Best 2 Dark Saucy Chicken Recipes

Indulge in the tantalizing flavors of Dark Saucy Chicken, a culinary masterpiece that will leave you craving for more. This delectable dish features tender chicken pieces smothered in a rich, flavorful sauce that is sure to tantalize your taste buds. The secret lies in the harmonious blend of spices and herbs that create a symphony of flavors. Whether you prefer a classic Southern-style sauce or a spicy and tangy variation, this recipe collection has something for everyone. Get ready to embark on a culinary journey that will elevate your taste buds and make Dark Saucy Chicken a staple in your recipe repertoire.

**Recipes included:**

1. **Classic Dark Saucy Chicken:** Experience the timeless flavors of Southern cooking with this traditional recipe. The chicken is marinated in a flavorful blend of herbs and spices, then slow-cooked in a rich, velvety sauce. Serve it over mashed potatoes or rice for a comforting and satisfying meal.

2. **Spicy Dark Saucy Chicken:** Add a kick of heat to your taste buds with this spicy variation of Dark Saucy Chicken. The sauce is infused with a combination of chili peppers, paprika, and cayenne pepper, creating a tantalizing blend of heat and flavor. Pair it with a refreshing side salad to balance the spiciness.

3. **Tangy Dark Saucy Chicken:** If you prefer a tangy and flavorful sauce, this recipe is perfect for you. The sauce is made with a combination of citrus juices, vinegar, and honey, resulting in a vibrant and tangy flavor that will awaken your senses. Serve it with roasted vegetables for a healthy and delicious meal.

4. **Easy Dark Saucy Chicken:** Short on time? This easy version of Dark Saucy Chicken is perfect for busy weeknights. The chicken is cooked in a flavorful sauce made with pantry staples, such as ketchup, brown sugar, and soy sauce. Serve it over rice or noodles for a quick and easy dinner.

5. **Crockpot Dark Saucy Chicken:** Let your crockpot do the work with this hassle-free recipe. Simply combine the chicken and sauce ingredients in your crockpot and let it cook on low for several hours. The result is a tender and flavorful chicken dish that is perfect for potlucks, parties, or casual family dinners.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND BROCCOLI WITH BROWN SAUCE

Chicken and Broccoli with Brown Sauce image

Chicken and Broccoli is a popular Chinese takeout dish. This chicken and broccoli recipe is the authentic restaurant version with a delicious brown sauce.

Provided by Bill

Categories Chicken

Time 30m

Number Of Ingredients 18

Ingredients

12 ounces boneless skinless chicken breast ((or thighs, 340g))
3 tablespoons water ((45 ml))
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 1/2 teaspoons vegetable oil
2/3 cup low sodium chicken stock ((160 ml, warmed))
1 1/2 teaspoons sugar ((or brown sugar))
1 1/2 tablespoons soy sauce
2 teaspoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
4 cups broccoli florets ((300g))
3 tablespoons vegetable oil ((divided))
2 cloves garlic ((minced))
1/4 teaspoon fresh ginger ((grated, optional))
1 tablespoon Shaoxing wine
2 tablespoons cornstarch ((mixed with 2 tablespoons water to form a cornstarch slurry))

Steps:

Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes.
Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside.
Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside.
Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end.
Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer.
Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like.
Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce.
At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.

Nutrition Facts : Calories 287 kcal, Carbohydrate 14 g, Protein 23 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 829 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BLACK-SKINNED CHICKEN SLOW-COOKED IN DARK SOY SAUCE

Black-Skinned Chicken Slow-Cooked in Dark Soy Sauce image

Provided by Elaine Louie

Categories dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 large Spanish onion, diced
5 cloves garlic, smashed
1/4 cup Chinese bean paste
2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed
1 inch-thick piece of unpeeled ginger, cut into 4 pieces
1 inch-thick piece unpeeled fresh or frozen galangal, smashed
2 Thai bird chilies
1/2 cup wolfberries or 1/4 cup finely diced dried apricots
1/4 cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
3 cups dark soy sauce
1 cup cola
1 star anise pod
2 cardamom pods
2 cinnamon sticks
1 clove

Steps:

Place a large, heavy-bottomed saucepan or Dutch oven over medium heat, and add oil. When oil is hot, add onion, garlic and bean paste, and sauté until onion is tender.
Add chickens, ginger, galangal, chilies, wolfberries, jujubes, soy sauce and cola. Stir, and add star anise, cardamom, cinnamon, clove and just enough water to cover chickens. Bring to a boil, then reduce heat to low. Simmer, covered, for 45 minutes. Remove chickens, cut into serving pieces, and serve with broth ladled over chicken and steamed rice.
If you want a thicker sauce, remove chickens. Cook broth over high heat until it becomes syrupy and glossy, about 20 minutes. If too salty, add a little water. Cut chicken into serving portions, add to sauce, heat through and serve.

Tips:

Use a combination of dark and light meat chicken for a more flavorful dish.
Sear the chicken pieces well before adding the sauce. This will help to brown the chicken and lock in the juices.
Use a good quality dark soy sauce for the best flavor.
Add a little bit of brown sugar to the sauce to balance out the sourness of the vinegar.
If you don't have any Shaoxing wine, you can substitute dry sherry or white wine.
Serve the chicken with rice or noodles.

Conclusion:

This dark saucy chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is rich and flavorful. Serve this dish with rice or noodles, and you'll have a meal that the whole family will love.