I perfected my Garlic Ginger Chicken, a Chinese takeout style recipe where fresh ginger and garlic caramelize in a soy sesame glaze and the chicken is served over steamed rice with chopped green onions and a sprinkle of sesame seeds.

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I finally nailed my Best Ever Garlic Ginger Chicken and I cant stop thinking about it. The whole thing is driven by fresh ginger and garlic, those two things totally change the game.

The chicken comes out with this glossy caramelized sauce that clings to every bite, little punches of sweet and heat you didnt even know you wanted. Im not gonna pretend I get it perfect every time, I mess up the sauce now and then, but when it works it’s pure magic.

If you like Garlic Ginger Chicken you might never call takeout again.

Ingredients

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Chicken thighs: Rich in protein and iron, juicy, helps keep dish tender and filling.
Garlic: Gives bold savory punch, has antioxidants and may boost immune system.
Ginger: Warm zesty heat, aids digestion and adds fresh bright flavor to sauce.
Soy sauce: Salty umami backbone, adds depth and a touch of savory sweetness.
Cornstarch: Coats chicken for crispy feel, thickens sauce without changing flavor.
Sesame oil: Strong nutty aroma, used sparingly for flavor not frying, little calories.
Brown sugar or honey: Adds caramelized sweetness and balance, some carbs so use moderate amounts.
Green onions: Fresh mild bite, adds color, small fiber and vitamins for brightness.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (use breasts if you prefer)

1/3 cup cornstarch, for coating the chicken

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons vegetable oil for frying

1 teaspoon toasted sesame oil, for flavor

4 cloves garlic, minced (about 2 tablespoons)

2 tablespoons fresh ginger, grated or finely minced

1/3 cup low sodium soy sauce

2 tablespoons packed brown sugar

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon Shaoxing wine or dry sherry, optional

1 tablespoon cornstarch mixed with 2 tablespoons cold water, for thickening

3 green onions, thinly sliced, for serving

1 tablespoon toasted sesame seeds, for garnish

How to Make this

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1. Pat the chicken pieces dry, cut into 1 inch bites if you haven’t already, sprinkle with the kosher salt and black pepper and then toss with the 1/3 cup cornstarch until every piece is lightly coated, press the cornstarch on so it sticks and let sit 5 minutes.

2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat, don’t overcrowd the pan so fry in batches if needed, cook the chicken until golden and cooked through about 4 to 6 minutes per batch (internal temp 165F), remove to a plate lined with paper towels or a wire rack.

3. Wipe the pan leaving the fond, add the 1 teaspoon toasted sesame oil and a splash of the vegetable oil if pan is dry, turn heat to medium and add the garlic and ginger, cook just until fragrant about 30 to 45 seconds but don’t let them burn.

4. Pour in the 1/3 cup low sodium soy sauce, 2 tablespoons packed brown sugar, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar and the 1 tablespoon Shaoxing wine or dry sherry if using, stir and bring to a gentle simmer scraping up any browned bits.

5. Mix the 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir that into the simmering sauce and cook until the sauce thickens and turns glossy about 30 to 60 seconds, if it gets too thick just add a splash of water.

6. Return the cooked chicken to the pan and toss to coat in the sauce, cook together 1 to 2 minutes more so the sauce clings to the chicken and everything is hot.

7. Taste and adjust if needed, maybe a pinch more salt or a little more honey if you want it sweeter, remove from heat and sprinkle the sliced green onions and the toasted sesame seeds over the top.

8. Serve over steamed rice right away, and if you like a little extra sesame flavor drizzle a tiny bit more toasted sesame oil before serving.

Equipment Needed

1. Large skillet or wok for frying, dont overcrowd it
2. Tongs or a slotted spatula to turn and remove chicken
3. Mixing bowls (one for coating chicken, one for the sauce)
4. Measuring cups and spoons
5. Sharp chef knife and cutting board for cutting chicken garlic and ginger
6. Small bowl plus fork or whisk for the cornstarch slurry
7. Instant read thermometer to check chicken reaches 165F
8. Plate lined with paper towels or a wire rack for resting chicken
9. Rice cooker or heavy pot with lid for steaming rice
10. Wooden spoon or silicone spatula to stir and scrape the sauce

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts will work fine but they cook faster and can dry out, so cut them into similar sized pieces and watch the cook time. Don’t overcook it though, aim for an internal temp of 165°F (74°C).

Q: How do I keep the chicken crispy once I add the sauce? A: Fry the cornstarch coated pieces until golden and drain them on a wire rack, not paper towels. Toss them into the sauce at the last second so they get coated but dont sit and go soggy. If you need to re-crisp, pop them in a 400°F oven for 5 to 8 minutes.

Q: I need this gluten free, any swaps? A: Swap regular soy sauce for tamari or coconut aminos, and confirm your cornstarch is pure (most are). Everything else in the recipe is naturally gluten free.

Q: Can I skip the Shaoxing wine? A: Yes, it’s optional. Replace with an extra tablespoon of rice vinegar or a splash of chicken broth for similar acidity and depth.

Q: How do I get a glossy, thick sauce and not a runny one? A: Make sure the sauce is simmering, then stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook until it becomes glossy and coats the back of a spoon, about 30 to 60 seconds.

Q: Can I make this ahead and reheat later? A: Yep. Cook chicken and sauce separately, store in airtight containers in the fridge up to 3 days. Reheat the sauce gently on the stove then add chicken to warm it through. For extra crispness reheat chicken in the oven or a hot skillet before saucing.

Best Ever Garlic Ginger Chicken Recipe Substitutions and Variations

Chicken thighs: swap with boneless skinless chicken breasts, turkey breast, or extra firm tofu. Breasts cook faster so watch the time, tofu should be pressed and tossed in the coating before frying or baking for best texture.
Cornstarch (for coating): swap with arrowroot powder or potato starch for equal crispness, or use all purpose flour if that’s what you have. Arrowroot and potato starch are 1:1 substitutes, flour will be less crispy so you might need a slightly thicker layer.
Low sodium soy sauce: swap with tamari 1:1 for gluten free, or coconut aminos 1:1 for a soy free, slightly sweeter result, or regular soy sauce but reduce any added salt elsewhere.
Honey or maple syrup: swap with packed brown sugar 1:1 for a deeper caramel flavor, or agave nectar 1:1, or dissolve 1 tablespoon granulated sugar in 1 tablespoon warm water if needed.

Pro Tips

– For extra crunch, swap up to half the cornstarch for potato starch or stir in about 1/2 teaspoon baking powder to the coating, press it on the pieces and let them sit a few minutes so the coating “sets”. If the chicken’s too cold it won’t crisp evenly, so let it warm up a bit before frying.

– Don’t fry everything at once, overcrowding steals crispiness. Hold cooked pieces on a wire rack over a sheet pan in a 200 F oven to keep them hot and crisp while you finish the rest, paper towels make them soggy.

– When you make the sauce, whisk the cornstarch slurry well and add it slowly to a simmering pan while stirring, that stops lumps. If it tightens up too much just add a splash of water, and always finish with the toasted sesame oil at the end so the aroma stays bright.

– If you’re making this for leftovers or meal prep, store the sauce separate from the chicken. Reheat chicken in a hot oven or skillet to re-crisp, then toss with warmed sauce right before serving, tastes way fresher that way.