Ginger Onion Chicken Recipe

Prepare aromatics

Peel and finely grate 2 tablespoons fresh ginger and finely grate or process 1 cup yellow onion until mostly liquid. Mince 2 teaspoons garlic. This creates a wet aromatic base that both flavors and tenderizes the chicken.

Combine marinade

In a large bowl, whisk together the grated ginger, grated onion, minced garlic, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons neutral oil, 1 tablespoon brown sugar (or honey), 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until sugar dissolves.

Marinate chicken

Add 1.2 kg chicken thighs (bone-in, skin-on recommended) to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours. For best flavor and tenderizing effect, marinate 4–6 hours. If short on time, 30 minutes will still add flavor.

Bring chicken to room temperature

Remove the marinated chicken from fridge 20–30 minutes before cooking to take the chill off; reserve remaining marinade.

Brown the chicken

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, place chicken thighs skin-side down and sear without moving for 4–6 minutes until skin is deeply golden and releases easily. Flip and brown the underside 2–3 minutes. Transfer browned pieces to a plate.

Sauté sliced onion

Reduce heat to medium. Add the sliced large onion to the pan and sauté 3–4 minutes until softened and edges just beginning to caramelize. If pan is dry, add up to 1 teaspoon oil.

Deglaze and simmer

Return the browned chicken and any accumulated juices to the pan, nestling pieces into the onions. Pour in 150 ml chicken stock (or water) and add the reserved marinade (pour off any excess liquid from the bowl first; use about half of the remaining marinade to avoid too much raw onion). Bring to a gentle simmer, then reduce heat to medium-low, cover, and simmer 15–20 minutes, or until an instant-read thermometer inserted near the bone reads 74°C (165°F). If skin begins to soak too much sauce, remove lid for the last 5 minutes to tighten the sauce and crisp slightly.

Finish flavors

Uncover, increase heat to medium-high for 1–2 minutes to reduce sauce slightly if needed. Stir in 1 teaspoon toasted sesame oil, sliced scallions, 1 teaspoon toasted sesame seeds (optional), and 1/4 teaspoon crushed red pepper (optional). Taste and adjust seasoning with a pinch of salt or a splash more soy sauce if desired.

Rest and serve

Let the chicken rest 5 minutes off heat. Serve hot with steamed rice or noodles, spooning the onion-ginger sauce over the chicken and garnishing with extra scallions and sesame seeds.