Have you ever ordered Chinese takeout and wondered what exactly makes garlic chicken so delicious? I’ve been cooking Chinese food for years, and garlic chicken remains one of my absolute favorites. Let’s dive into what makes this dish so special!
The Basics: What Exactly Is Chinese Garlic Chicken?
Chinese garlic chicken is a flavorful stir-fry dish featuring tender pieces of chicken coated in a rich, savory sauce where garlic takes center stage The dish is characterized by
- Tender chicken pieces (usually thighs or breast)
- A glossy, flavorful sauce with prominent garlic flavor
- Simple ingredients that pack a punch
- Quick cooking time (usually under 30 minutes)
As someone who cooks Chinese food regularly, I can tell you that garlic chicken isn’t directly translated from traditional Chinese cuisine. Instead, it’s an adaptation that caters to Western palates while maintaining the essence of Cantonese cooking techniques.
A Brief History of Garlic Chicken
While the exact origins are somewhat obscure, we know that both garlic and chicken have been staples in Chinese cooking for thousands of years. Garlic is native to Central Asia and was already common across China by the first century CE, while chicken was domesticated in China as early as 6000 BCE!
The formal garlic chicken recipes we know today likely emerged in the late 19th or early 20th century. It remains a standard homecooked meal across China and is often listed in Chinese restaurants abroad as “garlic chicken” or sometimes “gung bao chicken with garlic sauce.”
Regional Styles of Garlic Chicken
One of the things I love about Chinese cuisine is how diverse it can be! Different regions of China have developed their own distinctive versions of garlic chicken:
Sichuan Style:
- Features Sichuan peppercorns and chilies
- Delivers a numbingly spicy flavor
- Typically uses wok frying
Cantonese (Guangdong) Style:
- Includes ginger, scallions, rice wine, and oyster sauce
- Focuses on savory flavors
- May use steaming techniques
Fujian Style:
- Uses chicken pieces on-the-bone rather than boneless
- Includes mushrooms for umami depth
Beijing Style:
- Emphasizes sweetness from sugar or molasses
- Often uses chicken wings specifically
Taiwanese Style:
- Similar to Guangdong style but adds peanut powder
- Sometimes served chilled
The Heart of the Dish: Understanding the Sauce
The sauce is what transforms this dish from simple stir-fry to culinary delight. A typical garlic chicken sauce includes:
- Soy Sauce: Provides saltiness and depth (or coconut aminos for a healthier option)
- Garlic: The star ingredient, used abundantly
- Ginger: Adds warmth and complexity
- Sugar or Honey: Balances saltiness with sweetness
- Rice Vinegar: Adds tanginess
- Sesame Oil: Contributes a nutty aroma
- Oyster Sauce (optional): Adds rich umami flavor
- Cornstarch or Arrowroot Starch: Thickens the sauce to a glossy consistency
How to Make Chinese Garlic Chicken at Home
I’ve made this dish countless times, and here’s my simplified approach:
-
Marinate the chicken: Cut chicken into cubes and marinate with soy sauce (or coconut aminos), a bit of salt, and cornstarch or arrowroot starch for at least 30 minutes.
-
Prep the aromatics: Mince garlic (lots of it!), ginger, and chop scallions.
-
Make the sauce: Combine soy sauce, water, rice vinegar, sesame oil, a touch of sweetener, and starch.
-
Stir-fry: Heat oil in a wok or pan, sauté garlic and ginger briefly, then add chicken and cook until done.
-
Add sauce: Pour the sauce into the pan, stirring until it thickens and coats the chicken beautifully.
-
Garnish: Top with scallions and sesame seeds.
The entire process takes about 20-30 minutes, making it perfect for busy weeknights!
Health Benefits of Garlic Chicken
When made at home, garlic chicken can actually be quite nutritious:
- Protein: Chicken provides lean protein for muscle growth
- Garlic: Contains beneficial compounds like allicin that support immune function
- Vitamin C: From added vegetables like bell peppers
- Iron: Found in chicken and helps with oxygen circulation
To make it even healthier, I often:
- Use lean chicken breast or thighs with skin removed
- Keep portions moderate
- Reduce added sugars
- Add plenty of vegetables
- Use healthier oils like avocado oil
Frequently Asked Questions About Garlic Chicken
Is Chinese garlic chicken spicy?
Traditional garlic chicken isn’t necessarily spicy, but you can easily add chili flakes, chili oil, or chili garlic sauce to give it heat if desired.
What’s the difference between garlic chicken and General Tso’s chicken?
While both are popular Chinese-American dishes, General Tso’s chicken is typically sweeter and spicier, with a thicker, tangier sauce. Garlic chicken focuses on the savory, pungent flavor of garlic.
Can I make garlic chicken vegetarian?
Absolutely! Substitute the chicken with firm tofu, tempeh, or vegetables like broccoli, mushrooms, and bell peppers. Use mushroom-based sauce instead of oyster sauce for a fully vegetarian experience.
What vegetables go well with garlic chicken?
Broccoli, bell peppers, snow peas, carrots, onions, mushrooms, and water chestnuts all work wonderfully. Add them during the stir-frying process, ensuring they’re cooked but still slightly crisp.
How long does garlic chicken last in the refrigerator?
Properly stored in an airtight container, garlic chicken will last for 3-4 days in the refrigerator. It also freezes well for up to 2-3 months!
What to Serve with Chinese Garlic Chicken
I usually serve garlic chicken with:
- Steamed jasmine rice (the traditional way)
- Fried rice
- Quinoa fried rice (for a healthier option)
- Chinese spicy cucumber salad (for texture contrast)
Tips for the Best Garlic Chicken
After making this dish countless times, here are my top tips:
- Marinate ahead: Let the chicken soak up flavors before cooking
- Velvet the chicken: Toss in cornstarch and baking soda before marinating for ultra-tender meat
- Don’t overcook: Chicken cooks fast, so keep an eye on it
- Toast the garlic: Briefly cook minced garlic to mellow its bite
- Use a mix of sauces: Combining different sauces creates more complex flavor
- Make extra: This dish is perfect for meal prep and tastes great as leftovers!
My Final Thoughts
Chinese garlic chicken is one of those dishes that demonstrates how simple ingredients, when combined thoughtfully, can create something truly special. Whether you’re ordering takeout or making it at home, garlic chicken offers a delicious introduction to Chinese flavors that’s accessible to all tastes.
What’s your favorite Chinese dish? Have you tried making garlic chicken at home before? I’d love to hear about your experiences in the comments!
Why We Love This Chinese Chicken and Garlic Sauce
By now I’m sure you are well aware that quick and easy dinners definitely do not have to be boring. In fact, some of my favorite meals are ready in under 30 minutes.
However, for a truly amazing dinner, there is no denying that marinating the protein for 30+ minutes really kicks up the flavor of the entire dish… While this does add a bit more time to prep, there is no actual extra effort needed.
Case in point: This easy Chinese Garlic Chicken recipe is great for any night of the week. It features tender chunks of chicken breasts (or thighs) marinated in a fabulous stir fry sauce, then quickly cooked in one pan with chopped fresh bell peppers.
For maximum tastiness, the chicken sits cozy in the stir fry sauce for at least 30 minutes, but ideally up to 8 hours. So you can even prep it in the morning before work, let it marinate all day, and stir fry it up in minutes for dinner. Then sprinkle on sliced scallions and sesame seeds, pair with rice, and enjoy!
If you love classic Chinese-inspired recipes, try my Chinese hot pot recipe, too!
This chicken stir fry marinade comes together quickly and is so flavorful! Here’s what you need:
- Boneless chicken breasts – or thighs
- Garlic cloves – minced
- Dark soy sauce – or coconut aminos
- Honey – or agave
- Cornstarch – to thicken the sauce
- Bell peppers – any color
- Scallions – chopped
- Sesame oil – best for flavor, but neutral-flavored high heat oil will work as well
- Sesame seeds – to garnish
How to Make Chinese-Style Chicken and Garlic Sauce
First, chop the chicken into 1-inch chunks. Place the chicken pieces in a large zip bag. Pour in the minced garlic, soy sauce, honey, and cornstarch.
Zip the bag and shake to coat. Then refrigerate and marinate for at least 30 minutes, but up to 8 hours.
When ready to cook, place a large saute pan (or wok) over medium-high heat. Chop the bell peppers into 1-inch pieces. Chop the scallions.
Next, add the sesame oil to the pan. Once hot, add the bell peppers. Sear for 2-3 minutes, stirring only a couple of times.
Add in the chicken and marinade. Stir and sauté for 8-10 minutes, until the chicken is cooked through and the sauce thickens.
Pro Tip: If the sauce thickens too much, add a couple of tablespoons of water to thin it out.
Taste, then season with salt if needed.
Sprinkle with scallions and sesame seeds. Serve warm and enjoy!
Pair this saucy stir-fried chicken and veggies with a side of fluffy white rice or fried rice. For an even heartier meal consider also serving a side of homemade lo mein.
Enjoy it as a low-carb meal with roasted cauliflower rice.
Definitely! It’s great for meal prepping; simply chop your veggie ingredients and keep them stored in separate containers in the refrigerator for a few days. Chop and marinate the chicken overnight in the fridge. Then cook per the recipe instructions, and dinner is ready in about 15 minutes! Alternatively, the entire chicken with garlic sauce can be cooked, cooled, and refrigerated for a complete make-ahead meal.
Use your favorite GF soy sauce or coconut aminos and this instantly is a gluten-free recipe.
You can add a splash or two of your favorite Asian hot sauce, like sriracha. You might like this spicy (Better Than) Panda Express Kung Pao Chicken recipe, too!
The delicious chicken stir fry marinade is fantastic to make beef or pork with garlic sauce! Or make it as a vegan dish by using cubed extra firm tofu.
Leftover stir-fried chicken and peppers will keep well for up to 4 days in the refrigerator.
