Name: Microwave Soy Sauce Chicken
Cuisine: 和食
Ingredients: 1 skinless chicken thigh (approx. 350g); 1 head of broccoli; Soy sauce: 5% of the chicken's weight (13g for 270g of chicken); Sugar: half the amount of soy sauce (approx. 7g for 270g of chicken); 1/2 tsp potato starch; A tiny splash of oil (for finishing); 1 pinch of salt; Black pepper, to taste; Shredded red pepper (ito-togarashi), optional; 2 tsp oil (for prepping broccoli)

About "Microwave Soy Sauce Chicken"

This quick and easy Microwave Soy Sauce Chicken recipe is made entirely in the microwave without using any stove heat. By seasoning skinless chicken thighs and broccoli with a golden ratio of soy sauce, sugar, and potato starch, then wrapping them in parchment paper to microwave (6 minutes cook + 6 minutes steam), you get incredibly juicy and tender meat. This guide covers everything from prepping the broccoli to preparing the chicken for the best results.

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Tips for Making "Microwave Soy Sauce Chicken"

Prep
- Placing the broccoli in a bag with water and 2 tsp of oil and shaking it vigorously washes off the bloom (natural protective barrier). The oil coating also ensures a plump, crisp texture after microwaving.
Prep
- Instead of cutting broccoli from the top, insert a knife into the stem and tear it apart with your hands to prevent the buds from crumbling and reduce waste.
Prep
- Wipe off excess moisture from the chicken thigh with paper towels, remove the skin, and trim off excess fat and bone fragments. Scoring the fibrous parts with the tip of a knife prevents the meat from toughening when heated.
Seasoning
- Use the golden ratio of 5% soy sauce and 2.5% sugar relative to the weight of the meat. Sugar is essential for retaining moisture and keeping the chicken juicy.
Seasoning
- After adding seasonings, put on gloves and firmly squeeze and massage the meat until the liquid is fully absorbed and emulsified. This is key to preventing dryness in microwave cooking.
Cooking
- Wetting and crumpling the parchment paper makes it soft and easy to wrap. Using parchment paper instead of plastic wrap allows steam to escape moderately, preventing the dish from becoming soggy.
Cooking
- Letting the dish steam for 6 minutes (equal to the cooking time) after microwaving allows the meat fibers to relax and redistributes the juices evenly for maximum juiciness.
Finishing
- Finishing with a pinch of salt and black pepper sharpens the flavors and adds a savory, stir-fried aroma.

Ingredients for "Microwave Soy Sauce Chicken"

10 items

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1skinless chicken thigh (approx. 350g)
1head of broccoli
Soysauce: 5% of the chicken's weight (13g for 270g of chicken)
Sugar:half the amount of soy sauce (approx. 7g for 270g of chicken)
1/2tsp potato starch
Atiny splash of oil (for finishing)
1pinch of salt
Blackpepper, to taste
Shreddedred pepper (ito-togarashi), optional
2tsp oil (for prepping broccoli)

How to Make "Microwave Soy Sauce Chicken"

1
Place the broccoli in a clear plastic bag, add enough water to submerge it along with 2 tsp of oil, close the bag, and shake vigorously to wash off the bloom.
2
Cut the broccoli into florets. Insert a knife into the stem and tear it apart with your hands to prevent the buds from crumbling. Peel the tough outer skin of the stem and cut the tender inner part into bite-sized pieces.
3
Remove the chicken thigh from the package and thoroughly wipe off any excess moisture with paper towels.
4
Pull off the skin from the chicken thigh by hand, then use a knife to remove any excess yellow fat and hard bone fragments.
5
Make small, shallow cuts into the fibrous parts of the chicken thigh using the tip of your knife.
6
Cut the chicken thigh into small, bite-sized pieces (about 8 pieces, similar to karaage size).
7
Place the cut chicken in a bowl and weigh it.
8
Add soy sauce (5% of the chicken's weight), sugar (2.5% of the chicken's weight), and 1/2 tsp of potato starch.
9
Put on gloves and firmly squeeze and massage the meat. Keep kneading until the liquid in the bowl is fully absorbed and the mixture looks slightly emulsified.
10
Prepare a microwave-safe plate and line it with a piece of parchment paper about twice the length of the plate. Wet the parchment paper with water, crumple it up, squeeze out the excess water, and shake off any remaining droplets.
11
Arrange the broccoli on one half of the parchment paper. Just before placing the chicken on top, lightly coat the surface of the chicken with a tiny bit of oil.
12
Once the chicken is arranged, fold the parchment paper in half and tightly roll and pinch the edges to seal it like a pouch.
13
Microwave at 600W for 6 minutes.
14
After heating, do not open it immediately; let it sit for 6 minutes to steam with residual heat.
15
Open the pouch, toss the broccoli in the flavorful juices released from the chicken, then transfer the broccoli to a serving plate and top it with the chicken.
16
Sprinkle a pinch of salt over everything and season generously with black pepper. Garnish with shredded red pepper if desired, and serve.

Food Science

Why This Dish Tastes So Good

Massaging potato starch into the chicken prevents moisture loss during heating, keeping it juicy. Additionally, letting it steam with residual heat after microwaving prevents the proteins from rapidly coagulating and toughening, resulting in a tender texture. Furthermore, combining the inosinate in the chicken with the glutamate in the broccoli and soy sauce creates a synergistic umami effect, enhancing the natural flavors of the ingredients.

Moisture ControlTemperature & HeatingUmami Compounds

Detailed Commentary on "Microwave Soy Sauce Chicken"

* Content organized by topics from the video.

Easy Microwave Soy Sauce Chicken

Good morning, everyone! I'm Sakura. Today, we're making a simple yet incredibly delicious Soy Sauce Chicken using chicken thighs and broccoli. The best part of this recipe is that it's a super quick meal made entirely in the microwave. It's packed with protein and nutrients, so you won't even need a side dish—making it perfect for busy days. Since you don't need to use the stove, it's also great for hot seasons or when you want to minimize cooking hassle. With just basic pantry seasonings, you can achieve an amazingly juicy and authentic flavor. Let's cook along together and make this delicious, time-saving meal!

The Hack for Washing Broccoli in a Bag

First, let's prep one head of broccoli. Don't throw away the clear plastic bag the broccoli came in; we'll use it for washing. Actually, if you run water over broccoli, it repels it. This isn't pesticides, but a natural protective barrier called 'bloom.' Because of this, simply rinsing it from above won't clean the inside. So, place the broccoli in the bag, add enough water to submerge it, and add 2 tsp of oil. Close the bag and shake it vigorously to clean it thoroughly. Additionally, coating the broccoli with a thin layer of oil at this stage prevents it from getting soggy when microwaved, keeping its texture plump and crisp. It also prevents it from sticking to the chicken, killing two birds with one stone!

How to Cut Broccoli to Reduce Waste

Next, we'll cut the broccoli into florets, and there's a trick to this too. If you cut straight down from the top with a knife, the tiny buds will crumble and scatter everywhere, causing unnecessary waste. To cut it cleanly, insert your knife from the stem (base) and tear it apart with your hands. This keeps the buds intact and prevents mess. When making bite-sized pieces, cut halfway into the stem and peel it apart. The stem is also delicious! Cut off the tough outer skin (the shiny part) vertically with a knife, and cut the tender inner part into bite-sized pieces to use together. Mastering this cutting technique keeps your kitchen clean and lets you enjoy the entire broccoli without any waste.

Prepping and Cutting Chicken Thighs

Now, let's prep one chicken thigh (approx. 350g). First, remove it from the package and thoroughly wipe off any red moisture (purge) on the surface with a paper towel. This isn't blood, but meat juice; however, wiping it off is the secret to removing any gamey odor. Next, remove the skin. Since microwave cooking can make the skin soggy, we'll remove it to keep the dish healthy. You can easily pull the skin off the thigh by hand. You can freeze the skin to use later for miso soup or chicken oil. Once the skin is off, use a knife to remove any excess yellow fat and any hard bone fragments that might remain. Then, make small, shallow cuts into the fibrous parts of the thigh with the tip of your knife. This simple step cuts the fibers, ensuring the meat stays tender and doesn't toughen up when heated. Once prepped, cut it into small, bite-sized pieces (about 8 pieces).

The Science of Tenderizing Meat

Place the cut chicken in a bowl and weigh it. Today, it's 270g. We will add seasonings based on a golden ratio tailored to the weight of the meat. First, add 13g of soy sauce, which is 5% of the meat's weight. Next, add 7g of sugar, which is half that amount (2.5%). Sugar increases water retention, which is essential for keeping the meat juicy. Then, add 1/2 tsp of potato starch to lock in the juices. Once the seasonings are in, put on gloves and firmly squeeze and massage the meat. Squeezing firmly breaks down the fibers slightly, allowing the seasonings to penetrate deeply for an incredibly tender result. Massaging thoroughly until the liquid in the bowl is completely absorbed and the surface of the meat looks slightly emulsified is the ultimate secret to preventing dryness in microwave cooking.

Wrapping in Parchment Paper for Microwaving

Prepare a microwave-safe plate and line it with a piece of parchment paper about twice the length of the plate. Here's a secret trick: wet the parchment paper with water and squeeze it tightly. This softens the paper, making it much easier to wrap the meat. Make sure to shake off any excess water. Arrange the broccoli on one half of the paper, and place the chicken on top. Just before adding the chicken, coat its surface with a tiny bit of oil to prevent it from sticking to the broccoli. Once arranged, fold the paper in half and tightly roll and pinch the edges to create a sealed pouch. We use parchment paper instead of plastic wrap because it allows steam to escape moderately. Plastic wrap seals everything completely, trapping moisture and making the dish soggy, whereas parchment paper lets just enough moisture escape for a delicious finish. Microwave this at 600W for 6 minutes.

Steaming with Residual Heat and Finishing

Once the microwave stops, don't open it immediately. Let it sit for 6 minutes—the same amount of time it cooked—to steam with residual heat. During this steaming time, the meat fibers relax, and the juices redistribute evenly, making it much juicier. It also gently cooks the broccoli to a tender finish. After steaming, open the pouch, toss the broccoli in the flavorful juices released from the chicken, then arrange the broccoli on a plate and top it with the chicken. To finish, sprinkle a pinch of salt over everything to sharpen the flavors, and add plenty of black pepper to give it a stir-fried aroma. Garnish with shredded red pepper if you like, and you have a gorgeous dish that you'd never guess was made in a microwave! The chicken is plump and juicy, and the broccoli absorbs all the savory chicken goodness. Please give it a try!

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