Ginger and Sesame Oil Chicken


This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Ginger and Sesame Oil Chicken recipe by Barefeet In The Kitchen

When I first saw this recipe posted on Shu Han’s blog, Mummy I Can Cook, I couldn’t help grinning.

She has a photo of the original recipe from her mom. The recipe was written in a crowded mix of her mom’s Chinese and English. She described this as one of her favorite comfort foods.

I knew then, that I needed to try making this. I changed a few things, mostly by accident, but it turned out wonderfully.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

My husband, my boys and I ate every bite of this chicken. I will likely double the recipe next time I make it, so that we’ll be sure to have extra for lunch the next day!

Ginger and Sesame Oil Chicken recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Ginger and Sesame Oil Chicken

Recipe adapted from and with thanks to Shu Han's Mom


  • 3 chicken legs cut into thighs and drumsticks (you can use whichever parts you like, but they should be bone-in)
  • 1 tablespoon fresh ginger I peeled and minced about 2" worth using a microplane grater
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground pepper
  • 1/2 cup water 
  • 1 tablespoon rice wine
  • 1 tablespoon olive oil


  • In a small bowl, whisk together the sesame oil, soy sauce, ginger,  sugar, pepper, and water. Pour this over the chicken in a large ziploc bag or airtight container. Marinate 1-2 hours.
  • In a large skillet over medium high heat, warm the olive oil and then add the chicken pieces (save the marinade). Brown them slightly, about 1-2 minutes on each side.Then add the rice wine, followed by the reserved marinade and cook for a few minutes.
  • Cover with the lid and simmer on low heat for 30 minutes. Remove the chicken to a plate and tent with foil to keep warm. Increase the heat under the marinade left in the pan to about medium high, let it simmer until reduced by about half. Pour the sauce over the chicken before serving. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , , , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

22 Comments Leave a comment or review

    Rate & Comment


  1. Chris says

    This post pains me. Mostly because my right thumb is STILL healing from a run in with a microplane about two weeks ago when my hand slipped. It reminded me of that old Pixies song…."Gouge Away".

  2. Kristen @ Change of Pace says

    I wonder…… If you could make the sauce and brush the chicken legs on the grill with it. My husband is all about cooking chicken legs on the grill. Teriyaki-asian wings and legs are my favorite! I'm saving this recipe to try it this spring 🙂

  3. Becki Jacobs says

    I have been craving some bone-in chicken lately (I am kind of boneless skinless-ed-out:-).) I love the sweet sticky sauce on this – I bet it tastes wonderful with the dark meat chicken!

    • Mary says

      I'm glad you saw it, Shu Han! The chicken was delicious. I need to make it again now that I've been reminded! Please tell your mum, thank you for the recipe.