Five-Spice Soy Sauce Chicken Thighs

Ingredients

Instructions

1. 1

   Pat chicken thighs dry with paper towels to remove excess moisture.

2. 2

   Heat vegetable oil in a large wok or braising pot over medium-high heat. Working in batches, sear chicken thighs skin-side down until golden brown.

3. 3

   Flip chicken and sear the other side briefly. Transfer to a plate.

4. 4

   In the same pot, add minced garlic, ginger slices, dried red chilies, and scallion white parts. Stir-fry until fragrant.

5. 5

   Add five-spice powder and stir constantly for 30 seconds until aromatic.

6. 6

   Pour in dark soy sauce, light soy sauce, oyster sauce, and sugar. Stir to combine.

7. 7

   Return chicken thighs to the pot, skin-side up. Add chicken stock and star anise.

8. 8

   Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes until chicken is tender.

9. 9

   Uncover and increase heat to medium. Simmer for 5-8 minutes more to reduce sauce until glossy and thickened.

10. 10

    Drizzle with sesame oil. Transfer to a serving plate, garnish with chopped scallion greens and sesame seeds.