When you crave a flavorful dinner that’s both satisfying and easy to prepare, Chinese Chicken is a perfect choice. This dish gives you a combination of tender, juicy chicken pieces coated in a savory, slightly sweet sauce with a touch of heat. It’s the kind of meal that makes your kitchen smell amazing and leaves you excited to sit down and eat.
Why We Love This Chinese Chicken Recipe
There’s something incredibly satisfying about making Chinese Chicken at home. You get the rich flavors without unnecessary additives, and you can prepare it exactly how you like. You’ll love how the chicken turns out crispy on the outside yet juicy on the inside. The sauce clings perfectly to each piece, delivering a balance of savory, tangy, and slightly sweet flavors with just a hint of spice.
Another reason to love this recipe is how versatile it is. You can serve it with steamed rice, stir-fried vegetables, or even noodles. It’s a crowd-pleaser that suits many dietary preferences because you can easily adapt it with gluten-free flour or coconut aminos instead of soy sauce. Plus, it’s quick enough to whip up on busy nights, making it one of those reliable recipes you’ll keep coming back to.
Ingredients for Chinese Chicken
To make this dish, you’ll need a few basic pantry items and fresh ingredients. Using high-quality chicken and fresh aromatics like garlic and ginger makes a big difference in flavor.
Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into 2-inch cubes
- 1/4 cup tamari or soy sauce (or coconut aminos if soy-free)
- 1/4 cup water
- 1 cup whole wheat flour (or cassava or all-purpose flour for coating)
- 4 tablespoons coconut oil (or avocado oil for frying)
Sauce:
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon red pepper flakes (use 1/2 teaspoon for a milder flavor)
- 2 tablespoons rice vinegar (unseasoned)
- 2 tablespoons honey (or maple syrup as an alternative)
- 1/4 cup tamari or soy sauce (or coconut aminos)
- 1/2 cup water
How to Make Chinese Chicken
Start by preparing your chicken. Cut it into even pieces so that they cook evenly. Marinate the chicken pieces in tamari and water to infuse them with flavor and tenderize the meat. If you can, let them marinate for a few hours, but even 15 minutes will make a difference.
While the chicken is soaking in the marinade, prepare the other components. In one small bowl, combine the minced garlic, grated ginger, and red pepper flakes. In another bowl, whisk together rice vinegar, honey, tamari, and water for the sauce base. Having these ready makes the cooking process smooth and efficient.
Next, coat the chicken. Remove the pieces from the marinade and dredge them in the flour until fully covered. This step ensures you get that crispy texture when frying. Heat a large skillet over medium heat and add the oil. Once hot, carefully add the chicken pieces. Cook them until they are golden brown on each side. This should take about 3–4 minutes per side. Transfer the cooked chicken to a plate but keep the flavorful browned bits in the pan—they’ll add depth to your sauce.
To make the sauce, add the garlic, ginger, and red pepper mixture to the same pan. Sauté for about 30 seconds until fragrant. Pour in the prepared sauce mixture and scrape up the brown bits as you stir. Let it simmer until it thickens slightly. Then return the chicken to the pan, tossing it until every piece is coated in that glossy, savory sauce.
Serve the Chinese Chicken immediately with your favorite sides. Steamed rice is a classic choice, but quinoa, cauliflower rice, or stir-fried greens are also excellent options.
How to Serve Chinese Chicken
This dish shines when served hot and fresh. Place the chicken on a large serving platter or individual plates, ensuring each piece is coated with sauce. Sprinkle some chopped green onions or sesame seeds on top for added color and flavor.
Pair it with fluffy jasmine rice or brown rice for a complete meal. You can also serve it with stir-fried vegetables like broccoli, snap peas, or bell peppers to create a balanced dinner. If you’re looking for a low-carb option, serve it over cauliflower rice or zucchini noodles.
For a family-style dinner, place the skillet right on the table so everyone can help themselves. This dish is not only delicious but also visually appealing, making it perfect for gatherings.
Expert Tips: Chinese Chicken
- Use chicken thighs for more flavor. They stay juicy and tender compared to chicken breasts.
- Don’t skip the marinade. Even a short marination time helps the chicken absorb flavor and remain moist.
- Control the heat. Adjust the red pepper flakes to your liking. Start with less if you’re unsure, then add more if desired.
- Get the pan hot before frying. This ensures a nice sear and prevents the chicken from becoming greasy.
- Thicken the sauce to your preference. If you like a thicker coating, let the sauce simmer longer before adding the chicken back in.
How to Store Chinese Chicken
Leftovers store well, making this a great recipe for meal prep. Once cooled, transfer the chicken to an airtight container and refrigerate for up to 3 days. To reheat, place it in a skillet over medium heat until warmed through, adding a splash of water if the sauce has thickened too much.
For longer storage, freeze the cooked chicken in an airtight container for up to 2 months. Thaw it in the refrigerator overnight and reheat as directed.
Variations of Chinese Chicken
This recipe is adaptable to your taste and dietary needs. Try these variations:
- Sweet and Tangy: Add a tablespoon of orange juice or pineapple juice to the sauce for a fruity twist.
- Extra Spicy: Increase the red pepper flakes or add a dash of chili paste for a bolder flavor.
- Vegetable-Packed: Toss in broccoli florets, bell peppers, or snow peas when adding the chicken back to the sauce.
- Gluten-Free: Use coconut aminos instead of soy sauce and cassava flour for coating.
- No-Fry Option: Instead of pan-frying, bake the coated chicken pieces at 400°F for about 20 minutes, then toss them in the sauce.
Frequently Asked Questions About Chinese Chicken
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but thighs tend to stay juicier.
How do I make the dish less spicy?
Simply reduce or omit the red pepper flakes. You’ll still have plenty of flavor without the heat.
Can I prepare this ahead of time?
You can marinate the chicken and prepare the sauce a day in advance. Cook everything just before serving for the best results.
What should I serve with Chinese Chicken?
Rice and vegetables are classic sides, but noodles or even a fresh salad work nicely too.
Is this recipe suitable for meal prep?
Absolutely. It reheats well, making it ideal for lunches or quick dinners throughout the week.
Chinese Chicken
Equipment
- Large Skillet
- Mixing Bowls:
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts cut into 2-inch cubes
- 1/4 cup tamari or soy sauce or coconut aminos if soy-free
- 1/4 cup water
- 1 cup whole wheat flour or cassava or all-purpose flour for coating
- 4 tablespoons coconut oil or avocado oil for frying
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon red pepper flakes use 1/2 teaspoon for a milder flavor
- 2 tablespoons rice vinegar unseasoned
- 2 tablespoons honey or maple syrup as an alternative
- 1/4 cup tamari or soy sauce or coconut aminos
- 1/2 cup water
Instructions
- Cut chicken into even pieces and marinate in tamari and water for at least 15 minutes, or up to a few hours.
- In a small bowl, combine minced garlic, grated ginger, and red pepper flakes.
- In another bowl, whisk together rice vinegar, honey, tamari, and water for the sauce base.
- Remove chicken from marinade and dredge in flour until fully coated.
- Heat oil in a large skillet over medium heat. Add chicken pieces and cook until golden brown, about 3-4 minutes per side.
- Transfer cooked chicken to a plate, keeping the browned bits in the pan.
- Add garlic, ginger, and red pepper mixture to the pan and sauté for about 30 seconds until fragrant.
- Pour in the sauce mixture and scrape up the brown bits. Let it simmer until it thickens slightly.
- Return chicken to the pan, tossing until coated in the sauce.
- Serve immediately with your favorite sides.
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