Prepare for an explosion of flavor with this incredible homemade Chinese chicken recipe. Forget expensive takeout when you can create a sweet, savory, and perfectly crispy dish right in your own kitchen. This simple recipe brings together tender chicken, a delectable sauce, and fresh aromatics, making it an irresistible meal the whole family will adore. Get ready to elevate your weeknight dinners with this fantastic Chinese chicken dish.
Why You’ll Love This Chinese Chicken Recipe
- Authentic Takeout Flavors at Home: Enjoy the classic taste you love without leaving your house. This recipe truly captures the essence of your favorite restaurant-style Chinese chicken.
- Perfectly Crispy, Tender Chicken: Our special coating ensures every piece of chicken is wonderfully crispy on the outside and juicy on the inside. You will achieve that ideal texture every time.
- Simple Ingredients, Impressive Results: You probably have most of these pantry staples already, making this an accessible yet incredibly rewarding dish to prepare. It is straightforward and delicious.
- Customizable to Your Taste Preferences: Easily adjust the sweetness or add a touch of spice to make this Chinese chicken uniquely yours. Tailor it to suit your family’s palate.
- A Fun, Family-Friendly Meal Option: This vibrant dish is a guaranteed crowd-pleaser that even picky eaters will request. It’s an excellent way to introduce new flavors to your table.
Essential Ingredients
Creating this amazing Chinese chicken starts with fresh, high-quality ingredients. Each component plays a crucial role in building the dish’s signature sweet and savory profile. Gathering everything beforehand ensures a smooth and enjoyable cooking process.
For the Marinade
- 1 tablespoon dry sherry: This adds a complex, aromatic depth to the chicken.
- 2 tablespoons oyster sauce: A key ingredient for savory umami flavor, providing richness.
- 1 tablespoon soy sauce: Use low-sodium to control the overall saltiness of your dish.
- 1 teaspoon grated fresh ginger: Delivers a bright, zesty, and warming spice.
- 1 teaspoon grated fresh garlic: Essential for an aromatic and pungent flavor base.
- 1 teaspoon sesame oil: Provides a nutty aroma; a little goes a long way.
- 2 lbs boneless skinless chicken breasts: Cut these into uniform 1-inch cubes for even cooking.
For the Chicken Coating
- 3 eggs: Create the essential egg wash that helps the coating adhere to the chicken.
- 1 cup all-purpose flour: Forms the initial crispy layer on the chicken pieces.
- 1/4 cup cornstarch: Enhances the crispiness of the coating and helps thicken the sauce.
- Vegetable oil: Use enough for shallow frying, ensuring a neutral flavor.
For the Sauce
- 2 tablespoons vegetable oil: For sautéing the aromatic vegetables.
- 1/2 red onion: Thinly sliced into half rings, these add a sweet and mild onion flavor.
- 1/2 cup cherry or grape tomatoes: Halved, they bring a burst of freshness and slight acidity.
- 1/2 cup ketchup: A surprising shortcut ingredient that contributes sweetness and tang.
- 1/4 cup chicken broth: Helps to achieve the perfect consistency for the sauce.
- 3 tablespoons brown sugar: Provides a lovely sweetness and helps create a glossy glaze.
- 1/4 teaspoon grated fresh ginger: A second touch of fresh ginger brightens the finished sauce.
- Zest and juice of one lemon: Offers a vibrant, zesty lift that balances the richness.
For Serving
- Prepared Jasmine rice: The classic accompaniment for soaking up all the delicious sauce.
- 3 green onions: Sliced on a bias for a fresh, mild onion flavor and attractive garnish.
Notes & Substitutions
Feel free to adjust this Chinese chicken recipe to your preferences. If dry sherry is unavailable, apple cider or chicken broth make suitable non-alcoholic alternatives. Oyster sauce is highly recommended for its unique umami, but you can increase the soy sauce slightly if you must omit it. Boneless, skinless chicken thighs offer a juicier and more flavorful option than breasts. Any neutral cooking oil works for frying. Adjust brown sugar for your desired sweetness, or use honey instead. For extra vegetables, add sliced mushrooms or bell peppers to the sauce.
Equipment You’ll Need
Gathering your tools before you start makes the cooking process much smoother. You will need a large ziplock bag for marinating the chicken. Prepare two shallow bowls for the egg wash and flour mixture. A large skillet or wok is essential for frying the chicken and sautéing the sauce. A whisk helps prepare the egg wash. Tongs are useful for turning the chicken pieces. Finally, a cutting board and knife are necessary for all your prep work.
Step-by-Step Instructions
Follow these clear, easy steps to create your delicious Chinese chicken dish. Taking your time with each stage ensures the best possible flavor and texture. This recipe is designed to be simple for any home cook.
Prepare the Marinade
First, combine the dry sherry, oyster sauce, soy sauce, 1 teaspoon grated fresh ginger, 1 teaspoon grated fresh garlic, and 1 teaspoon sesame oil in a large ziplock bag. Add the 2 lbs of cubed chicken breasts to the bag. Zip the bag securely closed, then gently mix the chicken and the marinade together, ensuring every piece is well-coated. Refrigerate the chicken for at least 4 hours, but ideally, allow it to marinate for 24 hours for maximum flavor absorption. Before cooking, remove the chicken from the refrigerator and let it sit out for 30 minutes to come to room temperature. This promotes even cooking.
Coat and Fry the Chicken
Crack the three eggs into one shallow bowl or dish and whisk them lightly. In a separate shallow bowl, combine the all-purpose flour and cornstarch. Heat about 1/4-inch of vegetable oil in a large skillet over medium heat until shimmering. Remove the chicken from the marinade, discarding any excess liquid. Working in small batches to avoid overcrowding the pan, first coat each piece of chicken in the whisked eggs, allowing excess to drip off. Then, dredge the chicken in the flour mixture, pressing gently to ensure a good coating. Carefully add the coated chicken to the hot oil and cook until golden brown and cooked through, usually about 5 minutes, turning as needed to brown all sides. Remove the cooked chicken pieces to a plate lined with paper towels to drain any excess oil. Continue this process until all the Chinese chicken is beautifully fried.
Create the Flavorful Sauce
In a clean wok or another large skillet, heat the 2 tablespoons of vegetable oil over high heat. Add the thinly sliced red onion and stir-fry for one minute until slightly softened. Then, add the halved cherry or grape tomatoes and cook for an additional minute, allowing them to release some juices. Stir in the ketchup, chicken broth, brown sugar, remaining oyster sauce, remaining sesame oil, 1/4 teaspoon grated fresh ginger, lemon juice, and lemon zest. Bring the mixture to a simmer, stirring occasionally. Cook until the sauce slightly thickens to your desired consistency, which usually takes a few minutes.
Combine and Serve
Once the sauce has thickened, add the fried chicken pieces directly into the skillet with the sauce. Toss gently but thoroughly, ensuring every piece of the crispy Chinese chicken is wonderfully coated in the rich, glossy sauce. Serve the chicken immediately while it is hot, piled generously over a bed of prepared Jasmine rice. Finish the dish by garnishing it generously with fresh, sliced green onions, which add a touch of color and a mild, fresh onion flavor. Enjoy your homemade Chinese chicken right away for the best taste and texture.
Pro Tips for Perfect Chinese Chicken
For the most flavorful Chinese chicken, always marinate the chicken for the full recommended time. This allows the meat to absorb all the delicious flavors, making it incredibly tender. When frying, never overcrowd the pan; cook the chicken in batches to maintain proper oil temperature and ensure maximum crispiness. Always ensure your oil is hot enough before adding the chicken, otherwise, the coating can become soggy instead of crisp. Adjust the sauce thickness by adding a bit more chicken broth for a thinner consistency, or a cornstarch slurry (cornstarch mixed with a little water) for a thicker glaze. Finally, always taste and adjust the seasoning of your sauce before adding the chicken, ensuring it perfectly suits your palate.
Serving Suggestions, Storage, and Variations
This versatile Chinese chicken recipe offers many delightful possibilities for serving and customization.
Serving Suggestions
Serve this flavorful Chinese chicken with a generous portion of steamed jasmine rice, or opt for healthier brown rice. Enhance your meal by pairing it with simple stir-fried vegetables like crisp broccoli florets or tender snow peas. For a complete takeout-style feast, consider adding a side of homemade egg rolls or pan-fried potstickers.
Storage & Reheating
Store any leftover Chinese chicken in an airtight container in the refrigerator for up to 3–4 days. For the best texture, especially if you want to maintain some crispiness, reheat it gently on the stovetop in a skillet over medium heat until warmed through. Alternatively, you can microwave it in short intervals, stirring occasionally, until heated.
Flavor Variations
Inject a little heat into your dish by adding a pinch of red pepper flakes or a dash of sriracha to the sauce. For a brighter, citrusy twist, substitute orange juice and zest for the lemon, transforming it into a delicious orange Chinese chicken. Incorporate pineapple chunks into the sauce for a tropical sweetness. Feel free to experiment with different vegetables like colorful bell peppers, carrots, or snap peas, sautéing them with the red onion.
Nutrition Information
Please note that the nutritional values provided are estimates only. These figures can vary based on specific brands used, exact portion sizes, and preparation methods. The calories for frying oil account for approximately 1/4 cup retention by the chicken. This information does not include any accompanying rice or other serving suggestions.
| Component | Amount (per serving) |
|---|---|
| Calories | 480 kcal |
| Protein | 45 g |
| Fat | 20 g |
| Carbs | 30 g |
| Sodium | 650 mg |
| Sugar | 15 g |
Frequently Asked Questions (FAQ)
Can I substitute dry sherry?
Yes, you can certainly substitute dry sherry. Apple cider or chicken broth both work well as non-alcoholic alternatives. While sherry adds a unique depth, it is not absolutely essential for a delicious outcome.
What is oyster sauce?
Oyster sauce is a thick, dark, and savory condiment with a hint of sweetness. According to culinary science, the unique umami flavor in oyster sauce and many Asian dishes comes from naturally occurring glutamates. Learn more about the science of umami.
Can I add more vegetables?
Absolutely! Feel free to add more vegetables to this dish. Sauté them along with the red onion and tomatoes in the sauce step. Consider increasing the sauce quantities slightly to ensure all the added vegetables are well-coated.
Can I bake instead of pan-frying the chicken?
You can bake the chicken, but the crispiness will vary compared to pan-frying. To bake, toss the coated chicken with a little oil and bake at 400°F (200°C) until cooked through and golden. Then, toss the baked chicken in the prepared sauce.
How spicy is this dish?
As written, this Chinese chicken recipe is delightfully sweet and savory, without any inherent spiciness. If you prefer a bit of heat, easily add a pinch of red pepper flakes or a dash of sriracha to the sauce to suit your taste.
Conclusion
This homemade Chinese chicken recipe brings the delicious flavors of your favorite takeout meal right to your kitchen. With easy-to-follow steps and simple ingredients, you can confidently create a dish that is both impressive and incredibly satisfying. We hope you enjoy making and sharing this fantastic Chinese chicken with your family and friends. We would love to hear how your experience turned out, so please share your thoughts and successes!
Delicious Homemade Chinese Chicken
Equipment
- Large ziplock bag
- Shallow bowl
- Bowl
- Large skillet
- Wok or another skillet
- Plate
Ingredients
Marinade & Chicken
- 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
- 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 & Serving
- 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
- 1/4 teaspoon grated fresh ginger
- lemon Zest and juice of one
- Prepared Jasmine rice
- 3 green onions cut on a bias
Instructions
Marinade & Prep
- Combine all marinade ingredients in a large ziplock bag with the cubed chicken, securing and mixing well.
- Refrigerate the chicken to marinate for at least 4 hours, or preferably 24 hours.
- Remove the marinated chicken from the refrigerator and let it sit for 30 minutes to reach room temperature.
- Whisk eggs in a shallow bowl and combine flour and cornstarch in another bowl or dish.
Cooking
- Heat about 1/4-inch of vegetable oil in a large skillet over medium heat.
- Remove chicken from the marinade, discarding any excess.
- Dredge chicken pieces in egg, then in the flour mixture. Fry in batches until golden brown and cooked through, about 5 minutes per batch, turning as needed. Transfer cooked chicken to a plate.
- In a wok or a clean skillet, heat 2 tablespoons of vegetable oil over high heat. Add the red onion and stir-fry for one minute.
- Add the halved tomatoes and cook for another minute. Then, stir in the ketchup, chicken broth, brown sugar, oyster sauce, sesame oil, ginger, and lemon zest and juice.
- Cook the sauce for a few minutes until it thickens. Add the fried chicken and stir to coat thoroughly.
Serving
- Serve the coated chicken immediately over prepared Jasmine rice, garnished with sliced green onions.