Steamed Chicken with Chili Garlic Sauce

Steamed Chicken with Chili Garlic Sauce is one of those comforting Chinese home-style dishes that’s simple to make but full of flavor. The chicken comes out tender and juicy, and the homemade chili garlic sauce adds a wonderful combination of savory, spicy, and tangy flavors.

I love making steamed chicken because you don’t need many ingredients to make it delicious. A simple marinade of ginger puree, Shaoxing wine, and salt brings out the chicken’s natural flavor. And while the chicken is steaming, you can prepare the sauce.

My favorite part is pouring hot oil over the garlic, chili flakes, scallions, and sesame seeds. The moment the oil hits everything, the aroma is incredible! Add soy sauce and Chinkiang vinegar, and you have a delicious sauce that goes beautifully with the chicken.

Serve it with a bowl of warm rice, and you have a comforting meal that’s perfect for sharing with family.

What Is Chinese Steamed Chicken?

Chinese Steamed Chicken is a traditional home-style dish made by steaming chicken with simple seasonings and aromatics. It’s enjoyed in many Chinese households, and different families have their own ways of preparing it.

Some versions are served with ginger scallion sauce, while others come with soy sauce, chili oil, or garlic-based sauces.

For my version, I use Yellow Chicken, which is popular in Chinese cooking for its flavorful meat and naturally yellowish skin. I pair it with a homemade chili garlic sauce that adds a delicious contrast to the mild chicken.

Why Steam Chicken Instead of Roasting It?

One thing I love about steaming chicken is how the moist heat gives the meat a soft, delicate texture without needing much oil.

Unlike roasting, which uses dry heat to brown and crisp the skin, steaming keeps the skin soft and allows the chicken’s natural flavor to stand out.

It’s also a convenient way to cook a whole chicken without turning or basting it. Just maintain a steady steam and watch the cooking time for tender, delicious results.

How Do You Keep Steamed Chicken Juicy?

The key to juicy steamed chicken is proper seasoning, gentle cooking, and avoiding overcooking.

Before steaming, I marinate the chicken with ginger puree, Shaoxing wine, and salt. The ginger and wine add a lovely aroma, while the salt helps the meat retain moisture during cooking.

I also like to steam the chicken breast-side down, so the breast meat rests closer to the natural juices that collect in the dish. It’s a simple way I prefer to prepare whole steamed chicken.

Most importantly, don’t overcook it. Steam until the thickest part of the chicken reaches 165°F (74°C), checking without touching the bone. Then let it rest briefly before chopping or shredding.

These little details help keep the chicken tender and juicy!

Why Pour Hot Oil Over the Chili Garlic Sauce?

This is one of my favorite Chinese cooking techniques for bringing out flavor quickly!

When you pour hot oil over garlic, chili flakes, scallions, and sesame seeds, the heat releases their wonderful aromas and lightly toasts the ingredients.

The result is a fragrant, savory chili garlic sauce with much more depth than simply mixing everything together cold.

What If I Can’t Find Yellow Chicken?

No worries! You can absolutely use regular whole chicken for this recipe. It will still turn out delicious with the same marinade and steaming method.

Yellow Chicken is often appreciated for its naturally golden-looking skin. If you’re using regular chicken and want a similar appearance, here’s a little trick I like:

Mix a small pinch of turmeric with a little water, then lightly brush it over the chicken before steaming. This gives the skin a beautiful golden color without needing to add much seasoning.

Can You Make the Sauce Less Spicy?

Absolutely! Simply reduce the chili flakes or leave them out for a milder garlic sauce.

The garlic, scallions, sesame seeds, soy sauce, and Chinkiang vinegar still provide plenty of delicious flavor, even without the heat.

Let’s Talk Ingredients

Yellow Chicken: Commonly used in Chinese cooking for its flavorful meat and naturally yellowish skin. You may find it at Asian grocery stores, including some 99 Ranch Market locations, or specialty poultry markets in Chinatown. Regular whole chicken is a great substitute.

Ginger puree: Adds a fresh, warm aroma and helps balance any strong poultry smell.

Shaoxing wine: Adds a subtle fragrance and savory depth to the marinade.

Garlic and chili flakes: Release their wonderful aromas when hot oil is poured over them, creating the base of the chili garlic sauce.

Sesame seeds: Add a light nutty flavor and a little texture.

Chinkiang vinegar: A Chinese black vinegar that adds a rich, mellow tanginess, balancing the savory and spicy flavors of the sauce.

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