There’s something irresistible about a plate of crispy chicken tossed in a sticky garlic sauce. This Chinese Garlic Chicken is a fast, flavor-packed dish that captures the magic of takeout but is made fresh in your own kitchen in just 30 minutes. It’s bold, savory, and a bit addictive—in the best way possible.
Perfect for weeknight dinners, meal prep, or even served as finger food at your next gathering, this recipe is all about that golden, garlicky goodness. And it doesn’t require a deep fryer or exotic ingredients—just a few pantry staples and a hot pan.
Why You’ll Love Chinese Garlic Chicken
- Quick & easy – Ready in under 30 minutes with simple steps.
- Crispy and saucy – Golden-brown chicken in a glossy garlic-soy glaze.
- Versatile – Serve with rice, noodles, or as an appetizer.
- Better than takeout – Homemade, healthier, and customizable.
Ingredients (Serves 2)
- 2 tablespoons cornstarch
- Salt, to taste
- Ground white pepper, to taste
- 4 boneless, skinless chicken thighs
- Oil, for frying
- 4 garlic cloves, thinly sliced
- 3 scallions, cut into 1-inch batons
- 2 tablespoons Shaoxing rice wine (or dry sherry)
- 2 tablespoons soy sauce
- A pinch of sugar
Instructions
Step 1: Prep the Chicken
In a bowl, mix the cornstarch with a pinch of salt and white pepper. Cut the chicken into bite-sized pieces. Dredge each piece in the seasoned cornstarch, shaking off any excess. Set aside.
Step 2: Fry the Chicken
Heat a generous amount of oil in a wok or skillet over medium-high heat. Fry the chicken in batches if needed to avoid crowding. Cook for 3–4 minutes until golden brown and cooked through. Remove and drain on paper towels.
Step 3: Make the Sauce
Wipe the wok clean and add a little fresh oil. Stir-fry the sliced garlic and scallions for 1–2 minutes until fragrant. Add the rice wine, soy sauce, sugar, and a dash of white pepper. Stir to combine and bring to a gentle simmer.
Step 4: Toss the Chicken
Return the fried chicken to the wok and toss to coat evenly in the sauce. Cook for 1–2 minutes until everything is heated through and glossy.
Step 5: Serve
Serve hot over a bed of rice, or enjoy as finger food with toothpicks or skewers. Garnish with extra scallions if desired.
Tips for Perfect Garlic Chicken
- Use chicken thighs – They stay juicy and tender, even after frying.
- Slice garlic thin – You want those little golden slivers, not burnt bits.
- Adjust sauce thickness – Add a cornstarch slurry if you want a thicker glaze.
- Don’t crowd the pan – Fry the chicken in batches for even crisping.
Variations & Add-Ins
- Make it spicy: Add a few dried chilies or a teaspoon of chili garlic sauce.
- Add veggies: Bell peppers, snap peas, or broccoli go great in the mix.
- Swap proteins: Try it with shrimp or tofu for a different spin.
- Use low-sodium soy sauce: Especially helpful if you’re watching your salt intake.
What to Serve With Garlic Chicken
This dish pairs beautifully with:
- Steamed jasmine or basmati rice
- Egg fried rice or vegetable lo mein
- Stir-fried greens like bok choy or Chinese broccoli
- Asian cucumber salad or pickled vegetables
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a skillet with a splash of water or in the microwave for 1–2 minutes.
- Do not freeze – The coating can become soggy once thawed.
Why This Chinese Garlic Chicken Works
This recipe nails the flavor and texture balance: crispy chicken, rich umami from the soy and rice wine, subtle sweetness, and the unmistakable depth of toasted garlic. It’s a simplified take on a classic, using techniques that are achievable for any home cook while delivering restaurant-worthy results.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes! While thighs are juicier, breasts will also work. Just don’t overcook them.
Is Shaoxing wine necessary?
It adds great depth, but dry sherry or even mirin can be used as substitutes.
What’s the best oil for frying?
A neutral oil with a high smoke point like canola or peanut oil works best.
Can I make this gluten-free?
Yes—use tamari or a gluten-free soy sauce alternative.
Final Thoughts
This Chinese Garlic Chicken is proof that you don’t need a long ingredient list or fancy equipment to create something incredibly flavorful and satisfying. Whether you serve it over fluffy rice for dinner or pile it onto a platter for guests, it always disappears fast.
Give it a try tonight—your taste buds (and maybe your guests) will thank you.
The Goods
Chinese Garlic Chicken
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Recipes
- 2 tablespoons cornstarch
- Salt to taste
- Ground white pepper to taste
- 4 boneless skinless chicken thighs
- Oil for frying
- 4 garlic cloves thinly sliced
- 3 scallions cut into 1-inch batons
- 2 tablespoons Shaoxing rice wine or dry sherry
- 2 tablespoons soy sauce
- A pinch of sugar
Instructions
Step 1: Prep the Chicken
- In a bowl, mix the cornstarch with a pinch of salt and white pepper. Cut the chicken into bite-sized pieces. Dredge each piece in the seasoned cornstarch, shaking off any excess. Set aside.
Step 2: Fry the Chicken
- Heat a generous amount of oil in a wok or skillet over medium-high heat. Fry the chicken in batches if needed to avoid crowding. Cook for 3–4 minutes until golden brown and cooked through. Remove and drain on paper towels.
Step 3: Make the Sauce
- Wipe the wok clean and add a little fresh oil. Stir-fry the sliced garlic and scallions for 1–2 minutes until fragrant. Add the rice wine, soy sauce, sugar, and a dash of white pepper. Stir to combine and bring to a gentle simmer.
Step 4: Toss the Chicken
- Return the fried chicken to the wok and toss to coat evenly in the sauce. Cook for 1–2 minutes until everything is heated through and glossy.
Step 5: Serve
- Serve hot over a bed of rice, or enjoy as finger food with toothpicks or skewers. Garnish with extra scallions if desired.
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