Mon, 14 September 2026
A rich, sticky Chinese-style chicken dish with hoi sin, fresh ginger, garlic and a little chilli. Good with jasmine steamed rice
Serves 4
Chicken
· 600g boneless Irish chicken thighs, cut into bite-sized pieces
· 1 tbsp light soy sauce
· 1 tbsp Shaoxing rice wine
· 1 tsp sesame oil
· 1 tbsp potato starch
· ½ tsp white pepper
· 1 tsp grated ginger
Hoi Sin Ginger Sauce
· 3 tbsp hoi sin sauce
· 1½ tbsp light soy sauce
· 1 tbsp dark soy sauce
· 1 tbsp Shaoxing rice wine
· 1 tbsp honey or brown sugar
· 100ml chicken stock
· 1 tbsp rice vinegar
· 1 tbsp finely grated ginger
· 2 cloves garlic, finely grated
· ½–1 tsp chilli paste or sliced fresh chilli
· ½ tsp sesame oil
To finish
· 1 tbsp neutral oil
· 2 spring onions, sliced
· Toasted sesame seeds
· Fresh coriander, optional
· Thinly sliced red chilli, optional
Method
1. Marinate the chicken Mix the chicken with soy, Shaoxing wine, sesame oil, ginger, white pepper and cornflour. Leave for 20–30 minutes.
2. Make the sauce In a sauce pan Mix the hoi sin, soy sauces, Shaoxing wine, honey, chicken stock, rice vinegar, ginger, garlic, chilli and sesame oil.
3. Cook the chicken Heat a wok or large frying pan until very hot. Add the oil and cook the chicken in batches so it gets good colour rather than steaming. Cook until almost completely done.
4. Build the sauce Return all the chicken to the wok. Pour in the sauce and bring to a strong simmer.
5. Glaze Toss continuously for 2–3 minutes, allowing the sauce to reduce and become glossy and sticky. The chicken should be completely cooked through.
6. Finish Add the spring onions and toss once more. Finish with sesame seeds, chilli and coriander if using.
