Japanese Shogayaki Chicken in a Wok | 20-Minute Dinner

Clean the chicken thigh fillets and cut them into thin, bite-sized strips. Sprinkle with the cornstarch and one tablespoon of soy sauce, then toss thoroughly – this gentle coating helps keep the meat maximally juicy in the hot wok.

Cut the onion into thin half-moons. Finely grate the fresh ginger and crush the garlic. In a small bowl, mix together the grated ginger, garlic, remaining soy sauce, mirin, and brown sugar until the sugar is completely dissolved.

Heat a wok or deep frying pan over high heat with the sunflower oil until it begins to smoke lightly. Add the chicken strips and fry over high heat, tossing or stirring frequently, for 4-5 minutes until a golden-brown crust forms.