SOY SAUCE CHICKEN WITH A SPICY TWIST

I took my grandmother’s simple soy sauce chicken recipe (Cantonese home-style dish) of soy sauce, garlic, star anise, water and boiling the chicken braised in a heated bath.  Simmer and it is done! 

I updated this recipe with additional ingredients (organic coconut sugar (KETO DIET) or brown sugar, fresh ginger, raw honey, rice vinegar, red chili paste, & liquid smoke).  After simmering the chicken, I put the whole pot of ingredients into a container and refrigerated overnight.  24 hours is enough time to add more flavor into the skin and chicken meat.  I use chicken thighs because it is more moist and won’t dry out during the second step of oven roasting to make the skin crisp.  Any chicken parts can be used (chicken wings and breast meat) but don’t over cook the chicken parts in the first step of simmering in the pot. 

The crispy skin is my favorite part of the chicken (great in KETO diet) with the savory flavors!  The chicken meat is flavorful and just melts off the bone.  This recipe provides enough chicken for 8 persons (2 pieces each).  This recipe would be enough liquid to cook 2 whole chickens.

I have not tried putting the chicken pieces on a BBQ grill instead of the oven.  I’m sure this would taste great grilled?… you would have to watch the heat so the soy and sugars wouldn’t burn on the grill.