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Chinese Chicken

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This Chinese Chicken recipe features crispy, marinated chicken tossed in a glossy sweet-and-savory sauce with fresh aromatics. It’s a satisfying, flavorful takeout-style dish you can easily make at home and serve over rice.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes (plus marinating time)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Frying and Stir-Frying
  • Cuisine: Chinese
  • Diet: Halal

Ingredients

  • 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

Instructions

  1. In a large bowl or zip-top bag, combine dry sherry, oyster sauce, soy sauce, ginger, garlic, and sesame oil. Add chicken and mix to coat. Cover and refrigerate for at least 4 hours or overnight.
  2. Remove the chicken from the fridge 30 minutes before cooking to come to room temperature.
  3. Whisk the eggs in a shallow bowl. In another bowl, combine the flour and cornstarch.
  4. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
  5. Remove chicken from marinade, dip in eggs, then dredge in the flour mixture.
  6. Working in batches, fry chicken pieces until golden and cooked through, about 4–5 minutes. Drain on a plate lined with paper towels.
  7. In a separate wok or skillet, heat 2 tablespoons of oil over high heat. Add red onion and stir-fry for 1 minute.
  8. Add tomatoes and cook for another minute.
  9. Stir in ketchup, chicken broth, brown sugar, oyster sauce, sesame oil, ginger, and lemon zest and juice. Simmer until slightly thickened.
  10. Add the fried chicken to the sauce and toss to coat evenly. Remove from heat.
  11. Serve hot over jasmine rice and garnish with sliced green onions.

Notes

  • Marinate chicken overnight for maximum flavor.
  • Substitute thighs for juicier chicken.
  • For a lighter version, bake or pan-sear the chicken.
  • Increase sauce quantities for extra sauciness.
  • Best served immediately to maintain crisp texture.

Nutrition

Find it online: https://savorymomskitchen.com/chinese-chicken/