A fiery and deeply savory dish, Spicy Chicken with Soy Bean Sauce brings bold Asian flavors to the table with its rich, aromatic base and tender, braised chicken. The combination of fermented bean paste, soy sauces, chilies, and aromatics creates an intensely flavorful sauce that seeps into every bite of chicken. Perfect for spice lovers craving a warming and satisfying meal, this dish delivers comfort and kick in equal measure.
Ingredient Breakdown
The foundation of this dish lies in a carefully curated lineup of robust ingredients. Bone-in, skin-on chicken thighs and drumsticks are ideal, offering a balance of fat and flavor that remains juicy throughout braising. The cooking oil helps achieve a golden sear, sealing in moisture while adding depth.
The aromatic base layers in complexity with sliced ginger, smashed garlic, and roughly chopped onion. Red chilies—either bird’s eye or serrano—contribute a fiery backbone, while Sichuan peppercorns offer a tingling, numbing sensation that’s entirely optional but highly recommended for adventurous palates.
At the heart of the sauce is fermented soy bean paste, also known as doubanjiang or similar varieties. Its salty, umami-rich intensity forms the soul of the dish. Light soy sauce seasons, while dark soy sauce adds color and a deeper richness. Shaoxing wine infuses a mild sweetness and depth that balances the spice, while sugar softens the sharp notes. Sesame oil provides a nutty fragrance, and the addition of hot water or broth creates a luscious braising liquid.
Step-by-Step Cooking Process
Begin by preparing the chicken. Pat each piece dry with paper towels—this ensures the surface browns rather than steams. Make shallow cuts in the thicker parts of the meat to allow the marinade and sauce to penetrate more thoroughly, which enhances both texture and flavor.
In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Sear the chicken in batches to avoid overcrowding, turning each piece until all sides are golden brown. This initial browning is essential—it builds the flavor base and locks in the juices. Once done, set the chicken aside.
Reduce the heat to medium and toss in the aromatics. Add the chopped onion, garlic, ginger, and sliced red chilies. Let them sauté for a few minutes until their fragrances bloom and the onion starts to soften. If you’re using Sichuan peppercorns, add them now and toast briefly until they become aromatic, stirring constantly to avoid burning.
Introduce the soy bean paste and stir-fry for about a minute to coax out its full umami profile. Then pour in the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and sesame oil. Stir to combine, creating a rich, savory sauce base.
Return the seared chicken to the pot and add hot water or broth until the pieces are nearly submerged. Bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot and cook for 30 to 40 minutes, or until the chicken is tender and infused with flavor.
If the sauce seems thin near the end of cooking, uncover the pot for the last 10 to 15 minutes and increase the heat slightly. This allows the sauce to reduce and thicken, creating a velvety glaze that clings beautifully to the chicken.
Once done, taste the sauce and adjust seasoning if needed. Serve hot, spooning over the rich sauce and garnishing with chopped scallions and chili slices for a pop of heat and color.
Recipe Tips & Frequently Asked Questions
How to balance spice levels without losing flavor
Adjust the quantity of chilies based on your preference, or remove their seeds for less heat. Keep the fermented bean paste as is to retain the dish’s umami body.
Why searing is essential before braising
Browning the chicken first adds depth, locks in juices, and enhances the overall taste of the sauce.
Choosing the right pot for even heat distribution
A Dutch oven or thick-bottomed pot is ideal to maintain steady heat and prevent scorching during long simmers.
Adjusting sauce consistency to personal preference
Simmer uncovered to reduce the sauce, or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) at the end for a glossy finish.
Doubling the sauce for extra richness over rice
This dish pairs perfectly with rice, so doubling the braising liquid ensures enough sauce to drizzle generously.
Can I use boneless chicken?
Yes, but bone-in cuts offer more flavor. Reduce cooking time slightly if using boneless pieces.
What if I can’t find fermented soy bean paste?
Substitute with Korean doenjang or miso paste for a similar fermented taste, though the flavor profile will vary.
Is there a non-alcoholic substitute for Shaoxing wine?
Use unsweetened apple juice or a splash of rice vinegar with a pinch of sugar.
How long does the dish keep in the fridge?
Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
Can this recipe be made in a slow cooker?
Yes. After searing, transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.
What to Serve With This Recipe
Serve this bold dish alongside steamed jasmine or basmati rice to soak up every drop of savory sauce. The fluffiness of the rice perfectly balances the deep, intense flavors of the braised chicken.
Complement the heat with stir-fried bok choy or Chinese broccoli, lightly seasoned with garlic and oil. These greens add crunch and freshness that cut through the richness of the sauce.
For a cooling contrast, pair it with soft tofu drizzled in soy dressing, or a crisp cucumber salad tossed with vinegar, sugar, and sesame oil. These sides mellow the heat while enhancing the overall dining experience.
For a heartier meal, consider egg-fried rice spiked with scallions and peas, turning this into a satisfying feast.
Creative Variations
For a twist, swap the chicken for pork belly, allowing the fat to render into the sauce for a luscious finish. Firm tofu also works as a vegetarian alternative, absorbing the flavors beautifully during braising.
If you enjoy bolder spice, stir in a spoonful of Thai chili paste or sambal oelek for a more fiery undertone. Adding mushrooms, such as shiitake or oyster, introduces extra umami depth and texture.
Prefer a dry-style version? Let the sauce reduce until thick and sticky—it’ll cling to the meat like a glaze. You can also toss in glass noodles during the final simmer for a complete one-pot meal that soaks up every bit of savory goodness.
An irresistibly spicy and savory braised chicken dish that’s perfect for weeknight dinners or special occasions. Spicy Chicken with Soy Bean Sauce is a flavor-packed experience that never disappoints. With its aromatic base, umami-forward sauce, and fiery finish, it promises to bring warmth and richness to any table.
Ingredients
For the Chicken
2 tablespoons cooking oil
8–10 chicken pieces (preferably thighs and drumsticks, bone-in and skin-on)
Aromatics & Spices
1-inch piece of ginger, thinly sliced
4–5 garlic cloves, smashed or roughly chopped
1 large onion, roughly chopped
2–3 red chilies (bird’s eye or serrano), sliced (adjust based on heat tolerance)
1 teaspoon Sichuan peppercorns (optional, for a signature numbing sensation)
Sauce
1 tablespoon dark soy sauce (adds depth and color)
1/4 cup light soy sauce
2 tablespoons Shaoxing wine or dry sherry
1/4 cup fermented soy bean paste (not soy sauce; look for doubanjiang or similar)
1 teaspoon sesame oil
1 tablespoon sugar
2 cups hot water or chicken broth
For Garnish (Optional)
Chopped fresh green onions
Sliced red chili peppers
Instructions
Start by patting the chicken pieces dry using paper towels to help them brown properly. Make shallow cuts in the thickest part of each piece to help the flavors penetrate more deeply during cooking.
In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high flame. Working in batches if needed, sear the chicken until each side is a rich golden brown. This not only adds color but also locks in juices. Remove the browned chicken from the pot and set aside.
Reduce the heat to medium and use the same pot—don’t discard the flavorful oil. Add the onions, garlic, ginger, and sliced chilies. Stir-fry for 2 to 3 minutes until fragrant and slightly softened. If using Sichuan peppercorns, toss them in now and toast briefly until their aroma blooms—about 30 seconds.
Stir in the soy bean paste and cook for about a minute, letting its umami-rich aroma release and mingle with the aromatics. Then pour in the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and sesame oil. Stir everything well to form a deeply flavored braising base.
Return the seared chicken pieces to the pot. Pour in the hot water or chicken broth, ensuring the liquid nearly covers the meat. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and cook for 30 to 40 minutes, until the chicken is fork-tender and thoroughly infused with flavor.
If the sauce appears too thin as cooking nears completion, remove the lid during the final 10 to 15 minutes. Let the liquid reduce slightly on medium heat, stirring occasionally to help the sauce concentrate and cling to the chicken.
Taste the sauce and adjust seasoning if needed. Plate the chicken hot, spoon over some of the rich sauce, and garnish with chopped green onions and sliced chilies for a pop of color and extra heat. Pair with freshly steamed rice to soak up every savory drop.
Spicy Chicken with Soy Bean Sauce Recipe
Ingredients
For the Chicken
- 2 tablespoons cooking oil
- 8 –10 chicken pieces preferably thighs and drumsticks, bone-in and skin-on
Aromatics & Spices
- 1- inch piece of ginger thinly sliced
- 4 –5 garlic cloves smashed or roughly chopped
- 1 large onion roughly chopped
- 2 –3 red chilies bird’s eye or serrano, sliced (adjust based on heat tolerance)
- 1 teaspoon Sichuan peppercorns optional, for a signature numbing sensation
Sauce
- 1 tablespoon dark soy sauce adds depth and color
- 1/4 cup light soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1/4 cup fermented soy bean paste not soy sauce; look for doubanjiang or similar
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 2 cups hot water or chicken broth
For Garnish (Optional)
- Chopped fresh green onions
- Sliced red chili peppers
Instructions
- Start by patting the chicken pieces dry using paper towels to help them brown properly. Make shallow cuts in the thickest part of each piece to help the flavors penetrate more deeply during cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high flame. Working in batches if needed, sear the chicken until each side is a rich golden brown. This not only adds color but also locks in juices. Remove the browned chicken from the pot and set aside.
- Reduce the heat to medium and use the same pot—don’t discard the flavorful oil. Add the onions, garlic, ginger, and sliced chilies. Stir-fry for 2 to 3 minutes until fragrant and slightly softened. If using Sichuan peppercorns, toss them in now and toast briefly until their aroma blooms—about 30 seconds.
- Stir in the soy bean paste and cook for about a minute, letting its umami-rich aroma release and mingle with the aromatics. Then pour in the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and sesame oil. Stir everything well to form a deeply flavored braising base.
- Return the seared chicken pieces to the pot. Pour in the hot water or chicken broth, ensuring the liquid nearly covers the meat. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and cook for 30 to 40 minutes, until the chicken is fork-tender and thoroughly infused with flavor.
- If the sauce appears too thin as cooking nears completion, remove the lid during the final 10 to 15 minutes. Let the liquid reduce slightly on medium heat, stirring occasionally to help the sauce concentrate and cling to the chicken.
- Taste the sauce and adjust seasoning if needed. Plate the chicken hot, spoon over some of the rich sauce, and garnish with chopped green onions and sliced chilies for a pop of color and extra heat. Pair with freshly steamed rice to soak up every savory drop.
