The Chef

Restaurants

Meals

Drinks

Restaurants›Red Lantern Asian Fusion Olympia›Red Lantern Chicken Recipe

Red Lantern Chicken Recipe

Name: Red Lantern Asian Fusion Olympias Red Lantern Chicken Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs light soy sauce; 1 tbs Shaoxing wine (or dry sherry); 1 tsp cornstarch; 1 tsp granulated sugar; 1 tsp white pepper; 0.5 tsp salt; 1 tbs dark soy sauce; 1 tbs hoisin sauce; 1 tbs oyster sauce; 1 tsp rice vinegar; 0.5 tsp sesame oil; 0.5 cup chicken stock or water; 1 tbs brown sugar; 1 tsp cornstarch (for slurry); 2 tbs neutral oil (vegetable or peanut); 4 cloves garlic cloves, minced; 1 tbs ginger, peeled and finely julienned; 3 stalks scallions (green onions), white and green separated; 0.5 cup red bell pepper, thinly sliced; 3 pcs dried red chilies (optional, for heat and color); 1 tsp toasted sesame seeds; 2 tbs thinly sliced scallion greens (from above); 4 servings steamed rice or noodles

Inspired by Red Lantern Asian Fusion Olympia

Time40m

Serves4

Make Red Lantern Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade

1 lb boneless skinless chicken thighs

2 tbs light soy sauce

1 tbs Shaoxing wine (or dry sherry)

1 tsp Cornstarch

1 tsp granulated sugar

1 tsp White pepper

1/2 tsp Celtic sea salt

Sauce

1 tbs dark soy sauce

1 tbs hoisin sauce

1 tbs oyster sauce

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1/2 cup chicken stock or water

1 tbs Brown sugar

1 tsp cornstarch (for slurry)

Aromatics & Vegetables

2 tbs neutral oil (vegetable or peanut)

4 cloves Garlic cloves, minced

1 tbs ginger, peeled and finely julienned

3 stalks scallions (green onions), white and green separated

1/2 cup red bell pepper, thinly sliced

3 pcs dried red chilies (optional, for heat and color)

Garnish & To Serve

1 tsp toasted sesame seeds

2 tbs thinly sliced scallion greens (from above)

4 servings steamed rice or noodles

Method

Marinade

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1- to 1½-inch bite-size pieces. Pat dry with paper towels.

In a bowl, combine light soy sauce, Shaoxing wine, cornstarch, granulated sugar, white pepper and salt. Add the chicken pieces and toss until evenly coated. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Sauce

While the chicken marinates, whisk together dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, sesame oil, chicken stock (or water) and brown sugar in a small bowl until sugar dissolves. In a separate small dish, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.

Aromatics & Cooking

Heat a large skillet or wok over medium-high heat until hot. Add the neutral oil and swirl to coat.

Add the dried red chilies (if using) and fry for 10–15 seconds until fragrant and slightly darkened. Add the minced garlic and julienned ginger and stir-fry 15–20 seconds until aromatic, taking care not to burn.

Increase heat to high. Add the marinated chicken in a single layer (do this in two batches if necessary to avoid crowding). Let the pieces sear without moving for 30–45 seconds, then stir-fry for 2–3 minutes until surfaces are lightly browned and mostly cooked through.

Push the chicken to one side of the pan and add the white parts of the scallions and red bell pepper slices. Stir-fry 30–45 seconds to soften the pepper slightly and release scallion fragrance.

Pour the prepared sauce into the pan, scraping up any browned bits from the bottom. Stir to combine and bring to a simmer for about 1 minute.

Give the cornstarch slurry a quick stir and pour into the simmering sauce. Stir continuously until the sauce thickens and becomes glossy, about 30–45 seconds. If the sauce is too thick, add up to 1–2 tablespoons water or stock to reach desired consistency.

Taste and adjust seasoning: add a pinch of salt or ½ teaspoon sugar if needed. Toss in the green parts of the scallions and remove from heat immediately.

Finish & Serve

Transfer Red Lantern Chicken to a warmed serving plate or bowl. Sprinkle toasted sesame seeds and sliced scallion greens over the top.

Serve immediately with steamed rice or noodles. Leftovers keep in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet with a splash of water to loosen the sauce.