Ginger-Scallion Braised Pan-Fried Chicken

Tender, lightly crisped chicken breasts are braised in a savory soy-based sauce with ginger and green onions until glossy and fragrant.

Ingredients

• 2 chicken breasts
• 1 piece ginger, smashed (use part for marinade and part for frying)
• 3 tbsp cooking wine
• 4 tbsp light soy sauce, divided
• 1 tbsp dark soy sauce
• 1/2 tbsp sugar
• 1/2 tsp Chinese five-spice powder
• A little chicken powder
• 1 egg
• 6 tbsp cornstarch
• 1 bunch green onions, whites and greens separated
• 1.5 cups water
• Oil, for frying

Method

• 1

  Step 1: Slice and tenderize the chicken

  Slice the chicken breasts into thick pieces, then lightly pound with a meat mallet until even in thickness (this helps them cook evenly).

• 2

  Step 2: Marinate the chicken

  Smash the ginger. Mix the cooking wine with the ginger and 2 tbsp light soy sauce, then massage into the chicken for about 1 minute.

• 3

  Step 3: Coat the chicken

  Add the egg and cornstarch to the chicken and mix until every piece is evenly coated.

• 4

  Step 4: Pan-fry the chicken

  Heat a thin layer of oil in a pan over medium heat. Add the coated chicken and pan-fry until golden on both sides and cooked through. Remove to a plate.

• 5

  Step 5: Fry aromatics

  Add a little more oil if the pan is dry. Add the smashed ginger and the green onion whites and fry for about 1 minute, just until fragrant.

• 6

  Step 6: Layer the braise

  Spread the green onion greens in the pan, then place the chicken pieces on top.

• 7

  Step 7: Add sauce and simmer

  Stir together the remaining 2 tbsp light soy sauce, dark soy sauce, sugar, five-spice, and chicken powder. Pour into the pan along with the water. Bring to a boil, then cover and simmer over medium-low heat for 10 minutes.

• 8

  Step 8: Reduce until glossy

  Remove the lid and simmer uncovered until the sauce reduces and turns glossy, spooning sauce over the chicken as it thickens. Serve hot over rice if desired.

Tips

• **Chicken thickness matters:** Keep pieces similar in thickness so they finish cooking at the same time.
• **Control saltiness:** If your soy sauce is very salty, use a bit less light soy sauce or add a splash more water during simmering.
• **No cooking wine?** Substitute dry sherry or omit and add a small splash of water.
• **Storage:** Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of water to loosen the sauce.

Nutrition (per serving, estimate)