Chinese Garlic Chicken

Skip pricey takeout and enjoy a hot, fresh plate of Chinese garlic chicken in under 30 minutes right at home. Crispy flash-fried chicken bites coated in a delicious Asian garlic sauce are the perfect weeknight meal or appetizer to share with guests.

This recipe was originally published on January 20, 2018, and was republished in February 2024 to add better quality photos, re-test the recipe, and add more helpful tips.

Of all the takeout makeovers I’ve done on the blog, this Chinese garlic chicken has to be one of my favorites. I love garlic a lot and use it in abundance in dishes like my Spanish garlic chicken and garlic chicken pasta. But this recipe has that amazing garlic flavor, plus the addictive appeal of crispy, lightly sauced chicken bites that are iconic to Chinese takeout.

It became an instant favorite once I’d made it from my “Gok Cooks Chinese” cookbook, and we’ve repeated it often ever since. The flavor is fantastic; it’s quick, easy, and versatile! Dinner, potlucks, or a casual get-together with friends are all perfect times to whip out a platter of this irresistible chicken.

Why You’ll Love This Recipe

• It’s a 30-minute or less chicken dish you can serve for dinner or as an appetizer.
• Simple flavors like garlic, soy sauce, and scallions create a delicious dish.
• It’s cheaper, faster, and fresher than ordering expensive takeout!

Ingredients

This recipe is excellent year-round because you can find all the ingredients at your grocery store no matter the season. Here’s what you’ll need and my best recommendations for substitutions as well.

• Chicken thighs – Thighs are juicier and more flavorful, but you can also use chicken breasts or tenders to make this. No matter what you use, it should be boneless and skinless.
• Cornstarch – For non-US cooks, this may be called corn flour. You’re looking for a fine white powder often used for thickening, not yellow ground corn.
• Salt
• White pepper – Use black pepper in a pinch, but less of it because black pepper is spicier.
• Oil – Any high-heat oil like canola, vegetable, or grapeseed is ideal.
• Garlic – Fresh garlic is essential for this recipe. Slice it thinly instead of mincing or chopping it.
• Scallions – Chives make a good alternative.
• Shaoxing rice wine – You can usually find this near the other Asian ingredients on ethnic food aisles or in Asian grocery stores. Dry sherry will work instead if needed.
• Soy sauce – Coconut aminos, liquid aminos, or tamari are all good alternatives.
• Sugar – Just a pinch of white sugar makes this recipe perfect.

Instructions

First, cut your chicken thighs into bite-sized pieces.

Then, in a medium to large sized mixing bowl, combine the cornstarch and salt, and pepper. Dredge the chicken around in this mixture, making sure to shake off any excess so you don’t have clumpy sections of breading. Once this is done you can set the chicken aside for a few.

Okay, now that you have your chicken ready to be cooked, it is time to heat up the oil in your wok (a skillet will also work, but I definitely recommend the wok if you have one).

Once your oil is hot and ready, drop in your battered chicken pieces. Each piece of chicken should be shallow fried for at least 3 minutes or until golden brown and fully cooked.

Don’t be afraid to fry more than one batch. It will help the chicken cook more efficiently if you don’t have them stacked atop one another.

Once fully cooked, be sure to put the chicken pieces onto a paper towel to drain.

Grab another paper towel to wipe down your wok, then add in some more oil.

Now it is time to stir-fry the garlic and scallions (aim for 1-2 minutes for this step), next add in the rice wine, soy sauce, sugar and just a little bit of pepper. Heat all of the ingredients through and then add your chicken back into the wok, cooking it into the sauce.

Like I said earlier, don’t be afraid to eat this Chinese garlic chicken as a finger food or serve over rice. Either way is delicious!

Serving & Storage

When we eat this for dinner, it’s often with a big scoop of fresh white rice and maybe my Asian vegetable stir fry on the side. Top it with a sprinkle of sesame seeds or freshly chopped scallion, and it’s a fantastic, quick meal.

For parties, serve it as finger food or with toothpicks so guests can stab the tender chicken bites as they please.

You can store leftovers in an airtight container in the fridge for 3-5 days. Reheat it in a hot pan with a splash of water to prevent drying out.

I hope you enjoy this homemade Chinese takeout recipe as much as we do, and don’t forget to check my other Asian-inspired recipes. They make it easy to always have your favorite takeout hot, fresh, and flavorful.

• One Pot Pad Thai
• Teriyaki Chicken Stir Fry with Rice Noodles
• Chicken Yakisoba
• Chinese Pineapple Chicken
• Teriyaki Chicken Pineapple Bowls