Crispy Soy Chicken Recipes

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

CRISPY SOY CHICKEN

Steps:

• In a deep, narrow pot over medium heat, combine chicken stock, soy sauce, rice wine, brown sugar, star anise, cinnamon, garlic, ginger, and pepper. Bring to a boil for about 5 minutes or until sugar is dissolved.
• Add chicken and boil for about 10 minutes, occasionally basting with liquid.
• Lower heat and simmer chicken for about 15 to 20 minutes or until a thermometer inserted in the center of the meat reads 165 F.
• Drain chicken from liquid and pat dry. Arrange in a single layer on a platter and keep uncovered in the refrigerator for 2 hours or up to overnight to completely dry.
• In a wide skillet over medium heat, heat about 3-inches deep of oil to 350 F.
• Add chicken and deep-fry, turning once or twice for about 3 to 5 minutes on each side or until heated through and skin is golden and crisp.
• Using tongs, remove chicken from pan and drain on a wire rack. Serve hot.

CRISPY SWEET AND SOUR CHICKEN

Steps:

• Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
• Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
• Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
• Remove chicken from the refrigerator. Dip each piece in coating.
• Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
• Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
• Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
• Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

CRISPY SOY-GLAZED STICKY CHICKEN WINGS

Steps:

• Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
• In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
• Place chickens on cookie sheets. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Sweet and Savory Sauce ingredients; heat to simmering over medium heat, stirring frequently, until thickened and syrupy, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss chicken with sauce; return to cookie sheets. Bake 5 minutes longer. Serve warm.