Garlic Ginger Chicken - Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce. We served our chicken over steamed rice with fresh chopped green onions and a sprinkle of sesame seeds.

This chicken recipe has become one of mine and my husbands favorite dinner recipes to make in our house. We have been making it once a week! Which is why I am excited to share this recipe with you! You guys are going to love it.
Using fresh ginger and garlic is a must! The fresh flavors really give this chicken an amazing flavor that ground dry ginger and garlic just can't really replicate. So make sure to use fresh in this recipe.
It was really yummy, but you can definitely serve it however you'd like. I will share some delicious side dish ideas for you below. One of my favorite things about this recipe is how easy it is to make for such a delicious end result.
This recipe makes about 2-3 servings. You can double this recipe if needed.
Ingredients you need for this recipe:
Chicken Thighs (boneless, skinless) - cut into small chunks. You can also use boneless, skinless chicken breasts.
Fresh Ginger - peeled and very finely chopped
Fresh Garlic - about 2 cloves, peeled and very finely chopped
Soy Sauce - I almost always use low sodium but you can use whatever soy sauce you have on hand.
Brown Sugar - I used light brown in this recipe, but you can also use dark.
Water
Cornstarch - to coat the chicken.
Egg - lightly whisked to coat the chicken.
White Wine Vinegar - You can also use Rice Vinegar if you do not have white wine vinegar on hand.
Yellow/White Onion - very finely chopped
Sesame Oil - I used Imperial Dragon sesame oil, but you can use any good quality sesame oil.
Canola Oil - for frying
Green Onions & Sesame Seeds - optional topping
Tools to have on hand:
How to make Garlic Ginger Chicken:
In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.
In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.
Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!
Here are some delicious side dish ideas to serve with your chicken:
Fried Rice - Super simple take out style homemade fried rice with carrots and peas. Serve this delicious side dish with your favorite Asian main courses.
Creamy Asian Cucumber Salad - Thinly sliced cucumber and red onion tossed in a delicious creamy peanut dressing. This is one of my all time favorite salads!
Grilled Asparagus - Perfectly grilled asparagus with a very light crunch. Lightly seasoned with salt, pepper and lemon juice. Cooked on a grill pan over the stove.
Cream Cheese Wontons - The first time I had a cream cheese wonton was at Panda Express and I fell immediately in love with those crunchy, creamy treats.
If you enjoyed this recipe, here are a few more Asian inspired dishes I think you'll love!
Teriyaki Chicken Skewers - The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce.
Crispy Sweet and Spicy Asian Chicken – Just like takeout! Crispy pan fried chicken tossed in a sweet and spicy Asian style glaze.
Orange Chicken - Super delicious and easy homemade Chinese take-out style orange chicken recipe. Serve over steamed rice with fresh chopped green onions.
Thai Chicken Coconut Curry- is a light and healthy, yet comforting meal that is perfect for any time of the year but especially during the colder fall and winter months!
Korean Ground Beef – A super simple and flavorful Korean style ground beef recipe perfect for any night of the week.
Garlic Ginger Chicken
Ingredients
- 1 lb. Chicken Thighs boneless, skinless - cut into small chunks
- 1 Egg
- 3 tablespoon Cornstarch
- ¾ cup Water
- 1 tablespoon Fresh Ginger very finely chopped
- 1 tablespoon Fresh Garlic very finely chopped
- 1 tablespoon Yellow/White Onion very finely chopped
- 3 tablespoon Soy Sauce
- 3 tablespoon Brown Sugar
- 1 tablespoon White Wine Vinegar
- 1 teaspoon Sesame Oil
- 2 tablespoon Canola Oil
- Green Onions
- Sesame Seeds
Instructions
- In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
- Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.
- In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
- In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
- In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.
- Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
- Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
- Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!
Doug
Chicken was spectacular. First time doing it, but I will definitely make it again. I will double the sauce next time as there wasn't much left when I finished cooking it.
Amanda Cooks & Styles
Hi Doug! Thanks so much for your kind review! :)Amanda
Pat Glauer
We have family dinner with my adult children once. Week! This was so good I’m serving at our next get together!! Using plant-based chicken for the two who are vegan! And cauliflower rice for the two who eat Keto.. Yep! I aim to please😂
Amanda Cooks & Styles
Hello Pat! Thank you so much for the kind review! :)Amanda
Shanna
Love this recipe. My 13 year old son loved it so much he said I could keep making it any time. And my hubby loves Chinese food but lately we haven't been ordering it because it's so expensive. This is a great substitute.
Anne
I don’t like eggs so I really didn’t want to add them to the beautiful chicken. But I trusted the process and the dish turned out fantastic! I will take other reviewers advice and double the sauce next time. It’s that good. This is an impress your friends recipe that won’t keep you in the kitchen all night.
Nicole
Why is there no measurements?
Amanda Cooks & Styles
Measurements are listed above.
Ashleigh
This was so good!! I’ve never made a dish like this before, but it was easy to follow and my family loved it!! Thank you so much!
Amanda Cooks & Styles
Hi Ashleigh, Thank you so much for the review! I am so happy you and your family enjoyed it. This is one of our favorite recipes! :)Amanda
Sandra
Delicious. I did double the sauce recipe to add with the rice. Thank you for sharing.
Amanda Cooks & Styles
Hi Sandra! Thank you for the review. I'm so happy you enjoyed it.
Callmeafoodie
Callmeafoodie - I have made this twice now and it was better the second time. It's quick, fun and simple enough that your picky eaters shouldn't squawk ! I doubled the sauce, used a combination of rice wine and red wine vinegar and simmered until thickened. I also always double the fresh ginger per our tastes and I always use a microplane or zester for it.
Althought I never end up using all of the sauce, I can better control the final, overall flavorfulness by adding a spoonful at a time. Its almost as good as take out and worth a spot in the rotation 🙂
Amanda Cooks & Styles
Hi there!! Thank you for the review :)Amanda
Dana
This was great! So easy and everyone enjoyed. Definitely would be making again
Amanda Cooks & Styles
Hi Dana! So happy you enjoyed this recipe! Thanks for the review :)Amanda
Cainan Barnett
This was an AMAZING recipe! Having this all the time now!
Amanda Cooks & Styles
It's one of our favorites! So happy you enjoyed it! :)Amanda
Ashley Estrada
This is amazing! It is now a staple in our house and I make this at least once a week. It is so easy and tastes like delicious Chinese takeout!
Amanda Cooks & Styles
Thanks Ashley! I am so glad you like it!