While I’m not entirely convinced that Daddy Wu’s Chicken is 100% traditional Chinese, it is undeniably delicious. The sauce is wonderful, sweet, savory, and lemony all at once. The chicken does turn a deep brown from the marinade and frying, but don’t let the color fool you. The flavor is fantastic.
Ingredients
Marinade
- vegetable oil spray
- 6 chicken skinless boneless thighs
- 1 tbsp dry sherry or white wine or chicken stock
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tsp toasted sesame seed oil
Sauce
- 1 tbsp vegetable oil
- 1/2 medium thinly sliced red onion
- 1/2 cup cherry tomatoes or baby plum tomatoes or a mix cut in half
- 1/2 cup ketchup
- 1/4 cup chicken broth
- 2 tbsp brown sugar
- 2 tbsp oyster sauce
- 1 tsp toasted sesame seed oil
- 1/4 tsp grated ginger
- 1 lemon zest and juice
Instructions
- Gather all ingredients before starting recipe.
Marinating Chicken
- Combine 1 tbsp dry sherry, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp grated ginger, 1 tsp grated garlic and 1 tsp toasted sesame seed oil in a small bowl and stir to combine.
- Cut 6 chicken skinless boneless thighs into 2" pieces and add chicken to a plastic zip lock bag. Add marinade and mix the chicken to cover all pieces. Refrigerate for an hour or up to 4 hours, and up to overnight.
Browning Chicken
- Spray a medium sized skillet with vegetable oil spray and heat over medium high heat.
- Remove chicken from marinade and blot excess on a paper towel and add to skillet. Sear for 2-3 minutes per side or until the chicken becomes goden on both sides. Remove chicken to a plate and keep warm,
Sauce
- Heat 1 tbsp vegetable oil in the same skillet you used for the chicken over medium‑high heat.
- Add 1/2 medium thinly sliced red onion to the skillet and cook for one minute. Add 1/2 cup cherry tomatoes or baby plum tomatoes or a mix, cut in half, and cook for another minute.
- Add 1/2 cup ketchup, 1/4 cup chicken broth, 2 tbsp brown sugar, 2 tbsp oyster sauce, 1 tsp toasted sesame seed oil, 1/4 tsp grated ginger and 1 lemon zest and juice. Stir to combine and cook for a few minutes, or until the sauce thickens. 4-5 minutes. Reduce heat to low and keep warm.
- Combine chicken pieces with the sauce. Stir to coat all the pieces and serve over white rice.
