Soy Sauce Chicken

Preparation Time: 25 Minutes
Cooking Time: 5 Minutes

One of my secret weapons for fast cooking is soy sauce. When used as a marinade, it seeps quickly into the food, flavouring it in a very special way. In just 20 minutes, it transforms ordinary chicken into something special.


  • 450g (1 lb) boneless, skinless chicken thighs
  • cornflour, for dusting
  • 450 ml (15 fl oz) groundnut (peanut) oil


  • 3 tablespoons light soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 2 teaspoons ginger juice
  • salt and freshly ground black pepper, to taste


  1. Cut the chicken thighs into 7.5cm (3 in) pieces. In a large bowl, combine the ingredients for the marinade. Add the chicken, mix well and marinate for 20 minutes at room temperature. Drain, discarding the marinade. P
  2. Dust the chicken with the cornflour, shaking off any excess.
  3. Heat a wok over high heat until it is hot, then add the oil. Turn down the heat to moderate and deep-fry the chicken for 5 minutes or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  4. Turn onto a warm platter and serve at once.

P Can be prepared ahead: cover and refrigerate for up to 1 hour.