Chinese Chicken in Garlic Sauce Recipe
If you’re craving a bold, comforting stir-fry that’s just as good as takeout (maybe even better!), you have to try this Chinese Chicken in Garlic Sauce. Every bite bursts with juicy chicken, aromatic garlic, a gentle kick of chilies, and that glossy, savory sauce we all adore. The best part? It’s surprisingly easy to whip up at home—perfect for a weeknight dinner that feels like a special treat.
Ingredients You’ll Need
Everything you need is simple, fresh, and plays a starring role in bringing out the layers of flavor in this dish. Each ingredient was truly chosen for a reason—either boosting umami, giving crunch, or providing irresistible aroma and color.
- Chicken (500g boneless, cubed): Go for thigh or breast, cut into 2cm cubes for juicy, tender bites that cook quickly.
- Neutral oil (3-4 tbsp): Ideal for stir-frying without overpowering the other flavors—canola or sunflower oils work well.
- White pepper (1 tsp): Provides subtle heat and a distinct fragrance that’s signature in Chinese dishes.
- Salt (¾ tsp, plus more to taste): Enhances all the flavors, but adjust based on your chicken stock and taste preference.
- Soy sauce (3 tbsp, divided): Adds deep color and irresistible umami—use one tablespoon for marinating, two for the sauce.
- Cornflour/cornstarch (2 tbsp for chicken + 2 tbsp for slurry): Helps create that delicate crisp on the chicken and provides the velvety sauce texture.
- Spring onions (3, white and green separated): You’ll love the crunch and fresh bite from the white parts, while the green parts add sweetness and color.
- Garlic (6-8 cloves, chopped): The true star of Chinese Chicken in Garlic Sauce—don’t use paste for this, real pieces give bursts of flavor.
- Chicken stock (1-2 cups): Builds a rich base for your sauce—adjust the amount depending on how saucy you want things.
- Cornflour (cornstarch) slurry (2 tbsp cornflour + 1/4 cup water): Thicker, glossier sauce in seconds, but add gradually.
- Chili garlic sauce (2 tbsp): For a gentle heat and extra punch—choose your favorite brand for a personal touch.
- Vinegar (1 tbsp): A touch of tang to wake up every other flavor, rice vinegar is classic but white will do in a pinch.
- Brown sugar (1 ½ tsp): Balances out the heat and brings out those caramelized notes.
- Toasted sesame oil (1 tbsp): An aromatic finish you don’t want to skip—it’s what makes the dish smell authentically delicious.
- Sliced red chilies (optional): Adds color and a little extra fire if you love it spicy—use mild chilies unless you’re brave!
- Sesame seeds (for garnish): A sprinkle of nuttiness and a pretty finish for your Chinese Chicken in Garlic Sauce.
How to Make Chinese Chicken in Garlic Sauce
Step 1: Marinate the Chicken
This is your flavor foundation. Toss those chicken cubes with salt, white pepper, a tablespoon of soy sauce, and two tablespoons of cornflour. The marinade not only infuses every bite with taste but also gives the chicken a silky texture. Let it sit for 15 to 20 minutes—just enough time for everything to soak in.
Step 2: Fry the Chicken
In a large, hot pan or wok, heat your neutral oil. Once shimmering, add the marinated chicken pieces. Fry on medium-high heat until the pieces are golden and cooked through, making sure not to overcrowd the pan. Remove and set aside—the outsides will be slightly crisp but not dry.
Step 3: Prepare the Sauce
In a bowl, combine the remaining two tablespoons of soy sauce, the chili garlic sauce, vinegar, brown sugar, toasted sesame oil, and a pinch of salt. This sweet, spicy, and tangy concoction is what gives Chinese Chicken in Garlic Sauce its irresistible depth and richness.
Step 4: Sauté Garlic and Spring Onions
Using the same pan with the leftover oil (flavor jackpot!), toss in your chopped garlic. Let it sizzle on medium heat until just turning golden—don’t rush this step! Then, add the white parts of the spring onion. Sauté for a couple of minutes, letting everything get fragrant and slightly caramelized.
Step 5: Add Sauce and Simmer
Pour in the sauce mixture and let it bubble gently for a couple of minutes to blend all those flavors. Next, add in your chicken stock—start with one cup and add more for extra sauce. Taste and adjust the salt, especially if you’re using a salty stock or bouillon.
Step 6: Thicken the Sauce
Bring everything to a simmer, then slowly drizzle in your cornflour slurry while stirring constantly. You might not need all of it, so pour gradually until you reach your desired sauce thickness. The goal is a glossy, clingy sauce that hugs each piece of chicken.
Step 7: Return Chicken to the Pan
Add the fried chicken back to the pan and toss everything together. Make sure every bite is generously coated in that garlicky, savory sauce. This is when the dish really comes together—your kitchen should smell incredible.
Step 8: Finish with Greens and Chilies
Scatter in the green parts of the spring onions and, if you love a bit of heat and color, some sliced red chilies. Stir well and cook for another two or three minutes until everything is piping hot and the flavors have mingled. Then, turn off the heat—voilà!
Step 9: Garnish and Serve
Give your Chinese Chicken in Garlic Sauce a finishing touch with extra green onions and a sprinkle of sesame seeds. Serve immediately while it’s hot, glossy, and inviting.
How to Serve Chinese Chicken in Garlic Sauce
Garnishes
Don’t underestimate the power of a final flourish: scatter more fresh green onion and toasted sesame seeds on top. Not only does this amp up the look, but every bite pops with extra freshness and crunch. If you’re feeling fancy, a little finely sliced red chili boosts both color and warmth—ideal for guests who like it spicy.
Side Dishes
Chinese Chicken in Garlic Sauce is absolutely made for pairing with fluffy steamed jasmine or basmati rice that soaks up every drop of sauce. Fried rice or simple lo-mein noodles are also perfection alongside, while a side of quick stir-fried greens or crisp cucumbers keeps things balanced and refreshing.
Creative Ways to Present
For a dinner party twist, serve Chinese Chicken in Garlic Sauce over individual bowls of rice and top with colorful bell pepper strips or a swirl of chili oil. You can even tuck the saucy chicken into lettuce cups for an appetizer-style treat. Or, go family-style and serve it right from the wok for a super-casual, communal meal—everyone will want seconds.
Make Ahead and Storage
Storing Leftovers
Got extra Chinese Chicken in Garlic Sauce? Lucky you! Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making leftovers something to look forward to—just be sure the chicken is completely cooled before sealing it up.
Freezing
If you want to freeze some for later, transfer completely cooled chicken and sauce to freezer-safe bags or containers. It keeps nicely for up to one month. Just note that the sauce may thicken up more after freezing, but it’s easy to loosen up when you reheat.
Reheating
For best results, reheat Chinese Chicken in Garlic Sauce gently in a saucepan on the stovetop over low to medium heat, adding a splash of water or stock to loosen the sauce if needed. You can also microwave individual portions, stirring halfway through to ensure even heating. Be careful not to overcook, or the chicken can dry out.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast cooks just as well, though it may not be quite as juicy as thigh meat. Just be careful not to overcook—the marinade helps lock in moisture either way.
Is Chinese Chicken in Garlic Sauce spicy?
It has a pleasant, gentle heat from chili garlic sauce and fresh chilies, but you control the level. For less spice, reduce the chili sauce or skip the fresh chilies; to turn up the heat, add more or mix in some hot chili oil.
Can I make this gluten-free?
Definitely! Swap the regular soy sauce for tamari or a certified gluten-free version, and double-check your chili garlic sauce to ensure it’s gluten-free. Cornstarch is naturally gluten-free, so you’re set on that front.
What vegetables can I add?
Bell peppers, snap peas, thin-sliced carrots, or baby corn are all fantastic additions—just sauté them with the spring onions for extra crunch and color. It’s a great way to sneak in more veggies without overpowering the main flavors.
Can I double the recipe?
Yes, and you might want to—it disappears fast! Just be sure to fry the chicken in batches so you don’t overcrowd the pan, keeping everything crispy and delicious before you bring it all together with the sauce.
Final Thoughts
Give this Chinese Chicken in Garlic Sauce a spot in your regular rotation and watch it become a fast family favorite. It’s truly a dish that’s as rewarding to make as it is to eat—full of flavor, adaptable, and perfect for dinner any night of the week. Grab your wok and see just how easy and delightful homemade Chinese takeaway can be!
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Chinese Chicken in Garlic Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-vegetarian
Description
A flavorful and aromatic Chinese Chicken in Garlic Sauce recipe that is easy to make and perfect for a delicious homemade meal.
Ingredients
Marinade:
- 500 g boneless chicken, cut in 2cm cubes
- 1 tsp white pepper
- ¾ tsp salt
- 1 tbsp soy sauce
- 2 tbsp cornflour (cornstarch)
Sauce:
- 3–4 tbsp neutral oil
- 3 spring onions, white and green parts sliced separately
- 6–8 cloves garlic, chopped
- 1–2 cups chicken stock
- 2 tbsp cornflour (cornstarch) slurry (2 tbsp cornflour mixed with 1/4 cup water)
- 2 tbsp soy sauce
- 2 tbsp chili garlic sauce
- Salt to taste
- 1 tbsp vinegar
- 1 ½ tsp brown sugar
- 1 tbsp toasted sesame oil
Instructions
- Marinate Chicken: Combine chicken with salt, pepper, soy sauce, and cornflour. Marinate for 15-20 mins.
- Fry Chicken: Heat oil, fry chicken until cooked, then set aside.
- Mix Sauce: Combine all sauce ingredients.
- Cook Garlic and Onions: In the same pan, sauté garlic and white spring onion parts until golden.
- Add Sauce: Pour in the sauce, simmer, then add chicken stock. Adjust salt.
- Thicken Sauce: Simmer and thicken with cornflour slurry.
- Combine and Garnish: Add fried chicken, green onion, and chilies. Cook briefly, then garnish with more onion and sesame seeds.
Notes
- If using chicken stock cube, adjust salt accordingly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chinese Chicken, Garlic Sauce, Stir-Fry
