Oyster Sauce Chicken Recipe

1. Prepare chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1-inch pieces or bite-sized strips.

2. In a bowl, combine 1 tablespoon cornstarch, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 egg white, and 1 teaspoon neutral oil. Whisk until smooth.

3. Add the chicken pieces to the marinade, toss to coat evenly, cover, and refrigerate for at least 20 minutes (or up to 2 hours). The egg white and cornstarch will give the chicken a velvety texture when cooked.

4. Make sauce mixture

In a small bowl, whisk together 3 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce (if using), 1/2 cup chicken stock (or water), 1 teaspoon sugar, and 1/2 teaspoon sesame oil until sugar dissolves.

5. In a separate small cup, stir 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry; set aside.

6. Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl to coat.

7. Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Let cook undisturbed for about 1–2 minutes to get a light sear, then stir-fry for an additional 2–3 minutes until the exterior is mostly cooked but the inside may still be slightly pink.

8. Remove the chicken to a plate and set aside. In the same pan, add another teaspoon of oil if the pan looks dry. Add the minced garlic and julienned ginger and stir-fry for 20–30 seconds until fragrant, being careful not to burn.

9. Add the sliced red bell pepper (if using) and the white parts of the scallions. Stir-fry for 1 minute until slightly softened.

10. Return the chicken to the pan along with any accumulated juices.

11. Pour the prepared sauce over the chicken and vegetables and bring to a simmer, scraping up any browned bits from the bottom of the pan.

12. Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring. Cook for 1 minute until the sauce thickens and becomes glossy, coating the chicken. If the sauce becomes too thick, add a tablespoon of water or stock to loosen.

13. Stir in the green parts of the scallions and drizzle the 1/2 teaspoon sesame oil. Toss to combine and remove from heat.

14. Spoon the oyster sauce chicken over steamed rice and sprinkle with toasted sesame seeds if desired. Serve immediately.