If you’re craving something that’s comforting yet packs a punch, this poached chicken with soy chili oil is exactly what you need. Juicy, tender chicken is perfectly cooked and paired with a fragrant soy chili oil sauce that’s mouth-watering, easy to make, and absolutely irresistible.
This is recipe will easily become a family favorite, especially since it’s ready in 20 minutes and goes perfectly with a bowl of fluffy white rice and a side of veggies.
What is Poached Chicken with Soy Chili Oil?
Poached chicken with soy chili oil is a twist on the classic Chinese poached chicken recipe, but instead of the traditional ginger scallion sauce, we’re drizzling the chicken with a savory, spicy soy chili oil.
If you’ve never tried poached chicken before, it’s a simple cooking method where chicken is gently simmered in aromatics until juicy and tender. Once shredded, the chicken soaks up the sauce beautifully, giving you a dish that’s equal parts comforting and bold.
If you’ve ever wondered how to poach chicken at home, this recipe makes the process so easy and approachable.
Why You’ll Love Poached Chicken with Soy Chili Oil
- Quick and easy: This poached chicken recipe comes together in just 20 minutes, perfect for busy weeknights.
- Irresistible flavor: The soy chili oil brings savory, spicy, and umami-rich notes that make every bite mouth-watering.
- Perfect texture: The chicken is juicy and tender thanks to the gentle poaching process.
- Versatile meal: Serve it with rice, noodles, or veggies—it’s a customizable dish you can enjoy any way you like!
- Family favorite: This dish is cozy and comforting but still exciting, making it perfect to share at the table.
Ingredients
- Chicken Drumsticks: I like using chicken drumsticks because the chicken comes out juicy and tender. However, you can use whatever cut of chicken you'd like - just adjust poaching timing to ensure chicken is not overcooked.
- Ginger: Adds warmth and depth to the poaching broth.
- Garlic: Infuses the broth with a fragrant, savory base.
- Green Onions: Brings freshness and light onion flavor to the chicken.
- Shaoxing Wine: Optional, but it enhances the chicken with subtle complexity. You can omit this if you prefer.
- Salt: Balances flavors and seasons the chicken.
- Red Chili Flakes: Provides heat for the soy chili oil.
- Chopped Green Onion: Adds freshness and brightness to the sauce.
- Sesame Seeds: Brings nuttiness and a bit of crunch.
- Garlic (grated): Gives the sauce an aromatic kick. Grating the garlic makes sense it blends into the sauce better.
- Sugar: Balances the spice with a touch of sweetness.
- Avocado Oil: Perfect for making chili oil since it has a high smoke point. You can use any other neutral oil if you prefer (vegetable, canola, peanut, etc.)
- Soy Sauce: The salty, umami backbone of the sauce.
- Chicken Broth (from poaching): Reuses flavorful broth to tie the sauce and chicken together.
- Chopped Green Onions (for garnish): A finishing touch for freshness and presentation.
- White Rice & Veggies (for serving): The perfect sides to round out the meal.
Customizations
- Protein swap: Instead of drumsticks, you can poach chicken breasts for a leaner option.
- Spice level: Use fewer chili flakes if you like it mild, or add extra for a fiery kick.
- Extra toppings: Try adding crushed peanuts or crispy shallots for more texture.
How to Make Poached Chicken with Soy Chili Oil
Poach the chicken
In a medium pot, add chicken drumsticks, cold water (enough to cover), ginger, garlic, green onions, shaoxing wine, and salt. Bring to a boil, then reduce to a simmer.
Cook for 8–10 minutes, half covered, until the chicken is just cooked through and juices run clear. Save 1–2 tablespoons of poaching liquid for the sauce later.
Cool and shred
Transfer the chicken to a large bowl of ice water to stop cooking.
Once cooled, shred the chicken with your hands and place on a plate.
Make the soy chili oil
In a heatproof bowl, add chili flakes, green onion, sesame seeds, garlic, and sugar.
Heat avocado oil until hot (about 350°F), then carefully pour it over the aromatics. Add soy sauce, chicken broth, and salt. Mix to combine.
Assemble and serve
Microwave the shredded chicken briefly if you prefer it warm.
Pour the soy chili oil over the chicken and toss to coat. Garnish with fresh green onions and serve with rice and veggies.
Storage
Store leftover chicken in an airtight container in the fridge for up to 3 days.
Tips
- Don’t overcook the chicken: Keeping the simmer low ensures tender, juicy chicken.
- Use the broth wisely: Save the poaching broth for soups, rice, or noodle dishes later.
- Balance the heat: Adjust the chili flakes and sugar to hit the perfect balance of spicy and savory.
Related Recipes You’ll Love
- Poached Chinese Chicken with Ginger Scallion Sauce
- Poached Chicken with Shallot Oil Sauce
- Honey Butter Chicken
Poached Chicken with Soy Chili Oil
Video
Equipment
Ingredients
Poached Chicken
- 6 chicken drumsticks
- 4 slices ginger
- 3 cloves garlic thinly sliced
- 3 stalks green onions cut into 2-inch pieces
- 1 tablespoon shaoxing wine optional
- 2 teaspoon salt
Soy Chili Oil
- ¾ tablespoon red chili flakes
- 2 tablespoon chopped green onion
- 1 teaspoon sesame seeds
- 1 clove garlic grated
- 1 teaspoon sugar
- 3 tablespoon avocado oil
- 2 tablespoon soy sauce
- 1 tablespoon chicken broth from the poaching liquid
- ¼ teaspoon salt adjust to taste
For Serving
- Chopped green onions
- White rice
- Veggies
Instructions
- In a medium pot, add chicken drumsticks, cold water (just enough to cover the chicken), ginger, garlic, scallions, shaoxing wine (optional), and salt. Bring water to a boil then turn down the heat to low until water is simmering. Cook chicken for 8-10 mins, half covered with a lid, until just cooked through (if you stick a chopstick or knife, juices should run clear). Save 1-2 tablespoon of poaching liquid for later. You can also save the broth for future use.
- Once the chicken is cooked through, immediately transfer chicken drumsticks to a large bowl of ice water to stop the cooking process. Once cooled down, shred the chicken with your hands and transfer chicken to a plate.
- In a heat-proof bowl, add chili flakes, green onion, sesame seeds, grated garlic, and sugar. In a small pot, heat avocado oil until hot but not smoking (about 350F). Pour hot oil in the bowl to sizzle the aromatics. Add soy sauce, chicken broth, and salt and mix well to incorporate. Set aside.
- If you want to warm up the chicken, microwave for 15-20 seconds. Pour the soy chili oil sauce over the chicken and mix well. Garnish with chopped scallions. Serve the chicken with white rice and your choice of veggies.
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