Marinate the chicken: In a bowl, combine soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Add the chicken thighs and coat thoroughly, ensuring each piece is evenly seasoned. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate. For deeper flavor, marinate up to 2 hours.
Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken thighs and cook for 5–7 minutes per side, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C) and develop a light caramelization on the surface. Remove the chicken from the pan and set aside on a plate.
Sauté the aromatics: In the same pan, reduce the heat slightly and add the finely chopped ginger, scallions, and minced garlic. Sauté for 1–2 minutes, stirring frequently, until fragrant and lightly golden. The mixture should release a rich, savory aroma without burning.
Combine and toss: Return the cooked chicken to the pan and toss it with the ginger-scallion mixture until evenly coated. Let it cook for another minute to absorb the aromatic flavors. If desired, drizzle a small amount of extra sesame oil over the top for added fragrance.
Serve and enjoy: Transfer the sizzling chicken to a serving platter or cast-iron skillet for presentation. Serve hot with steamed rice or stir-fried noodles for a complete meal. Garnish with additional scallions or a sprinkle of toasted sesame seeds for a touch of freshness and crunch.
