Equipment
Ingredients
Main
- 500 g boneless skinless chicken thighs, patted dry
Marinade and Sauce
- 60 ml dry sherry
- 45 ml light soy sauce
- 15 g fresh ginger, finely minced
Cooking
- 15 ml toasted sesame oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 216 kcal
- Protein
- 26 g
- Carbohydrates
- 3 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 738 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 118 mg
- Potassium
- 381 mg
- Calcium
- 14 mg
- Iron
- 1.2 mg
- Magnesium
- 40 mg
- Phosphorus
- 253 mg
- Zinc
- 2.1 mg
- Vitamin A
- 9 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.27 mg
- Niacin
- 7.3 mg
- Folate
- 7 mcg
- Water
- 117 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
Method
Using a chef knife and cutting board, cut the chicken thighs into uniform 3-centimeter pieces. Always wash your hands, knife, and cutting board thoroughly after handling raw poultry to prevent cross-contamination.
In a mixing bowl, combine the chicken pieces, dry sherry, light soy sauce, and finely minced ginger. Toss well to coat and let sit at room temperature to marinate.
Heat a wok or large skillet over medium-high heat. Add the toasted sesame oil and swirl to coat the surface.
Using tongs, transfer the chicken to the hot wok, reserving the leftover marinade in the bowl. Sear the chicken undisturbed to develop a light crust.
Pour the reserved marinade into the wok. Bring the liquid to a rapid bubble and let it reduce. Cook until the sauce forms a thick, sticky glaze that coats the chicken, and the chicken reaches an internal temperature of 74C or 165F.
Remove the wok from the heat immediately to prevent the sugars in the soy sauce and sherry from burning. Transfer to a serving platter.
Chef's Notes
- While traditional Chinese recipes call for Shaoxing wine, an inexpensive dry sherry is often the best accessible substitute, matching its nutty, slightly oxidized flavor profile better than most supermarket cooking wines.
- Dark soy sauce can be added in a 5ml quantity if you desire a much darker, mahogany-colored finish on the chicken.
- Chicken thighs are preferred over breasts for this high-heat reduction technique, as their higher fat content prevents them from drying out while the sauce thickens.
- Do not skip the 30-minute marinade. Because there are so few ingredients, allowing the alcohol to penetrate the meat is crucial for tenderizing and flavor development.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken further when chilled.
Freezer: 1 month — Freeze in a sealed container or vacuum bag. Texture of the chicken may soften slightly upon thawing.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce.
Troubleshooting
Sauce is too thin and watery
Cause: Chicken released too much moisture or heat was too low during reduction
Fix: Remove the cooked chicken to a plate so it does not overcook, then boil the liquid rapidly until thick before tossing the chicken back in
Prevention: Ensure the wok is very hot before adding chicken, and pat chicken dry before marinating
Sauce tastes bitter or burnt
Cause: The soy sauce and ginger caught on the bottom of the wok during reduction
Fix: Cannot be fixed
Prevention: Toss frequently during the final minutes of reducing the sauce and monitor heat levels closely
Cultural Context
In Chinese culinary tradition, the technique of using alcohol to neutralize the undesirable odors of meat is known as qu xing. Shaoxing rice wine is typically employed for this purpose, imparting a distinctive fragrance and a complex, caramel-like depth when reduced with soy sauce and aromatics. This five-ingredient adaptation relies on dry sherry to replicate that iconic flavor profile with ingredients found in western pantries.
