Your Ultimate Guide to 6 Amazing Asian Chicken Recipes!

Craving that irresistible sticky, sweet, and tangy Orange Chicken? Or perhaps the zesty kick of Lemon Chicken? Look no further! This ultimate guide brings you six incredible Asian-inspired chicken recipes that will satisfy your takeout cravings right in your own kitchen. From classic Sweet and Sour to spicy Kung Pao, get ready to master these flavorful dishes that are perfect for weeknight dinners or special occasions.

Each recipe is designed to be approachable, delicious, and a fantastic way to explore the diverse flavors of Asian cuisine. Gather your ingredients and let’s get cooking!

Quick Overview

• Main topic: Asian Chicken Recipes
• Best for: Home cooks, weeknight meals, meal prep, family dinners
• Number of recipes: 6
• Prep style: Stir-fry, pan-fry, sauce-based
• Reader benefit: Easy-to-follow recipes for popular Asian chicken dishes

Recipe 1: Classic Sweet and Sour Chicken

A beloved classic, this Sweet and Sour Chicken features crispy fried chicken coated in a vibrant, tangy, and sweet sauce, with colorful bell peppers and pineapple.

Servings: 4

Prep time: 20 minutes

Cook / chill / rest time: 20 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• Oil for frying
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 yellow onion, diced
• 1 cup pineapple chunks (canned or fresh)
• For the Sauce:
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

1. In a bowl, toss chicken pieces with cornstarch until coated. Dip each piece into beaten egg.
2. Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
3. In a separate bowl, whisk together ketchup, rice vinegar, sugar, and soy sauce for the sauce.
4. In a clean pan, add 1 tbsp of oil. Sauté bell peppers and onion for 3-5 minutes until slightly tender-crisp. Add pineapple chunks.
5. Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
6. Add the fried chicken pieces to the pan, tossing to coat evenly with the sauce and vegetables. Serve immediately.

Storage / Serving / Usage Note: Best served fresh with steamed white rice. Store leftovers in an airtight container for up to 3 days.

Recipe 2: Zesty Lemon Chicken

Crispy fried chicken drenched in a bright, tangy, and slightly sweet lemon sauce, making for a refreshing and satisfying meal.

Servings: 4

Prep time: 15 minutes

Cook / chill / rest time: 20 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• Oil for frying
• Sliced lemon and chopped green onions for garnish
• For the Sauce:
• 1/2 cup fresh lemon juice
• 1/4 cup sugar
• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

1. In a bowl, toss chicken pieces with cornstarch until coated. Dip each piece into beaten egg.
2. Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
3. In a small saucepan, whisk together lemon juice, sugar, chicken broth, and soy sauce. Bring to a simmer over medium heat.
4. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes clear.
5. Add the fried chicken pieces to the saucepan, tossing gently to coat evenly with the lemon sauce.
6. Serve immediately, garnished with fresh lemon slices and chopped green onions.

Storage / Serving / Usage Note: Serve hot with rice or noodles. Leftovers can be refrigerated for up to 3 days, though the chicken may lose some crispness.

Recipe 3: Sticky Orange Chicken

Capture the taste of your favorite takeout with this sweet, tangy, and slightly spicy orange chicken, featuring tender, crispy chicken in a vibrant orange glaze.

Servings: 4

Prep time: 15 minutes

Cook / chill / rest time: 20 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• Oil for frying
• Orange slices and chopped green onions for garnish
• For the Sauce:
• 1/2 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/4 cup brown sugar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

1. In a bowl, toss chicken pieces with cornstarch until coated. Dip each piece into beaten egg.
2. Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
3. In a small saucepan, whisk together orange juice, soy sauce, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes (if using). Bring to a simmer over medium heat.
4. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
5. Add the fried chicken pieces to the saucepan, tossing gently to coat evenly with the orange sauce.
6. Serve immediately, garnished with fresh orange slices and chopped green onions.

Storage / Serving / Usage Note: Great with steamed white rice or brown rice. Refrigerate any leftovers in an airtight container for up to 3 days.

Recipe 4: Classic Sesame Chicken

Crispy bites of chicken coated in a savory, sweet, and nutty sesame sauce, garnished generously with toasted sesame seeds and fresh green onions.

Servings: 4

Prep time: 15 minutes

Cook / chill / rest time: 20 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• Oil for frying
• 2 tbsp toasted sesame seeds, for garnish
• Chopped green onions for garnish
• For the Sauce:
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

1. In a bowl, toss chicken pieces with cornstarch until coated. Dip each piece into beaten egg.
2. Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
3. In a small saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
4. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
5. Add the fried chicken pieces to the saucepan, tossing gently to coat evenly with the sesame sauce.
6. Serve immediately, garnished with toasted sesame seeds and chopped green onions.

Storage / Serving / Usage Note: Pairs wonderfully with steamed rice and a side of broccoli. Store in an airtight container for up to 3 days.

Recipe 5: Spicy Kung Pao Chicken

Experience the bold flavors of Sichuan cuisine with this spicy and savory Kung Pao Chicken, packed with peanuts, dried chilies, and tender chicken.

Servings: 4

Prep time: 15 minutes

Cook / chill / rest time: 15 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken breast or thigh, cut into 1-inch cubes
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp oil for stir-frying
• 1/2 cup roasted peanuts
• 6-8 dried red chilies, whole or roughly chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 green onions, sliced (white and green parts separated)
• For the Sauce:
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

1. Toss chicken cubes with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp rice vinegar. Marinate for 10 minutes.
2. Heat oil in a large wok or skillet over high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken and set aside.
3. To the same wok, add dried chilies, garlic, ginger, and the white parts of the green onions. Stir-fry for 1 minute until fragrant.
4. In a small bowl, whisk together the sauce ingredients: soy sauce, hoisin, rice vinegar, brown sugar, and sesame oil.
5. Add the sauce mixture to the wok and bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
6. Return the cooked chicken to the wok. Add peanuts and the green parts of the green onions. Toss everything to coat evenly.
7. Serve immediately.

Storage / Serving / Usage Note: Traditionally served with white rice. Leftovers keep well in the refrigerator for up to 3 days.

Recipe 6: Tangy General Tso’s Chicken

A true classic of American Chinese cuisine, this General Tso’s Chicken boasts crispy fried chicken coated in a rich, sweet, sour, and mildly spicy dark sauce.

Servings: 4

Prep time: 15 minutes

Cook / chill / rest time: 20 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• Oil for frying
• 4-6 dried red chilies (optional, for heat)
• Chopped green onions for garnish
• For the Sauce:
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 1/4 cup sugar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp red pepper flakes (optional, for extra heat)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

1. In a bowl, toss chicken pieces with cornstarch until coated. Dip each piece into beaten egg.
2. Heat about 1 inch of oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
3. In a clean pan, add 1 tbsp of oil. Add dried red chilies (if using), garlic, and ginger. Sauté for 1 minute until fragrant.
4. In a small bowl, whisk together soy sauce, hoisin, rice vinegar, sugar, and red pepper flakes (if using).
5. Pour the sauce mixture into the pan and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
6. Add the fried chicken pieces to the pan, tossing gently to coat evenly with the General Tso’s sauce.
7. Serve immediately, garnished with chopped green onions.

Storage / Serving / Usage Note: Fantastic with white rice or steamed vegetables like broccoli. Keep refrigerated in an airtight container for up to 3 days.

Simple Tips for Best Results

• Achieve Crispy Chicken: Don’t overcrowd the pan when frying. Fry in batches to maintain oil temperature and ensure even crispness.
• Prep Ahead: Chop all your vegetables and whisk together sauce ingredients before you start cooking. This makes the stir-frying process much smoother.
• Adjust Spice Levels: For spicier dishes like Kung Pao or General Tso’s, increase the number of dried chilies or red pepper flakes. For milder versions, reduce or omit them.
• Fresh Ingredients: While many of these recipes use pantry staples, fresh ginger and garlic can make a significant difference in flavor.
• Use a Wok: If you have one, a wok is ideal for stir-frying as it heats evenly and allows for quick cooking. A large skillet will also work.

FAQ

Can I bake the chicken instead of frying?

Yes, for a healthier alternative, you can toss the coated chicken with a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. It won’t be as crispy as fried but will still be delicious.

What’s the best way to serve these Asian chicken recipes?

These dishes are traditionally served with steamed white rice. You can also pair them with brown rice, noodles, or a side of steamed or stir-fried vegetables like broccoli or snap peas.

Can I substitute chicken thighs for breast?

Absolutely! Boneless, skinless chicken thighs can be used in all these recipes. They tend to stay more moist and tender, especially when stir-fried.

Final Thoughts

You now have your ultimate guide to 6 amazing Asian chicken recipes, ready to bring the vibrant flavors of your favorite Asian cuisines into your home kitchen. From the sweet and savory to the tangy and spicy, these recipes offer a delicious variety that’s sure to impress. Enjoy your culinary adventure and happy cooking!