Easy Chinese Chicken Recipe

This easy Chinese Chicken Recipe is quick-fried tender diced chicken glazed in a sweet and garlicky brown sugar soy sauce! So impressive but easy enough for any weeknight meal.

Course Main Course

Cuisine Chinese

Keyword easy chinese chicken recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 413kcal

Author Jason Decker

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