Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, cooking enthusiasts!
Are you ready to whip up something delicious and full of flavor?
Today, I’m excited to share my oyster sauce chicken recipe with you.
It’s savory, sticky, and oh-so-good. Plus, it’s super easy to make!
Perfect for a weeknight dinner, this dish will have everyone asking for seconds.
Let’s get cooking!
Suggestions for Ingredient Substitution
For chicken leg quarters, boneless skinless chicken thighs can be used for a leaner option with similar flavor. Adjust cooking time to avoid overcooking. Shaoxing cooking wine can be replaced with dry sherry or rice wine vinegar mixed with a touch of sugar. This maintains the dish’s depth of flavor while accommodating those who avoid alcohol. Oyster sauce, a key ingredient, can be substituted with vegetarian mushroom-based oyster sauce for a similar umami taste. For those with shellfish allergies, try mixing soy sauce with a small amount of brown sugar and fish sauce to approximate the complex flavor of oyster sauce. Adjust quantities to taste, as these substitutions may slightly alter the overall saltiness and sweetness of the dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 90-100 g
- Fat: 70-80 g
- Carbohydrates: 20-30 g
Ingredients
- 4 chicken leg quarters
- 2 tablespoons neutral cooking oil (e.g., vegetable, canola, or avocado)
- 4 slices fresh ginger (¼-inch thick, smashed with a knife)
- 3 cloves garlic (sliced thin)
- 3 green onions (cut into 2-inch pieces, separating white and green parts)
- ¼ cup shaoxing cooking wine
- 2 cups chicken broth (preferably low sodium or homemade)
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- ¼ teaspoon white pepper powder
- ½ teaspoon sesame oil
Step 1: Prepare the Chicken
Start by rinsing the chicken leg quarters and trimming off any excess fat.
If you prefer easier handling, cut the quarters into drumsticks and thighs.
Set the prepared chicken aside as you ready your cooking station.
Step 2: Sear the Chicken
Heat a neutral oil in your wok or a large frying pan over medium-high heat.
Swirl the oil around to evenly coat the pan.
Gently place the chicken pieces skin-side-down into the pan.
Sear the chicken for about 3 minutes until the skin is golden brown, then carefully flip the chicken using tongs or a spatula.
Step 3: Add Aromatics and Flavor
Add the smashed ginger slices to the bottom of the pan, allowing them to caramelize for about 1 to 2 minutes on each side.
Then add the garlic slices and the white portions of the scallions, letting them fry for an additional minute.
Use a spatula to gently ensure the chicken is not sticking to the wok without disturbing the skin.
Step 4: Deglaze and Simmer
Pour in the Shaoxing wine to deglaze the pan, cooking for another 1 to 2 minutes.
Add the chicken stock, soy sauce, oyster sauce, white pepper, and sesame oil.
Stir these ingredients together until well combined and bring the mixture to a boil.
Reduce the heat to a simmer, cover, and let cook for 15 minutes.
Step 5: Continue Cooking and Reduce Sauce
Using tongs or chopsticks, turn the chicken quarters and continue cooking for an additional 15 minutes.
Monitor the pan to ensure there’s enough sauce; add more chicken stock if needed.
Uncover and add the green portions of the scallions.
Cook uncovered to reduce the sauce until it coats a spoon.
Step 6: Check Doneness and Serve
Check the chicken’s internal temperature to ensure it reaches 165 degrees F using a meat thermometer, or poke the thickest part to see if the juices run clear.
Adjust the sauce thickness to your preference by increasing the heat if needed.
Serve the chicken over a bed of white rice with all the flavorful gravy and cooked down aromatics.
Pair it with stir-fried bok choy or garlicky broccoli for a complete meal.
