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Chinese Chicken
5 from 15 votes

Chinese Chicken

This Chinese Chicken recipe features marinated chicken breast pieces coated in a flour and cornstarch batter, then fried to a golden crisp. The marinade includes sherry, oyster sauce, soy sauce, ginger, garlic, and sesame oil, which imbue the meat with savory complexity. The cooked chicken pairs with a flavorful sauce made from tomatoes, ketchup, brown sugar, oyster sauce, and lemon, adding sweet, tangy, and umami notes.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs 30 mins
Total Time
5 hrs 30 mins
Servings: 6 servings
Calories: 487 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Marinade:
  • 1 tablespoon dry sherry
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger grated fresh
  • 1 teaspoon garlic grated, fresh
  • 1 teaspoon sesame oil
Chicken:
  • 2 lbs chicken breast cut into 1-inch cubes, boneless skinless
  • 3 egg
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • vegetable oil for frying
Sauce:
  • 2 tablespoons vegetable oil
  • 1/2 red onion thinly sliced into half rings
  • 1/2 cup tomatoes halved, cherry or grape
  • 1/2 cup ketchup
  • 1/4 cup chicken broth
  • 3 tablespoons brown sugar
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ginger grated fresh
  • lemon zest and juice of one lemon
For serving:
  • jasmine rice prepared
  • 3 green onions cut on a bias

Instructions

    Cup of Yum
  1. Combine all of the marinade ingredients in a large ziplock bag. Add the chicken and zip the bag securely closed, then mix the chicken and the marinade together.
  2. Refrigerate and marinate for at least 4 hours, but preferably 24 hours.
  3. Remove the chicken from the refrigerator and let it sit out for 30 minutes to come to room temperature.
  4. Crack the eggs into a shallow bowl or dish and lightly whisk. In another bowl or dish, combine the flour and the cornstarch.
  5. Heat about 1/4-inch of oil in a large skillet over medium heat.
  6. Remove the chicken from the marinade, discarding any marinade, if needed.
  7. Working in batches, coat some of the chicken in the eggs, then coat in the flour mixture. Add to the oil and cook until golden brown and cooked through, about 5 minutes, turning as needed. Remove the chicken to a plate and continue until all of the chicken is cooked.
  8. In a wok or another skillet, heat the 2 tablespoons of vegetable oil over high heat. Add the onion and stir fry for one minute. Add in the tomatoes and cook for one additional minute. Add in the ketchup, chicken broth, brown sugar, oyster sauce, sesame oil, ginger, lemon juice and zest.
  9. Cook until the sauce is thickened, a few minutes. Add the chicken and stir to coat.
  10. Serve the chicken over rice and top with green onions.

Notes

  • Marinate chicken at least 4 hours, ideally 24, for best flavor and tenderness.
  • Discard excess marinade before coating chicken to ensure proper crispness during frying.
  • Fry in batches to prevent overcrowding and ensure even cooking and browning.
  • Nutrition information excludes rice and accounts for some oil absorption during frying, though amounts may vary.

Nutrition Information

Serving 1/6 of recipe Calories 487kcal (24%) Carbohydrates 38g (13%) Protein 36g (72%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 16g (94%) Trans Fat 0g (0%) Cholesterol 167mg (56%) Sodium 1051mg (44%) Fiber 2g (8%) Sugar 14g (28%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 487

% Daily Value*

Serving 1/6 of recipe
Calories 487kcal 24%
Carbohydrates 38g 13%
Protein 36g 72%
Fat 22g 34%
Saturated Fat 4g 20%
Polyunsaturated Fat 16g 94%
Trans Fat 0g 0%
Cholesterol 167mg 56%
Sodium 1051mg 44%
Fiber 2g 8%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.