Soy Sauce Chicken Recipe
Soy Sauce Chicken from the Oven is easy to make, juicy, and perfectly seasoned. It's chicken with soy sauce and garlic flavorings. The soy sauce, herbs, and butter ensure the chicken becomes tender and crispy on the outside. This homemade soy sauce chicken is a real crowd-pleaser!
Ingredients
- ⅔ stick butter
- 1 teaspoon chili paste
- ½ teaspoon garlic powder or 2 squeezed garlic cloves
- ½ teaspoon five spice powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons Kecap Manis
- 2 tablespoons Kecap Medja
- 2 tablespoons dark brown sugar
- 1 Whole chicken about 3 pounds, take it half an hour in advance from the refrigerator
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat a conventional oven to
430 °F or 
390 °F. - Put the butter in a bowl and add sambal, garlic powder, five spice powder, salt, pepper, kecap Manis, kecap Medja, and brown sugar. Mix everything well.⅔ stick butter, 1 teaspoon chili paste, ½ teaspoon garlic powder, ½ teaspoon five spice powder, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 4 tablespoons Kecap Manis, 2 tablespoons Kecap Medja, 2 tablespoons dark brown sugar
- Place the chicken in front of you and carefully loosen the skin from the meat at the back of the chicken. Then, continue with your fingers under the skin to loosen all the chicken pieces. Repeat for the front and back. Do it gently so that the skin stays intact. You cannot loosen the skin at the chicken legs.1 Whole chicken
- Take half of the spicy butter and grease the chicken on both sides under the skin.
- Smear the outside of the chicken with butter. You can do this with your hands or with a brush.
- Place the chicken in the roasting pan and tie the legs together with kitchen twine. Cover the chicken with aluminum foil.
- Bake for 70 minutes in the oven, and check with the roasting thermometer whether the chicken is cooked (see tips). Otherwise, cook for an additional 5 minutes and check again. In between, baste the chicken with the released shortening.
- Remove the aluminum foil from the chicken and baste again with the shortening. Bake in the oven for another 20 minutes until you have a crispy skin.
- Remove from the oven and serve!
NOTES
1. Soy Sauce: and are the soy sauces combined in this recipe. Don't have soy sauce at home, but do you have light soy sauce or Japanese soy sauce? Then, add two tablespoons of honey and one tablespoon of extra brown sugar to the soy sauce.
2. Butter: Use the butter at room temperature. Remove the butter from the refrigerator half an hour before making the chicken so that you can mix in the seasonings well.
3. Tie legs together: You do this so that the chicken is cooked equally quickly everywhere. Otherwise, you will get dry, burnt pieces (and you don't want that). You can easily do this with kitchen twine.
4. Check if the chicken is done: Check with a meat thermometer in the thickest part of the chicken. It must indicate 170 °F (75 °C). If you don't have a roasting thermometer, insert a thick, darning needle deep into the broadest part of the chicken. Then, press the chicken meat until moisture comes out of the opening. If the liquid is clear, the chicken is cooked.
5. Use aluminum foil: Use aluminum foil in the first part of this recipe. Soy sauce burns rather quickly, and the foil prevents this. Finally, give the chicken a crispy crust by removing the foil.
6. Basting: By basting the chicken several times with the released cooking liquid, it remains tender and juicy
7. Storage:
Let the chicken cool quickly before storing. Leftover meat is delicious in, for example, fried rice, potato stir-fry, chicken soup, or noodles.
Let the chicken cool quickly before storing. Leftover meat is delicious in, for example, fried rice, potato stir-fry, chicken soup, or noodles.
- Refrigerator: Remove the meat from the bones and store it covered in the fridge for up to 2 days.
- Freezer: Remove the meat from the bones and store it in an airtight container in the freezer for up to 2 months.
- Bones: With the bones, you can make a delicious chicken soup. For example, slow cooker chicken stock with this recipe.
Nutrition
Calories: 453kcal | Carbohydrates: 21g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 601mg | Fiber: 1g | Sugar: 17g | Vitamin A: 495IU | Vitamin C: 2mg | Iron: 1mg
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