Cut some chicken up into strips a bit under 1cm (0.4in) thick and against the grain if using beast (more of a thigh guy myself).
Put chicken in bowl and wet chicken with equal parts rice vinegar and soy sauce. I used around 1.5 (22.5ml) tablespoon rice vinegar and 1.5 (22.5ml) tablespoon soy sauce for around 0.6kg (1.3lb) of chicken. Hand mix the chicken until the vinegar and soy sauce are worked in.
After around 5-7 minutes, the chicken should soak up the vinegar and soy sauce and leave little to no liquids.
Add in about 1.5 tablespoon (22.5ml) of shaoxing wine and enough corn starch to turn the liquid into a thick-ish white liquid but not enough to dry it out. It should have roughly the same consistency of an egg white. Once it’s hand mixed, put in some black pepper and sprinkle a little bit of MSG if you have any and mix it again. For pepper I put in around 1 tablespoon (15ml). For MSG, I used what I could grab with my fingers which would be like 1-2g.
After doing that, chop up a sweet onion into crescent moon shaped slices and set it aside.
Let the chicken marinate for about 30 minutes.
Prepare the sauce
Go in with the mindset of making teriyaki sauce.
Mix together:
5 tablespoons (60ml) of soy sauce
2 tablespoons (30ml) of brown sugar
Three microplaned garlic cloves (~1 tablespoon, 15ml)
2 tablespoons (30ml) mirin
At the end, fuck up and add 1 tablespoon (15ml) of ginger powder instead of the 1 teaspoon (5ml) you were supposed to add.
Now you have ginger sauce.
Cooking
Get large carbon steel or cast iron pan (stainless might work but I’ve never tried it since I don’t have any. Non-stick will not work) and fill it so there’s about 2mm of vegetable oil in the pan. Pre-heat at low-medium heat.
Before putting in chicken, coat the chicken in a layer of corn starch, kinda like breading it. It should feel dry and not sticky after coating.
Prepare about 1 tablespoon (15ml) of butter in a spoon (or butter knife or whatever, you’ll be quickly throwing it into the pan while cooking) and have a clean plate large enough to hold the cooked chicken ready.
Pre-heat until oil is just stating to emit thin wisps of smoke then turn heat to medium high the dump chicken in the pan and keep it moving until the outside is browned then throw in the butter and stir until the butter evenly coats the chicken and then cook it for about 20-30 seconds more while constantly stirring it.
Remove the chicken and put it on a plate using a slotted spatula to limit the amount of leftover oil and butter from soaking into the chicken and making it soggy.
Put in sliced onions and stir fry until decently and evenly browned but not charred.
Turn heat to medium, add back in the chicken, then pour in the sauce and keep mixing until the sauce thickens and sticks and soaks into the crust of the chicken.
Ginger Chicken
Preparing
Cut some chicken up into strips a bit under 1cm (0.4in) thick and against the grain if using beast (more of a thigh guy myself).
Put chicken in bowl and wet chicken with equal parts rice vinegar and soy sauce. I used around 1.5 (22.5ml) tablespoon rice vinegar and 1.5 (22.5ml) tablespoon soy sauce for around 0.6kg (1.3lb) of chicken. Hand mix the chicken until the vinegar and soy sauce are worked in.
After around 5-7 minutes, the chicken should soak up the vinegar and soy sauce and leave little to no liquids.
Add in about 1.5 tablespoon (22.5ml) of shaoxing wine and enough corn starch to turn the liquid into a thick-ish white liquid but not enough to dry it out. It should have roughly the same consistency of an egg white. Once it’s hand mixed, put in some black pepper and sprinkle a little bit of MSG if you have any and mix it again. For pepper I put in around 1 tablespoon (15ml). For MSG, I used what I could grab with my fingers which would be like 1-2g.
After doing that, chop up a sweet onion into crescent moon shaped slices and set it aside.
Let the chicken marinate for about 30 minutes.
Prepare the sauce
Go in with the mindset of making teriyaki sauce.
Mix together:
At the end, fuck up and add 1 tablespoon (15ml) of ginger powder instead of the 1 teaspoon (5ml) you were supposed to add.
Now you have ginger sauce.
Cooking
Get large carbon steel or cast iron pan (stainless might work but I’ve never tried it since I don’t have any. Non-stick will not work) and fill it so there’s about 2mm of vegetable oil in the pan. Pre-heat at low-medium heat.
Before putting in chicken, coat the chicken in a layer of corn starch, kinda like breading it. It should feel dry and not sticky after coating.
Prepare about 1 tablespoon (15ml) of butter in a spoon (or butter knife or whatever, you’ll be quickly throwing it into the pan while cooking) and have a clean plate large enough to hold the cooked chicken ready.
Pre-heat until oil is just stating to emit thin wisps of smoke then turn heat to medium high the dump chicken in the pan and keep it moving until the outside is browned then throw in the butter and stir until the butter evenly coats the chicken and then cook it for about 20-30 seconds more while constantly stirring it.
Remove the chicken and put it on a plate using a slotted spatula to limit the amount of leftover oil and butter from soaking into the chicken and making it soggy.
Put in sliced onions and stir fry until decently and evenly browned but not charred.
Turn heat to medium, add back in the chicken, then pour in the sauce and keep mixing until the sauce thickens and sticks and soaks into the crust of the chicken.
Best enjoyed with some fried eggs and rice.