Description
This Asian Chicken recipe features tender chicken thigh fillets marinated in a flavorful blend of garlic, ginger, soy sauce, oyster sauce, and a hint of sweetness from brown sugar. The marinade is infused with the aromatic depth of Chinese cooking wine or mirin and a spicy kick from Sriracha. Quickly pan-fried to a golden brown and garnished with fresh chilies, shallots, and toasted sesame seeds, this dish is perfect served with steamed white rice for a quick and delicious meal.
Ingredients
Scale
Chicken and Marinade
- 1 – 1.5 lb / 500 – 750g chicken thigh fillets, skinless boneless
- 3 cloves garlic, minced
- 2 tsp freshly grated ginger
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 2 tbsp oyster sauce
- 1 1/2 tbsp Chinese cooking wine or Mirin
- 1 – 3 tbsp Sriracha (adjust spiciness to taste)
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 2 tsp oil (for cooking)
Garnish
- Sesame seeds
- Finely sliced shallots or green onions
- Finely sliced red chilies
Instructions
- Prepare the marinade: In a bowl, combine the minced garlic, grated ginger, soy sauce, tomato ketchup, oyster sauce, Chinese cooking wine or Mirin, Sriracha, brown sugar, and sesame oil. Mix well to create a uniform marinade.
- Marinate the chicken: Add the chicken thigh fillets to the marinade, ensuring each piece is fully coated. Cover and refrigerate for a minimum of 1 hour, preferably up to overnight to enhance flavor absorption.
- Cook the chicken: Heat 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer. Cook for about 3 minutes on each side until the chicken develops a dark golden brown crust and is cooked through.
- Rest the chicken: Transfer the cooked chicken onto a plate, loosely cover with foil, and let it rest for 3 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful.
- Garnish and serve: Sprinkle the chicken with sesame seeds, finely sliced shallots or green onions, and red chilies as desired. Serve immediately with steamed white rice and additional garnish if preferred.
Notes
- You can substitute Chinese cooking wine with Mirin for a touch of sweetness.
- Adjust the amount of Sriracha according to your preferred spice level.
- For an alternative cooking method, grilling over medium-high heat works well to impart a smoky flavor.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days.
