Authentic Chinese Garlic Chicken: A Quick & Flavorful Takeout Favorite at Home
Craving the vibrant flavors of Chinese takeout but want to enjoy a healthier, homemade version? Our Chinese Garlic Chicken recipe delivers tender, succulent chicken pieces enveloped in a rich, savory, and aromatic garlic sauce that will tantalize your taste buds. This dish is incredibly simple to prepare, making it a perfect weeknight meal that comes together in under 20 minutes. Forget soggy leftovers and bland imitations – this recipe promises restaurant-quality taste, if not better, right from your own kitchen. Serve it alongside fluffy white rice, stir-fried noodles, or your favorite steamed vegetables for a complete and satisfying meal.
The star of this dish is undoubtedly the garlic. We believe in letting freshly minced garlic gently sizzle in hot oil, a crucial step that unlocks its deeply aromatic and pungent essence, forming the backbone of our incredible sauce. This method ensures maximum flavor extraction without any bitterness, creating a base that’s both bold and inviting.
Our signature sauce harmoniously blends soy sauce, tangy rice vinegar, a touch of sugar for balance, and cornstarch for that perfect glossy texture that beautifully clings to every piece of chicken. A dash of white pepper and a hint of toasted sesame oil complete this complex flavor profile. One of the best aspects of this recipe is its versatility. You can easily tailor the sauce to your preference: add more garlic for an extra kick, a sprinkle of chili flakes for a touch of heat, or adjust the sugar for a sweeter or more savory outcome.
To elevate your meal, consider incorporating quick-cooking vegetables. Vibrant bell peppers, crisp broccoli florets, or sweet snow peas add a delightful crunch, a pop of color, and a fresh contrast that complements the rich chicken. They also boost the nutritional value, making this dish even more wholesome.
If you share our passion for garlic-infused dishes, don’t miss out on these other fantastic recipes: Honey Garlic Tofu and Spinach Stir-Fry with Garlic.
Why You’ll Love This Chinese Garlic Chicken Recipe
- Lightning-Fast Preparation: From prep to plate in less than 20 minutes, it’s faster than ordering takeout!
- Incredible Flavor: A savory, garlicky sauce that’s bursting with authentic Chinese flavors.
- Simple Ingredients: Uses common Asian pantry staples you likely already have.
- Healthier Takeout Alternative: Control the ingredients, reduce the oil, and customize the spice level for a wholesome meal.
- Highly Customizable: Easily adjust the sweetness, spiciness, and add your favorite vegetables.
- Family-Friendly: A crowd-pleasing dish that even picky eaters will adore.
Essential Ingredients for Authentic Chinese Garlic Chicken
Crafting the perfect Chinese Garlic Chicken begins with a selection of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need, along with some helpful notes and potential substitutions. Specific measurements can be found in the detailed recipe card below.
For the Chicken:
- Chicken Breast or Thighs: We recommend boneless and skinless chicken breast for its leanness and quick cooking time. However, boneless, skinless chicken thighs are an excellent alternative, offering a slightly richer flavor and more forgiving texture. Cut your chosen chicken into uniform bite-sized cubes for even cooking.
- Cornstarch (Divided): A crucial ingredient for two reasons. First, a small amount is used in the marinade to create a light, protective coating on the chicken, ensuring tenderness and promoting a beautiful golden crust when seared. Second, it acts as the primary thickening agent for the sauce, giving it that characteristic glossy, clingy consistency.
- Ground White Pepper: Adds a subtle, peppery warmth that is classic in Chinese cuisine. It’s milder than black pepper and contributes to the overall aromatic profile without overpowering the garlic.
- Salt: Used to season the chicken during marination. Remember to adjust the final saltiness to taste, as soy sauces also contribute significant sodium.
For the Sauce & Aromatics:
- Vegetable Oil: A neutral-flavored oil like canola, peanut, or sunflower oil is ideal for stir-frying at high temperatures without imparting unwanted flavors. It’s essential for searing the chicken and gently sizzling the aromatics.
- Fresh Garlic: The star of the show! Use freshly minced garlic for the most potent and aromatic flavor. Pre-minced garlic in a jar won’t offer the same vibrant taste. We use a generous amount to ensure a truly garlicky sauce.
- Chili Flakes (Optional): For those who enjoy a touch of heat, chili flakes add a pleasant mild spiciness that complements the garlic beautifully. Feel free to adjust the quantity or omit entirely if you prefer a milder dish.
- Chicken Stock: Forms the liquid base of the sauce, adding depth and richness. If chicken stock isn’t available, water can be used as a substitute, though the flavor will be slightly less complex.
- Soy Sauce (Light & Dark): We use a combination for a balanced flavor and visual appeal.
- Light Soy Sauce: Provides the primary salty, umami flavor.
- Dark Soy Sauce: Contributes a deeper, slightly sweeter umami and is essential for achieving the characteristic deep mahogany color of many Chinese dishes. It has a thicker consistency than light soy sauce.
- Rice Vinegar: Adds a bright, subtle tang that cuts through the richness of the sauce, creating a well-rounded flavor profile. If unavailable, regular white vinegar can be used in a pinch, though rice vinegar offers a milder, slightly sweeter acidity.
- Sugar: Balances the savory and tangy notes of the soy sauce and vinegar. White sugar is commonly used, but brown sugar can also be substituted for a slightly deeper, more caramel-like sweetness.
- Toasted Sesame Oil: A finishing oil widely used in Chinese cooking for its intense, nutty aroma. Unlike regular sesame oil, it’s dark brown and highly flavorful, so a little goes a long way. It’s an optional but highly recommended ingredient that adds an extra layer of authentic flavor.
For Garnish:
- Green Onions (Scallions): Use both parts. The white parts are sautéed early with the garlic to build the foundational flavor. The green parts are chopped and added at the very end as a fresh garnish, providing a pop of color and a mild, oniony freshness.
- Toasted Sesame Seeds: Add a lovely textural contrast and an extra hint of nutty flavor as a final garnish.
Instructions: Step-by-Step Guide to Making Garlic Chicken
Follow these clear, easy-to-understand steps to prepare your delicious Chinese Garlic Chicken.
- Marinate the Chicken: In a medium-sized bowl, combine the cubed chicken with 1 tablespoon of cornstarch, ½ teaspoon of vegetable oil, a small dash of water, a pinch of salt, and a little ground white pepper. Use your hands or a spoon to mix everything thoroughly until the chicken is evenly coated. Set this aside to marinate while you prepare the rest of your ingredients and the sauce. This quick marinade helps tenderize the chicken and ensures a delicious crust when searing.
- Pan Sear the Chicken: Heat a large pan or wok over medium-high heat. Allow the pan to get very hot, almost to the point of smoking. Add 1 tablespoon of vegetable oil and swirl it around to coat the entire surface of the pan. Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Let the chicken sear undisturbed for 1-2 minutes until a beautiful golden-brown crust forms on the bottom. Flip the pieces and cook for another 30 seconds to a minute, just until lightly browned on the other side and mostly cooked through. Transfer the seared chicken to a clean bowl and set it aside; it will finish cooking in the sauce later.
- Prepare the Sauce: In a separate small bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, sugar, toasted sesame oil, the remaining cornstarch (if any), a pinch of ground white pepper, and chicken stock. Whisk vigorously until the mixture is smooth and all the cornstarch has dissolved, with no lumps remaining. Set this flavorful sauce aside.
- Sauté the Aromatics: Using the same pan (no need to clean it), add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium. Add the minced garlic and the white parts of the green onions. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned. If using, add the chili flakes and sauté for another 15-30 seconds to bloom their flavor. Be careful not to burn the garlic, as this can make it bitter.
- Cook with Sauce: Give the prepared sauce mixture a quick stir again (cornstarch can settle) and then pour it into the pan with the aromatics. Stir continuously as the sauce begins to heat. It will start to bubble and thicken rapidly. Continue stirring for about 1 minute until it reaches your desired glossy, thick consistency.
- Combine Chicken: Return the pan-seared chicken pieces to the pan with the thickened sauce. Toss the chicken gently to ensure every piece is thoroughly coated in the rich garlic sauce. Cook for another 1-2 minutes, allowing the chicken to fully cook through and absorb the flavors of the sauce.
- Finish and Serve: Turn off the heat. Garnish generously with the chopped green parts of the green onions and a sprinkle of toasted sesame seeds. Serve your homemade Chinese Garlic Chicken immediately, ideally with freshly steamed rice or noodles.
Storage and Reheating Tips for Leftovers
This Chinese Garlic Chicken is best enjoyed fresh, but leftovers are still delicious! Proper storage and reheating will help maintain its flavor and texture.
- Storage: Allow any leftover chicken to cool completely to room temperature (within 2 hours) before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days.
- Reheating: To reheat, gently warm the chicken in a pan over low to medium heat on the stovetop, stirring occasionally, until it’s warmed through. You can add a splash of water or chicken stock to loosen the sauce if it has thickened too much in the refrigerator. Alternatively, microwave on medium power, stirring halfway through, until hot. Be careful not to overheat, as this can dry out the chicken.
Pro Tips for Perfecting Your Garlic Chicken
Achieve consistently delicious results with these expert tips:
- Don’t Skip the Cornstarch and Oil in the Marinade: This simple step is a game-changer! The cornstarch creates a protective barrier that seals in the chicken’s juices, resulting in exceptionally tender and moist chicken, while also promoting a beautiful, light crust during searing. The oil helps distribute the seasoning evenly and prevents sticking.
- Avoid Overcooking the Chicken Initially: When searing the chicken, cook it just until it’s golden and crisp on the outside and mostly cooked through. It will finish cooking in the simmering sauce, ensuring it remains tender and doesn’t become dry or rubbery.
- Use Enough Oil, but Don’t Drown It: You need just enough oil to cover the bottom of your pan and allow the garlic to sizzle gently. Too little, and the garlic might burn; too much, and the dish can become greasy. About 1 tablespoon per searing batch is usually sufficient.
- Sizzle the Garlic Gently – The Key to Aroma: This is perhaps the most critical step for flavor. Heat the oil to medium, then add the minced garlic. Sauté for only a few seconds, stirring constantly, until it becomes fragrant. If the oil is too hot, the garlic will burn quickly and taste bitter. If the heat is too low, it won’t release its full aromatic potential. A gentle sizzle is what you’re aiming for.
- Customize the Heat to Your Liking: The beauty of homemade cooking is tailoring it to your preference. If you love a spicy kick, add more chili flakes. If you prefer a milder flavor, reduce or omit them entirely. You can also experiment with a pinch of finely diced fresh red chilies for a different kind of heat.
- Mise en Place is Your Friend: “Mise en place” (everything in its place) is vital for stir-fries. Have all your ingredients prepped, measured, and ready before you start cooking. This dish cooks very quickly, so you won’t have time to chop or measure once the cooking begins.
- Use a Hot Wok or Pan: For best results, use a wok or a large, heavy-bottomed pan that can get very hot. High heat is essential for effective stir-frying, giving the chicken and aromatics that desirable “wok hei” (breath of the wok) flavor.
More Asian-Inspired Recipes You’ll Love
- Panda Express Copycat Kung Pao Chicken Recipe
- Quick Asian Style Chicken and Cabbage Soup
- Easy Black Pepper Chicken
- 10 Minute Chinese Tomato Egg Stir Fry
- 10 Minute Sesame Garlic Ramen Noodles
- Chinese Salt and Pepper Chicken
Tried This Recipe? Share Your Experience!
If you give this delicious Chinese Garlic Chicken recipe a try, please take a moment to leave a comment and a rating below. Your feedback is incredibly valuable, helping us and other home cooks who are considering making the dish!
Recipe Card: Chinese Chicken In Garlic Sauce
Chinese Chicken In Garlic Sauce
Tender chicken pieces coated in a savory, garlicky sauce that’s full of flavor. It’s simple, quick, and always satisfying. Made with just a few Asian pantry ingredients, the recipe comes together in 20 minutes or less and tastes as good as takeout, if not better.
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Ingredients
- 300 grams (0.66 lb) chicken breast boneless and skinless, cut into bite-sized cubes
- 2 tablespoons cornstarch divided
- salt to taste
- ground white pepper to taste
- 2 ½ tablespoons vegetable oil divided
- 4-5 garlic cloves minced
- 1-2 green onions white parts sliced, greens chopped
- ½ teaspoon chili flakes optional
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon toasted sesame oil
- ¼ cup chicken stock
- toasted sesame seeds for garnish
Instructions
- Marinate the chicken: In a bowl combine the chicken with 1 tablespoon cornstarch, ½ teaspoon oil, a dash of water, salt, and a little ground white pepper. Mix well and set aside while you prepare the rest of the ingredients.
- Pan sear the chicken: Heat a pan or wok over medium high heat until it’s smoking hot. Add 1 tablespoon of oil and swirl the pan to coat the surface. Place the marinated chicken in a single layer. Let it sear over medium high heat for 1-2 minutes until golden brown on the bottom, then flip and cook for about 30 seconds. Once done, transfer the chicken to a bowl.
- Prepare the sauce: In a bowl, whisk together light soy sauce, dark soy sauce, rice vinegar, sugar, toasted sesame oil, a pinch of pepper, cornstarch, and chicken stock until smooth with no lumps. Set aside.
- Saute the aromatics: In the same pan, add the remaining 1 tablespoon oil. Add minced garlic and white part of the green onions. Saute for a few seconds, then add chili flakes and saute another few seconds.
- Cook with sauce: Pour in the sauce mixture. Stir until it starts bubbling and slightly thickens.
- Combine chicken: Add the fried chicken back to the pan and toss to coat evenly in the sauce.
- Finish: Turn off the heat and garnish with the chopped green onions and toasted sesame seeds. Serve immediately.
Notes
Don’t skip the cornstarch and oil in the marinade: They help create a light crust on the chicken while keeping it tender and juicy.
Don’t overcook the chicken: Cook just until golden and crisp. It will finish cooking in the sauce.
Don’t skimp on oil: You need just enough to let the garlic sizzle and release its flavor.
Sizzle the garlic gently: Too hot and it burns, too low and it won’t release its aroma.
Customize the heat: Adjust chili flakes to make it as mild or spicy as you like.
Nutrition
Calories: 399kcal | Carbohydrates: 14g | Protein: 34g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 898mg | Potassium: 663mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.