Best Garlic Chicken With Soy Dipping Sauce Recipes

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

SOY-GARLIC CHICKEN

Steps:

• With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken., Cover and cook on low for 4-5 hours or until chicken is tender. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

GARLIC SOY CHICKEN

Steps:

• Make sesame vegetables:
• In a heavy skillet heat vegetable oil over moderate heat until hot but not smoking and cook bell pepper, mushrooms, scallions, and red pepper flakes, stirring, until vegetables are golden and cooked through, about 5 minutes. Toss vegetables with sesame oil and salt and pepper to taste.
• Make chicken:
• In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot, and salt and pepper taste and stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about 1/4 inch thick. In a large sealable plastic bag marinate chicken in soy sauce mixture, turning occasionally, 25 minutes.
• In a heavy skillet heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer chicken to plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons.
• Drizzle chicken with sauce and serve with sesame vegetables.

SOY SAUCE CHICKEN

Steps:

• Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
• Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.

ASIAN CHICKEN HOT POT WITH SESAME AND GARLIC DIPPING SAUCES

Steps:

• Make Sesame sauce:
• Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.
• Make Garlic Sauce:
• Stir together all ingredients until sugar has dissolved.
• Make broth:
• Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
• To cook:
• Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls.

CHICKEN SPRING ROLLS WITH GARLIC SOY DIPPING SAUCE

Steps:

• Combine all ingredients for the dipping sauce and set aside.
• Heat oil in skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
• Add the noodles and chicken; continue to cook until heated through.
• Stir in the hoisin and oyster sauces; toss to coat the mixture. The filling should be moist, but not wet. Remove from heat and allow to cool. Toss in chopped cilantro.
• Place a Vietnamese spring roll wrapper in a pan of hot (not boiling) water for about 15 seconds. Remove and place on plate. If using square wrappers, position one corner toward yourself. If round, it doesn't matter. :o).
• Spoon 2 tablespoons of the filling near the bottom (or corner near you) of the wrapper and fold up to enclose the filling. Fold in the left and right sides, then roll up the remainder of the way.
• Serve with Garlic-Soy Dipping Sauce.

SOY DIPPING SAUCE

Steps:

• Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.
• Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.

GARLIC CHICKEN WITH SOY DIPPING SAUCE

Steps:

• Before breading, pat chicken with paper towel to remove excess liquids. In a large zip lock bag, combine clour, panko, garlic salt and pepper, shake well.
• Crust each chicken evenly with panko mixture. Deep fry in oil on medium to high heat until chicken is golden on each side.
• Dipping Sauce: In medium bowl whisk soy sauce, sugar and water until sugar is dissolved. Stir in ginger, garlic and onions. Set aside to rest at room temperature. Serve as a dipping sauce for chicken.
• compliments from: Maika'i Favorites Book.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.