Chinese Chicken Marinade Recipe
This Chinese chicken marinade is sweet, sticky, and spicy, resulting in the ultimate combination of flavors. It transforms ordinary chicken into a flavor-packed dish that everyone will rave about! Use Chinese marinade for chicken on chicken breasts, wings, chicken thighs, drumsticks, and more for tasty Asian flavors.
Chinese Chicken Marinade Recipe
This Chinese chicken marinade recipe is so simple that anyone can make it. All you do is add all the ingredients together in a bowl or jar, and mix till combined. You’ll have a perfectly balanced marinade in 5 minutes or less.
Whether you are looking for Chinese chicken marinade for stir fry, marinade for chicken, or Chinese marinade for meat, this recipe is the one for you.
Don’t just use this Chinese marinade for chicken, this marinade works on other proteins like seafood or beef. You can even use it as a stir-fry sauce!
Making your own marinade will save you money compared to using store-bought sauces. Plus, you’ll be able to fully customize it to suit your own taste preferences.
Don’t be intimidated by the thought of making your own chicken marinade! It’s incredibly simple and tastes way better than anything you’ll find at the store.
This Chinese chicken marinade combines rice vinegar, soy sauce, garlic, ginger, honey, sesame oil, and Sriracha for the ultimate fusion of Asian-inspired flavors.
With minimal prep work and easy-to-find ingredients, it tastes expertly crafted and has the perfect balance of sweet, spicy, and zesty elements. Seriously, it comes together in less time than it would take you to drive to the store and buy a bottle! Learn how to make it in simple steps.
Related: Chinese chicken on a stick
Ingredients
Full ingredient quantities and instructions are in the recipe card at the bottom of this post.
Rice vinegar: For a subtly sweet and tangy flavor, I recommend rice vinegar. If you only have white vinegar, add a touch more honey to the marinade.
Soy sauce: Regular soy sauce, tamari, or liquid aminos will all work for this recipe. You can also use coconut aminos, but you will need to reduce the honey slightly.
Garlic, ginger: Both ginger and garlic add zesty, savory, and slightly spicy flavors. Use fresh for a vibrant taste, or substitute powdered ginger and garlic for a more convenient option.
Honey: To balance the spice, tang, and salt, there is nothing better than honey. No honey on hand? Use agave, maple syrup, brown rice syrup, or coconut nectar.
Sriracha: My absolute favorite hot sauce for Asian chicken marinade is Sriracha, but feel free to use any other variety that you prefer.
Sesame oil: Imparts nutty, toasty, and subtly earthy elements. Be careful not to add too much as it will quickly overpower the recipe!
How To Make Chinese Chicken Marinade
Full instructions are in the recipe card at the bottom of this post.
Add all marinade ingredients to a mixing bowl, jar, or container.
Whisk until the marinade is thoroughly combined. Taste and adjust the seasonings to your preferences.
Use immediately on your meat of choice, or store your Chinese chicken marinade for later.
What To Use Chinese Marinade on
If you’re looking for recipes to use your new marinade on, try it with
Chicken bites, or chicken skewers.
For non-chicken options, serve it over beef, prawns, fish, and other seafood. Or, use it as a stir-fry sauce with mixed vegetables, noodles, and your favorite protein.
How To Store
Chinese chicken marinade is a sauce that’s quick to whip up, but it also happens to store well if you have leftovers. Just keep these tips in mind:
Fridge: Transfer the marinade to an airtight glass container and it will last in the fridge for up to 1 month.
Freezer: If you won’t use it within a month, you can easily freeze this Chinese marinade for chicken. All you have to do is transfer it to a freezer-safe container and it will last for up to 6 months. Thaw it overnight in the fridge and it will be ready to use again in the morning.
Variations
Gluten-free: If you are celiac or sensitive to gluten, swap out the soy sauce for liquid aminos, tamari, or coconut aminos.
Vegan-friendly: Make a vegan-friendly option by replacing honey with maple syrup or agave, then serve the marinade over tofu or tempeh.
Seasonings: For a change in flavor, use red pepper flakes, cayenne pepper, oyster sauce, fish sauce, hoisin sauce, mirin, or citrus juice.
Tips For Making Chinese Marinade
- Longer is better: The longer you marinate chicken, the better flavor infusion you will end up with. If you’re in a hurry, marinate it for at least 30 minutes.
- Remove excess marinade: If you’re grilling your chicken, remove excess marinade to prevent flare-ups or burning.
- Brush at the end: For extra flavor, brush on more marinade towards the end of the cooking process.
- Rest the chicken: Before cutting it open, let the chicken rest for about 10 minutes. This will give it time to redistribute the juices, resulting in tender, juicy, and moist chicken.
FAQs
Once you use the marinade on the chicken, you can’t use it again. This is because it will contain juice from uncooked chicken, which can contain harmful bacteria.
No, poking holes doesn’t help the chicken marinate better. It’s best to give the chicken time to marinate so it fully infuses.
For an acid-based marinade like this one, it’s best to marinate the chicken for at least 4 hours. Don’t exceed 12 hours or it may deteriorate the protein too much.
More Marinade Recipes
If you’re looking for more chicken marinades, you’re in luck. Take a look at Chicken Vibes’ most popular marinade recipes:
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Chinese Chicken Marinade Recipe
Equipment
- Measuring spoons
- Mixing bowl
Ingredients
- 3 tablespoon Soy sauce
- 2 cloves Garlic Minced
- 1.5 tablespoon Brown Sugar or Honey
- 1 tspn Ginger grated
- 1 tablespoon Sriracha or to taste
- 1/2 tablespoon Sesame oil
- 1 tablespoon Rice wine vinegar
Instructions
- Add all marinade ingredients to a mixing bowl, jar, or container.
- Whisk until the marinade is thoroughly combined.
- Taste and adjust the seasonings to your preferences.
- Use immediately on your meat of choice, or store your Chinese chicken marinade for later.
