Soy Sauce Pepper Chicken | Indo Chinese Chicken Recipes

Soy sauce chicken is a Chinese dish. It is cooked with soy sauce and vinegar. It is an easy peasy chicken recipe which can be cooked in less time and with very less ingredients. When your family members visit your home, just impress them with this simple and different chicken dish. When I first made this chicken it turned out to be too good that I finished half of the chicken.

Mmmm yum yum...

Finally my tummy was full and I could not eat biryani :( Lol...

In this recipe, the chicken is mostly marinated in soy sauce and black pepper before cooking. As I feel the marination process takes long time I used to add it directly while cooking. And there will not be much difference in it. Just give it a try. It goes well with chicken biryani. You can even have this with rasam rice.

Soy sauce chicken

Recipe Cuisine: Indo Chinese | Recipe Category: Starter

Prep Time: 5 mins | Cooking Time: 25 mins | Serves: 3

Ingredients:

Chicken - 1/2 kg

Big onion - 1

Green chilli - 2

Ginger garlic paste - 1 tsp

Soy sauce - 2 tsp

Vinegar - 1 tsp

Black pepper - 3 tsp (adjust to taste)

Salt - to taste

Spring onion  - 2 sprigs, optional(or simply use curry leaves)

Oil -  1 tblspn

Method:

Cut the chicken up into small sized pieces, wash them and keep aside.

Finely chop onions. Adding onions is optional. 

Heat oil in a pan over medium heat, add the green chilli and chopped onion. When they become translucent, add in ginger garlic paste. Stir for a min until the raw smell of the paste gets released.

Add the chicken pieces, salt and little water to it. Cover the pan with a lid and wait until the chicken is cooked.

Once the chicken is 3/4th cooked and the water is almost reduced to half, add the soy sauce, vinegar and black pepper. Toss to coat well in the chicken.

Once you get a very thick gravy, check for salt and when chicken becomes dry remove from flame.

Serve with biryani or rasam rice.

Note:

• You can marinade the chicken with soy sauce, vinegar and black pepper for 30mins. I skipped it and directly added while cooking.
• Adding onion is purely optional.
• You can also garnish with spring onion and some sesame seeds.

Pictorial:

Keep all your ingredients ready. Cut the chicken up into small sized pieces, wash them and keep aside.

Heat oil in a pan over medium heat, add the green chilli

Add in chopped onion and stir fry

When they become translucent, add in ginger garlic paste. Stir for a min until the raw smell of the paste gets released.

Add the chicken pieces

Saute for 2 to 3 minutes. This helps to cook them faster

Then add salt to taste.

  And add about 2 cups water to it.

Cover the pan with a lid and wait until the chicken is cooked

Once the chicken is 3/4th cooked and the water is almost reduced to half, add the soy sauce, vinegar

and black pepper. Toss to coat well in the chicken.

Add some spring onion greens or curry leaves. I love the flavor of curry leaves in chicken so added curry leaves

Once you get a very thick gravy, check for salt and when chicken becomes dry remove from flame.

Serve with biryani or rasam rice.