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
