Name: Soy Sauce Chicken
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Yield: 1 serving
Cuisine: Japanese Cuisine
Ingredients: Chicken thigh 1 piece; [A] Soy Sauce 8% of chicken weight; [A] Sugar 1/3 of soy sauce amount; Vegetable oil (to taste); Salt (to taste)

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Original: English

Soy Sauce Chicken

by 食事処さくらの料理教室

This soy sauce chicken recipe is perfect for busy days, ready in just 5 minutes of prep and 5 minutes of cooking. The chicken turns out incredibly juicy and will have you reaching for more rice. Experience a deep flavor that's simple yet profound.

Ingredients

Scale:

Main Ingredients (1 serving)

Chicken thigh 1 piece

Seasonings

[A] Soy Sauce 8% of chicken weight
[A] Sugar 1/3 of soy sauce amount
Vegetable oil (to taste)
Salt (to taste)

Steps

Remove the tendons, blood clots, and yellow fat between the skin and meat of one chicken thigh using the tip of a knife.
🕒 00:22
Pierce the tendon in the thicker part of the chicken thigh with the tip of a knife to cut through the tendon. (Key Tip!) Cutting the tendon eliminates the chewy texture, resulting in tender meat.
🕒 01:26
Make several small holes with the tip of a knife on the thicker parts of the meat and the skin so the sauce can penetrate better.
🕒 01:54
Place a bowl on a scale and cover it with a plastic food wrap bag (like Irapu or a ziploc bag), setting the display to 0g.
🕒 02:36
Place the chicken thigh inside and weigh it. (Example: Chicken thigh 343g).
🕒 02:56
Add soy sauce at 8% of the measured chicken's weight. (Example: 28g).
🕒 03:28
Next, add sugar at 1/3 of the soy sauce amount. (Example: 10g). (Key Tip!) Precisely calculating the seasonings based on the chicken's weight ensures consistent flavor every time.
🕒 03:53
Add air into the bag, twist the opening, and shake to distribute the seasonings evenly over the chicken.
🕒 04:34
Once the seasonings are coated on all sides, press out all the air to create a vacuum seal. (Key Tip!) Vacuum sealing allows the flavors to penetrate deeply in a short time, even with minimal seasoning.
🕒 05:12
Twist the bag opening to seal it and marinate in the refrigerator for at least 1 hour, ideally overnight.
🕒 05:40
Take the chicken out of the refrigerator 10 minutes before cooking and let it come to room temperature.
🕒 06:55
Line a baking sheet with paper towels and spread out the marinated chicken, lightly wiping off excess marinade.
🕒 07:03
Brush vegetable oil evenly over the entire surface and underside of the chicken. (Key Tip!) Applying oil before cooking locks in the juices, resulting in juicy meat.
🕒 07:44
Place the chicken in a grill and cook slowly over low heat for 18 minutes.
🕒 08:25
If using an oven or toaster oven, bake at 180°C (350°F) for 15 minutes. Monitor for browning and cover with aluminum foil if it starts to burn.
🕒 08:45
Once cooked, transfer the chicken to a tray or plate and let it rest for 5 minutes before cutting. (Key Tip!) Resting allows the juices to redistribute, preventing them from leaking out when cut.
🕒 10:27
Cut the chicken into bite-sized pieces.
🕒 11:54
Sprinkle a small amount of salt at the end for a sharper, even more delicious flavor. (Key Tip!) Finishing salt enhances the overall taste profile and brings out the deliciousness.
🕒 13:06