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It’s 1995. I’ve got two toddlers in a double stroller, one of ’em sticky from a half-melted lollipop, the other yelling about a Pokémon toy he saw in Sears. I’m exhausted. I’ve got exactly twelve dollars to my name that day and no intention of cooking dinner when I get home. So, where do we end up?
The food court. Always.
And you know what caught my nose before anything else — that sweet, garlicky, caramelized chicken smell. The guy with the red apron handing out toothpicks like he was Oprah giving away cars. One bite of that sticky, glazy chicken cube, and I was sold. Again. And again.
Honestly, it was the reason I pretended we needed socks from JCPenney so often.
Anyway, fast-forward a couple decades, and here I am, still craving it. Still chasing that perfect balance of sweet, salty, savory… with that glossy sauce that clings to the chicken just right.
And I finally cracked it, y’all.
Why You’ll Love This (Other Than the Obvious)
Let’s be honest — this recipe isn’t fancy. But it hits all the right spots:
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Ready in under 30 minutes — I mean, hello?
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It tastes like the mall, but better. Way better.
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No deep frying, no special equipment, no fuss.
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You probably already have the ingredients.
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Crowd-pleaser alert. Kids, spouses, picky eaters — they all go quiet at the table. You know what that means.
Let’s Talk Ingredients (and How to Make Them Work for You)
Look, I’m not the type to send anyone to three stores hunting down a rare mushroom or something. This is simple stuff — but I’ve got notes.
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Chicken breast – Go with boneless, skinless. Cut it into little chunks about 2 inches wide — not too small or they’ll dry out.
Thighs? Sure. You do you. -
Cornstarch – This is the not-so-secret weapon. It helps the chicken brown up a bit and thickens the sauce.
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Low-sodium chicken stock – Adds some richness. Don’t have it? Water with a bouillon cube works fine in a pinch.
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Soy sauce (low-sodium) – Regular’s too salty, trust me.
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Hoisin sauce – Sticky, sweet, kinda like Chinese BBQ sauce. If you’ve never bought it, it’s usually near the soy sauce.
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Cooking sherry or bourbon – Yep, booze. Don’t skip this unless you absolutely have to. It adds depth. The alcohol cooks off, promise.
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Light brown sugar – Just enough to kiss the sauce with sweetness.
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Fresh garlic and ginger – Can you use the jarred stuff? Yes. Will I judge? No. But fresh is better.
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Oil or butter – Butter adds a richness I adore. But sesame oil gives it that takeout vibe. You can mix ’em if you’re feeling wild.
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Salt and pepper – Don’t forget these, but go light. The sauces carry a lot of flavor already.
Let’s Cook This Thing (You Got This)
1. Coat the Chicken
Toss your chicken pieces with salt, pepper, and 2 tablespoons of cornstarch. Just get everything nice and coated and let it sit while you prep the sauce.
2. Mix the Sauce
In a bowl, whisk together the rest of the cornstarch, chicken stock, soy sauce, hoisin, sherry (or bourbon), sugar, garlic, and ginger. Don’t overthink it. Stir it and set it aside.
3. Sear the Chicken
Heat oil (or butter!) in a big ol’ skillet. Don’t crowd the pan — do it in batches. Cook the chicken about 3 minutes on one side, 2 on the other, until golden. Don’t fuss too much — just get that nice sear. Set it aside.
4. Pour the Sauce
Lower the heat and pour in your sauce. Scrape up those tasty brown bits on the bottom of the pan — that’s where the magic hides. Let it simmer a minute or two.
5. Bring It Home
Add the chicken back in and stir it all around. Let it simmer just a few more minutes ‘til the sauce thickens and hugs the chicken like it means it. You’ll know when it’s ready — it gets glossy and a little sticky. Like mall food court perfection.
Wanna Switch Things Up?
I get it. We all get bored. Here are a few fun ways to riff on it:
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Add veggies – Broccoli, bell peppers, snap peas — throw ’em in before you add the chicken back.
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Make it spicy – A dash of sriracha or crushed red pepper flakes gives it a nice kick.
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Go orange – Add a splash of OJ and a little zest to the sauce. Boom: Orange Chicken vibes.
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Add crunch – Cashews or peanuts stirred in at the end? Yes, please.
Leftovers? You’ll Pray for Some
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Store in the fridge for 2–3 days.
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Reheat in a pan with a splash of water. Microwave works too — just cover it with a paper towel so it doesn’t dry out.
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Bonus tip: It’s phenomenal stuffed in lettuce cups or warmed up and slapped on a sandwich bun with a little slaw. Don’t knock it.
Let’s Be Real…
If you’re anything like me, you’re chasing more than flavor — you’re chasing a feeling. A memory. That moment in the mall food court where you had ten minutes of peace, a free chicken sample, and maybe even a smile from the kid behind the counter who definitely knew you were coming back for seconds.
This dish? It brings that moment home.
So go ahead. Make it. And when you do, drop me a comment. Let me know what mall you grew up near, or how your version turned out. Did your kids love it? Did your husband sneak thirds when he thought you weren’t looking? I wanna hear it all.
From my chaotic kitchen to yours — with love, nostalgia, and sauce on my shirt,
Mall Chinese Chicken
Ingredients
- 2 lbs boneless skinless chicken breast, cut into 2 inch pieces
- 3 tablespoons cornstarch, divided
- 1/2 cup low-sodium chicken stock
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons cooking sherry or bourbon
- 2 tablespoons light brown sugar
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons butter, vegetable oil, or sesame oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a bowl, combine the chicken pieces with salt, pepper, and 2 tablespoons of cornstarch. Mix well and set aside.
- In a separate bowl, whisk together the remaining 1 tablespoon cornstarch, chicken stock, soy sauce, hoisin sauce, cooking sherry, brown sugar, garlic, and ginger. Set sauce aside.
- Heat oil in a large skillet over medium heat. Working in batches, sear the chicken pieces for about 3 minutes on one side and 2 minutes on the other, until golden. Remove and set aside.
- Lower the heat and pour in the sauce mixture. Scrape the bottom of the pan to incorporate flavor. Let simmer for 1–2 minutes.
- Add chicken back into the skillet and cook for another 2–3 minutes until warmed through and sauce thickens.
- Serve immediately with your choice of rice or noodles.
Notes