10 Easy Asian Chicken Recipes

Picture yourself surrounded by the enticing aromas of ginger, garlic, and exotic spices wafting through your kitchen. You'll discover that creating authentic Asian chicken dishes doesn't require a culinary degree or hard-to-find ingredients. From the sweet-tangy balance of Orange Chicken to the umami-rich depths of Teriyaki, these ten recipes will transform your weeknight dinner routine. Let's explore how you can master these beloved classics, starting with the dish that's converted countless takeout fans into home chefs.

Classic Chinese Orange Chicken

Classic Chinese Orange Chicken combines crispy fried chicken pieces with a sweet, tangy, and slightly spicy orange sauce that has become a staple of American-Chinese cuisine. While the dish may have originated in China's Hunan Province, it has evolved into its current form through adaptations in Western Chinese restaurants.

The key to perfect orange chicken lies in achieving the right balance between the crispy coating and the vibrant orange sauce. The chicken needs to be tender on the inside while maintaining its crunch, even after being tossed in the signature sauce that combines fresh orange juice, zest, and traditional Asian condiments.

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups all-purpose flour
• 1 cup cornstarch
• 3 eggs, beaten
• 1 cup orange juice
• 2 tablespoons orange zest
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons sesame oil
• 1 teaspoon red pepper flakes
• Vegetable oil for frying
• Green onions for garnish

Coat the chicken pieces in a mixture of flour and cornstarch, then dip in beaten eggs. Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the coated chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

For the sauce, combine orange juice, zest, soy sauce, rice vinegar, and brown sugar in a saucepan. Add minced garlic, ginger, and red pepper flakes. Simmer over medium heat until reduced and slightly thickened, about 10 minutes. Add sesame oil and stir. Toss the fried chicken pieces in the hot sauce just before serving, garnishing with sliced green onions.

For best results, make sure the oil maintains its temperature between batches of frying chicken. If the sauce becomes too thick, thin it with a little water or orange juice. The chicken can be prepared in advance and reheated in a 350°F oven for 10 minutes, but add the sauce only just before serving to maintain crispiness. Store any leftover sauce separately from the chicken in the refrigerator.

Japanese Teriyaki Chicken

Japanese Teriyaki Chicken is a beloved dish that combines sweet and savory flavors in perfect harmony. The word "teriyaki" refers to the cooking technique where foods are grilled or broiled with a glaze of soy sauce, mirin, and sugar, creating a glossy finish that's characteristic of this popular preparation method.

This homestyle version brings restaurant-quality teriyaki chicken to your kitchen table in under 30 minutes. While traditional teriyaki sauce is made from scratch, this recipe offers a simplified approach that maintains authentic flavors while reducing preparation time, making it perfect for busy weeknight dinners.

• 4 chicken thighs, boneless and skinless
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds for garnish
• Sliced green onions for garnish

Start by combining soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger in a bowl. Reserve half the mixture for the sauce and use the remaining half to marinate the chicken thighs for 20-30 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side until golden brown and cooked through.

While the chicken cooks, prepare the sauce by combining the reserved marinade with a mixture of cornstarch and water in a small saucepan. Heat over medium heat, stirring constantly until the sauce thickens, about 3-4 minutes. Pour the thickened sauce over the cooked chicken and let it caramelize for 1-2 minutes. Garnish with sesame seeds and green onions before serving.

For best results, use chicken thighs rather than breasts as they remain juicier and more flavorful. The sauce can be made ahead and stored in the refrigerator for up to a week. If sake is unavailable, dry sherry or rice wine vinegar can be substituted, though this will slightly alter the traditional flavor profile. Always let the chicken rest for 5 minutes before slicing to retain juices.

Thai Coconut Curry Chicken

Thai Coconut Curry Chicken is a vibrant, aromatic dish that combines the richness of coconut milk with the complex flavors of Thai curry paste. This comfort food staple brings together tender chicken pieces, colorful vegetables, and a silky curry sauce that perfectly balances sweet, savory, and spicy elements.

The key to an authentic Thai coconut curry lies in using quality curry paste and full-fat coconut milk, which provides the characteristic creamy texture and depth of flavor. While red curry paste is traditional, green or yellow curry paste can be substituted based on personal preference and desired heat level.

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 2 cans (14 oz each) full-fat coconut milk
• 3-4 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cups bamboo shoots
• 4 kaffir lime leaves
• 1 cup Thai basil leaves
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice

Heat vegetable oil in a large pan or wok over medium-high heat. Add curry paste and fry for 1-2 minutes until fragrant. Pour in one can of coconut milk and stir until the oil separates from the mixture. Add chicken pieces and cook until they start to turn white.

Add the remaining coconut milk, fish sauce, and sugar. Bring to a gentle simmer and cook for 10 minutes. Add bell pepper, onion, and bamboo shoots, then continue cooking for 5-7 minutes until vegetables are tender-crisp and chicken is completely cooked. Stir in kaffir lime leaves, Thai basil, and lime juice just before serving.

For best results, avoid stirring the curry too frequently as this can break down the coconut milk and make the sauce grainy. If unable to find kaffir lime leaves, substitute with lime zest. The curry can be made ahead and reheated, as the flavors often improve after resting for a few hours or overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Korean Gochujang Glazed Chicken

Korean Gochujang Glazed Chicken transforms ordinary chicken into a sweet, spicy, and savory dish that captures the essence of Korean cuisine. The star ingredient, gochujang, is a fermented red chili paste that adds depth, complexity, and that signature Korean heat to the glaze.

This recipe strikes the perfect balance between heat and sweetness, creating a sticky, caramelized exterior while maintaining juicy, tender meat inside. The dish pairs perfectly with steamed rice and quick-pickled vegetables, making it an excellent choice for both weeknight dinners and special occasions.

Ingredients:

• 2 lbs chicken thighs, bone-in and skin-on
• 4 tablespoons gochujang paste
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• Green onions and sesame seeds for garnish

Combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar in a bowl to create the marinade. Place chicken thighs in a large container and pour the marinade over them, ensuring each piece is well-coated. Refrigerate for at least 2 hours or overnight for best results.

Preheat the oven to 375°F (190°C). Heat vegetable oil in an oven-safe skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and place skin-side down in the hot skillet. Sear for 5-6 minutes until golden brown, then flip. Transfer the skillet to the preheated oven and cook for 20-25 minutes. While the chicken cooks, simmer the reserved marinade in a small saucepan until it thickens into a glaze. During the last 5 minutes of cooking, brush the chicken with the reduced glaze. Once done, let rest for 5 minutes before serving.

For best results, bring the chicken to room temperature before cooking and pat it dry before searing to achieve a better crust. The internal temperature should reach 165°F (74°C). If the glaze starts to burn during cooking, tent the chicken with foil. For a less spicy version, reduce the amount of gochujang and increase the honey slightly.

Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken is a fragrant, savory dish that combines the citrusy essence of lemongrass with umami-rich fish sauce and tender chicken. The dish represents the perfect balance of Vietnamese cuisine, where aromatic herbs meet bold flavors to create a memorable meal.

This recipe transforms ordinary chicken into a deeply flavorful centerpiece that can be served with steamed rice or inside rice noodle bowls. The marinade, which features finely minced lemongrass, creates a golden-brown caramelization on the chicken when cooked, while keeping the meat juicy and tender.

Ingredients:

• 2 lbs chicken thighs, boneless
• 3 lemongrass stalks, finely minced
• 4 cloves garlic, minced
• 2 shallots, finely chopped
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 1 lime, juiced
• 2 red chilies, finely chopped (optional)

Combine all marinade ingredients in a bowl and mix thoroughly with the chicken pieces. Allow the chicken to marinate for at least 2 hours, preferably overnight, to develop deep flavors.

When ready to cook, heat a large skillet over medium-high heat with vegetable oil. Cook the chicken pieces for 5-7 minutes on each side until golden brown and cooked through, being careful not to burn the aromatics.

Let the chicken rest for 5 minutes before serving. The natural sugars in the marinade will create a caramelized exterior, while the inside remains juicy. Garnish with fresh herbs like cilantro or Vietnamese mint if desired.

For best results, remove the tough outer layers of the lemongrass and use only the tender white parts when mincing. If the exterior of the chicken begins to brown too quickly, reduce heat to medium to prevent burning the marinade while ensuring the chicken cooks completely through. Store any leftover marinade in an airtight container and use within 24 hours for food safety.

Mongolian Chicken Stir-Fry

Mongolian Chicken Stir-Fry delivers a perfect balance of sweet and savory flavors, combining tender chicken pieces with a rich, glossy sauce that clings to each morsel. This popular Asian dish features influences from Chinese-American cuisine rather than traditional Mongolian cooking, but has become a beloved staple in Asian restaurants worldwide.

The key to achieving restaurant-quality Mongolian Chicken lies in the preparation of the sauce and the proper cooking technique. The chicken should be velvety in texture, while the sauce needs to achieve the right consistency – thick enough to coat the meat but not overly heavy or cloying.

• 1.5 lbs chicken breast, cut into thin strips
• 1/4 cup cornstarch
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup water
• 2 green onions, sliced
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper

Coat the chicken strips in cornstarch and let them sit for 10 minutes while preparing the sauce. In a bowl, combine soy sauce, brown sugar, minced garlic, ginger, and water, stirring until the sugar dissolves. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in batches, ensuring not to overcrowd the pan, and cook until golden brown on all sides, about 4-5 minutes per batch. Remove and set aside.

Return all chicken to the pan, pour in the sauce mixture, and cook while stirring constantly until the sauce thickens and coats the chicken, approximately 3-4 minutes. Remove from heat, stir in sesame oil and green onions, and season with black pepper.

For best results, ensure your wok or pan is extremely hot before adding the chicken, as this creates the characteristic sear that seals in the juices. Avoid stirring the chicken too frequently during the initial cooking phase, as this prevents proper browning. The cornstarch coating not only creates a crispy exterior but also helps thicken the sauce naturally as it cooks.

Malaysian Satay Chicken

Malaysian Satay Chicken is a beloved street food that has become a staple of Malaysian cuisine, featuring skewered chicken marinated in a rich blend of aromatic spices and served with a signature peanut dipping sauce. The dish's origins can be traced back to Indonesian influence, but Malaysian satay has evolved to develop its own distinct characteristics and flavor profile.

The key to authentic Malaysian Satay Chicken lies in the marinade, which combines turmeric, cumin, coriander, and lemongrass to create a complex flavor that penetrates deep into the meat. Traditional preparation involves threading the marinated meat onto bamboo skewers and grilling them over charcoal until they develop a slightly charred exterior while remaining juicy inside.

Ingredients:

• 2 lbs boneless chicken thighs, cut into 1-inch pieces
• 8-10 bamboo skewers
• 3 tablespoons turmeric powder
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 4 shallots, minced
• 4 cloves garlic, minced
• 2 stalks lemongrass, white part only, finely chopped
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• Salt to taste

Combine all marinade ingredients in a large bowl, mixing well to create a thick paste. Add the chicken pieces and coat thoroughly, then cover and refrigerate for at least 4 hours or overnight for best results. When ready to cook, soak bamboo skewers in water for 30 minutes to prevent burning, then thread 4-5 pieces of marinated chicken onto each skewer.

Preheat your grill to medium-high heat. Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and shows nice char marks. Baste the meat with remaining marinade during cooking to keep it moist and add extra flavor.

For best results, use chicken thighs instead of breast meat as they remain juicier during grilling. If cooking indoors, a grill pan or broiler can be used, though the authentic smoky flavor will be less pronounced. The satay can be prepared up to a day in advance and reheated before serving, making it perfect for entertaining.

Chinese Kung Pao Chicken

Chinese Kung Pao Chicken is a spicy, savory stir-fry dish featuring diced chicken, peanuts, vegetables, and dried chilies. Originating from the Sichuan province of China, this dish balances the numbing spiciness of Sichuan peppercorns with the sweetness of soy sauce and the crunch of roasted peanuts.

The key to authentic Kung Pao Chicken lies in the proper preparation of the sauce and the precise timing of adding ingredients to maintain their distinct textures. While the dish can be adjusted for heat preference, traditional versions incorporate both dried red chilies and Sichuan peppercorns for the characteristic málà (numbing spiciness) flavor profile.

Ingredients:

• 1 pound boneless chicken thighs, diced
• 1/2 cup roasted peanuts
• 6-8 dried red chilies
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons cooking oil
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/2 cup water
• Salt to taste

Marinate the diced chicken in soy sauce, cornstarch, and a pinch of salt for 20 minutes. Heat oil in a wok over high heat until smoking. Add dried chilies and Sichuan peppercorns, stir-frying until fragrant. Add marinated chicken and stir-fry until nearly cooked through. Add garlic, ginger, and continue cooking.

Mix sauce ingredients (soy sauces, vinegar, sugar, water) in a bowl. Pour into the wok and bring to a simmer. Add peanuts and green onions, cooking until sauce thickens. The entire cooking process should take no more than 10-12 minutes once ingredients are prepared.

For best results, prepare all ingredients before starting to cook, as this dish comes together quickly. Avoid overcooking the chicken to maintain tenderness, and adjust the number of chilies based on heat preference. The dish is traditionally served hot with steamed rice and can be stored refrigerated for up to three days.

Filipino Chicken Adobo

Filipino Chicken Adobo is a classic dish that combines the bold flavors of vinegar, soy sauce, and garlic to create a savory-tangy masterpiece. As the unofficial national dish of the Philippines, this cooking method was originally used to preserve meat in the tropical climate, but has evolved into one of the most beloved Filipino recipes.

The beauty of Chicken Adobo lies in its simplicity and the way the sauce reduces to create a glossy coating on the chicken pieces. While regional variations exist throughout the Philippines, this version stays true to the most traditional preparation method, using basic pantry ingredients to produce tender, flavorful chicken that's perfect served over steamed rice.

• 2 lbs chicken thighs and drumsticks
• 1/2 cup white vinegar
• 1/2 cup soy sauce
• 1 whole head garlic, cloves crushed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1/4 cup vegetable oil
• 1 cup water
• Salt to taste

Marinate the chicken in vinegar, soy sauce, crushed garlic, bay leaves, and peppercorns for at least 30 minutes, though overnight is preferred for maximum flavor. In a large pot or Dutch oven, heat oil over medium-high heat and brown the marinated chicken pieces on all sides, working in batches if necessary to avoid overcrowding. Once browned, pour in the marinade and water, bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes.

Continue cooking until the sauce reduces and thickens slightly, and the chicken is cooked through and tender. The chicken should be glossy and well-coated with the reduced sauce. If desired, you can briefly broil the chicken pieces to crisp up the skin while reducing the sauce further on the stovetop.

For best results, use chicken pieces with the skin on, as this adds richness to the dish and helps protect the meat from drying out. The sauce should have a balance of salty and tangy flavors – if it's too strong, add a small amount of water; if too mild, allow it to reduce further. While Filipino Chicken Adobo tastes great immediately, it's even better the next day as the flavors continue to develop.

Asian Honey Garlic Chicken

Asian Honey Garlic Chicken delivers a perfect balance of sweet and savory flavors that have made it a beloved dish across Asia and beyond. The combination of honey's natural sweetness with the pungent garlic creates a glossy, caramelized coating on tender chicken pieces that's simply irresistible.

This quick and easy recipe transforms basic chicken into a restaurant-quality meal in under 30 minutes. While traditional Asian recipes might call for specific regional ingredients, this version uses readily available components that can be found in most grocery stores, making it accessible for home cooks of all skill levels.

Ingredients:

• 4 chicken breasts, cut into bite-sized pieces
• 6 cloves garlic, minced
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• Sesame seeds for garnish
• Green onions, chopped for garnish

Season the chicken pieces with black pepper and coat them lightly with cornstarch. Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken pieces until golden brown on all sides, approximately 5-7 minutes. Remove the chicken and set aside.

In the same pan, add minced garlic and cook until fragrant, about 30 seconds. Add honey, soy sauce, rice vinegar, sesame oil, and ground ginger, stirring to combine.

Return the chicken to the pan and toss to coat with the sauce. Simmer for 3-4 minutes until the sauce thickens and becomes glossy, coating the chicken pieces evenly. Garnish with sesame seeds and chopped green onions before serving.

For best results, avoid overcrowding the pan when cooking the chicken, as this can prevent proper browning. If the sauce becomes too thick, add a tablespoon of water to thin it out. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may need to be thinned when reheating.