1. Marinate the Chicken

To begin making Shanghai Chicken, start by marinating the chicken. Cut the boneless, skinless chicken thighs into bite-sized pieces. In a small bowl, mix together the cornstarch, soy sauce, rice vinegar, and sesame oil. Toss the chicken pieces in this marinade, ensuring they are evenly coated. Let the chicken marinate for at least 15-20 minutes. This allows the chicken to absorb the flavors and helps to tenderize the meat. The cornstarch will also help create a crispy texture when the chicken is fried.

If you’re short on time, you can skip the marination step, but letting it sit for a few minutes will enhance the flavor and texture.

2. Prepare the Shanghai Sauce

While the chicken is marinating, it’s time to prepare the flavorful Shanghai sauce. In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, sugar, Chinese cooking wine, oyster sauce (if using), five-spice powder, minced garlic, grated ginger, and chili flakes (if you like a bit of heat). Stir everything together until the sugar is dissolved and the mixture is well combined.

Once the sauce is mixed, set it aside and prepare the cornstarch slurry. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water, stirring until smooth. This will be used later to thicken the sauce.

3. Cook the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated chicken pieces. Cook the chicken in batches if necessary to avoid overcrowding the pan. Stir-fry the chicken for 6-8 minutes, or until it is golden brown and cooked through. The cornstarch coating on the chicken will help it crisp up beautifully on the outside while keeping it juicy inside.

Once the chicken is cooked, transfer it to a plate and set it aside. If you’re cooking in batches, remove any excess oil from the pan before cooking the next batch to avoid greasy chicken.

4. Prepare the Sauce and Combine

After all the chicken is cooked, remove any excess oil from the skillet and pour the prepared Shanghai sauce into the pan. Bring the sauce to a simmer over medium heat, stirring occasionally to avoid burning. Once the sauce begins to bubble, add the cornstarch slurry to the pan and stir constantly until the sauce thickens to a glossy, slightly sticky consistency.

This process should only take about 2-3 minutes. Once the sauce has thickened, add the cooked chicken back into the pan. Toss the chicken in the sauce until it is evenly coated. Let the chicken simmer for another 2-3 minutes so the flavors can meld together, and the chicken absorbs the sauce.

5. Garnish and Serve

Once the chicken is well-coated in the Shanghai sauce, remove the pan from the heat. Transfer the chicken to a serving platter. Garnish with chopped green onions, sesame seeds, and fresh cilantro leaves for added color and flavor.

Shanghai Chicken is typically served with steamed white rice to soak up the flavorful sauce. You can also serve it with stir-fried vegetables, such as bok choy, bell peppers, or snap peas, for a well-rounded meal. Enjoy the dish while it’s hot, and savor the perfect balance of sweet, savory, and umami flavors.