Chinese Chicken and Potato Stir-Fry

Ingredients

• 400 g Chicken breast (or thigh) (cut into large bite‑size pieces)
• 0.5 tsp Salt (for initial seasoning)
• 0.25 tsp Ground black pepper (freshly ground)
• 3 tbsp Light soy sauce (1 tbsp for marinating, 2 tbsp for sauce)
• 0.25 tsp Baking soda (food grade) (helps keep chicken tender)
• 2.5 tbsp Cornstarch (2 tbsp for coating chicken, 0.25 tsp for slurry)
• 4 tbsp Sunflower oil (or other high‑heat oil) (about 60 ml, for frying)
• 0.5 tbsp Dark soy sauce (adds deep colour)
• 1 tsp Granulated sugar (balances salty flavours)
• 3 tbsp Water (for sauce) (for cornstarch slurry)
• 600 g Firm‑starch potatoes (e.g., Russet or “rosesval”) (peeled and cut into large chunks)
• 20 g Fresh ginger (thinly sliced)
• 6 pieces Garlic cloves (peeled and halved)
• 2 stalks Scallions (green onions) (separate white and green parts)
• 1 tbsp Shaoxing cooking wine (or dry sherry) (adds depth, will evaporate)
• 500 ml Water (for simmering) (adjust if needed for desired sauce thickness)
• 0.25 tsp Additional salt (final seasoning)
• 0.25 tsp Additional ground black pepper (final seasoning)

Instructions

1. Cut and season the chicken

   Trim the chicken breast (or thigh) into large bite‑size pieces. In a bowl combine 0.5 tsp salt, 0.25 tsp ground pepper, 1 tbsp light soy sauce, and the dissolved 0.25 tsp baking soda (mix 0.25 tsp baking soda with 1 tbsp water first). Toss the chicken pieces until evenly coated.

   Time: PT5M

2. Coat the chicken

   Add 2 tbsp cornstarch and 1 tbsp sunflower oil to the marinated chicken. Mix well so each piece gets a thin protective layer. Let rest while you prepare the other components.

   Time: PT5M

3. Prepare the seasoning sauce

   In a separate bowl whisk together 2 tbsp light soy sauce, 0.5 tbsp dark soy sauce, and 1 tsp sugar until the sugar dissolves.

   Time: PT3M

4. Make the cornstarch slurry

   Combine 0.25 tsp cornstarch with 3 tbsp water in a small bowl; stir until smooth. Set aside.

   Time: PT2M

5. Prep vegetables and potatoes

   Peel 600 g firm potatoes and cut into large chunks (about 2‑inch pieces). Peel and slice 20 g ginger thinly. Peel 6 garlic cloves and halve them. Separate the white and green parts of 2 scallions.

   Time: PT5M

6. Fry the potatoes

   Heat the skillet over medium heat, add 4 tbsp (60 ml) sunflower oil. When the oil shimmers, add the potato chunks in a single layer. Fry 6 minutes without moving, then turn and fry another 4 minutes until a light crust forms. Remove potatoes and set aside, leaving the oil in the pan.

   Time: PT10M

   Temperature: medium

7. Sear the chicken

   Increase the heat slightly if needed, then add the coated chicken pieces to the same oil. Cook 2 min 30 sec on the first side, flip, and cook another 2 min 30 sec until lightly browned. Remove and set aside.

   Time: PT5M

   Temperature: medium

8. Aromatics – ginger and garlic

   In the still‑hot skillet, add the sliced ginger and halved garlic. Sauté 1 min 30 sec, stirring occasionally, until fragrant but not burnt.

   Time: PT1M30S

   Temperature: medium

9. Add white scallion

   Stir in the white parts of the scallions. Cook for about 2 minutes, allowing the aroma to rise.

   Time: PT2M

   Temperature: medium

10. Deglaze and add sauce

    Turn the heat to low, pour in 1 tbsp Shaoxing wine and let it evaporate (about 30 seconds). Then add the prepared soy‑sugar sauce, stirring briefly to coat the aromatics.

    Time: PT1M

    Temperature: low

11. Return chicken and potatoes

    Add the seared chicken and partially fried potatoes back to the skillet. Stir over medium heat for 1 minute so everything gets coated.

    Time: PT1M

    Temperature: medium

12. Simmer

    Season with an additional 0.25 tsp salt and 0.25 tsp pepper, then pour in 500 ml water. Stir, cover the skillet with a lid, and let simmer on low heat for 15 minutes, stirring every 5 minutes.

    Time: PT15M

    Temperature: low

13. Thicken the sauce

    Remove the lid, increase heat to medium, and stir in the cornstarch slurry. Cook for 1 minute until the sauce becomes glossy and coats the ingredients.

    Time: PT1M

    Temperature: medium

14. Finish with green scallion

    Stir in the green parts of the scallions, give a quick toss, then turn off the heat.

    Time: PT30S

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

35 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken breast (or thigh): Chicken thighs, Whole chicken cut‑up with skin and bone
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Cornstarch: Arrowroot powder
• Instead of Sunflower oil (or other high‑heat oil): Canola oil, Peanut oil
• Instead of Dark soy sauce: Regular soy sauce (use a little less)
• Instead of Granulated sugar: Honey (use less)
• Instead of Firm‑starch potatoes (e.g., Russet or “rosesval”): Yukon Gold potatoes
• Instead of Fresh ginger: Ground ginger (¼ tsp)
• Instead of Garlic cloves: Garlic paste (½ tsp)
• Instead of Scallions (green onions): Leek (white part only)
• Instead of Shaoxing cooking wine (or dry sherry): Dry sherry, Mirin (use less)

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoons
• Measuring cup
• Large skillet or wok
• Spatula or wooden spoon
• Lid that fits the skillet
• Small bowl (for slurry)
• Plate (to rest fried items)

Critical Steps — Do Not Skip

• Coating the chicken with cornstarch and oil before frying
• Creating a light crust on the potatoes before simmering
• Deglazing with Shaoxing wine to lift caramelised bits
• Simmering covered for 15 minutes to let potatoes absorb sauce
• Adding the cornstarch slurry at the end to achieve a glossy thick sauce

Chef Tips from the Video

• Use firm‑starch potatoes (like Russet) so they hold their shape during frying.
• Keep the oil hot enough to sizzle when the potatoes hit the pan – this creates the desired crust.
• If you prefer a spicier version, add a sliced red chili with the ginger and garlic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3‑4 days.

Freezer: Not recommended – potatoes become grainy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead for deeper flavor.
• Peel and cut potatoes in advance; keep them submerged in water to prevent browning.
• Prepare the soy‑sugar sauce and cornstarch slurry and store in the fridge until needed.