This Chinatown chicken recipe is a quick and flavorful dish that’s perfect when you’re craving takeout flavors at home. Bite-sized chicken pieces are coated in cornstarch, fried until golden, and then tossed in a sweet, sour, and savory sauce. The sauce comes together with simple ingredients like honey, soy sauce, vinegar, and brown sugar, creating a glossy coating for the crispy chicken. Served over rice, this dish is easy to prepare, family-friendly, and pairs perfectly with egg rolls or stir-fried vegetables.
Why this recipe works
- Crispy coating: Cornstarch gives the chicken a light, crunchy shell that holds up well even after being tossed in the sauce.
- Balanced sauce: Honey, soy sauce, vinegar, and brown sugar create a sauce that’s sweet, tangy, and savory without being overwhelming.
- Quick cooking: Since the chicken is cut into small pieces, it cooks quickly, making this recipe a great option for busy nights.
- Simple ingredients: Most of the sauce components are pantry staples, so you won’t need to hunt for hard-to-find items.
- Takeout style: This recipe delivers restaurant-style results at home, saving money and letting you adjust the flavor to your taste.
Serving suggestions
- Rice base: Serve Chinatown chicken over steamed white or brown rice to soak up the sauce and make it a complete meal.
- Vegetable side: Pair with stir-fried broccoli, snap peas, or bok choy to add color, crunch, and extra nutrition to the plate.
- Egg roll pairing: Add crispy egg rolls or spring rolls on the side for a classic takeout-style combination.
- Noodle option: Toss the chicken with lo mein noodles instead of rice for a fun variation that still works with the sauce.
- Family meal: Make a double batch and serve it family-style so everyone can help themselves at the table.
Chinatown chicken recipe
Homemade Chinatown chicken recipe with crispy fried chicken and flavorful sauce. Great weeknight dinner for the whole family.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 1 1/2lbs boneless skinless chicken breasts (cut into 1-inch chunks)
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1/2 teaspoon ground white pepper
- 1/2 cup of soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons of rice wine vinegar
- 1 tablespoon honey
- oil (for frying)
Instructions
- In a medium bowl combine garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey. Mix well and set aside.
- Coat the chicken pieces with the cornstarch until evenly coated. Heat oil in a deep-fryer to 375 degrees F. Cook the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
- While the chicken is cooking. Pour the sauce into a medium saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes or until the sauce has thickened slightly.
- Toss the cooked chicken with the sauce and serve over rice and top with sliced green onions if desired.
Nutrition
- Serving Size:
- Calories: 315
- Sugar: 14.7 g
- Sodium: 917.9 mg
- Fat: 8.1 g
- Carbohydrates: 18.5 g
- Protein: 40.8 g
- Cholesterol: 124.1 mg