Chinese chicken in garlic sauce features tender bite-sized chicken pieces coated in a glossy, savory garlic sauce. Quick and easy, this recipe comes together in about 20 minutes using common Asian pantry staples. It’s perfect served with steamed rice or noodles and can easily beat takeout in flavor and freshness.
Garlic is the star here, giving the sauce a warm, aromatic base. I recommend gently sizzling freshly minced garlic in hot (not smoking) oil so it releases maximum aroma without burning.
The sauce combines soy sauce, rice vinegar, cornstarch, a little sugar, chicken stock, and toasted sesame oil to create a shiny, well-balanced glaze that clings to the chicken. Adjust the garlic, heat, or sweetness to suit your preference.
If you’d like to add vegetables, quick-cooking choices such as bell peppers, broccoli florets, or snow peas work well. They add color, crunch, and a fresh contrast to the rich sauce.
Ingredients for Chinese Garlic Chicken
Notes on key ingredients. See the recipe card below for exact measurements.
Chicken: Boneless chicken breast or thighs work; cut into bite-sized cubes.
Cornstarch: Coats the chicken for a light crust and helps thicken the sauce.
Ground white pepper: Adds a gentle peppery note.
Salt: Adjust to taste—soy sauce contributes saltiness as well.
Vegetable oil: Use a neutral oil with a high smoke point, such as canola, peanut, or sunflower oil, for stir-frying.
Garlic: Freshly minced for bold flavor.
Chili flakes: Optional—add to taste for heat.
Chicken stock: Adds depth; water can be used if needed.
Soy sauce: A combination of light soy for salt and dark soy for color works well.
Rice vinegar: Provides a mild tang; white vinegar can substitute if necessary.
Sugar: Balances the savory and acidic elements; brown sugar can be used for a richer flavor.
Toasted sesame oil: A small amount adds a nutty aroma—very potent, so use sparingly.
Green onions: Use the white parts when sautéing for base flavor and the green tops as a fresh garnish.
Toasted sesame seeds: For garnish and a bit of texture.
Instructions (Step-by-Step)
1. Marinate the chicken: In a bowl, combine the chicken with 1 tablespoon cornstarch, ½ teaspoon oil, a splash of water, salt, and a pinch of ground white pepper. Mix well and set aside while you prepare other ingredients.
2. Pan sear the chicken: Heat a pan or wok over medium-high heat until very hot. Add 1 tablespoon oil and swirl to coat. Arrange the marinated chicken in a single layer and let it sear for 1–2 minutes until golden on the bottom, then flip and cook about 30 seconds. Transfer to a bowl.
3. Prepare the sauce: Whisk together light soy sauce, dark soy sauce, rice vinegar, sugar, toasted sesame oil, a pinch of pepper, cornstarch, and chicken stock until smooth. Set aside.
4. Sauté the aromatics: In the same pan, add the remaining 1 tablespoon oil. Add minced garlic and the white parts of the green onions and sauté briefly. Add chili flakes if using and cook another few seconds.
5. Cook with sauce: Pour the prepared sauce into the pan, stirring until it bubbles and begins to thicken.
6. Combine chicken: Return the seared chicken to the pan and toss to coat evenly with the sauce. Cook just until the chicken is fully cooked through and the sauce has thickened to your liking.
7. Finish: Turn off the heat, garnish with chopped green onion tops and toasted sesame seeds, and serve immediately.
Storage and Reheating
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Gently warm in a skillet over low to medium heat, stirring occasionally. Add a splash of water or chicken stock if the sauce has thickened too much.
Tips
Use cornstarch and oil in the marinade: They help form a light crust and keep the chicken juicy.
Avoid overcooking: Sear the chicken until golden; it will finish cooking when combined with the sauce.
Don’t let the garlic burn: Sizzle it gently—too hot and it becomes bitter; too cool and it won’t release full aroma.
Adjust spice: Vary chili flakes to make the dish milder or spicier as you prefer.
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Recipe
Chinese Chicken In Garlic Sauce
Ingredients
- 300 grams (0.66 lb) chicken breast, boneless and skinless, cut into bite-sized cubes
- 2 tablespoons cornstarch, divided
- Salt, to taste
- Ground white pepper, to taste
- 2 ½ tablespoons vegetable oil, divided
- 4–5 garlic cloves, minced
- 1–2 green onions, white parts sliced, greens chopped
- ½ teaspoon chili flakes (optional)
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon toasted sesame oil
- ¼ cup chicken stock
- Toasted sesame seeds, for garnish
Instructions
- Marinate the chicken: Combine chicken with 1 tablespoon cornstarch, ½ teaspoon oil, a dash of water, salt, and ground white pepper. Mix and set aside.
- Pan sear the chicken: Heat a pan until very hot, add 1 tablespoon oil, and sear chicken in a single layer until golden, 1–2 minutes per side. Transfer to a bowl.
- Prepare the sauce: Whisk light soy, dark soy, rice vinegar, sugar, toasted sesame oil, a pinch of pepper, remaining cornstarch, and chicken stock until smooth.
- Sauté the aromatics: In the same pan, add remaining oil, sauté minced garlic and white onion parts briefly, then add chili flakes if using.
- Cook with sauce: Pour in the sauce and stir until it bubbles and begins to thicken.
- Combine chicken: Return chicken to the pan and toss in the sauce until evenly coated and cooked through.
- Finish: Turn off the heat, garnish with green onion greens and toasted sesame seeds, and serve immediately.
Notes
Marinade matters: Cornstarch and oil help create a light crust while keeping chicken tender.
Don’t overcook: Sear to golden and allow the sauce to finish cooking the chicken.
Garlic temperature: Sizzle gently—too hot burns it, too cool won’t release aroma.
Adjust spice: Increase or decrease chili flakes to suit your heat preference.
Nutrition
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Carbohydrates: 14 g
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Protein: 34 g
Nutrition Disclaimer:
Nutrition information is an estimate and can vary based on ingredients and brands. For precise values, consult a registered dietitian or use a nutrition calculator.