Saucy Ginger Chicken - Pepper Lunch in 15 minutes!

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and can be found at a similar price.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

Prepare 600 g of boneless chicken.

Slice 4 knobs of ginger thinly (peeling is optional).

Smash 3-4 large cloves of garlic with the side of a knife.

Chop 2 large yellow onions into squarish pieces.

Break up 3-4 dried red chilies.

Chop 5 spring onion shoots into 2-inch pieces.

Chop 2 tbsp of fresh coriander or cilantro.

Mix 4 tsp of cornflour with 3/4 cup of water to make a slurry.

Heat a large wok or pan over high heat and add 4 tbsp of vegetable oil until smoking.

Add the smashed garlic to the oil and fry briefly until golden brown, then remove and set aside.

Add the broken dried chilies to the oil and fry briefly, then remove and set aside with the garlic.

Add the sliced ginger to the oil and fry slowly until aromatic.

Add the chopped onions and stir-fry briefly until softened.

Add the chicken to the wok, turning up the heat and stir-frying until the chicken turns white and there are no signs of pink.

Add 2 tbsp of oyster sauce, 2 tbsp of light soy sauce, 2 tbsp of dark soy sauce, and 1.5 tsp of white pepper to the chicken, tossing to distribute evenly.

Add a little water to the mixture to adjust the gravy consistency, then bring to a simmer.

Add a little thick dark sweet soy sauce or ketchup to adjust the color and flavor.

Add the cornflour slurry and wait until the sauce thickens to your liking.

Stir in the chopped spring onion shoots and mix well.

Return the fried garlic and chilies to the wok and simmer briefly.

Stir in the chopped fresh coriander or cilantro.

Fry one egg per person to serve on top of the dish.

Serve the saucy ginger chicken over cooked rice, topped with the fried egg.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens