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon ginger, minced
1 green onion, chopped (for garnish)
Steamed rice (to serve)

Ingredient substitutions

Oyster sauce An equal amount of vegetarian mushroom stir-fry sauce
Green onion An equal amount of finely sliced chives for garnish
Steamed rice An equal serving of cooked jasmine rice

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein30 g

Carbohydrates13 g

Fat25 g

Fiber 0 g · Sugar 5 g · Sodium 1100 mg

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This quick and easy Hong Kong style soy sauce chicken dish is perfect for a cozy dinner for two. With tender chicken thighs infused with a savory soy sauce glaze, it's a delightful meal that can be prepared in just 30 minutes.

Steps

In a bowl, mix soy sauce, oyster sauce, sugar, sesame oil, garlic, and ginger to create the marinade.
Coat the chicken thighs in the marinade and let them sit for 5 minutes.
Heat a skillet over medium-high heat and add the marinated chicken, skin side down. Sear for about 5 minutes until golden brown.
Flip the chicken and pour the remaining marinade over it. Cover the skillet and reduce heat to medium-low.
Cook for an additional 10-12 minutes, flipping halfway through, until the chicken is cooked through.
Serve the chicken over steamed rice, garnished with chopped green onions.

Tips for Quick Hong Kong Style Soy Sauce Chicken

Use a skillet with a snug-fitting lid so the glaze reduces without drying out the thighs.
The glaze should look glossy and cling to the chicken; if it becomes sticky before the thighs are done, lower the heat.
Allow a few extra minutes if the thighs are especially large; the thickest part should no longer look pink and the meat should feel tender.

Drink pairing

A dry Riesling
Its crisp acidity and light body complement the savory soy glaze without overwhelming the chicken.

0% option: Chilled jasmine tea

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

Can I make this ahead?

For the best texture, cook it shortly before serving. You can mince the garlic and ginger and measure the sauce ingredients ahead, then keep them covered in the refrigerator.