House Special Chicken Recipe

Prepare the marinade

In a medium bowl whisk together soy sauce, rice wine, sesame oil, brown sugar, minced garlic, grated ginger, cornstarch, kosher salt, and black pepper until sugar and cornstarch dissolve.

Marinate the chicken

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch pieces. Add chicken to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Make the sauce

In a small bowl combine chicken stock, hoisin, oyster sauce, dark soy, rice vinegar, honey, and chili garlic sauce (if using). Whisk until smooth. In a separate small bowl dissolve 1 tablespoon cornstarch in 2 tablespoons cold water to make a slurry and set aside.

Heat the wok or skillet

Place a large skillet or wok over medium-high heat until very hot, about 2 minutes. Add 1 tablespoon of vegetable oil and swirl to coat.

Sear chicken in batches

Remove chicken from the marinade, letting excess drip off (reserve marinade bowl). Add chicken pieces to the hot pan in a single layer without crowding. Cook 2–3 minutes per side until browned and just cooked through. Work in 2 batches if necessary, adding the remaining 1 tablespoon oil between batches. Transfer cooked chicken to a plate and set aside.

Stir-fry vegetables

Add the white parts of the sliced scallions, sliced red bell pepper, and optional baby corn or snap peas to the pan. Stir-fry 1–2 minutes until vegetables are crisp-tender.

Combine chicken and sauce

Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the chicken. Bring to a simmer, scraping up any browned bits from the pan for added flavor.

Thicken the sauce

Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while stirring. Cook 1–2 minutes until the sauce visibly thickens and becomes glossy, coating the chicken.

Finish

Stir in the green parts of the scallions and honey (if you want extra gloss). Taste and adjust seasoning with a pinch of salt or a splash of soy if needed. Sprinkle toasted sesame seeds and cilantro leaves over the top.

Spoon steamed jasmine rice onto plates or a serving platter. Top with the sauced chicken and vegetables. Garnish with lime wedges on the side for squeezing. Serve immediately.