The Best Asian Chicken Recipes (That Convert Takeout Lovers Into Home Cooks!) | Meal Mia

The Best Asian Chicken Recipes (That Convert Takeout Lovers Into Home Cooks!)

Around here, takeout used to be our Friday night tradition until these homemade Asian chicken recipes changed everything. Of course, when your kids start requesting your cooking over their favorite restaurant meals, you know you’ve struck culinary gold!

Why These Recipes Work

In reality, recreating restaurant-quality Asian dishes at home can feel intimidating. But these recipes have become our family’s new Friday night tradition. The best moments are when John says it’s better than takeout, while Jack and Aliana fight over who gets to whisk the sauce!

Key Components Breakdown

Essential Ingredients

  • Chicken – Georgia taught me that velveting makes it restaurant-tender
  • Soy sauce – Emily’s tip about different varieties changed everything
  • Fresh ginger – Catrine insists on grating it fresh
  • Asian condiments – The secret to authentic flavors
  • Fresh vegetables – For that perfect crunch

Equipment Needed

Must-haves:

  • Wok or large skillet
  • Sharp knife
  • Rice cooker
  • Measuring cups

Nice-to-haves:

  • Microplane for ginger
  • Spider strainer
  • Bamboo steamers
  • Asian-style serving bowls

The Technique Section

Critical Steps

  1. Proper chicken preparation
  2. Sauce consistency
  3. High heat cooking
  4. Perfect rice
  5. Timing components

The most common mistake? Not getting the pan hot enough. After one particularly soggy stir-fry, I learned that high heat is crucial for that restaurant-style “wok hei”!

Temperature and Timing

  • Marinating time: 30 minutes
  • Oil temperature: Very hot
  • Cooking time: Quick and fast
  • Rice resting: 10 minutes

Three Family-Favorite Recipes

1. Honey Ginger Chicken

Jack’s absolute favorite! The sauce is the perfect balance of sweet and savory, and it’s so easy he can help make it.

Key tips:

  • Use fresh ginger
  • Don’t overcook the chicken
  • Let sauce thicken properly

2. Crispy Orange Chicken

Aliana calls this “better than restaurant chicken!” The secret is in the double-coating technique.

Key tips:

  • Dry chicken thoroughly
  • Use fresh orange zest
  • Keep oil temperature steady

3. Easy Teriyaki Chicken

John’s weeknight request! The homemade sauce puts bottled versions to shame.

Key tips:

  • Reduce sauce until glossy
  • Cut chicken uniformly
  • Add garlic chips for crunch

Troubleshooting Guide

Common Issues

Tough chicken? Georgia’s solution: Try the velveting technique with cornstarch. When I taught this to Jack, he called it “chicken magic”!

Sauce too thin? Emily taught me to simmer it separately until it coats the back of a spoon.

Storage and Make-Ahead

  • Marinate chicken overnight
  • Make sauces ahead
  • Store components separately
  • Reheat gently to avoid drying

FAQ

Q: Can I make these ahead? A: Most components can be prepped in advance.

Q: Best rice to serve? A: Jasmine or medium-grain white rice.

Q: How to keep chicken tender? A: Don’t overcook and use the velveting technique.

Closing Thoughts

You know what makes these recipes truly special? It’s not just that they taste better than takeout – it’s watching Jack precisely measure soy sauce, or seeing Aliana’s proud smile when she helps stir the sauce. Even John, who used to reach for the takeout menu every Friday, now asks if we can try making new Asian dishes at home!

Since sharing these recipes on my Pinterest, I’ve heard from so many families who’ve discovered the joy of cooking Asian food together. Some have even started “DIY takeout nights” where everyone helps prepare different dishes!

Remember, your first attempt might not look exactly like restaurant food (like my infamous “too spicy” incident that had us all reaching for milk!), but that’s part of the adventure. For more Asian-inspired recipes and family dinner ideas, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!

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asian chicken recipes

Honey Ginger Chicken


Description

A family-friendly Asian chicken recipe that rivals any takeout!

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 6


Ingredients

Scale

For the Chicken:

  • 2 pounds chicken breast, cut into cubes
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

For the Sauce:

  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1/4 cup water

For Serving:

  • Steamed rice
  • Sesame seeds
  • Green onions
  • Steamed broccoli

Instructions

  1. Toss chicken with cornstarch, soy sauce, and sesame oil. Let sit 15 minutes. (Jack’s favorite measuring job!)
  2. Mix sauce ingredients in a bowl. (Aliana loves whisking the sauce!)
  3. Heat oil in wok or large skillet over high heat.
  4. Cook chicken in batches until golden.
  5. Remove chicken, add sauce to pan.
  6. Cook until sauce thickens.
  7. Return chicken to pan, toss to coat.
  8. Garnish and serve with rice.

Notes:

  • Use fresh ginger, not powder
  • Don’t overcrowd the pan
  • Georgia’s tip: velvet the chicken
  • Catrine’s secret: add a dash of five spice

Storage Tips:

  • Keeps 3-4 days refrigerated
  • Reheat in skillet
  • Store sauce separately
  • Freeze uncooked marinated chicken

Nutritional Information (per serving):

  • Calories: 285
  • Protein: 32g
  • Fat: 8g
  • Carbs: 24g
  • Fiber: 1g

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