Chinese Braised Chicken
- By Amy Dong
- Updated Aug. 28, 2025
This Chinese braised chicken is one of my favorite comfort food dinners. The chicken turns out fall-apart tender and the sauce is packed with bold flavor. Even the leftovers are worth getting excited about.
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Amy’s Notes
This Chinese Braised Chicken is one of my all-time favorite Chinese dinner recipes. It’s flavorful and weeknight-friendly. Here’s why I love it:
- Bold Flavor, Minimal Work: The soy sauce, garlic, and star anise do all the heavy lifting. Everything comes together in one pot for deep, savory flavor, a lot like these Asian Chicken Wings.
- Fall-Apart Tender: Braising makes the chicken incredibly soft. It cooks low and slow until the meat practically slides off the bone.
- Hands-Off Cooking: Once the pot is simmering, I can walk away. It’s an easy dinner that takes care of itself while I get other things done. It reminds me of this Tender Braised Beef Brisket.
- Even Better Tomorrow: Any leftovers are packed with flavor. I often reheat them for lunch with steamed rice and it’s just as satisfying.
Key Recipe Ingredients
- Chicken legs: Use 16 drumsticks, thoroughly towel-dried. Drying helps the sauce cling better and promotes even cooking during braising.
- Star anise: These whole dried pods are essential for their sweet, licorice-like aroma that defines the character of the dish.
- Asian sesame oil: A small amount of this toasty, nutty oil enhances the depth of flavor in the braising sauce.
- Soy sauce: Regular soy sauce brings the salt and umami. It forms the backbone of the flavorful braising liquid.
- Asian rice wine: Also known as Chinese cooking wine, this adds complexity and brings the sauce together with subtle acidity.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Chicken Cuts: I use drumsticks for ease and flavor, but thighs or bone-in chicken pieces also work beautifully. Just avoid boneless cuts, as they won’t stay as tender during braising.
- Rice Wine Alternatives: Chinese rice wine adds depth, but if you don’t have it, dry sherry or a splash of mirin can work in a pinch. Avoid rice vinegar, as it’s too sharp for this dish.
- Spice Adjustments: This recipe isn’t spicy, but if you like a little heat, try tossing in a few dried red chilies or a spoonful of chili garlic paste while braising.
Step-By-Step Recipe Instructions
- Combine garlic, ginger, onion powder, white pepper, sugar, basil, star anise, sesame oil, soy sauce, and rice wine in a Dutch oven or heavy pot. Stir well to mix all the flavors and set the base for braising.
- Pat the chicken legs dry with paper towels, then poke holes all over with a fork. This helps the sauce penetrate deeply. Add the chicken to the pot, sprinkle lightly with table salt, and stir to coat evenly in the sauce.
- Bring the mixture to a boil, then reduce to medium-low heat. Cover and simmer for 1 hour, stirring and turning the chicken occasionally so every side is evenly braised in the aromatic liquid.
- Uncover the pot and garnish with chopped cilantro or green onions, if desired. Serve the tender chicken warm with rice, spooning plenty of the savory braising sauce over the top.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Marinate the Chicken Ahead: You can poke the chicken and coat it in the sauce ingredients a few hours in advance or even overnight. Let it marinate in the fridge and bring it to room temp before cooking.
- Use Prepped Aromatics: Chop the garlic and ginger ahead of time and keep them in an airtight container in the fridge. This small prep step makes it faster to get dinner going later.
- Make It the Day Before: This braised chicken gets even more flavorful the next day. Make the full dish, let it cool, and store covered in the fridge. Reheat gently on the stovetop, covered, with a splash of water to loosen the sauce.
What To Serve with Chinese Braised Chicken
Rice and Noodles
- We love serving this Chinese Braised Chicken with Instant Pot Jasmine Rice, which soaks up the savory sauce perfectly.
- Easy Fried Rice is another great option when you want to turn it into a more filling, takeout-style meal.
- This dish also pairs well with Lo Mein Noodles, especially if you want to switch it up from rice.
Vegetables and Salads
- Serve it alongside a crisp Asian Chopped Salad or a refreshing Chinese Chicken Salad to balance the richness of the chicken.
- For something warm and easy, Air Fryer Broccoli is a great side that adds texture and color to the plate.
Chinese Braised Chicken
This Chinese Braised Chicken is a healthy, richly flavorful, and easy dinner solution. Perfect over a bed of fluffy rice. Leftovers are wonderful.
Ingredients
- 16 chicken legs, towel dried
- 7 cloves garlic, chopped
- 2 teaspoons fresh ginger, thinly sliced
- 2 teaspoons onion powder
- 1 teaspoon white pepper
- 1 tablespoon granulated sugar
- 1 tablespoon dried basil
- 5 whole star anise, dried
- 2 teaspoons Asian sesame oil, brownish in color
- ⅔ cup regular soy sauce
- ⅔ cup Asian rice cooking wine, for cooking
- table salt
- freshly chopped cilantro, for garnish, or green onions
- green onions, for garnish, optional
Instructions
- Combine all ingredients except chicken in a Dutch oven or heavy pot. Stir to incorporate.
- Using a fork, poke holes everywhere on all sides of the chicken pieces. Be sure not to skip the towel drying. Add chicken to the pot. Sprinkle a thin layer of table salt lightly over the chicken. Stir to coat chicken in sauce.
- Bring to a boil and immediately drop down to medium-low heat. Cover pot and cook for 1 hour, occasionally stirring/turning the chicken with a wooden spatula so that all sides are braised in the sauce evenly.
- If desired, garnish with chopped cilantro or green onions. Serve warm.
Notes
- Use a heavy-bottomed pot like a Dutch oven to maintain even heat during braising. This helps prevent scorching and ensures the sauce reduces properly.
- Don’t skip poking holes in the chicken. This helps the meat absorb more of the savory braising sauce and results in deeper flavor throughout.
- Avoid using rice vinegar in place of rice wine. The acidity of vinegar will throw off the balance of the sauce. Use rice cooking wine or dry sherry as a better substitute.
- Turn the chicken a few times while braising so all sides absorb the sauce evenly. A gentle wooden spatula works best to avoid tearing the meat.
- This recipe is part of our Chicken Dinner Recipes Collection.
- We love serving this Chinese Braised Chicken with Instant Pot Jasmine Rice to soak up the savory sauce.
Nutrition (per serving)
Calories: 496kcal | Carbohydrates: 8g | Protein: 69g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 772mg | Potassium: 932mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 4mg
Frequently Asked Questions
What cut of chicken works best for this recipe?
This recipe uses chicken legs, which stay moist and tender during braising. You can also use bone-in thighs or drumsticks. Avoid skinless chicken breast, as it may dry out.
Do I need to brown the chicken first?
No browning is needed. The chicken cooks low and slow directly in the sauce, absorbing flavor throughout the hour-long braise.
Is star anise necessary?
Yes, whole dried star anise is essential for the signature aroma and deep flavor of this dish. It can be found in most Asian grocery stores or online.
How do I store leftovers and how long will they last?
Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor only improves after a day or two.
More to Cook And Eat
- Chinese Sticky Rice – Discover how easy it is to make your own Chinese Sticky Rice. Serve it as a side dish or a meal in itself! It’s a fabulous dish to make ahead of time.
- Honey Soy Chicken – With only a handful of ingredients and minimal effort, this Honey Soy Chicken will quickly become a family favorite. It’s super tender, flavorful, and healthy.
- Shrimp Stir Fry – This Szechuan shrimp stir fry recipe is saucy, flavorful, and nutritious, too! Better than takeout, it comes together with just 10 ingredients and 20 minutes.
- Beef and Broccoli Stir Fry – This Beef and Broccoli Stir Fry is tender, flavorful, and healthy. This family favorite is perfect for busy weeknights.