Chinese Chicken

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There’s something oddly comforting about sweet, sticky Chinese-style chicken that clings to your fingers and leaves you licking the spoon. This is the kind of dinner I like to make when we’re craving that cozy takeout feeling at home — but without the delivery delay or the grease.

This recipe has been my go-to ever since I stumbled upon it years ago — the crispy chicken bites, the zingy-sweet sauce, and the hit of garlic and ginger just work. If you’re someone who enjoys a bit of weekend meal prep or likes recreating restaurant-style dishes at home, this one’s for you.

What Makes This Chicken So Addictive

I remember the first time I made this dish — I was trying to impress a couple of friends who loved Chinese takeout. I expected polite nods. What I got was silence and second helpings. That’s always a good sign.

Here’s why it works so well:

• The chicken is crispy without needing a deep fryer.
• The sauce is sticky, sweet, and just tangy enough to cut through.
• It’s family-friendly and crowd-approved — even my picky nephew went back for more.
• You can prep everything ahead, including marinating the chicken overnight.

It’s one of those dishes that smells amazing while it cooks, too. That aroma of ginger, garlic, and sesame oil wafting through the house? Gets me every time.

What You’ll Need (And What You Can Sub)

For the Marinade:

• Dry Sherry – If you have it, great. If not, apple cider or even chicken broth will do. I’ve used all three depending on what’s lying around.
• Oyster Sauce – Don’t skip this if you can help it. It adds that deep umami note that makes this feel restaurant-style.
• Soy Sauce – I usually go with low sodium, but if you only have regular, just ease up on the salt elsewhere.
• Fresh Ginger & Garlic – Don’t use the powdered stuff. Both keep well in the fridge or freezer, and fresh flavor makes a difference here.
• Sesame Oil – Just a teaspoon. More than that, and it’ll overpower everything.

For the Chicken:

• Boneless, Skinless Chicken Breasts – You could swap in thighs for juicier bites. I use whatever’s on hand, honestly.
• Eggs, Flour & Cornstarch – This trio gives the chicken its crispy outside. Cornstarch helps lighten up the breading and thickens the sauce later.
• Neutral Oil – I use vegetable oil or sunflower oil for shallow frying.

For the Sauce:

• Red Onion & Cherry Tomatoes – Adds a little sweetness and bite.
• Ketchup – I know it sounds odd, but it really works here. Don’t skip it.
• Chicken Broth – Adds moisture to loosen the sauce. If it feels too thick while cooking, splash a little more in.
• Brown Sugar – Light brown sugar gives the right level of sweetness. You could try honey, but start with less.
• Lemon Juice – Balances out the sweetness. I usually squeeze half a lemon in and taste.
• More Ginger, Garlic, Sesame Oil, Oyster Sauce – These tie everything together.

Step-by-Step: How I Make It

1. Marinate the Chicken

This is the only part that needs a little planning. I mix up the marinade in the morning and toss the chicken in before heading out. It gets better the longer it sits — overnight is ideal.

2. Fry the Chicken

Dip the marinated chicken in beaten eggs, coat in the flour-cornstarch mix, and fry in batches till golden and crisp. Don’t crowd the pan — the chicken needs room to crisp up.

I usually set the fried pieces on a paper towel-lined plate. You can keep them warm in a low oven while finishing the rest.

3. Make the Sauce

Start by sautéing the red onion in a little oil, then add the tomatoes and cook till slightly softened. Then in goes everything else — ketchup, broth, sugar, oyster sauce, sesame oil, garlic, ginger, and lemon juice.

Let the sauce bubble and thicken. Taste and adjust — sometimes I add a splash more broth if it feels too thick.

4. Combine and Serve

Toss the crispy chicken into the sauce and gently stir to coat every piece. Serve hot over rice with a sprinkle of green onions on top.

Tips from My Kitchen

• Don’t skip the marinade time — it infuses flavor deep into the chicken.
• Use chicken thighs if you like juicier, slightly fattier bites. They’re forgiving and flavorful.
• Add veggies like bell peppers, mushrooms, or broccoli if you’re trying to bulk it up or sneak in more nutrients. Just make more sauce to coat everything.
• Leftovers reheat well in a skillet with a splash of water to loosen up the sauce.

Serving Ideas

We usually have it over steamed jasmine rice, but it’s also fantastic with noodles or even tucked inside lettuce cups for a lighter option. I’ve even packed leftovers into wraps for lunch the next day.

If you like things extra saucy, double the sauce portion — it’s totally worth it, especially if you’re adding veggies.

How to Store and Reheat

Fridge: Keep leftovers in an airtight container for up to 3 days.

Freezer: You can freeze the cooked chicken without the sauce, then reheat and toss in fresh sauce when ready to eat. The coating stays crispier this way.

Reheat: Skillet works best to bring it back to life. Microwave works in a pinch but can make the chicken soggy.

Frequently Asked Questions

Can I make this ahead?
Yes! Marinate the chicken the night before. You can even fry it ahead and reheat in the oven. Just make the sauce fresh before serving.

What can I use instead of oyster sauce?
It’s tough to replicate the depth, but you can try a mix of soy sauce and a bit of hoisin. Still, oyster sauce really makes the flavor sing.

Is this recipe spicy?
Not at all. But if you like heat, toss in some red chili flakes or sriracha into the sauce.

Can I bake the chicken instead of frying?
You can, but it won’t be as crispy. Frying gives that classic takeout-style bite. For a shortcut, you could even use air fryer chicken chunks.

Let me know if you try this one — it’s one of those recipes that becomes part of your regular dinner routine once you taste it. Nothing fancy, just solid comfort food you’ll keep coming back to.

Try other Chinese recipes :

• Gai Lan Oyster Sauce Stir-Fry (Chinese Broccoli)
• Chinese Tomato Egg
• Chinese Vegetable Stir-Fry