Chinese Chicken & Onion Stir Fry | Best Ever Restaurant Style Onion & Chicken Stir Fry
Author: 
Recipe type: Side
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 Servings
 
Ingredients
  • Chicken thigh - 500 gms, boneless & skinless
  • Ginger - 2-inch piece, thinly sliced
  • Garlic - 8 to 10 cloves, minced
  • Spring onion - 6 to 8
  • Onion - 2, medium
  • Sugar - ½ tsp
  • Salt - ½ tsp
For chicken marinate:
  • Dark soy sauce - 1 tbsp
  • Oyster sauce - 1 tbsp
  • Cornflour / cornstarch - 4 tbsp
  • Sugar - ½ tsp
  • Sesame oil - 1 tsp
  • Salt - ½ tsp
  • Black pepper powder - ½ tsp
  • Water - 4 tbsp
For sauce:
  • Flavorless oil - 4 tbsp
  • Cornflour / cornstarch - 2 tbsp
  • Dark soy sauce - 2 tsp
  • Oyster sauce - 3 tsp
  • Rice wine vinegar - 1 tsp
  • Sugar - ½ tsp
  • Black pepper powder - ¼ tsp
Instructions
  1. Before starting the cooking process, we will have to prepare all the ingredients so that they are ready to go to the wok in the right sequence.
  2. First, wash and pat dry the chicken thighs. Then chop each chicken thigh into long thin slices of about 2-inch length.
  3. Take the sliced chicken in a large mixing bowl and add half a teaspoon of salt and half a teaspoon of black pepper powder. Give a quick toss.
  4. Then add the remaining marinating ingredients to the chicken - soy sauce, oyster sauce, sugar, cornflour, sesame oil and water.
  5. Give everything a good mix ensuring each piece is evenly coated with the marinate on all sides. Set them aside for chicken to absorb all the flavors while you prepare the remaining ingredients.
  6. Peel the onions and first cut each into half. Then chop each half of the onion into thick slices and separate the slices from each other. Make sure to keep the onion slices thick for the right texture.
  7. Now for spring onions (aka scallion), first separate the greens and whites. Then finely chop the whites and set aside.
  8. Chop the greens into 2-inch long pieces and keep them separate from the whites. We will add the greens at the end of the cooking process.
  9. Prepare a cornflour slurry by dissolving the remaining cornflour in half a cup of water. Give a good mix and set aside until needed.
  10. Now heat a large wok over medium high heat. Once hot, add a couple of tablespoons of oil to it and also add half a teaspoon each of salt & sugar.
  11. Then add the thickly sliced onions to the wok and stir fry them on medium-high heat for 2 to 3 minutes until the slices are somewhat translucent. Take them out on a plate and set aside.
  12. Add the remaining oil to the wok and once it warms up, add the marinated chicken pieces one by one making sure they are in a single layer and not on top of each other.
  13. Cook the chicken undisturbed on medium heat for 4 to 5 minutes. Then flip them over and let the other side cook undisturbed for another 5 minutes until the meat is completely cooked through.
  14. Take the fried chicken pieces out on a plate and set them aside while you make the sauce.
  15. Prepare the stir fry sauce by mixing together dark soy sauce, oyster sauce, rice wine vinegar, sugar and a couple of tablespoons of water in a small bowl. Give a good whisk & set aside.
  16. Into the same wok, if there is no oil left, add just another teaspoon of oil and let it warm up. Then add the sliced ginger and minced garlic.
  17. Stir fry them for one minute on medium high heat. Then add the chopped spring onion whites. Cook them for another 2 to 3 minutes until they soften.
  18. Then pour the prepared stir fry sauce into the wok. Give a stir. Then return the fried chicken back to the wok.
  19. Stir fry everything using a spatula keeping the heat on medium-low. Make sure each piece of chicken is coated with the sauce. This would take about 2 minutes.
  20. Now drizzle the prepared cornflour slurry after giving it a good stir as cornflour settles down at the bottom.
  21. Cornflour will thicken the sauce and make it glossy. Also add the sautéed onion and spring onion greens to the wok and continue to stir fry at medium heat for just one more minute.
  22. Switch off the flame at this point and sprinkle a little more freshly crushed black pepper for an earthy kick.
  23. Give a final toss and your chicken and onion stir fry is ready! Serve it over plain white rice and enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/01/chicken-onion-stir-fry/