I make this Chinese Chicken when I crave something sweet, savory, and packed with bold flavor. The tender chicken pieces are coated in cornstarch, pan-fried until golden, and then tossed in a sticky garlic soy sauce that clings perfectly to every bite. It tastes just like my favorite takeout dish, but I prepare it easily at home in under 40 minutes.
Why You’ll Love This Recipe
I love how this recipe delivers that classic sweet and savory balance with simple pantry ingredients. The sauce turns thick and glossy, wrapping around the crispy chicken pieces beautifully. I also appreciate how quickly everything comes together, making it perfect for busy weeknights. The combination of garlic, ginger, soy sauce, and honey creates a deep, rich flavor that feels comforting and satisfying. I find that it pairs wonderfully with rice or steamed vegetables, making it a complete and versatile meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 cup chicken broth
1/2 cup low-sodium soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced
Sesame seeds for garnish
Directions
I start by placing the chicken pieces in a large bowl and tossing them with cornstarch until they are evenly coated.
I heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, I add the coated chicken in a single layer. I cook the chicken for about 4–5 minutes per side until it turns golden brown and is cooked through. Then I remove it from the skillet and set it aside.
In the same skillet, I add the minced garlic and cook it for about 30 seconds, just until fragrant.
In a medium bowl, I whisk together the soy sauce, chicken broth, honey, brown sugar, rice vinegar, hoisin sauce, grated ginger, and red pepper flakes.
I pour the sauce mixture into the skillet and bring it to a gentle simmer over medium heat. I let it cook for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
Next, I return the cooked chicken to the skillet and toss it well to coat every piece in the sauce. I let it simmer for another 2–3 minutes so the sauce thickens further and clings to the chicken beautifully.
Finally, I garnish it with sliced green onions and sesame seeds before serving.
Servings and timing
I prepare this dish in about 15 minutes of prep time and 20 minutes of cooking time, making the total time approximately 35 minutes. This recipe serves 4 people generously. Each serving contains approximately 410 kcal.
Variations
I sometimes swap chicken breasts for boneless, skinless chicken thighs for a juicier texture. When I want extra heat, I increase the red pepper flakes or add a drizzle of chili oil. I also like adding steamed broccoli, snap peas, or bell peppers directly into the skillet for a more vegetable-packed version. For a lighter option, I reduce the brown sugar slightly or substitute part of the honey with a natural sweetener.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I prefer warming it in a skillet over medium heat so the sauce thickens back up nicely. If the sauce becomes too thick, I add a small splash of water or chicken broth to loosen it. I can also reheat it in the microwave in short intervals, stirring in between to ensure even heating.
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FAQs
Can I make this recipe ahead of time?
Yes, I often prepare it a day in advance. I find that the flavors deepen even more after sitting in the refrigerator overnight.
Can I freeze Chinese Chicken?
I can freeze it in an airtight container for up to 2 months. I thaw it overnight in the refrigerator before reheating.
What can I serve with this dish?
I usually serve it over steamed white rice, brown rice, or even noodles. It also works well in a rice bowl with vegetables.
How do I make the sauce thicker?
If I want a thicker sauce, I let it simmer a few extra minutes. I can also mix a small amount of cornstarch with water and stir it in while the sauce simmers.
Can I use a different protein?
Yes, I sometimes substitute shrimp, tofu, or even thinly sliced beef. I adjust the cooking time depending on the protein I use.
Conclusion
I love making this Chinese Chicken because it gives me all the flavors of takeout in a simple homemade version. The sticky garlic soy sauce, tender chicken, and balanced sweetness make it a dependable dinner that I turn to again and again. It is comforting, flavorful, and always a hit at my table.
📖 Recipe:
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Chinese Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Chinese Chicken features tender, golden pan-fried chicken tossed in a sticky garlic soy sauce with the perfect balance of sweet and savory flavors. It is a quick and satisfying homemade alternative to takeout, ready in about 35 minutes.
Ingredients
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1/2 cup low-sodium soy sauce
1/4 cup chicken broth
1/4 cup honey
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced
Sesame seeds for garnish
Instructions
- Place the chicken pieces in a large bowl and toss with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken in a single layer and cook for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- In a medium bowl, whisk together the soy sauce, chicken broth, honey, brown sugar, rice vinegar, hoisin sauce, grated ginger, and red pepper flakes.
- Pour the sauce mixture into the skillet and bring to a gentle simmer over medium heat. Cook for 3–5 minutes, stirring occasionally, until slightly thickened.
- Return the cooked chicken to the skillet and toss well to coat. Simmer for another 2–3 minutes until the sauce thickens and clings to the chicken.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Swap chicken breasts for boneless, skinless chicken thighs for a juicier texture.
Add steamed broccoli, snap peas, or bell peppers for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat, adding a splash of water or broth if the sauce is too thick.
Freeze in an airtight container for up to 2 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 24 g
- Sodium: 900 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 95 mg
