Easy Chinese Chicken Recipes

I’m sharing my Easy Chinese Chicken Recipes with clever pantry tricks for sweet and sour, sesame, garlic, and orange chicken that cut costs and shave minutes off weeknight cooking.

I love cooking Chinese takeout at home; it’s faster and cheaper, and I get to tweak every bite. In my Easy Chinese Chicken Recipes collection I play with classics from sweet and sour to orange and sesame, and yeah, you can get tangy pineapple chunks or that savory hit of soy sauce in the same week.

These feel like Quick And Easy Chinese Dinner Recipes, but also kind of guilty pleasures, because they taste way better than you expect. I mess up sometimes, sauces too thick or too thin, but that’s how I learned, and you’ll pick it up quick.

Ingredients

• Sweet and sour: chicken protein, pineapple sweetness and vitamin C, vinegar adds tang.
• Sesame chicken: sesame seeds add nutty healthy fats, honey sweetens, soy adds umami.
• Garlic stir fry: broccoli and peppers add fiber and vitamins, garlic adds flavor, boost immunity.
• Orange chicken: orange juice gives citrusy sweetness and vitamin C, cornstarch thickens sauce.
• Honey garlic: honey sweetens naturally, garlic adds savory bite and possible antibacterial effects.
• Kung Pao: peanuts give protein and crunch, dried chiles add heat, soy and vinegar balance.

Ingredient Quantities

• Sweet and sour chicken: 1 pound boneless skinless chicken breasts, 1/2 cup cornstarch, 1/3 cup all purpose flour, 1 large egg, 1/2 teaspoon salt, 1 to 2 cups vegetable oil, 1/2 cup ketchup, 1/2 cup rice vinegar, 1/2 cup granulated sugar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/4 cup water, 1 cup pineapple chunks, 1 large green bell pepper, 1 small onion
• Sesame chicken: 1 pound boneless skinless chicken thighs or breasts, 1/2 cup cornstarch, 1/4 cup all purpose flour, 1 large egg, 1/2 teaspoon salt, 1 to 2 cups vegetable oil, 1/3 cup low sodium soy sauce, 1/3 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 2 cloves garlic, 1 teaspoon fresh grated ginger, 2 tablespoons toasted sesame seeds, 2 scallions
• Garlic chicken stir fry: 1 pound boneless skinless chicken breasts, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon oyster sauce optional, 1/2 cup chicken broth, 3 cloves garlic, 1 teaspoon fresh grated ginger, 2 tablespoons vegetable oil, 2 cups broccoli florets, 1 red bell pepper, 1 carrot, 2 scallions, 1 tablespoon sesame oil optional
• Orange chicken: 1 pound boneless skinless chicken breasts, 1/2 cup cornstarch, 1/4 cup all purpose flour, 1 large egg, 1 to 2 cups vegetable oil, 1 cup fresh orange juice, zest of 1 orange, 1/3 cup granulated sugar, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon fresh grated ginger, 2 cloves garlic, 2 tablespoons cornstarch, 1 tablespoon sesame oil, 2 scallions, red pepper flakes optional
• Honey garlic chicken: 1 pound chicken thighs or breasts, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/4 cup honey, 3 cloves garlic, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 tablespoons vegetable oil, 1 teaspoon fresh grated ginger, 1 tablespoon toasted sesame seeds optional, 2 scallions
• Kung Pao chicken: 1 pound boneless skinless chicken breasts, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 tablespoon cornstarch, 2 tablespoons vegetable oil, 8 to 12 dried red chilies, 1/3 cup roasted peanuts, 3 cloves garlic, 1 teaspoon fresh grated ginger, 2 scallions, 1 tablespoon granulated sugar, 2 tablespoons rice vinegar, 1/2 cup chicken broth, 1 tablespoon dark soy sauce optional

How to Make this

1. Prep everything first: cut 1 lb chicken into bite sized pieces for frying and slice another 1 lb into strips for stir fries and saucy dishes, mince garlic and ginger, chop scallions, bell peppers, onion, carrot and pineapple, juice and zest 1 orange, measure sauces and dry ingredients, it makes cooking faster and less stressful.

2. Batter for Sweet and Sour, Sesame and Orange: in a bowl whisk 1/2 cup cornstarch + the listed flour (1/3 or 1/4 cup depending on recipe) + 1 large egg + 1/2 tsp salt, toss chicken so pieces are well coated, let rest 5 to 10 minutes so the coating sticks.

3. Fry the battered chicken: heat 1 to 2 cups vegetable oil in a wok or deep skillet to about 350 F (or medium high so a bit of batter sizzles immediately), fry in batches until golden and cooked through, drain on a rack or paper towels, do not crowd the pan or pieces get soggy.

4. Sweet and sour sauce and finish: in a saucepan whisk 1/2 cup ketchup + 1/2 cup rice vinegar + 1/2 cup granulated sugar + 2 tbsp soy sauce, mix 1 tbsp cornstarch with 1/4 cup water and add, simmer until glossy, toss in 1 cup pineapple chunks + sliced green bell pepper + 1 large onion until peppers soften but still crisp, then toss with fried chicken and serve.

5. Sesame chicken sauce and finish: in a pan combine 1/3 cup low sodium soy + 1/3 cup honey + 2 tbsp rice vinegar + 1 tbsp sesame oil + 2 tbsp brown sugar, stir in 1 tbsp cornstarch slurry and add 2 cloves minced garlic + 1 tsp grated ginger, simmer until thick, toss with fried chicken, sprinkle 2 tbsp toasted sesame seeds and chopped scallions before serving.

6. Orange chicken sauce and finish: in a small pot combine 1 cup fresh orange juice + zest of 1 orange + 1/3 cup granulated sugar + 1/4 cup rice vinegar + 2 tbsp soy sauce + 1 tbsp grated ginger + 2 minced garlic cloves, thicken with a slurry of 2 tbsp cornstarch in water, stir in 1 tbsp sesame oil, add red pepper flakes if you like heat, toss with fried battered chicken and garnish with scallions.

7. Honey garlic chicken (no batter): pat 1 lb chicken dry, toss with 2 tbsp soy and 1 tbsp cornstarch, sear in 2 tbsp vegetable oil until golden, add 1/4 cup honey + 3 cloves minced garlic + 1 tbsp rice vinegar + 1 tbsp sesame oil + 1 tsp grated ginger, simmer until sauce is sticky and chicken is glazed, finish with optional 1 tbsp toasted sesame seeds and scallions.

8. Garlic chicken stir fry: marinate 1 lb sliced chicken breasts with 2 tbsp soy + 1 tbsp cornstarch (add 1 tbsp oyster sauce optional), heat 2 tbsp vegetable oil in a hot wok, stir fry 3 cloves garlic and 1 tsp grated ginger briefly, add chicken, then toss in 2 cups broccoli florets + 1 red bell pepper + 1 carrot, pour 1/2 cup chicken broth and stir till veggies are crisp tender, finish with 1 tbsp sesame oil optional and scallions.

9. Kung Pao chicken: marinate 1 lb chicken with 2 tbsp soy + 1 tbsp Shaoxing wine or dry sherry + 1 tbsp cornstarch, heat 2 tbsp oil in wok, quickly fry 8 to 12 dried red chilies until fragrant (watch, they burn fast), add chicken, 3 cloves garlic and 1 tsp ginger, then stir in 1/3 cup roasted peanuts; mix sauce of 1 tbsp sugar + 2 tbsp rice vinegar + 1/2 cup chicken broth + 1 tbsp dark soy sauce optional, add to wok and cook until slightly reduced, finish with scallions.

10. Final tips and serving: always make a cornstarch slurry to thicken sauces not flour or you’ll get lumps, cook in batches so the heat stays high, taste and adjust sugar or vinegar to your liking, serve all dishes over steamed rice and top with extra scallions, sesame seeds or peanuts, enjoy the leftovers cause they get even better the next day.

Equipment Needed

1. Chef’s knife and paring knife (for cutting chicken, veg, zesting orange)
2. Two cutting boards (one for raw chicken, one for produce)
3. Mixing bowls — large for batter, a few small ones for slurries and measured sauces
4. Whisk and measuring cups + spoons (measure and mix cornstarch, flour, sauces)
5. Wok or large deep skillet (frying and stir frying)
6. Instant-read thermometer and long tongs (check oil temp and handle pieces safely)
7. Slotted spoon or spider strainer and a wire rack or paper towels (drain fried chicken)
8. Small saucepan or skillet and a silicone spatula or wooden spoon (make and finish sauces)
9. Baking sheet or plates for staging prepped ingredients and a ladle for serving sauces

FAQ

Easy Chinese Chicken Recipes Substitutions and Variations

• Cornstarch: arrowroot powder (1:1 swap, works great for thickening or for a crispy fry), tapioca starch (1:1, gives good chew and crisp), potato starch (use cold, very crisp), all purpose flour (use ~2x by volume for thickening or batter but wont be as light)
• Soy sauce: tamari (gluten free, very similar), coconut aminos (less salty, slightly sweet, good if avoiding soy), liquid aminos (Bragg style, similar salty depth), use low sodium soy if you want less salt
• Rice vinegar: white wine vinegar (milder, use same amount), apple cider vinegar (use slightly less, a hair sweeter), lemon juice (bright, use less because it’s sharper), mirin or sweet rice wine (adds sweetness so cut back on sugar)
• Sesame oil: peanut oil (for frying or nuttier taste), walnut or almond oil (toasted versions add similar nutty notes), neutral oil + a sprinkle of toasted sesame seeds (if you lack the oil), tahini thinned with a little water (strong, use sparingly)

Pro Tips

– Keep the oil temp steady and fry in small batches. A candy or probe thermometer helps a lot, but if you don’t have one drop a tiny blob of batter in first to see if it sizzles and browns fast. Double-fry if you want restaurant crunch: fry, rest on a wire rack, then flash-fry to recrisp before saucing. Crowding makes everything soggy, so don’t.

– Dry the chicken well and let the batter rest a few minutes so it actually sticks. Shake off big globs of batter before frying so you get an even crust, and if you want extra crackle use a higher ratio of cornstarch to flour or add a tiny pinch of baking powder. Cold batter helps too, so keep ingredients chilled if you can.

– Finish sauces off the heat and add delicate flavors last. Stir in sesame oil, scallions or toasted sesame seeds right at the end so the aroma stays bright, and add garlic late in high heat dishes so it doesn’t burn. Thicken slowly with the cornstarch slurry, a little at a time, and always taste for sugar vs acid balance before you toss the chicken.

– Prep and reheat smart: fry or sear ahead but keep the sauce separate until serving, that way pieces stay crisp. To revive leftovers reheat in a hot oven or air fryer rather than the microwave, and toss with freshly warmed sauce right before plating.