Oyster Sauce Chicken

Course: Main Course

Cuisine: Oriental

Prep Time: 3

Cook Time: 30

Total Time: 33

Servings:

Calories: 376.2kcal

Easy. A flavorful braised chicken dish featuring a thick brown sauce.

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Ingredients

1 tablespoon neutral cooking oil
2 lbs chicken thighs skin on and bone in, about 6 pieces (see note 1)
10 clove garlic
10 slice ginger
2 tablespoon oyster sauce see note 2
2 tablespoon dry white wine
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
¼ teaspoon ground white pepper
1 cup hot water
5 dried chilies optional
¼ cut green onions chopped

Instructions

Sear the chicken

Heat oil in a skillet. Place in chicken thighs, garlic cloves, and sliced ginger. Pan fry over medium heat until both sides turn lightly golden.

Braise the chicken

Mix oyster sauce, dry white wine, light soy sauce, dark soy sauce, sugar, and white pepper with hot water. Pour the mixture into the skillet and add dried chilies if using.
Cover the skillet with a lid and leave to braise over medium heat for 15 minutes. Flip over the chicken thighs and cook for a further 10 minutes.

Thicken the sauce

Uncover the skillet and turn the heat up to high. Let the sauce bubble intensely. Once the sauce has become thick enough to coat a spatula, remove the skillet from the heat.
Garnish the chicken with chopped scallions and serve immediately.

Notes

Other skin-on cuts of chicken work for this recipe too, such as wings, drumsticks, and leg quarters. Adjust the cooking time based on the size of the cut. Use a kitchen meat thermometer measure the internal temp should reach 165 ° F. Chicken breasts are not suitable though.

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