Scallion and Ginger Stir-Fried Chicken Thighs

Steps

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1. 1
   Prepare boneless chicken thighs (about 300g), trim excess fat, and cut into strips. Keep the meat partially frozen for easier, neater cutting.
   ▶ ≈0:13
2. 2
   Place chicken in a bowl and add salt, sugar, white pepper, sake, soy sauce, and mirin. Massage thoroughly until the marinade is well absorbed.
   ▶ ≈0:43
3. 3
   Add cornstarch and continue massaging the chicken until well coated and no longer crumbly. Finish with a drizzle of sesame oil and mix well.
   ▶ ≈0:59
4. 4
   Transfer the marinated chicken to a container and let it rest for at least 15 minutes to absorb the flavors. Refrigerate in hot weather.
   ▶ ≈1:15
5. 5
   Prepare scallions (about 160g). Slice both the white and green parts diagonally into long segments so they absorb more sauce.
   ▶ ≈1:15
6. 6
   Take tender ginger (about 30g), slice it diagonally, then cut into thin strands. The heat will mellow out the ginger's spiciness.
   ▶ ≈1:46
7. 7
   Prepare one red chili pepper and slice it into thin strands. This step can be skipped if you prefer less heat.
   ▶ ≈1:59
8. 8
   Heat a skillet over medium-high heat, add olive oil to coat the pan, and ensure it's hot before adding the marinated chicken to fry.
   ▶ ≈2:15
9. 9
   Pan-sear the chicken on one side until golden and fragrant, then flip. Avoid browning both sides too much or the meat will become tough.
   ▶ ≈2:39
10. 10
    Push the partially cooked chicken to the side of the pan, add the chili, ginger strands, and white scallion segments, then toss everything together to release the aromatics.
    ▶ ≈2:56
11. 11
    Once the vegetables soften, season with white pepper and toss everything together quickly.
    ▶ ≈3:09
12. 12
    Clear a spot on the bottom of the pan and pour in soy sauce, sake, oyster sauce, and sugar. Quickly stir-fry everything until the sauce coats the chicken and vegetables evenly.
    ▶ ≈3:21
13. 13
    Once the sauce is mostly absorbed, add the green scallion segments and toss gently—avoid overcooking to keep them fresh and tender.
    ▶ ≈3:35
14. 14
    Give everything one final toss, turn off the heat, and transfer to a serving dish. The scallion and ginger stir-fried chicken is now ready to enjoy.
    ▶ ≈3:49