10+ Chinese Chicken Recipes You’ll Love to Try

Chinese chicken recipes are a go-to for anyone craving something tasty and comforting. There are so many ways to cook chicken—sweet and sticky, spicy and savory, you name it.

These recipes give you simple, delicious options you can whip up at home whenever you’re in the mood for Chinese flavors.

Whether you’re cooking solo or feeding a crowd, Chinese chicken dishes come together quickly and pack a ton of flavor. You don’t need fancy stuff—just a few good ingredients and the right recipe.

Once you find your favorites, you’ll have some trusty go-to meals that are easy and always hit the spot.

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Ingredients for Crispy Sesame Chicken:

• Chicken breasts
• Cornstarch
• Sesame seeds
• Soy sauce
• Honey
• Garlic
• Ginger

Cooking Instructions for Crispy Sesame Chicken:

1. Cut chicken into bite-sized pieces.
2. Coat chicken with cornstarch.
3. Fry chicken in hot oil until crispy.
4. Mix soy sauce, honey, garlic, and ginger to make sauce.
5. Toss fried chicken in sauce.
6. Sprinkle with sesame seeds before serving.

1) Crispy Sesame Chicken with Sticky Asian Sauce

Crispy Sesame Chicken is one of those meals that just makes you happy. The chicken gets a nice crunch, and that sticky Asian sauce is a sweet-salty-spicy mix that keeps you coming back for more.

It works for family dinners or when you want something quick but a little special. You’ll fry the chicken until it’s golden, then toss it in a sauce with honey, garlic, and sesame oil.

Honestly, it’s like takeout but somehow better because you made it yourself.

Ingredients

• Chicken breast, cut into pieces
• Cornstarch
• Egg
• Sesame oil
• Garlic cloves
• Honey
• Sweet chili sauce
• Ketchup
• Chinese rice vinegar
• Sesame seeds

Cooking Instructions

1. Heat oil in a wok or frying pan over medium-high heat (about 350°F / 175°C).
2. Dip chicken pieces in beaten egg, then coat with cornstarch.
3. Fry chicken until crispy and cooked through, about 5-7 minutes.
4. In a separate pan, heat sesame oil and add garlic. Cook for 1-2 minutes.
5. Mix honey, sweet chili sauce, ketchup, and rice vinegar into the pan.
6. Add fried chicken and toss until coated in sauce.
7. Sprinkle sesame seeds on top before serving.

2) Dad’s Chicken Stir Fry with Vibrant Vegetables

This chicken stir fry is a lifesaver when you want something healthy and fast. You get juicy chicken and colorful veggies that stay crisp and bright.

Marinate the chicken for tenderness. Chop up bell peppers, broccoli, and carrots for a rainbow of flavors.

Cooking goes quick, so the veggies keep their crunch. It’s a great dinner or lunch when you don’t want to fuss.

Find tips and more in Dad’s Chicken Stir Fry recipe details.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup broccoli florets
• 1 cup sliced bell peppers (red, yellow, green)
• 1 carrot, julienned
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1/2 cup water

Cooking Instructions

1. Marinate chicken with 1 tablespoon soy sauce and cornstarch for 10 minutes.
2. Heat oil in a pan over medium-high heat (about 350°F/175°C).
3. Stir fry chicken until halfway cooked, about 3-4 minutes.
4. Add broccoli, bell peppers, and carrots; stir fry for 3-5 minutes until veggies are tender but still crisp.
5. Pour in remaining soy sauce and water; cook until chicken is fully done and sauce thickens.
6. Serve hot with rice or noodles.

Learn more details at Dad’s Chicken Stir Fry with Vibrant Vegetables.

3) Easy Chinese Chicken with Tamari Soy Sauce

You can make a really simple Chinese chicken dish with tamari soy sauce. Tamari brings a rich, gluten-free flavor that’s awesome in marinades.

Just marinate chicken thighs in tamari and a splash of water. Prep garlic, ginger, and a little red pepper for extra kick.

When the chicken’s ready, cook it in a skillet until golden and done. This one’s a weeknight favorite when you’re short on time.

Ingredients

• 4 chicken thighs
• ½ cup tamari soy sauce
• ¼ cup water
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• ½ teaspoon red pepper flakes

Cooking Instructions

1. Mix tamari and water in a bowl.
2. Add chicken, garlic, ginger, and red pepper flakes. Marinate for 20-30 minutes.
3. Heat a skillet over medium heat.
4. Cook chicken for 6-7 minutes on each side, or until internal temperature reaches 165°F (74°C).
5. Serve hot with rice or veggies.

4) Quick Pan-Fried Chicken Thighs with Scallion Ginger Sauce

Need something fast but still crave flavor? Pan-fried chicken thighs with scallion ginger sauce are your answer.

Start by pan-frying the thighs until the skin gets crispy and golden. The chicken stays juicy inside, which is honestly the best part.

The sauce is simple—chopped scallions and minced ginger, hit with hot oil to bring out the aroma. Pour it over the chicken right before serving.

You can get this on the table in about 10 minutes. It’s perfect for busy nights or when you just want something easy and good.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 3 scallions, finely chopped
• 1 tablespoon fresh ginger, minced
• 1/4 cup neutral oil (like vegetable or canola)
• Salt and pepper, to taste

Cooking Instructions

1. Heat a pan over medium heat. Season chicken with salt and pepper.
2. Place chicken skin-side down and cook for 7-8 minutes until skin is crispy. Flip and cook 3-4 more minutes.
3. Mix scallions and ginger in a bowl.
4. Heat oil until just smoking (about 350°F / 175°C). Pour hot oil over scallion and ginger mixture.
5. Spoon sauce over chicken and serve immediately.

For more details, check pan-fried chicken thighs with scallion ginger sauce.

5) Kung Pao Chicken with Bold Flavors

Kung Pao Chicken is spicy, bold, and honestly kind of addictive. You get tender chicken, crunchy peanuts, and fresh veggies all in one pan.

The sauce is sweet, sour, and spicy—lots of flavor in every bite. Start by marinating the chicken so it soaks up all the good stuff.

Stir-fry everything quickly to keep the chicken juicy and veggies crisp. This one’s a weeknight winner if you want something with a kick.

Ingredients

• 1 lb chicken thighs, diced
• 3 tbsp soy sauce
• 2 tsp cornstarch
• 2 bell peppers, chopped
• 3 green onions, sliced
• 1/2 cup roasted peanuts
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp vegetable oil

For the sauce:

• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp chili flakes

Cooking Instructions

1. Mix chicken with soy sauce and cornstarch. Let it sit 10 minutes.
2. Heat oil in a pan over medium-high heat (about 375°F/190°C).
3. Stir-fry chicken until browned and cooked through, about 5-6 minutes. Remove and set aside.
4. Add garlic, ginger, and peppers. Cook for 2 minutes.
5. Return chicken to pan. Add green onions, peanuts, and sauce.
6. Stir well and cook 2-3 more minutes. Serve warm.

You can find more tips on making Kung Pao Chicken at home.

6) General Tso’s Chicken Stew

Try General Tso’s Chicken as a stew for a cozy twist on the classic. You’ll cook tender chicken pieces slowly with veggies and a bold, flavorful sauce.

This stew isn’t crispy, but it’s packed with sweet, spicy, and savory notes. A slow cooker makes it super easy.

Throw in your favorite vegetables—bell peppers, carrots, whatever you like. The result is hearty and comforting, especially with a bowl of rice.

Ingredients

• 1 pound chicken thighs, cut into pieces
• 2 cups chicken broth
• 1/4 cup soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1-2 dried chili peppers (optional)
• 1 cup mixed vegetables (carrots, bell peppers)

Cooking Instructions

1. Mix soy sauce, hoisin sauce, rice vinegar, sugar, garlic, and ginger in a bowl.
2. Place chicken and vegetables in the slow cooker. Pour sauce mixture over the top.
3. Add chicken broth and stir gently.
4. Cook on low for 4-6 hours or on high for 2-3 hours.
5. Mix cornstarch with 2 tablespoons cold water, then stir into stew to thicken.
6. Cook for another 10 minutes until thickened. Serve warm with rice.

For more on this recipe, see General Tso’s Stew on Taste of Home.

7) Sweet and Garlicky Brown Sugar Soy Glazed Chicken

This chicken is both sweet and savory, and honestly, it’s hard to stop eating. Brown sugar gives a deep sweetness, and the garlic packs a punch.

Soy sauce ties it all together with that classic umami flavor. Cut your chicken into bite-sized pieces.

Toss it in a sauce made from brown sugar, soy sauce, and minced garlic. Cook everything fast in a hot pan until the chicken’s tender and coated in a sticky glaze.

It’s simple but impressive—great for a weeknight dinner. Serve it with rice or your favorite veggies.

For a quick recipe and tips, check out this Chinese Chicken recipe.

Ingredients

• 1 lb chicken breast or thighs, diced
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tbsp vegetable oil

Cooking Instructions

1. Mix brown sugar, soy sauce, and garlic in a bowl.
2. Heat oil in a pan over medium-high heat.
3. Add chicken pieces and cook until browned.
4. Pour sauce over chicken and stir to coat well.
5. Cook 5-7 minutes until sauce thickens and chicken is cooked through (165°F / 74°C).
6. Serve hot with rice or veggies.

8) Moo Goo Gai Pan: Chicken and Mushroom Stir Fry

Moo Goo Gai Pan is a classic Chinese stir fry with chicken and mushrooms. It’s simple, tasty, and pretty easy to throw together.

You get fresh veggies like mushrooms, bok choy, and water chestnuts. The texture is light and crunchy—honestly, that’s half the fun.

This dish comes together in about 30 minutes. The mild white sauce doesn’t overpower anything, so you taste the chicken and veggies.

If you’re hoping for something healthy but not boring, this is a solid pick. You can skip the takeout and just make it at home.

Want more ideas or a full breakdown? Take a peek at this Moo Goo Gai Pan recipe.

Ingredients

• 1 lb (450 g) chicken breast, sliced thin
• 8 oz (225 g) mushrooms, sliced
• 1 cup bok choy, chopped
• ½ cup water chestnuts, sliced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tbsp vegetable oil

Cooking Instructions

1. Heat oil in a pan over medium-high heat.
2. Toss in garlic and chicken; cook until the chicken isn’t pink anymore.
3. Add mushrooms, bok choy, and water chestnuts. Give it a good stir fry for 3–4 minutes.
4. Mix chicken broth, soy sauce, and cornstarch in a small bowl.
5. Pour that sauce into the pan and cook until it thickens up, about 2 minutes.
6. Serve hot with rice or noodles.

9) Chinese 3 Cup Chicken (三杯雞)

Chinese 3 Cup Chicken is one of those dishes that’s both easy and surprisingly bold. The name? It comes from using a cup each of soy sauce, sesame oil, and rice wine.

Those three ingredients really pack in the flavor. The chicken simmers with garlic, ginger, and a handful of basil, so the kitchen smells amazing.

You can get this dish on the table in about 20 minutes. That’s pretty great for a weeknight.

It’s super popular in Taiwan and has a cozy, comforting vibe. I always want a bowl of steamed rice with it to catch all that glossy sauce.

Ingredients

• 1 cup soy sauce
• 1 cup sesame oil
• 1 cup rice wine
• 1 lb chicken pieces
• 6 cloves garlic, sliced
• 1 thumb-sized ginger, sliced
• A handful of fresh basil leaves
• Sugar, to taste

Cooking Instructions

1. Heat sesame oil and fry garlic and ginger until you smell them.
2. Add the chicken and sear until it gets a little color.
3. Pour in soy sauce and rice wine, then add sugar if you want to mellow it out.
4. Let it simmer until the chicken cooks through and the sauce thickens up.
5. Toss in fresh basil right at the end.

If you want the full recipe with all the details, check out this 3 Cup Chicken guide.

10) Spicy Szechuan Chicken Stir Fry

If you’re into bold flavors, this Spicy Szechuan Chicken Stir Fry might be your thing. Szechuan peppercorns bring that wild, tingling heat, and dried red chilies crank up the spice.

It all comes together fast, which is perfect if you don’t want to spend ages in the kitchen. The chicken gets nice and crispy before you toss it with garlic, ginger, and bell peppers.

That sauce? Sweet, spicy, and honestly better than most takeout. You control the chili—add a little or a lot, depending on your mood.

Ingredients

• 1 lb (450g) chicken thighs, cut into bite-sized pieces
• 1 tbsp Szechuan peppercorns
• 6-8 dried red chilies
• 2 bell peppers, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp vegetable oil

Cooking Instructions

1. Toast Szechuan peppercorns in a pan until they smell fragrant, then grind them up.
2. Heat oil in a wok over medium-high heat (around 350°F/175°C).
3. Toss in the dried chilies and stir-fry until they darken—don’t let them burn.
4. Add chicken and cook until it’s golden and cooked through.
5. Stir in garlic, ginger, and bell peppers; cook for about 2 minutes.
6. Mix soy sauce, vinegar, sugar, and ground peppercorns, then pour that into the wok.
7. Toss everything together and let it cook for another minute or two.
8. Top with green onions and serve right away.

Want more details and tips? Check out this Szechuan Chicken Stir Fry recipe.