Description
Experience the nostalgic flavor of mall-style food court chicken right in your own kitchen. This delicious recipe features tender, golden-brown chicken thighs coated in a rich, sticky, and savory-sweet glaze. It is a quick, one-pan weeknight dinner that is far healthier and more flavorful than takeout. Using a clever non-alcoholic substitution to mimic the deep caramel notes, this dish is family-friendly and guaranteed to satisfy those cravings for a glossy, mouth-watering glaze.
Ingredients
750g skinless boneless chicken thigh fillets, cut into bite-sized pieces
2 tbsp cornflour
1/4 tsp salt
1/4 tsp black pepper
3 tbsp oil for frying
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp cornflour (for sauce)
180ml chicken stock
4 tbsp apple juice mixed with 1 tsp Worcestershire sauce (non-alcoholic swap)
5 tbsp light brown sugar
Instructions
In a bowl, toss the chicken pieces with 2 tbsp of cornflour, salt, and black pepper until well coated.
Heat oil in a large pan over medium-high heat and sear the chicken until golden brown and cooked through; remove chicken from the pan and set aside.
In the same pan, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
In a small bowl, whisk together the chicken stock, light soy sauce, dark soy sauce, 1 tbsp cornflour, apple juice mixture, and brown sugar.
Pour the sauce mixture into the pan and stir constantly until it begins to thicken and turn glossy.
Add the cooked chicken back into the pan and toss thoroughly to coat each piece in the glaze.
Serve hot over steamed rice or stir-fried vegetables.
Notes
Ensure the pan is hot before adding the chicken to get a good sear. If the sauce becomes too thick, add a tablespoon of water at a time to reach your desired consistency. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: American-Chinese