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Chinese Chicken is the takeout copycat the whole family will fight over, crispy fried chicken bites tossed in a sweet brown sugar garlic soy glaze that beats the delivery driver to your table every busy Tuesday night. If you have ever loved our Copycat PF Chang’s Kung Pao Chicken, this saucy glazed bowl is the same takeout magic with no chopsticks required.
Six ingredients in the glaze plus crispy fried chicken bites, all on the table in 30 minutes flat for a takeout style dinner that costs a fraction of delivery.
Chinese Chicken Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serving: 4 servings
- ⚡ Calories: 400kcal
- 🌶 Flavor Profile: Sweet, savory, garlicky (with a sticky takeout style glaze)
- ✋ Difficulty: Beginner, on par with our copycat Panda Express mushroom chicken
Quick Answer
Cut chicken breast into 1-inch bite-sized pieces, then toss in a bowl with cornstarch, all-purpose flour, garlic powder, onion powder, and black pepper until evenly coated. Heat vegetable oil to about half an inch deep in a skillet over medium heat and fry the chicken in batches, single layer with no pieces touching, until deep golden, draining on paper towels. While the chicken cooks, make the glaze: saute minced garlic in oil, then whisk in soy sauce, brown sugar, vinegar, and pepper, and simmer 10 minutes until syrupy. Wipe out the skillet, return the chicken, pour the glaze over, and toss to coat. Garnish with scallions and sesame seeds. Better than takeout in 30 minutes flat.
Jump to:
- Chinese Chicken Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chinese Chicken
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chinese Chicken FAQs
- Other Recommended Easy Chinese and Asian Chicken Recipes
- Easy Chinese Chicken Recipe
Why This Recipe Works
Click to see the technique science
- Cornstarch AND flour, not just flour. Flour alone gives you a thick KFC style crust. Cornstarch alone gives you a delicate but stripable crust. Mixing both gives you the signature takeout finish, a crispy shell that grips the glaze without going soggy in 5 minutes.
- Dry coat, no batter. Wet batter takes 5 minutes per piece and falls off in the glaze. The dry toss method (chicken pieces shaken in dry coating) cooks in 2 to 3 minutes and forms an instant crispy exterior that handles the saucy finish.
- Half inch of oil, not deep fry. Deep frying needs a lot of oil and a thermometer to monitor. Half an inch of oil in a regular skillet gives you the same crispy result with less mess and less oil waste. Just turn each piece halfway through.
- Fry in batches, single layer. Crowding the pan drops the oil temperature and steams the chicken instead of crisping it. Working in batches keeps the oil hot at 350 degrees and gives you the deep golden crust on every piece.
- Reduce the glaze to syrup. A thin glaze runs right off the crispy chicken back into the pan. Simmering for 10 minutes reduces it to syrup consistency, which is what makes it cling to each fried piece like the takeout-counter version. Pull when it coats a spoon.
- Wipe the pan before tossing. Leftover oil in the skillet thins out your reduced glaze and undoes the work of the reduction. Wiping out the pan with paper towels first means the glaze stays thick and the final toss is sticky, not greasy.
- The glaze reduces, it does now simmer. The brown sugar, soy sauce, garlic, and ginger mixture is not a marinade or a simmer sauce. It is a glaze that reduces in the pan until it turns sticky and coats the back of a spoon. If you cook the chicken in the sauce, the coating goes soggy. Instead, you build the glaze separately, reduce it until thick, and then toss the crispy fried chicken in it right before serving. The shorter the contact time between the fried coating and the wet glaze, the more crunch survives on the plate. Serve immediately for maximum crispiness.
- Bite-sized pieces fry better. Cutting the chicken into 1-inch pieces is not just about portion control. Smaller pieces cook faster and more evenly in the oil, which means the coating gets crispy before the inside overcooks. Larger chunks need more frying time, and the longer the chicken sits in hot oil, the drier the meat gets. One inch is the sweet spot where the outside is golden and shatter-crisp and the inside is still juicy. If you are using chicken thighs instead of breasts, cut them the same size but expect a slightly juicier, more forgiving result.
Why You’ll Love This Recipe
- Beats takeout, costs a fraction. One pound of chicken breasts plus a pantry sauce feeds 4 people for the price of one takeout entree. Better flavor too, no MSG, no mystery oil.
- That signature glossy glaze. Brown sugar plus soy plus garlic reduces into a sticky restaurant style coating that hits every Chinese Chicken craving without needing specialty ingredients.
- Crispy chicken bites that stay crispy. The cornstarch and flour double coating fries up shatteringly crisp and holds up to the sauce toss. Pair with our teriyaki chicken fried rice for the full takeout plate at home.
Key Ingredients
- Boneless Skinless Chicken Breasts: Cut into 1 inch bite sized pieces. Breasts give the cleanest take out style texture. Thighs work too and stay juicier but the flavor goes more savory than the classic.
- Cornstarch plus Flour: The double coating secret. Cornstarch gives shatter crisp, flour gives golden brown color. Together they create the texture restaurants use to keep the chicken crispy under the sauce.
- Light Brown Sugar: One cup might feel like a lot, but it cooks down to that thick glossy syrup glaze that defines the dish. Dark brown works too, adds slightly more molasses depth.
- Soy Sauce plus Garlic plus Rice Wine Vinegar: The savory backbone trio. Low sodium soy gives you salt control. Fresh minced garlic, not powder. Rice wine vinegar brightens the sweet glaze so it does not feel cloying.
- Sesame Seeds plus Green Onions: The finish that turns home cooking into restaurant presentation. Toast the sesame seeds in a dry skillet for 60 seconds first if you want a bigger nutty flavor pop.
See recipe card for exact quantities.
Variations and Substitutions
- Spicy version: Add 1 to 2 teaspoons of sriracha or 1/2 teaspoon of crushed red pepper flakes to the glaze for heat. Pair with our Copycat PF Chang’s Kung Pao Chicken for a Sichuan style spread.
- Honey garlic swap: Replace half the brown sugar with honey for a more aromatic floral sweetness. Same technique, different flavor profile, kid favorite version.
- Sticky orange glaze: Add 1/4 cup of orange juice plus zest from one orange to the sauce for a copycat orange chicken twist. Drop the vinegar.
- Air fryer the chicken: Skip the deep fry. Toss the coated chicken in 1 tablespoon of oil and air fry at 400 degrees for 10 to 12 minutes shaking halfway. Slightly less crispy but way lighter.
- Sticky meatball version: Use the same glaze on our sticky glazed Asian meatballs for a party appetizer take on the recipe.
How to Make Chinese Chicken
- Cut the chicken into 1 inch bite sized pieces, place in a bowl, and add the cornstarch, flour, garlic powder, onion powder, and black pepper. Toss until every piece is fully coated.
- Add 1/2 inch of oil to a deep skillet and heat over medium. Fry the chicken in batches in a single layer, turning to brown all sides, about 5 to 7 minutes per batch until 165 degrees F internal.
- Transfer the fried chicken to a paper towel lined plate to drain while you make the glaze.
- In a small saucepan over medium heat, warm 1 tablespoon of vegetable oil, then add the minced garlic and stir for 30 seconds until fragrant.
- Whisk in the soy sauce, brown sugar, rice wine vinegar, and pepper. Bring to a simmer and cook about 10 minutes, stirring often, until the glaze is thick and syrupy.
- Wipe out the chicken skillet, return the fried chicken to the pan over medium heat, and pour the glaze over the top. Toss to coat every piece. Serve over rice and garnish with sesame seeds and sliced green onions.
Recipe Tips & Tricks
- Fry in batches. Crowding the pan drops the oil temperature and steams the chicken instead of crisping it. 2 to 3 batches is the sweet spot for a 12 inch skillet.
- Reduce the glaze low and slow. The sugar wants to burn. Keep the heat at low medium and stir every minute or so. When it coats the back of a spoon, pull it off the heat.
- Toss the chicken in the glaze at the end. If you simmer the chicken IN the sauce, the coating goes soggy. Toss it in just before serving for max crisp.
- Save extra glaze for next time. The glaze keeps in the fridge for 2 weeks. Use it on grilled chicken, pork chops, or stirred into rice for a fast flavor bomb.
- Serve immediately. Like most fried chicken dishes, the crispy crunch fades after 15 minutes once sauced. Cook, sauce, plate, eat. That fast.
- Pair with rice or chow mein. Plain steamed rice soaks up the extra glaze beautifully. Or try it over our easy chow mein with ramen noodles for a full takeout night.
Serving Ideas and Suggestions
Chinese Chicken is built for the full takeout plate experience. Pile it over steamed white or jasmine rice and add a side of our easy vegetable egg foo young for a complete restaurant style spread at home.
For a noodle night, serve it over our easy chow mein with ramen noodles or our teriyaki chicken fried rice. The sweet glaze plays beautifully with both noodle and rice bases.
Want a full multi dish Chinese American spread? Add a small portion of our Best Fried Sweet and Sour Chicken or Instant Pot Sweet and Sour Chicken to the table and you have a takeout party for half the price.
Chinese Chicken FAQs
Chinese Chicken in this style is bite sized pieces of boneless skinless chicken breast coated in cornstarch and flour, fried until crispy, then tossed in a sticky glaze made from brown sugar, soy sauce, garlic, rice wine vinegar, and black pepper. Garnished with sesame seeds and sliced green onions.
Keep Chinese Chicken crispy by tossing it in the glaze ONLY right before serving instead of simmering the chicken in the sauce. The shorter the contact time between fried coating and wet sauce, the more crunch survives. Also serve immediately. Crispy texture fades after about 15 minutes.
Yes, you can make Chinese Chicken in the air fryer. Toss the coated chicken pieces in 1 tablespoon of oil and air fry at 400 degrees F for 10 to 12 minutes, shaking the basket halfway through. The chicken will be slightly less crispy than deep fried but much lighter and faster to clean up.
Chinese Chicken in this recipe style uses a sweet brown sugar soy garlic glaze, while General Tso chicken adds chili peppers, ginger, and a spicier vinegary kick. Both start with crispy fried chicken bites, but General Tso is hotter and tangier where Chinese Chicken is sweeter and more garlicky.
Store leftover Chinese Chicken in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree oven for 8 to 10 minutes to bring back some crispness, or in the air fryer at 375 degrees for 3 to 4 minutes. Avoid the microwave. It makes the coating rubbery and soggy.
Serve Chinese Chicken over steamed white or jasmine rice, with chow mein noodles, or with fried rice for a classic takeout plate at home. Side dishes like steamed broccoli, egg foo young, or stir fried green beans round out the meal. Garnish with sesame seeds and sliced green onions.
Yes. Toss the coated chicken pieces in 1 tablespoon of oil and air fry at 400 degrees F for 10 to 12 minutes, shaking the basket halfway through. The chicken will be slightly less crispy than deep fried but much lighter and faster to clean up. Make the glaze on the stove while the chicken air fries, then toss together right before serving.
Swap the all-purpose flour for rice flour or a gluten-free flour blend, and use tamari or coconut aminos instead of regular soy sauce. The cornstarch is already gluten free, so the main coating stays the same. The texture will be very close to the original. Double-check your brown sugar brand since most are gluten free but a few are processed in facilities that handle wheat.
This recipe does not use buttermilk at all. The coating is cornstarch, flour, and beaten egg. The egg acts as the binder that holds the dry coating to the chicken, and the cornstarch is what creates the crispy shell. No buttermilk, no dairy of any kind in the coating. That makes this a great option if you are looking for a crispy fried chicken recipe that skips the buttermilk soak entirely.
Other Recommended Easy Chinese and Asian Chicken Recipes
If you tried this Chinese Chicken, please leave a ⭐ rating below and drop a comment with what you served it on. Your reviews help other home cooks decide what to make next, and we love hearing how you put your own takeout night spin on it!
For a special occasion, make our Peking duck with hoisin and pancakes.
Easy Chinese Chicken Recipe
Ingredients
- 1 pound chicken breast boneless, skinless
- 2 tablespoons cornstarch
- 2 tablespoons all purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- vegetable oil for cooking
- thinly sliced scallions for garnish
- sesame seeds for garnish
For the sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 1 Cup light brown sugar packed
- 1 & 1/2 teaspoons rice wine vinegar
- 1/2 teaspoon black pepper
Instructions
- Cut the chicken into 1-inch bite-sized pieces. Place the chicken in a bowl and add the cornstarch, flour, garlic powder, onion powder, and black pepper. Toss until all the chicken pieces are coated.1 pound chicken breast, 2 tablespoons cornstarch, 2 tablespoons all purpose flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon pepper
- In a skillet with deep sides, add enough oil to go about ½ inch up the side. Heat over medium heat until hot. Place about half of the chicken into the oil, in a single layer, and make sure no pieces are touching. Allow the chicken pieces to get brown on all sides, turning as needed. This takes about 5-7 minutes. When chicken is cooked through to 165°F, place them on a paper-towel-lined plate. Cook the remaining chicken and set aside.vegetable oil for cooking
- You can make the glaze while cooking the chicken. Place the vegetable oil into a small saucepot over medium heat. Add in garlic until fragrant, stirring constantly, for 30 seconds.1 tablespoon vegetable oil, 2 cloves garlic
- Whisk in the soy sauce, followed by the brown sugar, vinegar, and pepper. Continue to whisk until the brown sugar is well combined, and bring to a simmer.1/4 cup soy sauce, 1 Cup light brown sugar, 1 & 1/2 teaspoons rice wine vinegar, 1/2 teaspoon black pepper
- Simmer the sauce until thickened to a syrup consistency, this will take about 10 minutes but keep an eye on it, so it doesn’t burn, stirring every minute or so. When simmering, it WILL bubble up from the sugar, do not be alarmed. If it looks like it will overflow, you can take it off the heat until it dies down, then put it back on.
- In the same skillet you cooked the chicken, wipe out any excess oil that is left over. Place the chicken back in the pan over medium heat and pour the glaze over it. Toss chicken with the glaze until everything is coated. Serve over steamed rice or with your favorite sides, garnish with optional sliced green onions and sesame seeds.thinly sliced scallions, sesame seeds
Video
Notes
- The recipe doubles or triples cleanly for crowds. Adjust pan size and fry in batches.
- The glaze tastes more authentic with low-sodium soy sauce since it reduces and concentrates.
- Fresh garlic gives the dish its punch. Skip the jarred or powdered substitutes if you can.
- Cornstarch in the coating is non-negotiable for the crispy shell that holds the glaze.
- Serve immediately after tossing with the glaze, since the chicken loses crunch as it sits.
Nutrition
Love This Recipe?
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This was an easy recipe to follow and make. It turned out delicious with very tender chicken.
I like the recipe but I used 3/4cup light soy sauce but only used 5 tbsp of light brown sugar. It taste great not too sweet.
I liked the photos of the chicken dish till I read
it takes a whole cup of brown sugar. Is that right. Is there any other way to make it with out all that sugar ?
Thanks,
Hugh
Fantastic, very tasty!!!
The sauce is so good! I will definitely be making it again!
thats right
Hey are you sure that’s 1CUP of sugar to only 1/4 cup of soy sauce. I did half of the sugar and it was still a bit too much on the sweet side. Otherwise a great and simple approach to making chicken.
Amazing recipe! I don’t like eating Chinese out because I live in an area where the restaurants never authentically serve. This is how I remember it when I lived in NYC. Thanks so much
Wish I’d have read the comments before trying
Sauce way to sticky and sweet
Not the best recipe chicken didn’t have enough of a coating. Won’t be trying again
This did not work well for me. I followed recipe exactly. Chicken itself waa bland and overcooked. Sauce was very sweet but peppery at the same time. I had to add water to it at the end to get it to glaze the chicken. Not a fan.
This Imperial Chicken recipe looks absolutely delicious! I love how it combines bold flavors with a simple preparation.
Delicious recipe. I LOVE that measurements are also added by instructions. It helps I shouldn’t have to keep scrolling back up to the ingredients list. TYSM