Step 1

Remove chicken from package and pat dry with a paper towel. You will get the best crisp when there is less moisture on the outside of the chicken.

Step 2

Add a neutral oil to a heavy-bottomed pot (such as a dutch oven) and saute sliced ginger, garlic cloves, and the white parts of the scallion on medium heat.

Step 3

When the garlic cloves start to lightly brown (about 1-2 minutes), add the chicken. Ensure that each piece of chicken gets its own surface area and that there is little to no crowding. None of the chicken should be overlapping.

Step 4

When the bottom side is light golden brown, flip to brown the other side.

Step 5

When both sides are browned, add both soy sauces, sesame oil, Shaoxing wine, brown sugar, and water. Let brown sugar dissolve into the liquid and add star anise and bay leaves.

Step 6

Allow the liquid to come to a bubbling simmer and turn the heat to low. Place lid on the pot and let simmer for 35 minutes. Flip the chicken at around 15 minutes to ensure that both sides are simmered in the sauce.

Step 7

Add in the green parts of the scallion and you're ready to serve.

Step 8

Spoon some of the soy sauce mixture on top of a big bowl of rice before topping off with a serving of chicken.