Wok-Kissed Chicken Delights

Experience the joy of restaurant-quality Chinese food right in your own kitchen! This exceptional Chinese Chicken recipe strikes the perfect balance of sweet and savory, delivering a flavor profile that will quickly make it a family favorite. Serve it over fluffy rice for the ultimate homemade takeout experience.

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Craving the vibrant flavors of your favorite Chinese takeout? Look no further! This delightful Chinese Chicken recipe is incredibly satisfying and surprisingly easy to prepare. If you enjoy recreating beloved restaurant dishes at home, you’re in the right place. Beyond this incredible chicken, don’t forget to explore other popular recipes like our Sweet and Sour Chicken or our hearty Beef and Broccoli for a complete culinary journey.

If you’re a devotee of “make-your-own-takeout” recipes – and who isn’t a fan of saving money and enjoying fresh, quality ingredients? – then this Chinese Chicken is about to become your new obsession. Imagine succulent, crispy chicken pieces enveloped in a glorious sweet and sticky glaze that clings to every morsel. It’s a symphony of textures and tastes that will make you forget all about calling the local Chinese restaurant. This dish truly transcends the typical takeout experience, offering a depth of flavor and freshness that only homemade can achieve.

The inspiration for this phenomenal recipe traces back to The Rachael Ray Show, where it was shared by Tina Wu, a staff member who learned the recipe from her father. It’s a heartwarming story that adds a special touch to an already fantastic dish. The rich tradition and family heritage embedded in this recipe truly shine through in every bite, making it more than just a meal – it’s a culinary legacy. I highly recommend trying this recipe; it’s guaranteed to impress and satisfy your cravings for authentic Chinese goodness!

Essential Ingredients for Your Homemade Chinese Chicken

Crafting this incredible Chinese Chicken dish requires a thoughtful selection of ingredients, each playing a crucial role in developing its signature flavor profile. Here’s a detailed look at what you’ll need, along with some helpful tips and potential substitutions.

For the Marinade: The Foundation of Flavor

The marinade is key to tenderizing the chicken and infusing it with a rich, authentic taste before cooking. Don’t skip this crucial step!

• Dry Sherry: This adds a distinct, subtle depth and complexity to the marinade that is hard to replicate. While it’s best with sherry, if you don’t keep alcohol on hand, you can substitute it with apple cider or chicken broth. The flavor profile will shift slightly, but the dish will still be delicious. Avoid cooking sherry, which often contains added salt and can alter the taste significantly.
• Oyster Sauce: A cornerstone of Chinese cuisine, oyster sauce provides a savory, slightly sweet, and umami-rich flavor that is truly unique. I consider it indispensable for this recipe. If you absolutely must substitute, an equal amount of extra soy sauce could work, but you will miss the characteristic richness.
• Soy Sauce: I always opt for low-sodium soy sauce to control the overall saltiness of the dish, allowing other flavors to shine. Feel free to use liquid aminos as a gluten-free alternative if preferred.
• Fresh Ginger: The pungent, citrusy, and slightly spicy notes of fresh ginger are paramount here. Powdered ginger simply cannot deliver the same vibrant, aromatic punch. Fresh ginger also freezes beautifully, making it easy to always have on hand for Asian-inspired dishes.
• Fresh Garlic: Similar to ginger, fresh garlic offers a robust, aromatic base that powdered garlic cannot match. Using freshly minced garlic will elevate the flavor of your marinade significantly.
• Sesame Oil: This ingredient is incredibly potent. Just a small amount (1 teaspoon) is enough to impart its distinctive nutty aroma and flavor. Be careful not to overdo it, as too much can quickly overpower the other delicate notes in the marinade.

For the Chicken: Crispy Perfection

The chicken itself is the star, and getting it perfectly crispy is essential for that delightful takeout texture.

• Boneless, Skinless Chicken Breasts: We use chicken breasts for a leaner, versatile option that cooks up beautifully. For an even richer flavor and juicier texture, boneless, skinless chicken thighs can be used as an excellent alternative. Simply cut them into similar 1-inch cubes.
• Vegetable Oil (for frying): A neutral-flavored oil like vegetable, canola, or peanut oil is ideal for pan-frying the chicken to a golden crisp without imparting unwanted flavors. You’ll need enough to create about a quarter-inch depth in your skillet.
• Eggs: Whisked eggs act as the perfect binder, ensuring that your flour and cornstarch coating adheres beautifully to the chicken pieces, leading to a consistently crispy exterior.
• Flour & Cornstarch Mixture: This combination is the secret to a perfectly crispy yet light breading. The flour provides structure, while the cornstarch helps achieve that irresistible crispiness. Additionally, any residual coating on the chicken will help to slightly thicken the sauce later, integrating the flavors seamlessly.

For the Sauce: Sweet, Tangy, and Irresistible

The sticky, flavorful sauce ties the entire dish together, creating that signature Chinese Chicken experience.

• Vegetable Oil (for sauce): Again, a neutral oil is preferred for sautéing the aromatics and vegetables for the sauce, ensuring their natural flavors are highlighted.
• Red Onion and Cherry Tomatoes: These add a subtle sweetness and a touch of freshness to the sauce. Red onions offer a milder, sweeter flavor than yellow onions, and halved cherry tomatoes burst with juiciness, contributing a bright, slightly tangy note.
• Ketchup: Don’t be alarmed by the ketchup! It’s a brilliant shortcut ingredient that provides both essential tomato flavor and a touch of vinegar, balancing the sweetness and adding complexity without requiring numerous extra components. The final sauce will not taste overtly like ketchup.
• Chicken Broth: Used to thin and loosen the sauce to the desired consistency. Keep extra on hand in case you prefer a saucier dish. Chicken stock can also be used interchangeably.
• Brown Sugar: This is a key contributor to the sauce’s characteristic sweetness and rich, caramel-like notes. Light brown sugar is generally used, but dark brown sugar would lend an even deeper molasses flavor. Honey could also be used, though you might want to adjust the quantity as it can be sweeter.
• Oyster Sauce: As with the marinade, oyster sauce is crucial for the sauce’s umami depth. It’s truly a unique flavor that’s hard to substitute effectively.
• Sesame Oil: Again, a little goes a long way. This adds a warm, nutty finish to the sauce. Use sparingly to avoid overwhelming the other flavors.
• Fresh Ginger: Reintroducing fresh ginger here ensures that bright, aromatic zing carries through the entire dish.
• Lemon Zest and Juice: The fresh zest provides aromatic oils, while the juice delivers a much-needed burst of acidity, brightening the sauce and perfectly cutting through its sweetness and richness. This balance is vital for a truly outstanding Chinese chicken.

Crafting Your Homemade Chinese Chicken: A Step-by-Step Guide

Making this delicious Chinese Chicken involves a few distinct stages: marinating, cooking the chicken, and preparing the glorious sauce. Each step is straightforward and contributes to the fantastic end result.

MARINATE FOR FLAVOR: Begin by combining all your marinade ingredients in a large, sealable bag. Add the cubed chicken pieces, ensuring they are thoroughly coated. Seal the bag and refrigerate for at least 4 hours. For the absolute best flavor and tender texture, aim for an overnight marinade – 24 hours truly makes a difference. This extended marination time allows the chicken to fully absorb all the aromatic spices and savory liquids, creating a deeper, more satisfying taste profile.

CRISPY CHICKEN PREPARATION: Once marinated, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This helps ensure even cooking. In a shallow dish, lightly whisk your eggs. In another shallow dish, combine the flour and cornstarch. Heat approximately 1/4 inch of neutral cooking oil in a large wok or heavy-bottomed skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan (which can lower the oil temperature and lead to soggy chicken), dip each chicken piece into the whisked egg, then thoroughly coat it in the flour and cornstarch mixture. Carefully place the coated chicken into the hot oil. Cook for about 5 minutes, turning occasionally, until each piece is golden brown and cooked through. The exact cooking time may vary based on the size of your chicken pieces and the heat of your oil. Once cooked, remove the chicken to a plate lined with paper towels to drain any excess oil, helping to maintain its crispiness. Repeat this process until all the chicken is beautifully cooked.

SIMMER THE STICKY SAUCE: In a separate clean skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add the thinly sliced red onion and stir-fry for about one minute until fragrant. Next, add the halved cherry tomatoes and cook for another minute, allowing them to soften slightly. Reduce the heat to medium. Now, introduce the remaining sauce ingredients: ketchup, chicken broth, brown sugar, oyster sauce, sesame oil, grated ginger, and the zest and juice of one lemon. Stir everything together well. Bring the mixture to a gentle simmer and cook for a few minutes, stirring occasionally, until the sauce has thickened to a luscious, sticky consistency. The cornstarch from the chicken coating, along with the ingredients in the sauce, will help it achieve this perfect glaze.

COMBINE AND SERVE: Once your sauce is beautifully thickened and fragrant, carefully add the crispy, cooked chicken pieces back into the skillet with the sauce. Toss gently to ensure every piece of chicken is thoroughly coated in the sweet and savory glaze. Serve this incredible Chinese Chicken immediately over a bed of freshly prepared Jasmine rice. Garnish generously with thinly sliced green onions for a pop of color and fresh, mild onion flavor. The contrast between the warm rice, the crispy sauced chicken, and the fresh green onions creates an unforgettable dining experience.

Chinese Chicken: Expert Tips for Success

While this Chinese Chicken recipe involves a few steps, each one is entirely worth the effort for the truly spectacular results. Here are some additional tips and tricks to ensure your dish is perfect every time:

• Marination is Key: Don’t rush the marination. The minimum of 4 hours is good, but truly, an overnight soak (up to 24 hours) will yield a significantly more flavorful and tender chicken. Plan ahead for the best results!
• Sauce Quantity Adjustment: This recipe creates a generous amount of sauce that perfectly coats the chicken. However, if you’re like me and love extra sauce to drizzle over your rice or noodles, feel free to increase the sauce ingredients by 1.5 or even 2 times. A little extra sauce never hurt anyone!
• Serving Suggestions Beyond Rice: While Jasmine rice is a classic accompaniment, this Chinese Chicken is incredibly versatile. It also pairs wonderfully with lo mein noodles, fried rice, quinoa, or even simply a side of steamed vegetables for a lower-carb option.
• Boost Your Veggies: This dish is a fantastic base for adding more vegetables. Consider stir-frying some sliced bell peppers, broccoli florets, snow peas, or sliced mushrooms along with the red onion and tomatoes in the sauce. Remember, if you’re adding substantial amounts of vegetables, you might want to increase the sauce ingredients proportionally to ensure everything is well-coated.
• Crispiness Matters: For the ultimate crispy chicken, make sure your oil is at the correct temperature (medium-high, around 350-375°F or 175-190°C) and avoid overcrowding the pan. Cook in batches, allowing enough space for the chicken to fry evenly and reach that beautiful golden-brown crispness.
• Alternative Cooking Method (Not Recommended for Best Texture): While the recipe is designed for pan-frying for maximum crispiness, if you’re short on time or prefer a healthier alternative, you could bake the breaded chicken pieces until cooked through, then toss them in the sauce. However, be aware that the texture will be less crispy compared to pan-frying. Alternatively, you could skip the breading entirely and simply use cooked, cubed chicken breast, then toss it directly into the finished sauce for a quicker meal, but you’ll miss the delightful crunch.
• Meal Prep and Storage: This Chinese Chicken makes fantastic leftovers! Store any extra chicken and sauce separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken in a skillet or oven to regain some crispness, then toss with the reheated sauce.
• Make it Spicy: If you enjoy a little heat, add a pinch of red pepper flakes to the marinade or the sauce. You can also drizzle with a touch of sriracha when serving.
• Fresh Garnishes: Don’t underestimate the power of fresh garnishes. Sliced green onions add a vibrant color and mild onion flavor, while a sprinkle of toasted sesame seeds adds another layer of nutty aroma and visual appeal.

Explore More Asian-Inspired Recipes

If this Chinese Chicken has ignited your passion for homemade Asian cuisine, you’ll love these other fantastic recipes:

• Pressure Cooker Cashew Chicken: A quick and easy way to get tender chicken with crunchy cashews.
• General Tso’s Chicken: Another takeout classic, known for its sweet, spicy, and savory sauce.
• Sesame Chicken: Irresistible chicken glazed in a rich, nutty sesame sauce, often paired with garlicky broccoli.
• Orange Chicken: A bright and tangy favorite, perfect for citrus lovers.
• Easy Egg Roll Recipe: Crispy, savory egg rolls perfect as an appetizer or side dish.
• Kung Pao Chicken Recipe: A spicy, stir-fried Szechuan dish with peanuts, vegetables, and chili peppers.

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Chinese Chicken

Author:
Deborah Harroun

Prep Time:
30 minutes

Cook Time:
30 minutes

Marinating Time:
4 hours 30 minutes

Total Time:
5 hours 30 minutes

Servings:
6 servings

Course:
Main Dish

Cuisine:
Asian

Skip the take out – this Chinese chicken recipe is a little bit sweet and a lot of delicious! Serve it over rice for the perfect make your own take out dinner.

Ingredients

Marinade:

• 1 tablespoon dry sherry
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1 teaspoon grated fresh garlic
• 1 teaspoon sesame oil

Chicken:

• 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 3 eggs
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• Vegetable oil, for frying

Sauce:

• 2 tablespoons vegetable oil
• 1/2 red onion, thinly sliced into half rings
• 1/2 cup cherry or grape tomatoes, halved
• 1/2 cup ketchup
• 1/4 cup chicken broth
• 3 tablespoons brown sugar
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon grated fresh ginger
• Zest and juice of one lemon

For serving:

• Prepared Jasmine rice
• 3 green onions, cut on a bias

Instructions

1. Combine all of the marinade ingredients in a large ziplock bag. Add the chicken and zip the bag securely closed, then mix the chicken and the marinade together.
2. Refrigerate and marinate for at least 4 hours, but preferably 24 hours.
3. Remove the chicken from the refrigerator and let it sit out for 30 minutes to come to room temperature.
4. Crack the eggs into a shallow bowl or dish and lightly whisk. In another bowl or dish, combine the flour and the cornstarch.
5. Heat about 1/4-inch of oil in a large skillet over medium heat.
6. Remove the chicken from the marinade, discarding any excess marinade.
7. Working in batches, coat some of the chicken in the eggs, then coat in the flour mixture. Add to the oil and cook until golden brown and cooked through, about 5 minutes, turning as needed. Remove the chicken to a plate and continue until all of the chicken is cooked.
8. In a wok or another skillet, heat the 2 tablespoons of vegetable oil over high heat. Add the onion and stir fry for one minute. Add in the tomatoes and cook for one additional minute. Add in the ketchup, chicken broth, brown sugar, oyster sauce, sesame oil, ginger, lemon juice and zest.
9. Cook until the sauce is thickened, a few minutes. Add the chicken and stir to coat.
10. Serve the chicken over rice and top with green onions.

Recipe Notes:

Slightly adapted from The Rachael Ray Show

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change. Nutritional information does not include the rice.

Nutrition Information

Serving: 1/6 of recipe, Calories: 487kcal (24%), Carbohydrates: 38g (13%), Protein: 36g (72%), Fat: 22g (34%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 16g, Trans Fat: 0g, Cholesterol: 167mg (56%), Sodium: 1051mg (46%), Fiber: 2g (8%), Sugar: 14g (16%)

Keywords:
chinese chicken, sweet and sour chicken, homemade chinese food, takeout fakeout