Chinese Almond Chicken

Chinese almond chicken is one of those restaurant favorites that’s actually super easy to make at home.

Crispy, tender chicken coated in a sweet and savory almond-studded sauce that’s absolutely addictive.

It’s got that perfect takeout vibe but tastes way better because you made it yourself.

Why This Recipe Works

The chicken gets incredibly crispy thanks to a light cornstarch coating that fries up beautifully.

The sauce is the real star — sweet, slightly tangy, with toasted almonds adding amazing crunch and nutty flavor.

It comes together faster than delivery would arrive at your door. We’re talking 30 minutes from start to finish.

Plus, you control the ingredients so it’s way healthier than restaurant versions loaded with MSG and excess oil.

What You’ll Need

The ingredient list is simple and you probably have most of it already.

Chicken breast is the protein base. Cut it into bite-sized pieces for quick, even cooking.

Cornstarch creates that signature crispy coating that stays crunchy even after tossing in the sauce.

Sliced almonds add texture and that nutty flavor. Toast them first for maximum flavor impact.

Soy sauce, rice vinegar, and honey build the sweet-savory sauce that ties everything together.

Garlic and ginger bring aromatic depth that makes this taste authentically Chinese.

How to Make It

This recipe is super straightforward. Here’s the game plan.

Cut chicken breast into bite-sized pieces and toss with cornstarch, salt, and pepper until evenly coated.

Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until golden and crispy, about 3-4 minutes per side.

Remove chicken and set aside. In the same pan, toast sliced almonds until golden and fragrant, about 2 minutes.

Add minced garlic and ginger to the pan. Cook for 30 seconds until fragrant.

Whisk together soy sauce, rice vinegar, honey, chicken broth, and a cornstarch slurry. Pour into the pan.

Bring the sauce to a simmer and cook until it thickens, about 2-3 minutes.

Return the crispy chicken to the pan and toss to coat in the almond sauce. Serve immediately over rice.

Tips for Success

Don’t overcrowd the pan when cooking the chicken. Cook in batches if needed so each piece gets crispy.

Toast the almonds until they’re deeply golden. This brings out their natural oils and flavor.

Use fresh garlic and ginger, not the jarred stuff. The flavor difference is huge.

Make sure your sauce ingredients are ready before you start cooking. This recipe moves fast once you begin.

Serving Suggestions

This chicken is incredible served over steamed white rice or fried rice.

Add some steamed broccoli or snap peas on the side for a complete meal.

Garnish with sliced green onions and extra toasted almonds for presentation and added crunch.

Leftovers are amazing reheated in a skillet to bring back that crispy texture.

Variations to Try

Swap the chicken for shrimp or tofu for a different protein option.

Add vegetables like bell peppers, snap peas, or water chestnuts directly to the sauce.

For extra heat, stir in some red pepper flakes or a drizzle of sriracha.

Use cashews instead of almonds for a different nutty flavor profile.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat to restore some of the crispiness. The microwave will make it soggy.

The sauce can be made ahead and stored separately for up to 5 days.

Print Pin

4.70 from 12 votes

Chinese Almond Chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

For the Chicken

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil

For the Sauce

• 1/2 cup sliced almonds
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 3 tbsp honey
• 1/2 cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 green onions, sliced (for garnish)

Instructions

• Toss chicken pieces with 1/2 cup cornstarch, salt, and pepper until evenly coated.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until golden and crispy, about 3-4 minutes per side. Remove and set aside.
• In the same pan, toast sliced almonds over medium heat until golden and fragrant, about 2 minutes. Remove half and set aside for garnish.
• Add garlic and ginger to the pan. Cook for 30 seconds until fragrant.
• Whisk together soy sauce, rice vinegar, honey, chicken broth, and cornstarch slurry. Pour into the pan.
• Bring sauce to a simmer and cook until thickened, about 2-3 minutes, stirring constantly.
• Return crispy chicken to the pan and toss to coat in the almond sauce.
• Serve immediately over rice, garnished with reserved toasted almonds and sliced green onions.

Notes

Don't overcrowd the pan when cooking chicken - cook in batches for maximum crispiness. Toast almonds until deeply golden for best flavor. Use fresh garlic and ginger, not jarred. Serve immediately for best texture.

Final Thoughts

Chinese almond chicken is the kind of recipe that’ll become a regular in your dinner rotation.

It’s quick, delicious, and satisfies those takeout cravings without the guilt or expense.

Make a double batch because trust me, everyone will want seconds.