Ginger Chicken Recipe

Prep the chicken and marinade

Trim excess fat from the chicken thighs and pat them dry with paper towels. In a medium bowl, grate or finely mince 2 tablespoons fresh ginger and mince 3 garlic cloves. Add 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon brown sugar, 1 teaspoon cornstarch, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until sugar and cornstarch dissolve.

Add the chicken to the marinade, toss to coat thoroughly, cover lightly with plastic wrap or a lid, and refrigerate for 20–30 minutes (up to 2 hours). Remove the chicken from the refrigerator 10 minutes before cooking to take the chill off.

Sear the chicken

Heat a large skillet or nonstick pan over medium-high heat. Add 1 tablespoon of the neutral oil and swirl to coat. Remove chicken from the marinade, letting excess drip off (reserve the marinade). Place thighs in the pan in a single layer and sear without moving for 3–4 minutes until golden brown on the bottom. Flip and sear the other side for 2–3 minutes until nicely browned but not fully cooked through (internal temp about 150°F / 65°C). Transfer chicken to a plate and tent with foil.

Make the sauce

Wipe the skillet if there is excessive burnt residue, then return to medium heat and add the remaining 1 tablespoon oil. Add 1 tablespoon finely minced fresh ginger and 2 cloves minced garlic. Sauté 30–45 seconds until fragrant but not browned.

Pour in 1/2 cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 tablespoon honey, and 1 teaspoon oyster sauce (if using). Stir and bring to a gentle simmer, scraping up any browned bits from the pan.

Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens to a glossy, coat-the-spoon consistency. Taste and adjust: add up to 1/2 teaspoon more sugar or honey for sweetness or a pinch of salt if needed.

Finish cooking the chicken in the sauce

Return the seared chicken and any accumulated juices to the pan, spoon the sauce over the pieces, reduce heat to medium-low, cover, and simmer 4–6 minutes until the chicken reaches 165°F (74°C) and the sauce is bubbling and coating the chicken. Turn pieces once halfway through to coat evenly.

If the sauce becomes too thick, add 1–2 tablespoons of water or broth to loosen it. If too thin, simmer uncovered 1–2 minutes to reduce to desired consistency.

While the chicken finishes, thinly slice 2 scallions on the bias and lightly toast 1 teaspoon sesame seeds in a small dry skillet over medium-low heat for 1–2 minutes, stirring, until fragrant and lightly golden.

Once the chicken is cooked, turn off the heat and sprinkle sliced scallions, toasted sesame seeds, and a pinch (1/4 tsp) red pepper flakes over the dish. Let rest 2 minutes in the pan to allow flavors to meld.

Serve the ginger chicken over steamed rice or noodles, spooning extra sauce over each portion.