Homemade Ginger Chicken Recipe

Ginger Chicken may be a homestyle Chinese dish made with many fresh ginger, garlic, and scallions, cooked down into a sticky brown sauce perfect over rice or noodles!

I loved talking with the chefs when the kitchen wasn’t too busy, and that i learned why it’s called “Old Ginger Chicken.” It’s because literally “old,” or mature ginger should be used!

Homemade Ginger Chicken Recipe
Homemade Ginger Chicken Recipe

Mature ginger packs a more concentrated spicy ginger flavor than young ginger. Young ginger is vaguely pink in color, with slightly transparent skin. It's a more mildly spicy and almost floral flavor.

The ginger you'll get in most U.S. Stores is mature ginger, so you'll easily get what you would like to form this dish! 

When I first tried a plate of the chefs’ Chinese Ginger Chicken, it had the strong, tasty flavor that comes from the classic trio of fresh aromatics most frequently utilized in Cantonese cooking: ginger, garlic, and scallion.

Homemade Ginger Chicken Recipe


  • 1 teaspoon light brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 6 slices ginger (1/4 inch thick)
  • 1 tablespoon vegetable oil (can substitute canola oil or avocado oil)
  • 24 ounces boneless skinless chicken thighs (680g, cut into 1-inch chunks)
  • 3 shallots (cut into quarters)
  • 3 scallions (cut into 2-inch long pieces, with the white and green parts separated)
  • 4 cloves garlic (cut in half)
  • 1/4 cup Shaoxing wine
  • 1 1/2 cups low sodium chicken stock
  • 1/4 teaspoon white pepper
  • 2 teaspoons oyster sauce (optional)
  • 1 tablespoon cornstarch (mixed with 1 tablespoon water)


  1. Using a cleaver, lightly smash the white parts of the scallions, the garlic, and the ginger (use a firmer hand on the ginger). This releases the flavors of the aromatics for a more flavorful dish.
  2. Spread the canola oil around the perimeter of the wok, and heat it until it just starts smoking. Add the smashed ginger slices, and fry for 15 seconds.
  3. Spread the chicken pieces in a single layer in the wok. Sear for 45 seconds. Flip them and fry the other side for another 30 seconds.
  4. Add in the white parts of the scallions, garlic, and shallots. Continue to stir-fry over high heat, mixing everything together for another 30 seconds.
  5. Add the Shaoxing wine, and stir-fry again for 20 seconds. Next, add in the chicken stock, brown sugar, soy sauce, dark soy sauce, white pepper, and oyster sauce (optional, but it’ll give the dish a nice additional flavor!). Cover and continue to cook on high heat for 5 minutes.
  6. Remove the cover, and cook for another 7 minutes to reduce the liquid. Mix in the green parts of the scallions, and then immediately stir in the cornstarch and water mixture to thicken the sauce. Add more cornstarch slurry if you like a thicker sauce.

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