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Place chicken on cold pan with skin side down (if you are cooking the chicken without skin, add 1 tablespoon of oil in a pan) |
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Put all the rest of ingredients together for sauce and place aside |
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Turn heat on to medium and cook skin side till skin becomes crisp & golden brown, about 5~8 minutes depending on thickness |
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When the skin becomes golden brown and the edge of the chicken start to turns white in color, flip the chicken and cook other side for 5~8 minutes; until chicken is fully cooked (until juices run clear) |
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Discard excess oil from the pan, or wipe off with kitchen paper |
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Turn up the heat to high, then add the rest of the ingredients. Let this mixture boil, while flipping the chicken repeatedly to coat evenly |
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Chicken Ginger is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining sauce over the chicken for serving |
