Ginger Chicken with Juicy Thighs and Sticky Sauce
Ginger-forward chicken thighs in a savory, sticky sauce. Quick sear, short simmer, and a simple cornstarch slurry for a glossy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
Scale
- 3 scallions, cut into 2-inch pieces (separate whites and greens)
- 4 cloves garlic, halved
- 6 slices fresh ginger, 1/4-inch thick
- 1 tablespoon vegetable oil (or canola/avocado oil)
- 24 ounces boneless, skinless chicken thighs (680g), cut into 1-inch chunks
- 3 shallots, quartered
- 1/4 cup Shaoxing wine
- 1 1/2 cups low-sodium chicken stock
- 1 teaspoon light brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
- 2 teaspoons oyster sauce (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Lightly smash the scallion whites, garlic, and ginger to release their aroma.
- Heat oil in a wok until it just starts to smoke. Fry ginger for 15 seconds.
- Add chicken in a single layer. Sear 45 seconds, flip, then sear 30 seconds.
- Add scallion whites, garlic, and shallots. Stir-fry 30 seconds.
- Add Shaoxing wine and stir-fry 20 seconds.
- Add stock, brown sugar, soy sauces, white pepper, and oyster sauce (if using). Cover and cook on high for 5 minutes.
- Uncover and boil 7 minutes to reduce. Stir in scallion greens, then stir in slurry to thicken. Add a little more slurry if you want it thicker.
Notes
- Substitutions: Dry sherry can stand in for Shaoxing; use regular soy sauce if you don’t have dark soy (color will be lighter).
- Tip: Reduce the sauce uncovered until it starts to lightly coat the chicken before adding extra slurry.
- Food safety: Cook chicken until fully done; use a thermometer if you prefer (many cooks use 165°F/74°C as a simple target).