Easy Chinese Chicken Recipe
This Easy Chinese Chicken recipe features tender chicken thighs coated in a flavorful tamari-based marinade, lightly floured, and pan-fried to golden perfection. The dish is finished with a savory, slightly sweet sauce infused with garlic, ginger, and red pepper flakes, making it a delightful meal perfect for serving alongside steamed vegetables and rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4-5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Chicken and Coating
- 1 1/2 lbs organic boneless skinless chicken thighs or breasts, cut into roughly 2-inch cubes
- ¼ cup tamari or soy sauce or coconut amino acids (if soy-free)
- ¼ cup water
- 1 cup whole wheat flour (cassava flour or all-purpose flour can be used)
- 4 tablespoons coconut oil or avocado oil
Sauce
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon red pepper flakes (use ½ teaspoon if you prefer it mild)
- 2 tablespoons rice vinegar (unseasoned rice vinegar recommended)
- 2 tablespoons honey (maple syrup can be substituted)
- ¼ cup tamari or soy sauce or coconut amino acids (if soy-free)
- ½ cup water
Instructions
- Marinate the Chicken: In a container, combine the cut chicken thighs with ¼ cup tamari and ¼ cup water. Stir to coat well and let it marinate for at least 15 minutes, or ideally a few hours for enhanced flavor.
- Prepare Sauce Ingredients: While the chicken marinates, mix the minced garlic, grated ginger, and red pepper flakes in a small bowl and set aside. In another bowl, whisk together the rice vinegar, honey, tamari, and water; set this sauce mixture aside.
- Coat the Chicken: Remove the chicken pieces from the marinade and roll each piece thoroughly in the flour until fully coated. Place the coated pieces on a separate plate.
- Cook the Chicken: Heat coconut or avocado oil in a skillet over medium heat. Add the floured chicken pieces and cook until each side is golden brown and cooked through. Remove chicken to a plate, leaving the brown bits (fond) in the pan to build flavor for the sauce.
- Make the Sauce: In the same skillet over medium heat, add the garlic, ginger, and red pepper flakes mixture. Sauté for about 30 seconds until fragrant. Pour in the prepared sauce mixture and stir, scraping the brown bits from the bottom of the pan.
- Combine and Serve: As the sauce starts to thicken, return the cooked chicken to the pan. Toss and coat the chicken pieces evenly with the sauce. Serve hot with your choice of vegetables and rice.
Notes
- Ensure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C).
Find it online: https://cookedbygrace.com/easy-chinese-chicken-recipe/
