This Sweet & Spicy Braised Chicken with Onions and Scallions is a delicious and aromatic dish that draws inspiration from classic Asian stir-fries, featuring tender, succulent pieces of chicken coated in a rich, glossy sauce. The image shows bite-sized chunks of golden-brown chicken, some with visible crispy edges, nestled among translucent pieces of sautéed onion. A vibrant sprinkle of fresh green scallions (green onions) adds a contrasting color and a fresh, pungent note. The sauce itself appears thick and caramelized, clinging beautifully to the chicken, suggesting a balance of savory, sweet, and spicy notes. This dish is hearty and flavorful, making it an excellent main course when served with steamed rice.
Ingredients:
For the Chicken:
- 1.5 lbs (about 680g) boneless, skinless chicken thighs or breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- 2-3 tablespoons vegetable oil (for pan-frying)
For the Sauce:
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon oyster sauce (optional, for umami depth)
- 1 teaspoon cornstarch
- ½ cup chicken broth
- ½ teaspoon grated fresh ginger
- 2-3 cloves garlic, minced
- ½ – 1 teaspoon red pepper flakes (adjust to desired spice level)
- Pinch of white pepper
For the Stir-fry:
- 1 large yellow onion, cut into 1-inch chunks or wedges
- 4-5 green onions (scallions), thinly sliced, white and green parts separated
- 1 tablespoon vegetable oil
Equipment:
- Large bowl (for marinating chicken)
- Small bowl (for sauce)
- Large skillet or wok
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the cut chicken pieces with 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and ¼ teaspoon white pepper. Toss well to coat the chicken evenly.
- Let the chicken marinate at room temperature for at least 15-20 minutes, or refrigerate for up to 30 minutes. This tenderizes the chicken and helps create a crispy crust.
- Prepare the Sauce:
- In a small bowl, whisk together all the sauce ingredients: ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey or brown sugar, optional 1 tablespoon oyster sauce, 1 teaspoon cornstarch, ½ cup chicken broth, ½ teaspoon grated fresh ginger, 2-3 cloves minced garlic, ½ – 1 teaspoon red pepper flakes, and a pinch of white pepper. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
- Cook the Chicken:
- Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary to get a good sear.
- Fry for 3-5 minutes per side, or until the chicken is golden brown and cooked through. The cornstarch in the marinade will help create a slightly crispy exterior.
- Remove the cooked chicken from the skillet and set aside.
- Stir-fry Onions and Scallions:
- Add 1 tablespoon of fresh vegetable oil to the same skillet (if needed) over medium-high heat.
- Add the 1-inch chunks of yellow onion and the white parts of the sliced green onions (scallions) to the wok.
- Stir-fry for 3-4 minutes, or until the onions are slightly softened and translucent but still have a bit of a bite.
- Combine and Braise:
- Return the cooked chicken to the skillet with the sautéed onions and scallions.
- Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables in the skillet.
- Bring the mixture to a simmer, stirring continuously. The sauce will thicken quickly as it heats due to the cornstarch.
- Continue to cook for 1-2 minutes, stirring gently, until the sauce coats the chicken and vegetables beautifully and has a glossy appearance.
- Garnish and Serve:
- Remove the skillet from the heat.
- Stir in the green parts of the sliced green onions (scallions) just before serving. This adds freshness and a vibrant color.
- Transfer the Sweet & Spicy Braised Chicken to a serving bowl.
- Serve immediately with steamed white rice for a complete and satisfying meal. The rich, sweet, and spicy sauce combined with tender chicken and crisp-tender onions creates a truly delightful flavor profile.