Chicken With Garlic Sauce Chinese – This Chicken With Garlic Sauce Chinese recipe is more than just dinner—it’s one of those meals that instantly takes me back to the comfort of my favorite takeout spot. You know the one—the little corner place with the red paper lanterns and the friendly staff who always know your order. But here’s the thing: takeout can add up, and honestly, I’ve always wondered if I could make it just as good at home.
Spoiler alert: you totally can. The first time I tried this recipe, I was kind of winging it. I had chicken thighs in the fridge, some leftover veggies, and a craving that just wouldn’t quit. After a few missteps (let’s not talk about the time I added way too much soy sauce), I nailed it. The sauce is garlicky, rich, and just the right amount of spicy, while the chicken is perfectly crispy without being overly complicated to make.
Every time I cook this, it feels like a mini celebration—like I’ve cracked the code to great Chinese food without leaving the house. And trust me, if I can do it, so can you.
Why You’ll Love This Chicken With Garlic Sauce Chinese Recipe?
- It’s Quick: Dinner on the table in under 30 minutes? Yes, please.
- Big Flavors: That garlic sauce is bold, slightly spicy, and absolutely addictive.
- Crispy Chicken: The cornstarch coating gives the chicken a golden, restaurant-style texture.
- Customizable: Prefer less spice? More veggies? No problem—make it your own.
- Takeout Vibes at Home: Skip the delivery fee and make something just as good (if not better).
Ingredient Notes:
Here’s why these ingredients are the real stars of the dish:
- Boneless Chicken Thighs: They’re juicier and more forgiving than breasts, especially when fried. Perfect for that tender, crispy bite.
- Cornstarch: The secret to crispy chicken and a perfectly thickened sauce.
- Garlic and Ginger: Bold and aromatic, these two are the flavor powerhouses of the dish.
- Dark Soy Sauce: Adds richness and that beautiful, deep color to the chicken.
- Bell Pepper: Sweet and crunchy, it’s the perfect balance to the savory garlic sauce.
- Sriracha: Brings just the right amount of heat—adjust it to suit your spice tolerance.
- Sesame Oil: A tiny drizzle adds that nutty aroma that screams authentic.
How To Make Chicken With Garlic Sauce Chinese?
Let’s break it down—it’s easier than you think, I promise:
- Marinate the Chicken:
Cut the chicken thighs into bite-sized pieces and toss them with dark soy sauce and cornstarch. Let it sit for 15–20 minutes while you prep the sauce and veggies. Trust me, this step is worth it. The cornstarch gives the chicken that crispy magic when it hits the pan. - Fry the Chicken:
Heat oil in a skillet until it’s nice and hot (but not smoking). Fry the chicken in batches—don’t overcrowd the pan, or you’ll lose that crispiness. Each piece only needs a couple of minutes per side to turn golden and gorgeous. Pro tip: Use a splatter guard if you have one. Hot oil can be a little too exciting. - Sauté the Aromatics:
Once the chicken is done, drain most of the oil, leaving just enough to sauté your minced garlic and ginger. The second those hit the pan, your kitchen is going to smell incredible. - Bring It All Together:
Toss the chicken back into the skillet along with your sliced bell peppers and green onions. Pour the sauce around the edges of the pan (this helps it heat evenly), then stir everything together. Let it simmer for a few minutes until the sauce thickens and coats the chicken like a dream. - Serve It Up:
Spoon the chicken over a bed of fluffy rice or noodles, garnish with extra green onions, and dig in. Bonus points if you eat it with chopsticks for the full experience.
Storage Options:
Leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. When reheating, add a splash of water to loosen the sauce—it thickens as it sits. If you want to freeze it, let everything cool completely first. Pop it into a freezer-safe container, and it’ll keep for up to a month. Just thaw overnight in the fridge and reheat on the stove for best results.
Variations and Substitutions:
This recipe is so versatile. Here are a few ideas to make it your own:
Want To Save This Recipe?
- Vegetarian Swap: Replace the chicken with tofu or mushrooms.
- Add More Veggies: Broccoli, snap peas, or carrots would be amazing in this.
- Mild Version: Skip the Sriracha if you’re not a fan of spice.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure your cornstarch is gluten-free.
- Extra Flavor: A splash of hoisin or oyster sauce can add even more depth to the garlic sauce.
What to Serve with Chicken With Garlic Sauce Chinese?
This dish pairs beautifully with:
- Steamed Rice: Perfect for soaking up all that sauce.
- Noodles: Lo mein or rice noodles make a hearty base.
- Vegetable Stir-Fry: A mix of broccoli, mushrooms, and snap peas for extra crunch.
- Egg Rolls or Spring Rolls: Because sometimes you just need a little something crispy on the side.
Frequently Asked Questions:
Can I use chicken breast instead of thighs?
Absolutely! Just be careful not to overcook them since breasts are leaner and can dry out faster.
How spicy is this recipe?
It’s mildly spicy with the Sriracha, but you can dial it up or down depending on your taste.
Can I skip frying the chicken?
You can, but frying gives it that crispy texture that’s worth the extra step. If you’re short on time, pan-searing works too.
And there you have it—Chicken With Garlic Sauce Chinese that’s simple, flavorful, and better than takeout. Whether you’re cooking for yourself, your family, or a crowd, this dish is a guaranteed hit. Give it a try and let me know how it goes—I’d love to hear your thoughts (or see your photos)!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken With Garlic Sauce Chinese
Ingredients
For the Chicken:
- 500 grams boneless chicken thighs approximately 1 pound, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- ⅓ cup oil for frying
For the Garlic Sauce:
- 2 tablespoons soy sauce
- ¼ cup chicken broth
- 2 teaspoons rice vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha adjust to taste
- ¼ cup water
- ½ teaspoon ground black pepper
- 1 tablespoon cornstarch
For the Stir-Fry:
- 1½ tablespoons garlic minced
- 1 teaspoon ginger minced
- 1 red bell pepper sliced
- ⅓ cup green onion chopped
Instructions
Prepare the Garlic Sauce:
- In a medium mixing bowl, combine soy sauce, chicken broth, rice vinegar, light brown sugar, sesame oil, Sriracha, water, ground black pepper, and cornstarch. Whisk thoroughly to ensure the cornstarch is fully dissolved. Set the sauce aside.
Marinate the Chicken:
- Place the chicken pieces in a bowl. Add dark soy sauce and cornstarch, ensuring each piece is evenly coated. Allow the chicken to marinate for 15–20 minutes while you prepare the other ingredients.
Fry the Chicken:
- Heat the oil in a large skillet or wok over medium heat. Once the oil is hot, fry the marinated chicken in batches to prevent overcrowding. Cook each batch for 2–3 minutes per side until golden and crispy. Remove the chicken from the skillet and set aside. Carefully drain excess oil, leaving approximately 1 tablespoon in the skillet.
Sauté Aromatics:
- Add minced garlic and ginger to the skillet. Sauté over medium heat for about 30 seconds until fragrant, taking care not to burn the garlic.
Add Vegetables and Chicken:
- Incorporate the sliced bell pepper and green onions into the skillet. Stir-fry for 1–2 minutes to slightly soften the vegetables. Return the fried chicken to the skillet, mixing it with the vegetables.
Incorporate the Sauce:
- Pour the prepared garlic sauce around the edges of the skillet to ensure even heating. Stir the contents thoroughly, ensuring the chicken and vegetables are well-coated. Allow the dish to cook for 2–3 minutes, or until the sauce thickens and clings to the chicken.
Serve:
- Remove from heat and serve immediately over steamed rice or noodles. Garnish with additional green onions if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
