Shanghai Chicken
Treat your taste buds to the bold and savory flavors of Shanghai Chicken, a quick and easy stir-fry dish that delivers restaurant-quality results at home. Tender, bite-sized pieces of marinated chicken thighs are infused with umami-rich soy sauce and fragrant Shaoxing wine, then stir-fried to perfection with garlic, ginger, and a sticky, sweet-savory sauce made with brown sugar, rice vinegar, and chicken stock. This irresistible dish is finished with a sprinkle of fresh green onions and optional red chili flakes for a subtle kick, while toasted sesame seeds add a nutty crunch. Ready in just 35 minutes, Shanghai Chicken pairs beautifully with steamed rice or noodles, making it an ideal weeknight dinner packed with authentic Chinese-inspired flavors.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 6 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons Cornstarch
- 1 teaspoon Sesame oil
- 3 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Brown sugar
- 2 tablespoons Rice vinegar
- 125 milliliters Chicken stock
- 2 stalks Green onions, sliced
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Toasted sesame seeds (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
In the bowl with the chicken, add 4 tablespoons of soy sauce, Shaoxing wine, and 1 tablespoon of cornstarch. Mix well to coat the chicken evenly. Let the chicken marinate for at least 15 minutes.
In a small mixing bowl, combine the remaining 2 tablespoons of soy sauce, sesame oil, brown sugar, rice vinegar, chicken stock, and the remaining 1 tablespoon of cornstarch. Stir until the sugar dissolves and set aside.
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the marinated chicken to the hot wok, spreading it out into a single layer. Allow it to sear for 1-2 minutes without stirring, then stir-fry for an additional 3-4 minutes until the chicken is cooked through and lightly browned.
Pour the prepared sauce into the wok. Stir constantly until the sauce thickens and coats the chicken, about 2-3 minutes.
Remove the wok from heat and immediately mix in the sliced green onions and red chili flakes if using.
Serve hot, garnished with toasted sesame seeds if desired. Pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 19.5 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
