Pick Up Stix House Special Chicken




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  • 2 cloves garlic, crushed

  • 2 stalks green onion, chopped

  • 2 tbsp shaoxing wine

  • 1 tsp rice vinegar

  • 2 tbsp soy sauce

  • 2 tbsp dark soy sauce

  • 2 tbsp sugar

  • 1 tbsp light brown sugar

  • 2 tbsp chicken broth

  • 2 tsp oyster sauce

  • 1 tsp cornstarch or potato starch

  • 1 tsp water

  • 1 drizzle sesame oil

  • 1/2 teaspoon canola oil for sauce + more for frying

  • 16 oz. boneless skinless chicken thighs - cut in 1/2-inch pieces


I. Chicken

1.⁠Heat a wok lined with with ~1/2in of Canola Oil (~350ºF)

2.⁠Dredge your chicken pieces in cornstarch, shake off the excess

3.⁠Working in batches, fry chicken pieces for 4-6 mins

4.⁠When done, place on a paper towel-lined plate

5.⁠Dispose of oil, clean out wok

II. Sauce

1.⁠Heat up 1/2 tsp of Canola Oil in wok

2.⁠Add garlic, sauté 20ish seconds

3.⁠Add green onion and shaoxing wine, sauté another 20ish seconds

4.⁠Add soy sauces, oyster sauce, chicken broth, and sugars, and bring to a boil (the smell should be familiar at this point)

5.⁠Mix 1 tsp cornstarch with 1 tsp water (AKA a slurry) and add to sauce

6.⁠Add chicken and sesame oil




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