oyster sauce chicken

One-Pan Roasted Chicken in Oyster Sauce is easy to make and delicious. Set the oven timer and wait until this oven roasted chicken in oyster sauce is done!

One-Pan Roasted Oyster Sauce Chicken &amp; Scallions

chicken thighs

Salt and pepper

vegetable oil

ginger ((¼-inch thick))

scallions

Shaoxing wine ((60 ml, can substitute other rice wine,

soy sauce

oyster sauce

Preheat your oven to 425 degrees F. Rinse the chicken thighs and pat thoroughly dry with paper towels. Season with salt and pepper.

Place a large roasting pan over medium high heat on your stove across two burners. Once the pan is hot, add the oil and ginger. Allow the ginger to fry in the oil for 1 minute, or until fragrant. Add the chicken to the pan, skin-side down, and sear until browned. Flip the chicken and sear on the other side.

Add the scallions to the pan. Thoroughly combine the wine, soy sauce, and oyster sauce in a bowl, and pour it over the chicken and the scallions. Transfer to the oven and roast for 25-30 minutes, or until the chicken is cooked through.

Oyster sauce chicken is infused with intense umami oyster sauce flavor and a trio of Chinese aromatics (scallion, ginger, garlic) to make a tasty sticky sauce.

Sticky Oyster Sauce Chicken

chicken leg quarters

ginger ((¼-inch thick and smashed with the side of your knife))

garlic ((thinly sliced))

Shaoxing wine

chicken stock ((low sodium or homemade))

white pepper

sesame oil

Rinse the chicken and trim off any excess fat. This recipe calls for whole chicken leg quarters, but you can cut them into drumsticks and thighs for easier handling in the wok if desired.

Heat 2 tablespoons of oil in your wok or a large frying pan over medium high heat, spreading the oil around to coat. Place the chicken skin-side-down in the pan carefully, and sear for about 3 minutes, or until golden brown.

Next, flip the chicken and add the smashed ginger slices to the bottom of the pan. Let both sides of the ginger slices cook and caramelize in the oil for 1 to 2 minutes.

Next, add the garlic slices and white portions of the scallions. Let fry in the oil for a minute. Use a metal spatula to ensure the chicken is not stuck to the wok, but be gentle so as to not break up the chicken skin.

Add the Shaoxing wine to deglaze the pan, and let cook for another 1 to 2 minutes. Add the chicken stock, soy sauce, oyster sauce, white pepper, and sesame oil. Stir until well combined and bring the liquid to a boil. Reduce the heat to a slow simmer. Cover and let cook for 15 minutes.

Use tongs or chopsticks to turn the chicken quarters and let cook for another 15 minutes. There should be quite a bit of sauce in the pan, but if things are looking dry, add a bit more chicken stock.

Next, uncover the chicken and add the green portions of the scallions. Cook uncovered to reduce the liquid until it just begins to coat a spoon. Use a meat thermometer to check to make sure the internal temperature of the chicken is 165 degrees F. Alternatively, you can just poke the thickest part of the chicken leg quarter with a fork--the juice should run clear. At this point, you can be the judge of how thick or thin you want your sauce to be, but the chicken should be done. Turn the heat up to reduce the sauce if you like yours on the thicker side.

Serve the chicken, all of that luscious gravy, and the cooked down garlic, ginger, and scallions over a bed of white rice with your favorite veggies. Stir-fried bok choy or garlicky broccoli are great choices.

This quick and easy chicken in oyster sauce is loaded with flavour, light ready in under 30 minutes. Saucy and delicious, the whole family will love it.

Chicken in Oyster Sauce

500 g boneless skinless chicken thighs ((1.1lb))

cornflour (cornstarch)

spring onions (green onions/scallions)

vegetable oil ((notes 1))

red capsicum (bell pepper).

ginger,

garlic,

water

soy sauce ((notes 1))

white pepper (or black pepper)

In a small bowl, combine the sauce ingredients. Start by mixing the 2 teaspoons of cornflour with the water, then add the rest of the sauce ingredients and mix well. Set aside.

Cut the chicken into small bite size pieces then toss with the remaining 2 teaspoons cornflour and 1 tablespoon of the sauce mixture in a large bowl.

Cut the white and pale green parts of the spring onions into 1 ½ inch batons. Now slice up the darker green parts the same size but cut them in half or quarters through the length and set aside separately to the rest.

Add half the oil to wok or large pan over medium high heat. Add the chicken and let it sear for 2-3 minutes until turning golden and caramelised underneath. Flip and cook for another 2-3 minutes. Set the chicken aside.

Add the remaining oil, pale parts of the spring onions, capsicum, garlic and ginger. Stir fry for 1 minute.

Add the sauce, mix well and bring to a boil.

Add back the chicken along with any juices and bring back to the boil. Cook for 3 minutes or until the chicken is just cooked through. If you’d like a thinner sauce, add a dash of water.

Finally, add the green parts of the spring onions and cook for one more minute.

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This quick and easy chicken in oyster sauce is loaded with flavour, light and ready in under 30 minutes. Saucy and delicious, the whole family will love it.

WIDE Chicken in Oyster Sauce.mp4

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