Prep your chicken first. Use poached or steamed chicken and let it cool completely. Cold chicken + hot sauce = sad results. Shred or slice thinly and set aside.
Build the flavor base. In a heatproof bowl, add minced ginger, grated garlic, and chopped green onions. This trio is doing all the heavy lifting.
Heat the oil. Warm the neutral oil until it’s hot but not smoking. You want sizzle, not panic.
Pour the hot oil over the aromatics. Carefully pour the oil over the ginger mixture. It should sizzle loudly—that’s flavor being born.
Season it up. Add soy sauce, sesame oil, salt, and a pinch of sugar if using. Stir well. Taste it. Adjust like a responsible adult.
Combine with chicken. Pour the sauce over the cold chicken and toss gently until every piece is glossy and coated.
Chill before serving. Refrigerate for 15–20 minutes. This step matters. Cold sauce = peak flavor.
