Soy Sauce Chicken

2 chicken legs

1 teaspoon five-spice powder

1 tablespoon cornstarch

½ cup soy sauce

¾ cup water

2 tablespoons Chinese rice wine or dry sherry

4 teaspoons brown sugar

1 large clove garlic, minced

1 slice ginger, minced

3–4 cups oil for deep-frying

1. Rinse the chicken legs and pat dry. Mix the five-spice powder and the cornstarch. Mix in with the chicken and marinate for 30 minutes.
2. In a medium bowl, mix together the soy sauce, water, rice wine, and brown sugar, and set aside.
3. Heat the oil in a wok. When the oil reaches 325°F, deep-fry the chicken legs until they are browned. Remove with a slotted spoon and drain on paper towels.
4. Drain all but 2 tablespoons oil out of the wok. Add the garlic and ginger and stir-fry briefly until aromatic. Add the sauce. Add the chicken, cover and simmer for 15–20 minutes, until the chicken is cooked.

From Marinade to Sauce

When a marinade does double duty as a sauce, it's important to ensure that it is thoroughly cooked. As an added precaution, you can bring the marinade to boil in a saucepan before adding it to the wok.

Curry Chicken Thighs

6 chicken thighs

2 green onions, divided

5 tablespoons soy sauce, divided

1½ tablespoons cornstarch

¼ cup chicken broth

½ cup water

¾ cup plain yogurt

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon honey

1½ tablespoons oil for stir-frying

2 slices ginger, minced

1 large red onion, cut into wedges

1 large potato, cubed

1 tablespoon curry paste

1. Place the chicken thighs in a medium-sized bowl. Cut the green onions into 1-inch pieces on the diagonal. Mix 1 green onion, 4 tablespoons soy sauce, and cornstarch with the chicken, adding the cornstarch last. Marinate the chicken for 15 minutes.
2. Combine the chicken broth, water, yogurt, rice wine, honey, and 1 tablespoon soy sauce. Set aside.
3. Add oil to a preheated wok or skillet. When oil is hot, add the ginger and curry paste. Stir-fry briefly until aromatic. Add the chicken and stir-fry for 3 minutes. Add the onion and stir-fry for another 2 minutes, making sure to brown the chicken on both sides.
4. Give the sauce a quick stir and add it to the wok. Add the potato, reduce the heat to low or medium low, and simmer for 30 minutes or until the chicken thighs are cooked through. Stir in the remaining green onion and serve.