Garlic Soy Chicken Marinade Recipe

Garlic Soy Chicken Marinade Recipe : What is this amazing Garlic Soy Sauce Chicken? It’s pan-fried chicken marinated in garlic soy sauce and glazed with garlic soy glaze!

You can really use standard soy sauce in its place if thick soy sauce is not available. You are now lacking a flavor, though, because thick soy sauce is sweeter, therefore I suggest including some sugar or other sweetener of your preference.

Aromatic Vegetarian Pho Recipe

Or even simpler: oyster sauce, which has a comparable texture and a simultaneous sweet and salty flavor, is frequently used in place of other ingredients.

By the way, you can purchase these sauces on Amazon by clicking this link or at your neighborhood Asian grocery store.

Garlic Soy Chicken Marinade Recipe

One Pot Lemon Rosemary Chicken and Rice Recipe

Ingredients

• 3 lbs bone in chicken quarters
• 1/2 cup thick soy sauce
• 1/4 cup brown sugar
• 2 tablespoon garlic, roughly chopped
• 1 tablespoon cooking oil
• Dried red peppers (optional)

Instructions

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• Cut vertically across the leg quarters, about 1-2 inches apart, using a knife. This will help the chicken do two things: 1) absorb all of the marinade; and 2) finish cooking the chicken.
• Combine the chicken, soy sauce, brown sugar, and chopped garlic in a large mixing bowl or ziplock bag. Give the chicken a thorough coat with the mixture and let it marinate for at least 30 minutes, or even overnight.
• Heat the oil in a frying pan over medium-high heat for approximately 30 seconds, or until it begins to bubble.
• Pour the chicken and marinade into the pan to cook. After the chicken has been pan-fried for about seven minutes, turn it over to brown the other side. If you choose to use dried red peppers, add them to the sauce.
• Cook for an additional five minutes, or until the chicken is cooked through. (The ideal internal temperature is 165 ºF.)
• After removing the chicken from the pan and serving the chicken leg pieces with the leftover sauce,

Nutrition Information:

•  CALORIES: 569 
• TOTAL FAT: 32g 
• SATURATED FAT: 8g
• TRANS FAT: 0g

• UNSATURATED FAT: 20g 
• CHOLESTEROL: 213 mg
• SODIUM: 1331 mg 
• CARBOHYDRATES: 11g

• FIBER: 0g 
• SUGAR: 8g 
• PROTEIN: 56g

Notes: 

Thick Soy Sauce

• For this recipe, we don’t use normal soy sauce. As soy paste, I use thick soy sauce. Actually, there are a ton of varieties of soy sauce!
• Compared to regular soy sauce, thick soy sauce is significantly thicker.
  Its flavor is more intense and sweeter, making it ideal for this recipe.
• You can really use standard soy sauce in its place if thick soy sauce is not available.
• You are now lacking a flavor, though, because thick soy sauce is sweeter, therefore, I suggest including some sugar or other sweetener of your preference.
• Or even simpler: oyster sauce, which has a comparable texture and a simultaneous sweet and salty flavor, is frequently used in place of other ingredients.

Chicken

• For the chicken, I did want to mention that I am using bone in chicken leg quarters, however, you can switch this up (as I do often).
• You can try boneless chicken thighs, or chicken breast, etc. However, be sure to adjust timing as needed if you are.

Also See

Peruvian Halibut Ceviche Recipe

FAQ’s And Questions 

How do I cook garlic soy sauce chicken?

• 3 lbs bone in chicken leg quarters
• 1/2 cup thick soy sauce
• 1/4 cup brown sugar
• 2 tablespoon garlic, roughly chopped
• 1 tablespoon cooking oil
• Dried red peppers (optional)

• Cut vertically across the leg quarters, about 1-2 inches apart, using a knife. This will help the chicken do two things: 1) absorb all of the marinade; and 2) finish cooking the chicken.

• Combine the chicken, brown sugar, soy sauce, and chopped garlic in a large mixing bowl or zip-lock bag. Make sure the chicken is well coated with the mixture and refrigerate it to marinate for at least 30 minutes or overnight.
• Heat the oil in a frying pan over medium-high heat for approximately 30 seconds, or until it begins to bubble.
• Pour the chicken and marinade into the pan to cook. After the chicken has been pan-fried for about seven minutes, turn it over to brown the other side. If you choose to use dried red peppers, add them to the sauce.