Cantonese chicken is one of the easiest chicken you could ever make. It taste delicious with rice, noodles or fried rice. It is sweet and savoury at the same time and taste so delicious. Meanwhile check my cantonese ginger pudding. This Cantonese chicken is made with chicken, ginger, garlic, onions and sauces. The chicken is stir fried with oyster sauce, soy sauce and vinegar along with some ginger, garlic and onions which adds wonderful flavour to the dish. Learn how to make delicious cantonese chicken with step by step pictures.
Cantonese Chicken
Cantonese chicken is one of the easiest chicken you could ever make. It taste delicious with rice, noodles or fried rice. It is sweet and savoury at the same time and taste so delicious.
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I tasted this chicken in a restaurant and it was served over a bed of rice and enjoyed it so much, I thought of recreating it at home.
About Cantonese Chicken
Cantonese cuisine has savoury, clear, natural & mild flavours. The food made in cantonese cuisine focus on natural flavours of the ingredients to shine. But restaurants these days adds spices and sauces which enhances the taste of the dish.
This Cantonese chicken is made with chicken, ginger, garlic, onions and sauces. The chicken is stir fried with oyster sauce, soy sauce and vinegar along with some ginger, garlic and onions which adds wonderful flavour to the dish.
This cantonese chicken is a perfect one pot dish and can be made under 15 minutes which makes it an easy dinner idea. It taste delicious with rice, noodles or fried rice.
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Cantonese Chicken Ingredients
Chicken - In this recipe, I am using boneless chicken breast. But If you are using chicken thighs, the cooking time will be longer. I prefer chicken thighs because it stays juicy and moist than breast.
Sauces - soy sauce, oyster sauce, vinegar is used in this chicken dish.
Ginger & Garlic - like every Chinese dishes, ginger garlic and onions are the important flavourings.
Onions - Instead of onions, you can use spring onions or shallots as well.
Cornstarch - cornstarch mixed with water is called as cornstarch slurry. In most of the Chinese dishes and soups, it is used to thicken the gravy or sauce.
How to Make Cantonese Chicken (Stepwise Pictures)
Marinate Chicken
1)Take chicken which is cut into pieces in a bowl.
In this recipe, I am using boneless chicken breast. But If you are using chicken thighs, the cooking time will be longer. I prefer chicken thighs because it stays juicy and moist than breast.
2)Now lets marinate the chicken. Add in oyster sauce to the chicken.
3)Add in a dash of vinegar or lemon juice.
4)Add some soy sauce into the chicken. I am using dark soy sauce.
5)Season the chicken with salt and sugar.
6)Mix it really well and allow the chicken to marinate for 10 minutes. The longer the chicken marinates, the more juicy it gets.
Cornstarch slurry
7)Mix cornstarch with some water and make it into a slurry. This is used to thicken the gravy.
Saute Aromatics
8)Heat oil in a wok, add in ginger, garlic and onions. Instead of onions, you can use spring onions or shallots as well.
9)Saute till the onions gets golden brown.
10)Add in marinated chicken into the onions.
11)Saute the chicken with onions and garlic. Cook for 2 more minutes till chicken is cooked through.
Making Cantonese Chicken
12)Pour in chicken stock or water and bring it to a full boil.
13)Season with salt, sugar and black pepper to taste.
14)Pour in the cornstarch slurry. Mix the chicken with the slurry, cook till it thickens.
15)Now cantonese chicken is ready.
Expert Tips
- You can use chicken thigh instead of breast.
- You can add in any vegetables like carrots, bok choy, cabbage and more.
- Always taste and adjust the seasonings and sauces.
- Cantonese dishes has sweet taste to it, so sugar is important. If you want to skip sugar, you can use honey or brown sugar instead.
Serving & Storage
Cantonese chicken taste great with steamed rice, It taste delicious with rice, noodles or fried rice. Cooked leftover chicken can be stored in fridge upto 2 to 3 days. Reheat when serving.
More Chicken Recipes to Try
📖 Recipe Card
Cantonese Chicken Recipe
Equipment
- Wok or Cooking Pot
- Mixing Bowl
Ingredients
For Marinating Chicken
- ½ kg Boneless Chicken cubed
- 2 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce
- 1 tsp Vinegar
- 1 tsp Sugar
- Salt to taste
For Making Cantonese Chicken
- 2 tbsp Oil
- 2 tbsp Garlic chopped finely
- 2 tbsp Ginger chopped finely
- 1 medium Onions chopped finely
- 1 cup Chicken Stock
- 2 tsp Cornstarch
- Salt and pepper to taste
Instructions
- Mix cornstarch with some water till smooth. Set aside.
- Take chicken, soy sauce, oyster sauce, sugar, salt and vinegar in a bowl and mix well. Let it marinate for few minutes.
- Heat oil in a pan, add ginger, garlic and onions. Saute for a min. Add in the chicken and stir fry for 2 mins.
- Pour in chicken stock and bring it to a boil. Simmer for 5 mins. Now add in cornstarch slurry which is mixed with water into this. Stir well. Cook till it is thickened as per your liking.
- Serve over rice.
Notes
- You can use chicken thigh instead of breast.
- You can add in any vegetables like carrots, bok choy, cabbage and more.
- Always taste and adjust the seasonings and sauces.
- Cantonese dishes has sweet taste to it, so sugar is important. If you want to skip sugar, you can use honey or brown sugar instead.
Serving & Storage
Cantonese chicken taste great with steamed rice, It taste delicious with rice, noodles or fried rice. Cooked leftover chicken can be stored in fridge upto 2 to 3 days. Reheat when serving.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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I tasted this dish in a restaurant recently and loved it !! Soon will give it a try! Doubt is can I skip oyster sauce or is it mandatory!?? If so where did u get it??
Aarthi
it is mandatory
Renee Hulon
Chicken was awesome