Quick Hong Kong Style Soy Sauce Chicken

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

1. In a bowl, mix soy sauce, oyster sauce, sugar, sesame oil, garlic, and ginger to create the marinade. 2. Coat the chicken thighs in the marinade and let them sit for 5 minutes. 3. Heat a skillet over medium-high heat and add the marinated chicken, skin side down. Sear for about 5 minutes until golden brown. 4. Flip the chicken and pour the remaining marinade over it. Cover the skillet and reduce heat to medium-low. 5. Cook for an additional 10-12 minutes, flipping halfway through, until the chicken is cooked through. 6. Serve the chicken over steamed rice, garnished with chopped green onions.

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)

Tips for Quick Hong Kong Style Soy Sauce Chicken

• Pat chicken skin dry before marinating to ensure it crisps well when seared.
• Use a lid to cover the skillet so the chicken cooks evenly and stays moist.
• Let the chicken rest a few minutes after cooking to retain its juices.

Ingredient substitutions

• soy sauce: tamari or coconut aminos for a gluten-free option
• oyster sauce: hoisin sauce or mushroom sauce for a vegetarian alternative
• chicken thighs: chicken drumsticks or boneless chicken thighs for quicker cooking

Storage and reheating

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat until steaming hot before serving.

Frequently asked questions

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs cook faster; reduce covered cooking time to about 8-10 minutes and check for doneness.

How do I know when the chicken is fully cooked?

Chicken is done when juices run clear and internal temperature reaches 165F (74C). The meat should be opaque with no pink.

Can I marinate the chicken longer than 5 minutes?

Yes, marinating up to 30 minutes can enhance flavor, but avoid much longer to prevent the sauce from becoming too salty or overpowering.