Have you ever taken a bite of your favorite Chinese takeout chicken dish and wondered “Man what makes this sauce so darn good?” You’re not alone! As someone who’s spent way too many nights craving Chinese food, I’ve been on a mission to unlock the secrets behind those mouthwatering sauces that make Chinese chicken dishes so irresistible.
Chinese chicken sauce isn’t just one sauce – it’s a whole family of delicious concoctions that vary by region and recipe. But don’t worry, I’m going to break down exactly what goes into these magical sauces and how you can recreate them at home!
The Basic Components of Chinese Chicken Sauce
Most Chinese chicken sauces start with a few key ingredients that create that distinctive flavor profile we all love
- Soy sauce – The foundation of most Chinese sauces
- Oyster sauce – Adds richness and depth
- Rice vinegar – Provides tanginess
- Sweeteners – Usually honey, brown sugar, or regular sugar
- Aromatics – Garlic, ginger, and scallions
- Thickener – Typically cornstarch mixed with water
As Martin Yan, host of the cooking show “Yan Can Cook,” told The Takeout, brown sauce (which is often used for chicken dishes) “is the Chinese mother sauce.” He explained that it typically contains “broth, soy sauce, sugar, a touch of wine, and some sort of thickener.”
Regional Variations of Chinese Chicken Sauce
Chinese cuisine is incredibly diverse and the sauces used for chicken dishes vary significantly by region
Sichuan Chicken Sauce
Characterized by its numbing heat from Sichuan peppercorns, this sauce often includes:
- Sichuan peppercorns
- Dried chili peppers
- Doubanjiang (spicy bean paste)
- Soy sauce
- Rice wine
Cantonese Chicken Sauce
Tends to be lighter and more subtle:
- Ginger is prominently featured
- Light soy sauce
- Shaoxing wine
- Subtle sweetness from sugar
- Often incorporates sesame oil
Hunan Chicken Sauce
Known for being spicy but without the numbing quality of Sichuan cuisine:
- Lots of fresh garlic
- Fresh chili peppers
- Dark soy sauce
- Vinegar for tanginess
Popular Chinese Chicken Sauces You Know and Love
Garlic Sauce
The garlic sauce used in Chinese chicken dishes is a fan favorite for good reason! Sommer Collier’s recipe for Chinese Chicken with Garlic Sauce includes:
- 8-10 cloves of minced garlic (yep, that much!)
- Dark soy sauce
- Honey
- Cornstarch for thickening
- Sesame oil
This sauce creates a glossy coating that clings perfectly to chicken pieces and vegetables. The beauty of this sauce is in its simplicity – the garlic really gets to shine!
Brown Sauce
This is that ubiquitous savory sauce you find in many Chinese takeout dishes like beef and broccoli, but it works amazingly with chicken too. According to multiple sources, Chinese brown sauce typically contains:
- Beef, chicken, or vegetable broth as the base
- Soy sauce (usually dark soy sauce)
- Sugar or honey
- A touch of Chinese rice wine or Shaoxing wine
- Cornstarch as a thickener
Some recipes also include oyster sauce for extra umami goodness, while others might add aromatic elements like garlic, ginger, or even red pepper flakes for heat.
Sweet and Sour Sauce
While not exclusively used for chicken, sweet and sour sauce is incredibly popular with Chinese chicken dishes. This vibrant sauce contains:
- Ketchup (yes, really!)
- Rice vinegar
- Sugar
- Soy sauce
- Pineapple juice (in some versions)
How to Make Authentic Chinese Chicken Sauce at Home
I’ve experimented with making Chinese chicken sauce at home many times, and here’s a basic recipe that you can customize to your liking:
Basic Chinese Chicken Sauce Recipe
Ingredients:
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
Instructions:
- Mix all ingredients except cornstarch slurry and sesame oil in a bowl.
- When ready to use, heat your sauce in a wok or pan.
- Add the cornstarch slurry to thicken.
- Finish with sesame oil just before serving.
Tips for Making the Perfect Chinese Chicken Sauce
From my own experiments (and failures), here are some pro tips:
- Balance is key – Chinese cooking is all about balancing sweet, salty, sour, and sometimes spicy flavors
- Fresh aromatics matter – Fresh garlic and ginger make a HUGE difference compared to pre-minced or powdered versions
- Don’t rush the thickening – Add cornstarch slurry gradually and whisk continuously to avoid lumps
- Taste as you go – Adjust seasoning before adding the sauce to your chicken
- Consider marinating – Many recipes, like Sommer Collier’s garlic chicken, call for marinating the chicken in the sauce first, which really amps up the flavor
Health Benefits of Chinese Chicken Sauce
When made at home, Chinese chicken sauce can actually be pretty healthy! Many of the base ingredients offer nutritional benefits:
- Ginger and garlic – Both have anti-inflammatory properties
- Soy sauce – Contains small amounts of iron and antioxidants
- Sesame oil – Rich in healthy fats and antioxidants
The key is moderation – these sauces are meant to be used as condiments rather than main components of your meal. Homemade versions also let you control the sodium and sugar content, which can be high in restaurant versions.
Common Mistakes When Making Chinese Chicken Sauce
Trust me, I’ve made ALL of these mistakes:
- Too much cornstarch – Results in a gloppy, overly thick sauce
- Adding cornstarch directly – Always mix with cold water first!
- Overheating after thickening – Can break down the cornstarch and thin out your sauce
- Not balancing flavors – Too salty, too sweet, or too sour sauces are no good
- Using low-quality soy sauce – The foundation of your sauce needs to be good quality
My Favorite Chinese Chicken Dishes That Showcase These Sauces
- Kung Pao Chicken – Features a spicy Sichuan-style sauce with peanuts
- General Tso’s Chicken – Coated in a sweet and tangy sauce with a hint of heat
- Chinese Garlic Chicken – Showcases a savory garlic-forward sauce
- Sweet and Sour Chicken – The classic bright red-orange sauce with a perfect balance of flavors
Final Thoughts
The beauty of Chinese chicken sauce is in its versatility and depth of flavor. Whether you prefer the numbing heat of Sichuan cuisine, the garlicky goodness of a simple stir-fry sauce, or the rich savory notes of a classic brown sauce, there’s something for everyone.
Making these sauces at home might seem intimidating at first, but once you understand the basic components and how they work together, you’ll be creating restaurant-quality Chinese chicken dishes in your own kitchen!
What’s your favorite Chinese chicken dish? Do you have a special sauce recipe you swear by? I’d love to hear about it in the comments!
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.
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 Takeout Icon General Tso’s Chicken
FAQ
How to make Chinese chicken sauce?
- Mix together chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic in a small pot until well combined. Bring to a boil, then reduce heat to a simmer.
- Dissolve cornstarch in water in a small bowl; add to simmering mixture in the pot. Cook until sauce thickens, about 10 minutes.
What are the ingredients in Chinese sauce?
Common Chinese sauce ingredients include soy sauces (light and dark), Shaoxing wine or sherry, sugar, and cornstarch to thicken, along with flavorings like garlic, ginger, and sesame oil. You’ll also find ingredients such as oyster sauce, chicken or vegetable broth, and rice vinegar for a versatile sauce, with variations using chili bean paste or sriracha for heat.
What is the most common Chinese sauce?
Soy Sauce(Jiangyou) usage in Chinese Food
Soy Sauce is the king of all sauces for Chinese. The usage of soy sauce in Chinese cooking is as important as it is salt & pepper in western cuisine. Chinese use soy sauce almost every day; every Asian household will keep at least one bottle of soy sauce in their house.
What is the brown sauce in Chinese restaurants made of?