Step 1: Prepare and Marinate the Chicken

1. Cut the Chicken: Ensure your chicken (thighs or breasts) is cut into uniform, bite-sized pieces, roughly 1-inch cubes. Consistency in size ensures even cooking. If using chicken breasts, slicing thinly against the grain can also improve tenderness. Pat the chicken pieces thoroughly dry with paper towels. Removing excess moisture is key to getting a good sear rather than steaming the chicken.
2. Combine Marinade Ingredients: In a medium-sized bowl, combine the cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine (or sherry/broth), 1 teaspoon of sesame oil, and ½ teaspoon of white pepper.
3. Mix the Marinade: Whisk these ingredients together until the cornstarch is fully dissolved and the mixture is smooth. There should be no lumps.
4. Marinate the Chicken: Add the dried chicken pieces to the bowl with the marinade. Toss gently but thoroughly, ensuring every piece is evenly coated. The cornstarch mixture should form a light, slightly sticky layer around the chicken.
5. Rest: Let the chicken marinate at room temperature for at least 15-20 minutes. If prepping ahead, you can cover and refrigerate it for up to an hour (let it sit at room temp for 15 minutes before cooking if refrigerated). This marinating time allows the flavors to penetrate the chicken and the cornstarch to work its magic, helping create a tender result and a slightly crisp exterior when seared.

Step 2: Prepare the Aromatics and Sauce

1. Prepare Scallions: Wash the scallions thoroughly. Trim off the root ends. Separate the white and light green parts from the dark green tops. Thinly slice the white/light green parts on a diagonal – these have a stronger onion flavor and will be cooked slightly longer. Cut the dark green tops into larger, 1-to-2-inch segments – these are more delicate and added towards the end for fresh flavor and color. Keep the white/light green parts and dark green parts separate for now.
2. Prepare Ginger and Garlic: Peel the fresh ginger using the edge of a spoon or a peeler. Mince it finely. Peel the garlic cloves and mince them finely as well. Fresh aromatics are non-negotiable for the best flavor profile in this dish.
3. Mix the Sauce: In a small bowl, whisk together the 3 tablespoons of soy sauce, ¼ cup of water or chicken broth, and 1.5 teaspoons of sugar (or honey/maple syrup) until the sugar is completely dissolved. Set this sauce mixture aside near your cooking station. Having it ready ensures the stir-frying process goes smoothly and quickly.

Step 3: Cook the Chicken

1. Heat the Wok/Skillet: Place your wok or large, heavy-bottomed skillet over high heat. Allow it to get properly hot – you should feel the heat radiating strongly when you hold your hand a few inches above the surface. A hot pan is crucial for achieving a good sear on the chicken.
2. Add Oil: Add 2 tablespoons of the neutral cooking oil to the hot wok. Swirl the wok to coat the bottom evenly. The oil should shimmer slightly when it’s hot enough. If it starts smoking excessively, reduce the heat slightly.
3. Sear the Chicken (in batches): Carefully add about half of the marinated chicken pieces to the hot oil in a single layer. Do not overcrowd the pan. Overcrowding lowers the temperature, causing the chicken to steam instead of sear, resulting in a grey, rubbery texture. Let the chicken cook undisturbed for 2-3 minutes, until the bottom is nicely browned and slightly crispy.
4. Continue Cooking: Use a spatula to flip the chicken pieces and cook the other side for another 2-3 minutes, stirring occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
5. Remove Chicken: Once cooked, use a slotted spoon or spider to transfer the chicken to a clean plate or bowl. Set aside.
6. Repeat: Add the remaining 1 tablespoon of oil to the wok if needed (it might be dry after the first batch). Let it heat up again, then add the remaining chicken and cook it using the same method (sear, flip, cook through). Transfer the second batch of cooked chicken to the plate with the first batch.

Step 4: Stir-Fry Aromatics and Finish the Dish

1. Sauté Aromatics: Reduce the heat under the wok slightly to medium-high. There should still be some residual oil in the wok; if it looks dry, add another teaspoon of oil. Add the minced ginger and minced garlic to the wok. Stir-fry constantly for about 30-45 seconds until they become highly fragrant. Be careful not to burn the garlic, which can turn bitter.
2. Cook Scallion Whites: Add the sliced white and light green parts of the scallions to the wok. Continue to stir-fry for about 1-2 minutes, until they soften slightly and release their aroma, infusing the oil with their flavor. If using optional red pepper flakes, add them now and stir-fry for another 15-20 seconds.
3. Return Chicken and Add Sauce: Pour the prepared sauce mixture (soy sauce, water/broth, sugar) into the wok. Bring it to a simmer, scraping up any browned bits (fond) stuck to the bottom of the wok – these add great flavor! Return the cooked chicken pieces (and any accumulated juices from the plate) to the wok. Toss everything together to coat the chicken evenly with the simmering sauce.
4. Add Scallion Greens and Sesame Oil: Add the reserved dark green scallion segments to the wok. Drizzle the final 1 teaspoon of toasted sesame oil over everything. Toss quickly for about 30-60 seconds, just until the green scallion tops wilt slightly but retain their vibrant color and fresh bite. The sauce should have thickened slightly from the residual cornstarch on the chicken. If you prefer a thicker sauce, you can add a small slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer briefly until thickened, but the marinade’s cornstarch is often sufficient.
5. Serve Immediately: Remove the wok from the heat. Taste and adjust seasoning if necessary (more soy sauce for saltiness, a pinch more sugar for sweetness). Transfer the Scallion Chicken to a serving platter immediately.