Have you ever craved something cool, savory, and just a little unexpected? Drunken Chicken might be the flavorful twist your table needs. This beloved Chinese dish blends tender poached chicken with a bold, aromatic Shaoxing wine marinade, creating a make-ahead favorite that’s as perfect for a festive appetizer as it is for an easy weeknight protein.

What I love about this dish is its versatility—served chilled, it’s refreshing in the summer, yet rich enough to impress at dinner parties. Whether you’re exploring new Asian chicken recipes or just looking for a unique way to serve juicy chicken breast, this one delivers big on flavor with minimal fuss.

Ready to try something that might just become your new signature dish? Let’s get into it.

Key Benefits of Drunken Chicken

If you’ve never tried Drunken Chicken, you’re in for a flavorful surprise. This recipe isn’t just delicious—it’s also smart, practical, and perfect for a variety of occasions. Whether you’re hosting guests or just want a protein-packed option ready in the fridge, this dish checks all the right boxes.

Here’s why you’ll love it:

• Effortlessly Impressive
  With just a few ingredients and simple steps, you’ll have a dish that looks and tastes like it came from a restaurant. The aromatic marinade—made with Shaoxing wine, soy sauce, and fresh aromatics—infuses the chicken with bold, layered flavor.
• Make-Ahead Friendly
  Drunken Chicken is best served cold, which means it’s perfect for meal prep or prepping the night before a dinner party. In fact, the longer it chills, the more delicious it becomes.
• Light Yet Satisfying
  This dish is low in carbs, high in protein, and free of heavy sauces, making it a refreshing alternative to fried or overly rich chicken recipes.
• Versatile in Serving
  Serve it sliced with a side of rice, layered over noodles, or as a cold appetizer with dipping sauce. It pairs beautifully with crisp veggies or light salads.
• A Taste of Tradition
  Rooted in Chinese cuisine, this dish brings a touch of cultural authenticity to your table, offering a new way to enjoy chicken beyond the usual baked or grilled routines.

Ready to create something unique, flavorful, and stress-free? Let’s dive into the ingredients next—you’ll be surprised at how simple it all is.

Ingredients for Drunken Chicken

Let’s keep things simple and flavor-packed. This Drunken Chicken recipe uses a handful of everyday ingredients—plus a couple of specialty items that truly elevate the dish. If you’ve never cooked with Shaoxing wine before, don’t worry—I’ll guide you through it!

Here’s everything you’ll need:

For the Chicken:

• 2 pounds boneless, skin-on chicken thighs (or chicken breasts if preferred)
  Thighs stay juicier and more flavorful, especially when chilled.
• 4 slices fresh ginger
  Adds a warming, aromatic base.
• 2 scallions, cut into large pieces
  Great for infusing the poaching liquid with subtle oniony notes.
• 4 cups water
  For poaching the chicken gently.

 For the Marinade:

• ¾ cup Shaoxing wine
  A fragrant Chinese rice wine—this is what gives Drunken Chicken its signature depth.
  Substitution: dry sherry in a pinch.
• 3 tablespoons light soy sauce
  Adds umami and a savory edge to the marinade.
• 1 teaspoon sesame oil
  Just a touch for nutty richness.
• ½ teaspoon sugar
  Balances out the saltiness without making it sweet.
• ½ cup chicken broth (reserved from poaching)
  Enhances the flavor and ties everything together.

 Optional Garnishes:

• Thinly sliced scallions
• Toasted sesame seeds
• Chili oil or crushed red pepper (if you like heat)

Quick Tip: Try to use high-quality Shaoxing wine (aged, if possible) for the most authentic flavor. Avoid cooking wine versions with added salt—they can throw off the balance.

Once you’ve gathered everything, the rest is smooth sailing. Up next: I’ll walk you through how to make this dish from start to finish.

How to Make Drunken Chicken

Now for the fun part—bringing this flavorful dish to life! Making Drunken Chicken is easier than it sounds. With just a few steps, you’ll create a tender, juicy chicken that’s infused with a boldly seasoned, boozy marinade. Here’s how to do it, one step at a time:

1. Poach the Chicken Gently

This step keeps the meat tender while building a delicious base.

• In a medium pot, add water, ginger slices, and scallions.
• Bring to a boil, then lower the heat to a gentle simmer.
• Carefully add the chicken thighs, making sure they’re fully submerged.
• Simmer gently (don’t boil!) for about 15–18 minutes, or until cooked through.
• Remove chicken and let it cool slightly. Reserve ½ cup of the poaching liquid for the marinade.

✅ Pro Tip: To check for doneness, insert a skewer—the juices should run clear, and the meat should be opaque all the way through.

2. Roll and Wrap (Optional but Recommended)

This trick gives the chicken that classic, clean presentation seen in Chinese banquets.

• While the chicken is still warm and pliable, roll it tightly in plastic wrap like a log.
• Twist the ends and chill it in the fridge until firm—about 2–3 hours.

🎯 This step is purely for aesthetics and slicing ease. If you’re short on time, you can skip it and simply chill the chicken as-is.

3. Prepare the Flavorful Marinade

Time to mix that signature Shaoxing wine marinade.

• In a bowl, combine:
  • Shaoxing wine
  • Soy sauce
  • Sesame oil
  • Sugar
  • Reserved chicken broth
• Stir until sugar is dissolved. Taste and adjust if needed—it should be savory with a touch of warmth from the wine.

4. Marinate and Chill

• Place the cooked (and rolled, if using) chicken into a shallow container or resealable bag.
• Pour the marinade over the chicken, ensuring it’s well-coated.
• Cover and chill for at least 4 hours, ideally overnight, so the flavors fully soak in.

⏳ The longer it sits, the more intense and balanced the flavors become—this dish gets better with time!

5. Slice and Serve

• Once thoroughly chilled, slice the chicken into medallions.
• Arrange on a serving plate, drizzle some marinade on top, and garnish with scallions, sesame seeds, or even a dash of chili oil if you like a little heat.

And that’s it—you’ve just made authentic Drunken Chicken that’s packed with umami, subtly sweet, and undeniably satisfying. Up next, I’ll share tips and tasty variations to make it your own.

Pro Tips and Variations for Drunken Chicken

Now that you’ve mastered the basics, let’s elevate your Drunken Chicken experience with some helpful tips and fun variations. These ideas will ensure your dish turns out perfectly every time and keeps things exciting!

 Pro Tips for Success

• Choose the Right Cut
  While chicken thighs offer juiciness and flavor, boneless, skin-on breasts work too—just watch the poaching time to avoid drying out.
• Gentle Poaching is Key
  Keep the water at a gentle simmer rather than a rolling boil. This prevents the chicken from becoming tough and keeps it tender and moist.
• Don’t Skip the Roll
  Rolling the warm chicken in plastic wrap helps it set nicely, making neat slices for a professional look—perfect for parties!
• Use Quality Shaoxing Wine
  Authentic Shaoxing wine adds the distinctive aroma and depth. If unavailable, dry sherry is the best substitute.
• Marinate Overnight
  Patience pays off here—the longer you marinate, the more the chicken soaks in the savory, slightly sweet flavors.
• Reserve Poaching Liquid
  Don’t pour it out! Using it in your marinade adds a subtle richness and helps bind flavors together.

Variations to Try

• Spicy Drunken Chicken
  Add chili oil or finely chopped fresh chili to the marinade for a spicy kick that complements the savory notes.
• Herbal Twist
  Experiment by adding star anise or a cinnamon stick to the poaching liquid for a fragrant, warming undertone.
• Lemon-Ginger Refresh
  Brighten the marinade with a splash of fresh lemon juice and extra ginger for a zesty, fresh flavor.
• Cold Noodle Bowl
  Slice the chicken thinly and serve over chilled noodles with a drizzle of sesame oil and crunchy cucumber for a complete meal.
• Make it Vegetarian-Friendly
  For a twist, try marinating firm tofu or seitan in the same Shaoxing wine mixture for a plant-based version.

With these tips and variations, you can customize Drunken Chicken to suit your taste and occasion, making it a go-to recipe that never gets boring. Up next, I’ll share some delicious serving suggestions to complete your meal!

Serving Suggestions for Drunken Chicken

Serving Drunken Chicken is where you get to have a little fun and show off your creativity! This dish is wonderfully versatile—whether as a centerpiece or a refreshing appetizer, it pairs beautifully with a variety of sides and accompaniments. Here are some ideas to inspire you:

Classic Pairings

• Steamed Jasmine Rice: The fragrant rice is a perfect neutral base to balance the bold flavors of the marinade.
• Cucumber Salad: Crisp, cool cucumbers dressed in a light sesame vinaigrette offer a refreshing contrast.
• Cold Asian Noodles: Tossed with sesame oil and scallions, these make a great bed for sliced drunken chicken.

Light and Fresh Sides

• Pickled Vegetables: Quick-pickled radishes, carrots, or daikon add brightness and texture.
• Asian Slaw: A crunchy mix of cabbage, carrots, and bell peppers with a tangy dressing complements the savory chicken.
• Edamame Beans: Simply steamed and lightly salted, edamame is a healthy, protein-rich side.

Sauces and Extras

• Chili Oil or Sriracha: For those who love a bit of heat, drizzle some spicy sauce over the chicken.
• Fresh Herbs: Sprinkle chopped cilantro or mint to add a burst of freshness.
• Toasted Sesame Seeds: Adds a nice nutty crunch and visual appeal.

 Beverage Pairings

• Light White Wine: A crisp Sauvignon Blanc or Riesling pairs well with the delicate flavors.
• Green Tea: Hot or iced, it cleanses the palate and complements the Asian profile of the dish.

No matter how you serve it, Drunken Chicken is guaranteed to impress your guests and bring smiles all around the table. Ready for the wrap-up and some FAQs? Let me know!

Conclusion

Congratulations! You’ve just discovered how easy it is to make Drunken Chicken, a dish that’s as impressive in flavor as it is in simplicity. Whether you’re looking for a refreshing cold chicken appetizer or a versatile protein to elevate your meals, this recipe fits the bill perfectly.

Remember, the secret to its irresistible taste lies in gentle poaching and the rich, aromatic Shaoxing wine marinade. Plus, its make-ahead nature means less stress for you and more time to enjoy with friends and family.

Give it a try—you might find yourself reaching for this recipe again and again. Don’t forget to experiment with the variations and serving ideas to make it truly your own.

If you loved this recipe or have any questions, drop a comment below—I’d love to hear how your Drunken Chicken turns out!

Ready for some helpful FAQs to make your cooking journey even smoother? Let’s dive in.

Frequently Asked Questions About Drunken Chicken

To help you get the most out of this delicious recipe, here are some answers to common questions I often hear about Drunken Chicken. If you have more, feel free to ask!

I hope these answers help you feel confident and excited to make your own Drunken Chicken. If anything else comes up, I’m here to help!