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This Sichuan Chinese Chicken with Garlic Sauce is easy and packed with tons of flavor including garlic, soy, cilantro, & chili. The chili is mild and adds to the depth of the Asian flavors packed together in this chicken. We love making Asian food – so many types of flavor! Click here to see my favorite Asian-inspired recipes, and here to see my other global recipes.)
First the Chicken is thinly sliced, then dredged in a marinade of soy sauce, oyster sauce, salt, pepper, and cornstarch. Then it is pan-seared and gets a lovely crisp on the edges.
After making the chicken, boiling oil is poured over a mixture of garlic and seasonings, to infuse the oil with flavor. This delicious garlic oil sauce is then poured over the seared chicken and topped with fresh lime juice. It’s flavorful and complex, but not too intense for kids. It’s perfect served with rice and a salad or veggies.
My husband was blown away when I was testing this This Sichuan Chicken – it’s delicious and a crowd-pleaser. Perfect for a weeknight family meal or to bring when getting together with friends or family. I love that it has complex flavors but it’s simple to make, and nothing is too spicy for the kids to eat. It’s a meal that adults and kids can both enjoy.
Sichuan Chinese Chicken with Garlic Sauce
This Sichuan Chinese Chicken with Garlic Sauce is easy and packed with tons of flavor including garlic, soy, cilantro, & chili.
- 2 pounds chicken breast, thinly sliced (1-2 inch pieces)
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon oyster sauce
- 1 teaspoon corn starch
- 2-3 tablespoons oil, for cooking
Garlic Oil Sauce
- 3 tablespoons garlic, finely minced
- 2 teaspoons chili powder
- 1 teaspoon red chili flakes
- 1 teaspoon cumin
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons oil
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, diced
- fresh lime juice
- fresh cilantro
- sesame seeds
Mix together marinade ingredients (soy sauce, salt, pepper, oyster sauce, and cornstarch).
Pour over chicken and massage into meat. Marinate for 10 minutes.
Before cooking, line a baking sheet or large pan with paper towels. This is where you'll place the chicken after cooking it up.
Heat 2 tablespoons of oil in a large skillet, on medium-high heat.
Add chicken and sear until crispy, turning pieces over in pan with tongs as needed to cook sides evenly.
Once pan of chicken is cooked, remove pieces with tongs and place onto prepared paper towels, to absorb some of the oil.
Reduce heat to medium as oil is now hotter, and continue cooking batches of chicken until all the chicken is cooked.
Add 1-2 tablespoons more of oil as needed.
Once completed cooking the chicken, set it aside and let it rest while you prepare the garlic oil sauce.
Garlic Oil Sauce
In a small heatproof bowl, combine: minced garlic, red chili flakes, chili powder, cumin, soy sauce, and oyster sauce.
Mix and set aside.
In a small pan, heat 3 tablespoons of oil over medium-high heat, until very hot (a drop of water should sizzle when dropped into the oil).
Remove from heat and pour oil over the garlic and spice mixture. Mix well to incporate the flavors.
Add 2 tablespoons of fresh lime juice and 1/4 cup of diced cilantro. Mix well.
Pairs great with white rice. To serve place cooked chicken pieces in a large bowl or serving dish, then pour garlic sauce over chicken.
Mix to coat the chicken evenly.
Top with sesame seeds, a squeeze or two of fresh lime juice, and more diced cilantro.
One of our favorite Asian dishes – enjoy!