This Chinese Chicken recipe delivers everything you crave from takeout right at home. Tender pieces of chicken are marinated for deep flavor, lightly coated for a crisp texture, then tossed in a glossy, sweet-and-savory sauce. Served over fluffy rice, it’s a comforting and satisfying meal that feels special but is completely doable in your own kitchen.

Why You’ll Love This Recipe

This recipe gives you restaurant-style results without the wait or expense of takeout. The marinade infuses the chicken with rich, savory notes, while the light flour and cornstarch coating creates a crisp exterior that holds up beautifully under the sauce. The sauce itself is perfectly balanced—slightly sweet, tangy, and savory—making it appealing to both kids and adults. It’s also versatile, easy to customize, and ideal for serving over rice or noodles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marinade
1 tablespoon dry sherry
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon sesame oil

For the chicken
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 large eggs
1 cup all-purpose flour
1/4 cup cornstarch
Vegetable oil, for frying

For the sauce
2 tablespoons vegetable oil
1/2 red onion, thinly sliced into half rings
1/2 cup cherry or grape tomatoes, halved
1/2 cup ketchup
1/4 cup chicken broth
3 tablespoons brown sugar
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/4 teaspoon grated fresh ginger
Zest and juice of one lemon

For serving
Prepared jasmine rice
3 green onions, sliced on a bias

Directions

In a large bowl or zip-top bag, combine the dry sherry, oyster sauce, soy sauce, ginger, garlic, and sesame oil. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

Remove the chicken from the refrigerator about 30 minutes before cooking to bring it to room temperature.

Place the eggs in a shallow bowl and whisk lightly. In another shallow bowl, mix the flour and cornstarch together.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Remove the chicken from the marinade, discarding any excess marinade.

Working in batches, dip the chicken into the eggs, then coat evenly in the flour mixture. Fry the chicken in the hot oil until golden brown and cooked through, about 4–5 minutes, turning as needed. Transfer to a plate and repeat until all chicken is cooked.

In a separate wok or large skillet, heat the vegetable oil over high heat. Add the red onion and stir-fry for 1 minute. Add the tomatoes and cook for another minute.

Stir in the ketchup, chicken broth, brown sugar, oyster sauce, sesame oil, ginger, and lemon zest and juice. Cook for a few minutes until the sauce thickens slightly.

Add the cooked chicken to the sauce and toss until evenly coated. Remove from heat.

Serve hot over jasmine rice and garnish with sliced green onions.

Servings and timing

Servings: 6
Preparation time: 20 minutes (plus marinating time)
Marinating time: 4–24 hours
Cooking time: 25 minutes
Total active time: about 45 minutes

Variations

You can substitute chicken thighs for chicken breasts if you prefer darker, juicier meat. For a spicier version, add a small amount of chili paste or crushed red pepper flakes to the sauce. Vegetables such as bell peppers, mushrooms, or snap peas can be stir-fried and added to the sauce for extra texture and color. If you prefer a lighter version, skip frying and use cooked, pan-seared chicken instead.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. You can also reheat in the microwave in short intervals, stirring between each, until heated through.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance and prepare the sauce ingredients ahead for quicker cooking.

What can I use instead of dry sherry?

You can substitute apple cider or chicken broth if you prefer not to use dry sherry.

Is this dish very sweet?

The sauce is mildly sweet, but it is balanced by savory and tangy flavors. You can reduce the brown sugar slightly if desired.

Can I bake the chicken instead of frying?

Yes, you can bake the coated chicken at 425°F (220°C) until crispy and cooked through, though the texture will be slightly different.

Does this recipe freeze well?

The sauce and chicken can be frozen together, but the coating may lose some crispness after thawing.

What type of rice works best?

Jasmine rice is ideal, but long-grain white rice or even fried rice works well.

Can I add more sauce?

Yes, simply increase the sauce ingredients proportionally if you prefer extra sauce for serving.

Is oyster sauce necessary?

It adds depth and umami to the dish. While you can increase soy sauce instead, the flavor will be slightly different.

Can I make this gluten-free?

Use a gluten-free flour blend and gluten-free soy and oyster sauces to adapt the recipe.

What vegetables pair best with this dish?

Bell peppers, broccoli, snap peas, and carrots all pair nicely with the flavors of this dish.

Conclusion

This Chinese Chicken recipe is a fantastic way to enjoy bold, comforting flavors at home. With its crispy chicken, rich sauce, and customizable options, it’s perfect for family dinners or special weeknight meals. Once you try it, you may find yourself skipping takeout more often and enjoying this homemade favorite instead.

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