Asian Garlic Chicken Recipe tastes savory, garlicky, a little sweet, and sticky with a glossy soy-ginger glaze. It works for busy weeknights and meal prep fans, and it hits the table in about 30 minutes. My kiddo calls it the disappearing chicken because leftovers never make it past lunch.
Why Asian Garlic Chicken Recipe Is Worth It
Asian Garlic Chicken Recipe delivers big takeout vibes without mystery ingredients or a long shopping list. You get juicy chicken, a ton of garlic, and a shiny sauce that clings to every bite.
I tested this on both thighs and breasts, and both versions taste great. The sauce keeps things moist, and the quick cornstarch trick gives that velvety finish.
Juicy chicken, bold garlic, and a sticky sauce that beats takeout every time ★★★★★
Ingredients You Need
Chicken and marinade
- 1.5 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon low-sodium soy sauce (Kikkoman or Yamasa work well)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ginger paste (Gourmet Garden is handy)
Sauce
- 1/3 cup low-sodium soy sauce
- 1/2 cup chicken broth or water
- 3 tablespoons brown sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon oyster sauce, optional but tasty (Lee Kum Kee)
- 5 to 6 cloves garlic, very finely minced or grated (jarred minced garlic or frozen garlic cubes like Dorot save time)
- 1 tablespoon grated fresh ginger or 1 teaspoon ginger paste
- 1 to 2 teaspoons chili-garlic sauce or crushed red pepper, to taste (Huy Fong if you like heat)
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil, to finish
For the pan
- 1 to 2 tablespoons neutral oil, such as avocado or canola
Garnish
- Sliced scallions
- Toasted sesame seeds
- Lime wedges, optional
Equipment
- Large skillet or wok, 12-inch
- Mixing bowls and whisk
- Cutting board and sharp knife
- Tongs or spatula
- Microplane or grater
- Instant-read thermometer, helpful but optional
Quick Tips & substitutions
- Use thighs for maximum juiciness, or use breasts for leaner bites.
- Swap tamari for gluten-free needs, or try coconut aminos and reduce the sugar.
- Choose honey instead of brown sugar for a rounder sweetness.
- Use arrowroot in place of cornstarch if you prefer, and simmer gently to avoid a gummy sauce.
- Pat the chicken dry so it browns instead of steams.
- Do not crowd the pan; cook in two batches for better color.
- Mince the garlic very fine so it melts into the sauce.
- Keep the sauce moving once it hits the pan to prevent scorching.
- Add quick-cooking veg like snap peas or thin broccoli florets during the last 2 minutes.
- Dial the heat with chili-garlic sauce or crushed red pepper, or leave it out for mild eaters.
- Double the sauce if you love extra to spoon over rice.
How to Make Asian Garlic Chicken Recipe
Prep the chicken
- Cut the chicken into 1-inch pieces and pat dry.
- In a bowl, toss the chicken with soy sauce, rice vinegar, sesame oil, cornstarch, and ginger until coated.
- Let it sit 15 minutes at room temp while you mix the sauce.
Mix the sauce
- Whisk soy sauce, broth, brown sugar, rice vinegar, oyster sauce, and cornstarch until smooth.
- Stir in garlic, ginger, and chili-garlic sauce to taste.
- Keep the sauce near the stove.
Sear the chicken
- Heat 1 tablespoon oil in a large skillet over medium-high until it shimmers.
- Add half the chicken in a single layer and cook 3 to 4 minutes per side until browned and 165 degrees F inside.
- Transfer to a plate, add a little more oil, and repeat with the rest.
Build the sauce
- Lower the heat to medium.
- Pour in the sauce and stir constantly; it will thicken and turn glossy in 1 to 2 minutes.
Toss and finish
- Return all chicken and any juices to the pan and toss to coat for 30 to 60 seconds.
- Turn off the heat, drizzle in the sesame oil, and add half the scallions.
Rest and serve
- Let the chicken rest 2 minutes so the juices settle.
- Taste and adjust with a splash of vinegar for brightness or a pinch of sugar for balance.
- Sprinkle more scallions and sesame seeds, then serve hot.
Variations
- Honey Garlic: Use all honey and skip oyster sauce for a cleaner, sweeter profile.
- Orange Garlic: Add 1 tablespoon orange zest and swap half the broth for orange juice.
- Spicy Garlic: Add gochujang or more chili-garlic sauce for a kick.
- Cashew Garlic Chicken: Stir in 1/2 cup toasted cashews at the end.
- Veg-forward: Add bell peppers, mushrooms, or bok choy during the last 3 to 4 minutes.
- Extra crispy: Lightly coat marinated chicken in additional cornstarch and pan-fry in a bit more oil, then sauce.
Ways to Serve
- Steamed jasmine rice or garlicky fried rice
- Stir-fried noodles or plain lo mein
- Lettuce cups with shredded carrots and cucumbers
- Steamed broccoli or baby bok choy
- Cabbage slaw with rice vinegar and sesame
- Chilled cucumber salad and a crisp lager or off-dry riesling
Storage
Cool leftovers within 2 hours, then pack them into airtight containers. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a skillet over medium with a splash of water until hot, or microwave covered in short bursts and stir between rounds. The sauce thickens in the fridge, so thin with a spoon of water or broth as it warms.
Asian Garlic Chicken Recipe
Asian Garlic Chicken tastes savory, garlicky, a little sweet, and sticky with a glossy soy-ginger glaze. It’s a fast, weeknight-friendly chicken dish that beats takeout and works well for meal prep.
Ingredients
Instructions
- Cut the chicken into 1-inch pieces and pat dry with paper towels.
- In a bowl, combine the chicken with soy sauce, rice vinegar, sesame oil, cornstarch, and ginger. Toss until the chicken is evenly coated and let sit for 15 minutes at room temperature.
- In a separate bowl, whisk together the soy sauce, chicken broth or water, brown sugar or honey, rice vinegar, oyster sauce (if using), and cornstarch until smooth.
- Stir in the minced garlic, ginger, and chili-garlic sauce or crushed red pepper to taste. Keep the sauce near the stove.
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until it shimmers.
- Add about half of the chicken in a single layer and cook for 3 to 4 minutes per side, until browned and cooked through.
- Transfer the cooked chicken to a plate. Add a little more oil to the pan if needed and repeat with the remaining chicken.
- Lower the heat to medium. Give the sauce a quick stir, then pour it into the skillet, stirring constantly.
- Cook for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy.
- Return all of the cooked chicken and any accumulated juices to the pan. Toss to coat in the sauce for 30 to 60 seconds.
- Turn off the heat, drizzle in the toasted sesame oil, and stir in about half of the sliced scallions.
- Let the chicken rest in the pan for about 2 minutes so the juices settle.
- Taste and adjust with a splash of rice vinegar for brightness or a pinch of sugar for balance if needed.
- Transfer to a serving dish, sprinkle with remaining scallions and toasted sesame seeds, and serve hot with rice or your favorite sides.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 310 calories; fat 13 g; saturated fat 2.5 g; carbohydrates 17 g; fiber 0 g; sugars 10 g; protein 31 g; sodium 900 mg. Values will vary based on exact ingredients, brands, and portion size.
Approximate per serving (1/4 of recipe): 310 calories; fat 13 g; saturated fat 2.5 g; carbohydrates 17 g; fiber 0 g; sugars 10 g; protein 31 g; sodium 900 mg. Values will vary based on exact ingredients, brands, and portion size.