For an even more intense flavor, toast the Szechwan peppercorns in a dry pan before grinding. Adjust the amount of chili oil to your desired spice level. If the sauce becomes too thick during braising, add a splash more chicken broth to thin it out. Serve with steamed rice or noodles to soak up the delicious sauce. Leftover braised chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Soy Braised Chicken
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME3 hrs 55 mins
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SERVING6 People
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VIEWS12
Succulent chicken, infused with the aromatic heat of ginger and Szechwan peppercorns, braised in a rich, savory soy sauce reduction. This dish is perfect served over rice or noodles, allowing you to soak up every last drop of the flavorful sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol97 mg
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Fiber1 g
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Protein32 g
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Saturated Fat10 g
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Sodium1625 mg
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Sugar7 g
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Fat55 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake, and brown sugar until well combined. Add the chicken pieces, ensuring each piece is thoroughly coated in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. (Minimum 2 hours)
02
StepFill a wok or deep fryer about halfway with vegetable oil. Heat the oil to 365 degrees F (185 degrees C). Carefully fry the chicken, a few pieces at a time, in the hot oil until golden brown and crispy. (5-6 minutes per batch). Remove the chicken and place on a wire rack or paper towels to drain excess oil.
03
StepRemove all but about 1 tablespoon of oil from the wok. Add the reserved marinade to the wok and bring to a simmer over medium heat. Stir in the chicken broth and bring to a gentle boil. Return the fried chicken pieces to the wok, ensuring they are mostly submerged in the sauce. Cover the wok and reduce the heat to low. Simmer for approximately 35 minutes, turning the chicken occasionally to ensure even braising. (35 minutes)
04
StepRemove the chicken from the wok and let it rest for 10 minutes before serving. (10 minutes). This allows the juices to redistribute, resulting in more tender and flavorful chicken. Cut the chicken into bite-sized pieces and arrange them on a serving platter lined with fresh lettuce leaves. Spoon the luscious braising sauce over the chicken and garnish generously with chopped green onions. Serve immediately and enjoy!
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Zora Tremblayzboncak
Jun 27, 2025Next time, I'll try adding some shiitake mushrooms to the braising sauce.
Christophe Ernser
Jun 24, 2025The sauce is so good, I could drink it!
Dameon Reynolds
Jun 19, 2025I added a star anise to the braising sauce for an extra layer of flavor.
Jaime Kulas
Jun 17, 2025This recipe is amazing! The chicken was so tender and flavorful.
Aryanna Wintheiser
Jun 15, 2025I found the sauce a little too salty, so I reduced the amount of soy sauce slightly.
Assunta Kilback
Jun 15, 2025Easy to follow and the results are fantastic!
Elvie Dibbert
Jun 11, 2025I used chicken thighs instead of bone-in pieces, and it worked perfectly.
Estel Hoppe
Jun 9, 2025This is my new go-to chicken recipe!
Clementine Schadenhilll
Jun 8, 2025The marinating time is key – don't skip it!
Tomasa Armstrongkautzer
Jun 5, 2025I made this for a dinner party and everyone raved about it!