Saucy Garlic Chicken (Better Than Takeout!)
If your love language is extra sauce, then welcome—you’re in the right place. This Saucy Garlic Chicken is the kind of meal that makes you wonder why you even bother ordering takeout. It’s garlicky, it’s glossy, it’s got just the right amount of heat, and, most importantly, it’s drowning in a savory, velvety sauce that clings to every bite.
Why You’ll Love This Recipe
- It’s fast! You’ll have this on the table in 30 minutes, which is probably faster than waiting for delivery.
- The sauce is elite. Sweet, salty, garlicky, with just a hint of spice—like your favorite takeout but homemade.
- Crispy chicken meets saucy goodness. The chicken gets a light, crispy coating before being tossed in the luscious sauce, so you get the best of both worlds.
The Secret to That Takeout-Style Sauce
Ever wonder why restaurant stir-fry sauces are so thick and glossy? Cornstarch. It’s the magic ingredient that turns a thin, runny sauce into a luscious, clingy coating for your chicken. The cornstarch in the sauce thickens it just enough to coat every bite, while the cornstarch on the chicken helps lock in moisture and gives it a lightly crispy texture before being drowned in garlicky goodness.
Fun fact: Cornstarch isn’t just a thickener—it also helps create that silky texture in stir-fry sauces, which is why it’s a staple in Chinese cooking.
How to Make Saucy Garlic Chicken
- Marinate the Chicken: Toss your bite-sized chicken pieces with dark soy sauce and cornstarch. Let them sit while you get everything else prepped.
- Make the Garlic Sauce: Whisk together soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil, water, black pepper, and cornstarch. Set it aside—it’s about to change your life.
- Fry the Chicken: Heat the oil in a pan and fry the chicken until golden and crispy. Set aside.
- Get Saucy: In the same pan, sauté the garlic, ginger, and bell pepper until fragrant. Pour in the sauce and let it thicken to glossy perfection.
- Toss it Together: Add the crispy chicken back to the pan and stir until every piece is drenched in that sticky, garlicky goodness.
- Serve & Enjoy: Garnish with green onions and serve over rice, noodles, or just eat it straight out of the pan (no judgment).
Final Thoughts
If you love saucy, takeout-style meals that don’t require an hour-long wait, this one’s for you. It’s got that perfect balance of sweet, savory, and spicy flavors, and it’s ridiculously easy to make. So next time you’re craving Chinese takeout, just make this instead—you won’t regret it.
Would love to know—are you a team extra sauce person too? Drop a comment and let me know! 🍚✨
Saucy Garlic Chicken (Better Than Takeout!)
Ingredients
For the Garlic Sauce: (Double if you want extra sauce)
- 2 tablespoons soy sauce
- ¼ cup chicken broth
- 2 teaspoons rice vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- ¼ cup water
- ½ teaspoon ground black pepper
- 1 tablespoon cornstarch
For the Chicken:
- 1 LB boneless chicken thighs cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- oil for frying
For the Stir-Fry:
- 1½ tablespoons garlic minced
- 1 teaspoon ginger minced
- 1 red bell pepper sliced
- ⅛ cup green onion whites and greens separated diced
Instructions
- Marinate the Chicken: Add the bite-sized chicken pieces to a bowl. Toss with dark soy sauce and cornstarch until evenly coated. Let it marinate for 15-20 minutes while you prep the other ingredients.
- Make the Garlic Sauce: In a medium bowl, whisk together all the sauce ingredients until smooth. Set aside.
- Fry the Chicken: Heat the oil in a large skillet or wok over medium heat. Once hot, add the chicken in batches to avoid overcrowding. Cook for a few minutes per side until golden, crispy, and cooked through. Transfer to a plate and set aside. Carefully drain excess oil, leaving about one tablespoon in the skillet.
- Stir-Fry the Veggies & Chicken: Toss in the sliced bell pepper and green onions. Stir-fry for 1-2 minutes until slightly softened. Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant. Return the crispy chicken to the skillet, mixing everything together.
- Add the Sauce: Pour the prepared garlic sauce into the skillet, stirring well to coat the chicken and veggies. Let it simmer for 2-3 minutes, or until the sauce thickens and clings to the chicken.
- Serve & Enjoy: Remove from heat and serve immediately over rice or noodles. Garnish with extra green onions if desired. Enjoy!
Love the sound of this! Thank you for sharing. Is there a big enough difference between dark or light soy sauce that you would definitely suggest to get the dark soy sauce for the marinade instead of just using the light colored soy sauce.
Dark Soy Sauce is mainly used to enhance color. I do have some on hand so I like to use it, since we eat with our eyes 🙂 But if you don’t have any you can simply sub it for the soy sauce you have on hand!
Is there a trick for getting all the fat off of thighs? I have tried to cook with it, but by the time I have cut all the fat off I’m left with hardly any chicken….ugh