Best Ever Garlic Ginger Chicken Recipe

I perfected my Garlic Ginger Chicken in a soy-sesame caramelized sauce with fresh ginger and garlic, and I’m sharing the single simple trick that gives the sauce its glossy finish over steamed rice with scallions and sesame seeds.

I never set out to perfect Garlic Ginger Chicken but somehow I did and now I keep making it. As someone who spends too much time on Chinese Chicken Recipes, I can tell you the secret is the punch from fresh ginger and garlic, they really wake everything up.

The dish is loud not precious and sometimes I scorch a bit and that char actually adds something weirdly good, go figure. I love when the sauce gets glossy and a little sticky, it makes people pause.

If you want a sure crowd pleaser that feels like takeout without the mystery, this might be it.

Ingredients

• Dark meat chicken gives lots of protein, stays moist and tastes richer.
• Garlic adds savory punch, some vitamins, and may help your immune system.
• Ginger gives warm spice and brightness, aids digestion, fresh zing to sauce.
• Soy sauce brings salty umami, lowers the need for salt, adds deep savory notes.
• Brown sugar adds sweet caramel notes, balances soy saltiness, alot goes far.
• Cornstarch thickens the sauce, gives glossy coating to chicken, light mouthfeel.
• Toasted sesame oil gives nutty aroma in tiny amounts, dont overdo it.
• Green onions add fresh crunch, mild bite and a bright finish on top.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons cornstarch, divided
• 3 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger minced (about a 1-inch piece)
• 4 cloves garlic minced
• 1/3 cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon rice vinegar
• 1/4 cup low sodium chicken broth or water
• 2 tablespoons cold water
• 2 green onions thinly sliced
• 1 tablespoon sesame seeds

How to Make this

1. Pat 1 1/2 pounds boneless skinless chicken thighs dry, cut into 1-inch pieces, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss with 2 tablespoons of the cornstarch until well coated.

2. Heat 3 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken in a single layer in batches so it browns, about 4 to 6 minutes per batch, then transfer to a plate.

3. Pour off excess oil leaving about a tablespoon in the pan, lower heat to medium, add 1 tablespoon toasted sesame oil and sauté 1 tablespoon minced fresh ginger and 4 cloves minced garlic until fragrant, about 30 seconds to 1 minute. Don’t burn the garlic.

4. Add 1/3 cup low sodium soy sauce, 2 tablespoons oyster sauce, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar and 1/4 cup low sodium chicken broth or water to the pan; stir and bring to a simmer so the sugar dissolves.

5. In a small bowl whisk the remaining 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry.

6. Slowly pour the slurry into the simmering sauce while stirring, cook until the sauce thickens and becomes glossy, about 1 minute.

7. Return all the browned chicken to the pan, toss and cook 1 to 2 minutes more so every piece is nicely coated and heated through.

8. Taste and adjust if needed, a pinch more salt or a splash of vinegar if it needs brightness.

9. Serve the chicken over steamed rice, sprinkle with 2 thinly sliced green onions and 1 tablespoon sesame seeds.

Equipment Needed

1. Large skillet or wok, 10 to 12-inch, for browning and simmering the sauce
2. Cutting board and sharp chef’s knife, to cut thighs into 1-inch pieces
3. Measuring cups and spoons (include 1/3 cup, tablespoons and teaspoons)
4. Mixing bowls, one large for tossing the chicken and one small for the cornstarch slurry
5. Tongs or a sturdy spatula, for searing and tossing the chicken
6. Small whisk or fork, to mix the slurry smooth
7. Plate or tray lined with paper towels, to rest browned chicken and blot excess oil
8. Rice cooker or medium saucepan with lid, for steaming rice
9. Microplane or small grater (optional) for mincing ginger finely, makes the dish taste brighter

FAQ

Best Ever Garlic Ginger Chicken Recipe Substitutions and Variations

• Chicken thighs: boneless skinless chicken breasts (same weight, slice thinner and shave a bit off cook time), turkey thigh or pork shoulder cut small if you want a different flavor, extra-firm tofu pressed and cubed for a veg swap (patience when browning, it soaks up sauce).
• Cornstarch: arrowroot powder (1:1, clearer sauce), potato starch (1:1), or all-purpose flour (use about 2x the flour and simmer longer to thicken).
• Low sodium soy sauce: regular soy sauce (use same amount but taste for salt), tamari (gluten free, 1:1), or coconut aminos (less salty, slightly sweeter so you might cut the brown sugar a little).
• Oyster sauce: hoisin sauce (sweeter, use a little less), mushroom-based vegetarian oyster sauce (1:1), or mix 1 tbsp soy + 1 tsp brown sugar + a splash of sesame oil to mimic the sweet umami vibe.

Pro Tips

1. Let the cornstarch-coated chicken sit 8 to 10 minutes before you cook it, this helps the coating stick so you get a better crust. Dont overcrowd the pan or the pieces will steam not brown, cook in batches and keep the cooked ones on a warm plate while you finish.

2. Dont let the garlic burn, it goes bitter fast. Start the ginger first for 20 seconds then add the garlic, lower the heat if you need to and as soon as it smells good pour in the sauce to stop cooking.

3. Add the cornstarch slurry slowly while the sauce is simmering and stir constantly so it thickens evenly, if it gets too thick just splash in a tablespoon or two of broth. For a glossy finish finish with the sesame oil off the heat and a tiny splash of vinegar to brighten it up.

4. Cut the thighs into even pieces so they cook the same, and use a thermometer if youre unsure (165 F is safe). Toss the chicken in the sauce off the heat for a minute so the coating stays a little crisp instead of going soggy.