Easy Chinese Chicken Recipes

I put together Easy Chinese Chicken Recipes featuring sweet and sour, sesame, garlic, and orange chicken made from pantry staples that rival takeout for a fraction of the price.

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I’ve been chasing Easy Chinese Chicken Recipes for months, trying to find ones that beat takeout without costing a fortune. What surprised me was how little it takes to change everything: a cornstarch crisp on the chicken and a handful of pineapple chunks tossed into the sauce can make dinner feel like an upgrade.

These are the Quick And Easy Chinese Dinner Recipes I actually use on weeknights, messy experiments and all. I won’t lie, some tries got burnt or were too sweet, but once you dial in the balance this stuff gets oddly addictive and you’ll wanna make it again.

Ingredients

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Chicken give lean protein, keeps you full, versatile in sauces and quick cooks.
Cornstarch crisp coatings and thickens sauces, mostly carbs, low in fiber.
Soy sauce adds salty umami, small protein, high sodium so use sparingly.
Rice vinegar gives mild sweet tartness, cuts richness and brightens flavors.
Sugar or honey sweeten sauces, add calories but great for sticky glaze.
Garlic and ginger give punchy aroma, help digestion, low calorie flavor boosters.
Sesame oil is fragrant, used sparingly, gives nutty finish and depth.
Pineapple adds sweet acidity and vitamin C, peppers add fiber and crunch.

Ingredient Quantities

Sweet and Sour Chicken
- 1 pound boneless skinless chicken thighs or breasts, cut into 1 inch pieces
- 1/2 cup cornstarch
- 1/4 cup all purpose flour
- 1 large egg
- Vegetable oil for frying, about 2 cups
- 1/2 cup sugar
- 1/3 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1/2 cup pineapple juice (from can) or water
- 1 tablespoon cornstarch plus 2 tablespoons water for slurry
- 1 cup pineapple chunks, drained
- 1 green bell pepper, cut into chunks
- 1 small onion, cut into chunks
- Salt and pepper, a pinch each

Sesame Chicken
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 1/2 cup cornstarch
- 1/4 cup all purpose flour
- 2 large eggs, beaten
- Vegetable oil for frying, about 2 cups
- 1/3 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons honey or more to taste
- 1 tablespoon sesame oil
- 1/4 cup water
- 1 tablespoon cornstarch for slurry
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced

Garlic Chicken (quick garlic sauce stir fry)
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce or hoisin if you dont have oyster
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1 teaspoon sesame oil
- 1 cup broccoli florets or bell pepper, optional veg

Orange Chicken
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 1/2 cup cornstarch
- 1/4 cup all purpose flour
- 2 large eggs, beaten
- Vegetable oil for frying, about 2 cups
- 1 cup fresh orange juice or canned, unsweetened
- 1 tablespoon orange zest, finely grated
- 1/3 cup sugar or 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water for slurry
- 1 teaspoon sesame oil
- 2 green onions, sliced for garnish

Kung Pao Chicken
- 1 pound boneless skinless chicken breast or thighs, diced
- 2 tablespoons soy sauce for marinade
- 1 tablespoon Shaoxing wine or dry sherry, optional
- 1 teaspoon cornstarch for marinade
- 2 tablespoons vegetable oil
- 8 to 10 dried red chilies, whole
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup roasted peanuts
- 3 tablespoons soy sauce for sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/4 cup water
- 1 teaspoon cornstarch for slurry
- 2 green onions, chopped

Simple Crispy Chicken Batter (use for many recipes)
- 1/2 cup cornstarch
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder, optional
- 1/2 teaspoon salt
- 1 large egg
- 3 to 4 tablespoons cold water to make a batter
- Vegetable oil for deep frying, about 2 cups

Pantry Staples and Extras you might want on hand
- Soy sauce, light and dark if you have them
- Rice vinegar
- Sesame oil
- Cornstarch
- All purpose flour
- Honey or sugar
- Garlic and fresh ginger
- Chicken broth or bouillon
- Green onions and sesame seeds
- Vegetable oil for frying

How to Make this

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1. Prep everything first: cut chicken into the sizes listed for each dish (bite size for sesame, orange and sweet and sour; thin slices for garlic; diced for Kung Pao), chop green onion, bell pepper, onion, pineapple if using, mince garlic and ginger. Set out separate bowls for battered chicken and for marinated chicken. Measure cornstarch, flour, eggs, oil and sauces so you wont scramble mid cook.

2. Make the simple crispy batter when you need it: whisk 1/2 cup cornstarch, 1/4 cup flour, 1/2 teaspoon baking powder optional, 1/2 teaspoon salt, 1 egg and 3 to 4 tablespoons cold water until smooth. For recipes that call for 2 eggs use the eggs instead of one. If you want extra crisp you can first toss pieces lightly in plain cornstarch before dipping into batter.

3. For battered recipes (sweet and sour, sesame, orange) dredge chicken pieces lightly in cornstarch or flour, then dip in beaten egg or the batter you made, shake off excess and fry. Heat about 2 cups oil in a deep skillet or pot to 350 to 375 F or until a small drop of batter sizzles quickly. Fry in batches so pieces dont crowd, about 4 to 6 minutes per batch until golden and cooked through. Drain on a rack or paper towels.

4. Sweet and sour sauce: in a saucepan combine 1/2 cup sugar, 1/3 cup rice or white vinegar, 1/4 cup ketchup, 2 tablespoons soy sauce and 1/2 cup pineapple juice. Bring to a simmer, stir a slurry of 1 tablespoon cornstarch and 2 tablespoons water into the pan and cook until glossy and thick. Add 1 cup pineapple chunks, 1 green bell pepper and 1 small onion cut into chunks; cook 1 to 2 minutes until veg is crisp tender. Toss with fried chicken, season with a pinch salt and pepper.

5. Sesame chicken sauce: in a small pan mix 1/3 cup sugar, 1/4 cup rice vinegar, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil and 1/4 cup water. Heat until sugar dissolves, whisk in 1 tablespoon cornstarch mixed with a little water and cook until thick and shiny. Toss with fried chicken, then sprinkle 2 tablespoons toasted sesame seeds and sliced green onions on top.

6. Orange chicken sauce: combine 1 cup orange juice, 1 tablespoon orange zest, 1/3 cup sugar or 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 cloves minced garlic and 1 teaspoon minced ginger in a saucepan. Simmer to blend flavors, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and stir until sauce thickens. Finish with 1 teaspoon sesame oil, toss with fried chicken and garnish with green onions.

7. Quick garlic chicken stir fry: heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add 4 cloves minced garlic and 1 tablespoon minced ginger and stir briefly, add thin sliced chicken and sear until nearly cooked. Stir in 3 tablespoons soy sauce, 1 tablespoon oyster sauce or hoisin, 1 tablespoon rice vinegar, 1 tablespoon brown sugar and 1/4 cup chicken broth. Add 1 teaspoon cornstarch dissolved in 1 tablespoon water to thicken, toss in 1 cup broccoli florets or sliced bell pepper if using, finish with 1 teaspoon sesame oil.

8. Kung Pao chicken: marinate diced chicken briefly with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry optional and 1 teaspoon cornstarch. Heat 2 tablespoons oil, fry 8 to 10 whole dried red chilies until fragrant but not burnt, add 3 cloves minced garlic and 1 tablespoon minced ginger then the chicken and cook through. Mix sauce of 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin, 1 teaspoon sugar and 1/4 cup water, stir in 1 teaspoon cornstarch then pour in and cook until glossy. Toss with 1/4 cup roasted peanuts and chopped green onions at the end.

9. Quick sauce hacks and fixes: if a sauce is too thin add a little cornstarch slurry a teaspoon at a time and boil briefly, if too sweet add a splash more rice vinegar or soy. Use honey in place of sugar for a smoother finish. For extra crisp reheating, briefly re-fry coated chicken 30 seconds in hot oil before tossing in sauce.

10. Serve and store: serve all dishes over steamed rice. Garnish with sesame seeds and green onions when called for. Leftovers keep 2 to 3 days in the fridge; reheat in a skillet or oven to help battered chicken stay crisp.

Equipment Needed

1. Chef’s knife and cutting board, for slicing chicken, veggies and zesting oranges
2. Mixing bowls, 3 at least — one for battered chicken, one for marinated chicken, one for measured ingredients (use different sizes)
3. Whisk and a fork, for batter and slurries
4. Deep skillet or heavy pot for frying, plus a candy/fry thermometer to keep oil at 350 to 375 F
5. Wok or large sauté pan for stir fries and tossing sauces
6. Slotted spoon or spider and a pair of tongs, to move fried pieces without losing oil
7. Small saucepans, for making sweet and sour, sesame and orange sauces
8. Measuring cups and spoons, and a kitchen scale if you have one, for accurate sauces and batters
9. Cooling rack or paper towels and a rimmed baking sheet, for draining fried chicken so it stays crisp

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can use either. Breasts are leaner so slice them thinner and watch cooking time so they dont dry out. Thighs stay juicier and forgive small timing mistakes, so if you want easier success use thighs.

Q: How do I keep the fried chicken from getting soggy when I add the sauce? A: Fry until golden and let pieces rest on a wire rack so steam can escape. Toss the chicken with sauce right before serving, or double fry briefly for extra crispiness. Dont pile pieces on a plate, that traps steam.

Q: Can I bake or air fry instead of deep frying? A: Yes. For air fryer coat pieces with the batter or a light oil spray and cook at about 375 to 400 F for 8 to 12 minutes, flipping once. Baking works too but wont be quite as crispy — use a hot oven and a wire rack over a sheet pan and spray with oil.

Q: My sauce is too thin or too thick, how do I fix it? A: For thinning add a splash of water or pineapple/orange juice. For thickening mix a small cornstarch slurry 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into simmering sauce a little at a time until you get the texture you want.

Q: Can I prep any of this ahead of time? A: Yes. Make the sauce and store in the fridge for 3 to 4 days, and keep fried chicken separate so it stays crisp. You can also marinate and bread the chicken ahead, refrigerate up to a day then fry when ready.

Q: How do I adjust spice or sweetness? A: Tweak sugar, honey, or vinegar to change sweet or tangy balance. Add more dried chilies, a pinch of chili flakes, or a splash of chili oil to bring heat. Taste the sauce before mixing with chicken and adjust little by little.

Easy Chinese Chicken Recipes Substitutions and Variations

Cornstarch
- Arrowroot powder, use 1:1. Gives a clear glossy sauce but dont boil it too long or it can lose thickness.
- Tapioca starch, use 1:1. Great for a crisp fry and works well in gluten free cooking.
- All purpose flour, use about 2x the amount. Not as glossy but fine for coatings and thickening.
- Potato starch, use 1:1. Very crisp, but watch the heat it can brown faster.
Soy sauce
- Tamari, use 1:1. Gluten free and nearly the same flavor.
- Coconut aminos, use 1:1 but it is sweeter and less salty so taste and adjust salt.
- Liquid aminos (Bragg), use 1:1. Similar savory umami but slightly different salt profile.
- Low sodium soy sauce, use 1:1 if you want less salt without changing other flavors much.
Rice vinegar
- Apple cider vinegar, use 1:1. Slightly fruitier but works great in sweet and sour or marinades.
- White wine vinegar, use 1:1. Mild and a good swap if you dont have rice vinegar.
- Fresh lemon or lime juice, use about 3/4 the amount. Adds bright acidity but a citrus note.
- Distilled white vinegar diluted 1:1 with water, use half the original amount undiluted. Stronger so dilute first.
Sugar or Honey
- Brown sugar, use 1:1. Adds a touch of molasses depth especially nice in orange or sweet and sour sauces.
- Maple syrup, use 3/4 to 1:1. Sweeter and more complex, thins the sauce so reduce other liquid a little.
- Agave nectar, use about 3/4 the amount. Sweeter than sugar and dissolves fast.
- Granulated sugar replacement like erythritol or monkfruit, follow package conversion. Good for low sugar but taste is slightly different.

Pro Tips

1) For extra crunch, toss the raw chicken very lightly in plain cornstarch before you dip it in batter, use cold batter (even add a couple ice cubes while whisking then remove them) and fry in small batches so the oil temp stays hot. Drain on a wire rack not just paper towels, paper towels will steam the crust and make it soggy.

2) Don’t over-thicken sauces at once. Add the cornstarch slurry a little at a time while boiling, give it 30 seconds between additions to see how thick it gets. If the sauce ends up too sweet, balance with a splash more rice vinegar or a tiny pinch of salt, if its too thin, add slurry in teaspoon amounts.

3) Velvet for tenderness: for stir fry and Kung Pao, toss the diced or sliced chicken with a tablespoon soy and a teaspoon cornstarch for 10 to 15 minutes before cooking, then sear on very high heat. It keeps the meat juicy and gives a nicer bite, especially with breasts which dry out fast.

4) Keep veggies crisp by cooking them separately and adding them at the end, or stir fry on high for just 1 to 2 minutes so they stay bright and crunchy. For pineapple, drain well and add near the end so it doesnt water down the sauce.

5) Make ahead and revive: you can fry chicken ahead and freeze it spread on a tray, then refry briefly or bake hot at high temp to re-crisp before tossing with warm sauce. Also store sauce separately when possible, tossing just before serving keeps the coating from going limp.

Easy Chinese Chicken Recipes

Recipe by Sarah level

0.0 from 0 votes

I put together Easy Chinese Chicken Recipes featuring sweet and sour, sesame, garlic, and orange chicken made from pantry staples that rival takeout for a fraction of the price.

Servings

servings

Calories

514

kcal

Equipment: 1. Chef’s knife and cutting board, for slicing chicken, veggies and zesting oranges
2. Mixing bowls, 3 at least — one for battered chicken, one for marinated chicken, one for measured ingredients (use different sizes)
3. Whisk and a fork, for batter and slurries
4. Deep skillet or heavy pot for frying, plus a candy/fry thermometer to keep oil at 350 to 375 F
5. Wok or large sauté pan for stir fries and tossing sauces
6. Slotted spoon or spider and a pair of tongs, to move fried pieces without losing oil
7. Small saucepans, for making sweet and sour, sesame and orange sauces
8. Measuring cups and spoons, and a kitchen scale if you have one, for accurate sauces and batters
9. Cooling rack or paper towels and a rimmed baking sheet, for draining fried chicken so it stays crisp

Ingredients

Sweet and Sour Chicken
1 pound boneless skinless chicken thighs or breasts, cut into 1 inch pieces
1/2 cup cornstarch
1/4 cup all purpose flour
1 large egg
Vegetable oil for frying, about 2 cups
1/2 cup sugar
1/3 cup rice vinegar or white vinegar
1/4 cup ketchup
2 tablespoons soy sauce
1/2 cup pineapple juice (from can) or water
1 tablespoon cornstarch plus 2 tablespoons water for slurry
1 cup pineapple chunks, drained
1 green bell pepper, cut into chunks
1 small onion, cut into chunks
Salt and pepper, a pinch each
Sesame Chicken
1 pound boneless skinless chicken breasts, cut into bite size pieces
1/2 cup cornstarch
1/4 cup all purpose flour
2 large eggs, beaten
Vegetable oil for frying, about 2 cups
1/3 cup sugar
1/4 cup rice vinegar
1/4 cup soy sauce
2 tablespoons honey or more to taste
1 tablespoon sesame oil
1/4 cup water
1 tablespoon cornstarch for slurry
2 tablespoons toasted sesame seeds
2 green onions, thinly sliced
Garlic Chicken (quick garlic sauce stir fry)
1 pound boneless skinless chicken breast, thinly sliced
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced (optional)
3 tablespoons soy sauce
1 tablespoon oyster sauce or hoisin if you dont have oyster
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 cup chicken broth or water
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon sesame oil
1 cup broccoli florets or bell pepper, optional veg
Orange Chicken
1 pound boneless skinless chicken breast, cut into 1 inch pieces
1/2 cup cornstarch
1/4 cup all purpose flour
2 large eggs, beaten
Vegetable oil for frying, about 2 cups
1 cup fresh orange juice or canned, unsweetened
1 tablespoon orange zest, finely grated
1/3 cup sugar or 1/4 cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon minced ginger
1 tablespoon cornstarch mixed with 2 tablespoons water for slurry
1 teaspoon sesame oil
2 green onions, sliced for garnish
Kung Pao Chicken
1 pound boneless skinless chicken breast or thighs, diced
2 tablespoons soy sauce for marinade
1 tablespoon Shaoxing wine or dry sherry, optional
1 teaspoon cornstarch for marinade
2 tablespoons vegetable oil
8 to 10 dried red chilies, whole
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup roasted peanuts
3 tablespoons soy sauce for sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sugar
1/4 cup water
1 teaspoon cornstarch for slurry
2 green onions, chopped
Simple Crispy Chicken Batter (use for many recipes)
1/2 cup cornstarch
1/4 cup all purpose flour
1/2 teaspoon baking powder, optional
1/2 teaspoon salt
1 large egg
3 to 4 tablespoons cold water to make a batter
Vegetable oil for deep frying, about 2 cups
Pantry Staples and Extras you might want on hand
Soy sauce, light and dark if you have them
Rice vinegar
Sesame oil
Cornstarch
All purpose flour
Honey or sugar
Garlic and fresh ginger
Chicken broth or bouillon
Green onions and sesame seeds
Vegetable oil for frying

Directions

Prep everything first: cut chicken into the sizes listed for each dish (bite size for sesame, orange and sweet and sour; thin slices for garlic; diced for Kung Pao), chop green onion, bell pepper, onion, pineapple if using, mince garlic and ginger. Set out separate bowls for battered chicken and for marinated chicken. Measure cornstarch, flour, eggs, oil and sauces so you wont scramble mid cook.
Make the simple crispy batter when you need it: whisk 1/2 cup cornstarch, 1/4 cup flour, 1/2 teaspoon baking powder optional, 1/2 teaspoon salt, 1 egg and 3 to 4 tablespoons cold water until smooth. For recipes that call for 2 eggs use the eggs instead of one. If you want extra crisp you can first toss pieces lightly in plain cornstarch before dipping into batter.
For battered recipes (sweet and sour, sesame, orange) dredge chicken pieces lightly in cornstarch or flour, then dip in beaten egg or the batter you made, shake off excess and fry. Heat about 2 cups oil in a deep skillet or pot to 350 to 375 F or until a small drop of batter sizzles quickly. Fry in batches so pieces dont crowd, about 4 to 6 minutes per batch until golden and cooked through. Drain on a rack or paper towels.
Sweet and sour sauce: in a saucepan combine 1/2 cup sugar, 1/3 cup rice or white vinegar, 1/4 cup ketchup, 2 tablespoons soy sauce and 1/2 cup pineapple juice. Bring to a simmer, stir a slurry of 1 tablespoon cornstarch and 2 tablespoons water into the pan and cook until glossy and thick. Add 1 cup pineapple chunks, 1 green bell pepper and 1 small onion cut into chunks; cook 1 to 2 minutes until veg is crisp tender. Toss with fried chicken, season with a pinch salt and pepper.
Sesame chicken sauce: in a small pan mix 1/3 cup sugar, 1/4 cup rice vinegar, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil and 1/4 cup water. Heat until sugar dissolves, whisk in 1 tablespoon cornstarch mixed with a little water and cook until thick and shiny. Toss with fried chicken, then sprinkle 2 tablespoons toasted sesame seeds and sliced green onions on top.
Orange chicken sauce: combine 1 cup orange juice, 1 tablespoon orange zest, 1/3 cup sugar or 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 cloves minced garlic and 1 teaspoon minced ginger in a saucepan. Simmer to blend flavors, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and stir until sauce thickens. Finish with 1 teaspoon sesame oil, toss with fried chicken and garnish with green onions.
Quick garlic chicken stir fry: heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add 4 cloves minced garlic and 1 tablespoon minced ginger and stir briefly, add thin sliced chicken and sear until nearly cooked. Stir in 3 tablespoons soy sauce, 1 tablespoon oyster sauce or hoisin, 1 tablespoon rice vinegar, 1 tablespoon brown sugar and 1/4 cup chicken broth. Add 1 teaspoon cornstarch dissolved in 1 tablespoon water to thicken, toss in 1 cup broccoli florets or sliced bell pepper if using, finish with 1 teaspoon sesame oil.
Kung Pao chicken: marinate diced chicken briefly with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry optional and 1 teaspoon cornstarch. Heat 2 tablespoons oil, fry 8 to 10 whole dried red chilies until fragrant but not burnt, add 3 cloves minced garlic and 1 tablespoon minced ginger then the chicken and cook through. Mix sauce of 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin, 1 teaspoon sugar and 1/4 cup water, stir in 1 teaspoon cornstarch then pour in and cook until glossy. Toss with 1/4 cup roasted peanuts and chopped green onions at the end.
Quick sauce hacks and fixes: if a sauce is too thin add a little cornstarch slurry a teaspoon at a time and boil briefly, if too sweet add a splash more rice vinegar or soy. Use honey in place of sugar for a smoother finish. For extra crisp reheating, briefly re-fry coated chicken 30 seconds in hot oil before tossing in sauce.
Serve and store: serve all dishes over steamed rice. Garnish with sesame seeds and green onions when called for. Leftovers keep 2 to 3 days in the fridge; reheat in a skillet or oven to help battered chicken stay crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.