Vinegar-glazed chicken from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 136) by Grace Young

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • Delys77 on August 28, 2023

    We doubled this to serve 6 people with steamed rice and some stir fried haricots vert. Prepared as directed except that I thicken at the end as I always find that if the starch is in with the chicken it burns a bit when I do the initial searing. Flavours were well balanced and I especially enjoyed the generous amount of sesame oil and the hint of sichuan pepper. The end result is a lovely colour and is very well balanced with simple steamed rice and an additional vegetable. Would repeat.

  • jenburkholder on October 07, 2022

    I quite liked this, though my son said it was bland (clearly he's wrong). Only sub was the dry sherry as I haven't found a Shaoxing that is gluten free. Added a thin sliced pepper to get veg into the boy. Served with gochujang-glazed zucchini which was a very nice contrast. Would repeat, and may try increased aromatics as well (my ginger was from the garden and probably on the mild side).

  • ashallen on June 21, 2022

    Very flavorful. When I first tasted this straight from the wok, I thought it might be tangier than I prefer but then it balanced out really well when eaten with rice. I used the suggested substitution of balsamic vinegar for Chinkiang vinegar and am looking forward to trying this again and seeing how it turns out with Chinkiang vinegar. This is a "meaty" stir-fry - the scallions add flavor but not much bulk since they wilt during cooking. We had steamed broccoli on the side for a vegetable.

  • TrishaCP on February 26, 2021

    We really liked this, although I think I would prefer to use chicken breast in this dish. I added some julienned carrots at the beginning, so I would add them again but at the end.

  • cellenly on July 25, 2019

    Everyone at table said it's a definite repeater. Tripled the ginger and garlic for our family's preferences. Need to add more veggies next time or be super generous with the green onions.

  • Breadcrumbs on March 16, 2016

    We absolutely loved it. I had just over 2 lbs of chicken thighs to use up so I doubled the quantity of sauce but left the final amount of vinegar the same as mr bc doesn’t share my vinegar addiction. I used approx. 1 tsp of Sichuan peppercorns and added some chopped onions and red pepper based on recommendations I read in EYB. This dish is highly addictive and we found ourselves craving more after dinner. The beautiful mahogany coloured sauce was so enticing as were the aromas that filled the kitchen as the dish simmered on the stove. I’m confident we’ll be enjoying it on a regular basis from here on out. Photo here: http://www.chowhound.com/post/january-2011-cookbook-month-stir-frying-skys-edge-756704?commentId=9825078

  • paulabee on December 02, 2015

    Really liked this sauce, which was balanced and flavorful. In the future I'd add some vegetables for texture and variety- I think sliced onions and red pepper would be great. But I enjoyed it prepared as written.

  • Rutabaga on March 08, 2015

    This is a really delicious chicken stir-fry, even though I took the flavor down a few notches by leaving out the Sichuan peppercorns and red pepper flakes (I wanted it to be three-year-old friendly), and by accidentally forgetting to stir the final vinegar in at the end. Still, it was tasty, and the chicken very tender. Definitely one to make again.

  • Sharonsez on January 20, 2013

    I think mushrooms would make a nice addition. My family raved over this dish--even the pickiest eater!

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