If you enjoy Chinese home cooking, this Cantonese-style Walnut Chicken is something you’ll love. It’s quite different from the creamy Western version of walnut chicken, as this one has savory stir-fried chicken coated in a light, glossy stir-fry sauce, paired with sweet, crunchy honey-glazed walnuts. The mix of savory and sweet, tender and crunchy, makes every bite extremely satisfying.

Because it’s cooked the Cantonese way, it’s not overly heavy or creamy, which makes it perfect to enjoy with a bowl of hot steamed rice. I’ve also added carrots and snow peas, so it becomes a complete meal that is colorful, nutritious, and well-balanced.

What I love most is that it still delivers that crunch and flavor you get from your Chinese restaurant, but it’s pan-fried instead of deep-fried, so it’s lighter and more suitable for home cooking. Simple ingredients, familiar flavors, and something the whole family can enjoy.

Curious to try it? Let’s dive into the ingredients and step-by-step guide below!

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Cantonese-Style Walnut Chicken: Step-by-Step Preparation

1. Prepare and Glaze the Walnuts

1. Blanch the walnuts in boiling water for about 2 minutes. This step removes the natural bitterness of walnuts. Draining and patting the walnuts with paper towels until completely dry will help the honey coating adhere better later.
2. In a small pan, mix honey and water. Heat over medium-low heat. Honey burns easily, so keep the heat gentle and cook until the mixture turns lightly syrupy.
3. Add the dried walnuts and stir continuously to coat them evenly. Once glossy and sticky, remove.
4. Spread them out on parchment paper or a lightly greased plate to cool separately to keep them crunchy.

2. Marinate the Chicken

1. Cut chicken into uniform bite-sized pieces for even cooking. Both skinless chicken thighs and chicken breast work well for this recipe.
2. In a small bowl, mix chicken with light soy sauce, Shaoxing wine, oyster sauce, sugar, white pepper, and salt.
3. Marinate for 30 minutes to allow the flavor to penetrate and tenderize the meat (This is especially important for chicken breast).
4. Just before cooking, coat the chicken pieces evenly with cornstarch. A thin layer is enough to create a light crust.

3. Pan-Fry the Chicken

1. Heat 2–3 tbsp of vegetable oil in a non-stick pan or a large skillet over medium heat.
2. Spread the chicken pieces in a single layer without overlapping. 
3. Pan-fry until golden brown on both sides, then remove and set aside. Chicken thighs will stay juicier, while the breast will be leaner but still tender if not overcooked.

4. Stir-Fry the Aromatics, Vegetables & Prepare the Sauce

1. In the same pan, leave about 1 tbsp of oil.
2. Add minced ginger and garlic and fry until fragrant.
3. Next, add onion slices and sauté briefly.
4. Add carrots and snow peas. Stir-fry over medium-high heat for 1–2 minutes, until they are crisp-tender. Do not overcook them, or they will lose their bright color. (You can also substitute the vegetables with your favorites, such as red bell pepper or bok choy.)
5. In a bowl, pre-mix the sauce ingredients (light soy sauce, oyster sauce, honey, Shaoxing wine, water, dark soy sauce, and black vinegar).
6. Pour the sauce into the pan and let it simmer gently.

5. Thicken the Sauce & Combine Everything

1. Combine one teaspoon of cornstarch with one tablespoon of cold water to make a slurry. Be sure to use cold water, as if you use hot water, it will turn lumpy.
2. Stir the cornstarch slurry before pouring it in. Add slowly while stirring to avoid lumps. It should coat the back of a spoon lightly, not become too thick.
3. Return the crispy chicken to the pan and toss to coat each piece evenly.
4. Add the caramelized walnuts last and give a quick toss so they remain crunchy and not soggy.

6. Garnish & Serve the Chinese walnut chicken

1. Taste and adjust seasoning. Garnish with sliced spring onions (green onions). You can also sprinkle toasted sesame seeds on top before serving if you like the taste.
2. Serve immediately with hot steamed white rice to enjoy the savory chicken, crunchy walnuts, and silky sauce at their best.

Continue to Content

Chinese Walnut Chicken Recipe

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Chinese Walnut Chicken recipe is with savory pan-fried chicken, crunchy honey-glazed walnuts, and veggies. A healthier Cantonese-style version.

Print

Ingredients

Ingredients For the Sweet Glazed Walnuts

• 80 g walnut halves
• 3 tbsp honey
• 2 tbsp water

For the Chicken

• 400 g chicken thigh or breast, cut into bite-sized pieces
• 1 tbsp light soy sauce
• ½ tbsp Shaoxing wine
• ½ tsp oyster sauce
• ¼ tsp white pepper
• ½ tsp sugar
• 1/4 tsp salt
• 2–3 tbsp cornstarch

For Stir-Frying

• 2–3 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 small onion
• 1 stalk of spring onion, sliced
• 20 Snow peas
• 1 small carrot, sliced

Cantonese-Style Sauce

• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp Shaoxing wine
• 3 tbsp water
• ½ tsp dark soy sauce
• ½ tsp black vinegar
• 1 tsp cornstarch + 1 tbsp cold water (slurry)

Instructions

1. Prepare and Glaze the Walnuts

1. Blanch walnuts in boiling water for 2 minutes to remove bitterness. Drain and pat dry.
2. In a small pan or wok, combine honey and water. Heat on medium until it becomes syrupy.
3. Add the walnuts and stir until they are evenly coated and slightly sticky.
4. Transfer to a plate lined with parchment paper to cool and harden.

2. Marinate the Chicken

1. In a bowl, mix chicken with soy sauce, Shaoxing wine, oyster sauce, sugar, white pepper, and salt.
2. Let it marinate for 30 minutes.
3. Just before cooking, coat the chicken lightly with cornstarch.

3. Pan-Fry the Chicken 

1. Heat 2–3 tbsp oil in a non-stick pan over medium heat.
2. Arrange chicken pieces in a single layer. Pan-fry until golden on both sides. Remove and set aside.

4. Stir-Fry Aromatics & Sauce

1. In the same pan, leave about 1 tbsp of oil.
2. Add the minced ginger and garlic. Stir until fragrant.
3. Add the snow peas and carrot slices and stir-fry for 1–2 minutes.
4. Pour in the sauce mixture (except cornstarch slurry). Let it come to a gentle simmer.
5. Stir in cornstarch slurry to slightly thicken the sauce.

5. Combine Everything

1. Add the cooked chicken back into the pan. Toss evenly to coat with sauce.
2. Add the glazed walnuts and give a quick toss so they remain crunchy.
3. Taste and adjust sweetness/saltiness based on your preference.
4. Garnish with chopped spring onions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  NPG Chinkiang Vinegar 19.61 fl oz and Premium Shaoxing Cooking Wine 33.81 Fl Oz
• 
  Pre-Seasoned Cast Iron Skillet, Non-Stick,12 inch - Skillet Pan For Stovetop, Oven Use & Outdoor Camping
• 
  MICHELANGELO Nonstick Frying Pan Stone with Ultra Nonstick Granite Coating, 10 Inch Frying Pan with Lid, Nonstick Skillet Pfoa Free, Non toxic Rock Pan, Induction Compatible -10 inch

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 864Total Fat: 34gSaturated Fat: 6gUnsaturated Fat: 28gCholesterol: 137mgSodium: 1284mgCarbohydrates: 88gFiber: 26gSugar: 49gProtein: 58g

This data was provided and calculated by Nutritionix on 4/11/2025

Other Chinese foods That Complement Walnut Chicken perfectly

• Stir-Fried Baby Bok Choy: Light, fresh, and slightly crunchy. It balances the sweet and savory richness of the chicken.
• Old Cucumber Soup: A classic Cantonese-style soup popular in every family.
• Chinese Steamed Egg: Soft texture pairs nicely with the crunchy walnuts and crispy chicken.