Easy Ginger Chicken (30 Minutes)

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• 1 lb skinless boneless chicken thighs
  Ingredient note

  Source: 1 lb skinless boneless chicken thighs
• 1/4 cup vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1/4 cup vegetable oil (or any neutral oil)
• 1/3 cup + 1 tbsp cornstarch
  Ingredient note

  Source: 1/3 cup cornstarch; Source: 1 tbsp cornstarch
• 1 each green onion (finely chopped)
  Ingredient note

  Source: 1 green onion (finely chopped)
• 1/2 tsp sesame seeds (toasted kind)
  Ingredient note

  Source: 1/2 tsp sesame seeds (toasted kind)
• 2 tsp + 2 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 2 tsp regular soy sauce (or light soy sauce); Source: 2 tbsp regular soy sauce (or light soy sauce)
• 1 tsp + 1 tbsp ginger (grated)
  Ingredient note

  Source: 1 tsp ginger (grated); Source: 1 tbsp ginger (grated)
• 1/4 tsp white pepper (or black pepper)
  Ingredient note

  Source: 1/4 tsp white pepper (or black pepper)
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 2 tbsp brown sugar
  Ingredient note

  Source: 2 tbsp brown sugar
• 2 tbsp hoisin sauce
  Ingredient note

  Source: 2 tbsp hoisin sauce
• 2 tsp sesame oil (toasted)
  Ingredient note

  Source: 2 tsp sesame oil (toasted)
• 1 tsp Shaoxing wine (or dry sherry)
  Ingredient note

  Source: 1 tsp Shaoxing wine (or dry sherry)
• 1 tsp red chili flakes
  Ingredient note

  Source: 1 tsp red chili flakes
• 1/2 cup chicken stock (low-sodium)
  Ingredient note

  Source: 1/2 cup chicken stock (low-sodium)

1. Whisk all the listed sauce ingredients together in a small bowl until the sugar dissolves. Set aside.
2. Dice the chicken thighs into 1.5-inch pieces and transfer to a large bowl. Don't pat them dry; the natural surface moisture helps the cornstarch stick. Add the soy sauce, grated ginger, and white pepper, then toss until evenly seasoned.
3. Sprinkle the cornstarch over the seasoned chicken and toss until evenly coated. If any areas remain uncoated, add 1-2 tablespoons more cornstarch as needed.
4. Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F.
5. Transfer to a wire rack to keep it crispy. Allow the oil to reheat between batches.
6. Remove any excess oil from the pan and reduce the heat to medium. Whisk the sauce again, pour it into the pan, and simmer until thickened and glossy.
7. Add the cooked chicken to the thickened sauce and toss until evenly coated. Remove from the heat and sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.