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Daddy Wu's Chinese Chicken

Daddy Wu’s Chinese Chicken

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 4 servings 1x


Skip the take out – this Chinese chicken recipe is a little bit sweet and a lot of delicious!



  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes


  • 2 tablespoons dry sherry
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated fresh garlic
  • 1 teaspoon sesame oil


  • vegetable oil (for frying)
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch


  • 2 tablespoons vegetable oil
  • 1/2 red onion, thinly sliced into half rings
  • 1/2 cup cherry or grape tomatoes, halved
  • 1/2 cup ketchup
  • 1/4 cup chicken broth
  • 3 tablespoons brown sugar
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon grated fresh ginger
  • zest and juice of one lemon

For serving

  • prepared Jasmine rice
  • 3 green onions, cut on a bias


  1. Place the chicken in a large ziptop bag. Add the sherry, oyster sauce, soy sauce, ginger, garlic and sesame oil to the bag for the marinade. Zip the bag securely closed, then mix the chicken and the marinade together. Refrigerate and marinate for at least 4 hours, but preferably 24 hours.
  2. Remove the chicken from the refrigerator and let it sit out for 30 minutes to come to room temperature.
  3. Crack the eggs into a shallow bowl or dish and lightly whisk. In another bowl or dish, combine the flour and the cornstarch.
  4. Heat about 1/4-inch of oil in a large skillet over medium heat. Working in batches, coat some of the chicken in the eggs, then coat with the flour mixture. Add to the oil and cook until golden brown and cooked through, about 5 minutes. Remove to a plate and continue until all of the chicken is cooked.
  5. In a wok or another skillet, heat the 2 tablespoons of vegetable oil over high heat. Add the onion and stir fry for one minute. Add in the tomatoes and cook for one additional minute. Add in the ketchup, chicken broth, brown sugar, oyster sauce, sesame oil, ginger, lemon juice and zest. Cook until the sauce is thickened, a few minutes. Add the chicken in and stir to coat.
  6. Serve the chicken over the rice and top with sliced green onions.

Recipe Notes:

slightly adapted from The Rachael Ray Show