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Get ready to fall in love with this delicious and easy Stir Fry Corn with Chicken! A popular dish in Taiwan, Hong Kong, and China, it’s a family favorite that I grew up eating. The combination of seasoned chicken stir-fried with sweet corn and tossed in a savory sauce is simply irresistible.
Packed with flavors and perfect for a quick dinner, this dish is great for make-ahead meals and lunch boxes. Whether you’re new to Asian cooking or a seasoned pro, this recipe is a must-try in your kitchen.
Table of Contents
Ingredients
Here’s what you’ll need to make our tasty Pan fried corn with chicken. Each ingredient adds a special flavor or texture to make the dish delicious!
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- Corn kernels – Adds natural sweetness and a crisp texture.
- Substitute: Canned corn (drain well) or frozen corn kernels.
- Ginger, Garlic cloves, Yellow onion – Adds a rich, aromatic depth to the stir-fry.
- Skinless Chicken thighs – Provides a tender, juicy texture that’s perfect for stir-frying.
- Ground white pepper – Adds a mild, earthy heat to the dish.
- Coarse sea salt
- Garlic granules – Adds a concentrated garlic flavor.
- Starch – Helps to thicken the sauce and coat the chicken.
- Avocado oil – A healthy oil that withstands high heat for stir-frying.
- Chinese cooking wine (optional) – Adds depth of flavor and makes the dish taste more authentic.
- Spring onions – Adds a fresh, vibrant garnish to finish the dish.
Sauce:
- Oyster sauce – Provides a rich, savory umami flavor.
- Substitute: use Vegetarian oyster sauce.
- Toasted sesame oil – Adds a nutty, aromatic finish.
- Soy sauce – Contributes a salty, umami punch.
- Substitute: coconut aminos for gluten-free option.
- Chicken stock – Adds depth and moisture to the sauce.
How to make pan fried corn with chicken
Ready to cook? Follow these simple steps to make your stir fried corn with chicken. Don’t worry, frying the corn only takes 1-2 minutes to get that perfect texture!
- Prepare the corn: Remove the husk and cut the kernels from the cob. Set aside.
- Prep the aromatics: Finely mince the ginger, thinly slice the garlic, and dice the onion to small cubes.
- Make the sauce: Combine the sauce ingredients ub a small bowl and set aside.
- Prepare the chicken: Slice the chicken into ¼-inch cubes. Season with pepper, salt, garlic, and toss with starch.
- Sear the chicken: Heat a large skillet or wok over medium heat. Add oil and spread the chicken in a single layer. Increase to medium-high and pan fry without touching for 3-4 minutes. Flip and fry for 2 more minutes.
- Cook the aromatics and corn: Add ginger, garlic, and onion to the pan. Season with a pinch of salt and sauté for 1 minute. Add the corn and sauté for 1 minute.
- Add the sauce: Pour in the sauce, toss for 30 seconds. Add cooking wine if using, and toss for another 10 seconds.
- Serve: Transfer to a serving plate. Garnish with scallions and an extra dash of white pepper. Serve warm with fluffy steamed rice.
What to serve with chicken and corn stir fry
Looking for the perfect side dishes to complement your chicken stir fry with sweetcorn? Here are some delicious suggestions to complete your meal!
- Soup: Pair it with a warm bowl of Wonton egg drop soup, Pork rib soup, or Chinese chicken soup for a comforting start.
- Rice: Serve alongside Air fryer rice, Din tai fung fried rice with shrimp, or see our How to cook white rice in a rice cooker for a satisfying and complete meal.
- Vegetables: Add some veggies to your plate with Yu choy with garlic sauce or Chinese broccoli with garlic sauce for a balanced and flavorful feast.
Expert tips
- Use fresh corn: Fresh corn kernels give the best texture and sweetness. If using canned or frozen corn, make sure to drain them well.
- Starch coating for the chicken: Tossing the chicken in starch before cooking helps to create a slight crust and thicken the sauce.
- High heat for stir-frying: Make sure your pan or wok is hot before adding the chicken. This helps to sear the chicken quickly and lock in the juices.
- Quick cooking: Stir-frying is fast! The corn only needs 1-2 minutes to cook to retain its crunch.
- Use a splash of cooking wine: Adding a small splash of Taiwanese michu, Chinese shaoxing wine, or gluten-free mirin adds depth to the flavor.
FAQs
To make this chicken corn recipe vegetarian, you can replace the chicken with tofu puffs. They absorb flavors well and provide a great texture similar to meat.
Yes, raw corn is edible! It has a sweet, crunchy texture and can be a delicious addition to salads and salsas. However, for this recipe, we cook the corn to blend it well with the other flavors.
Absolutely! Just make sure to drain the corn well and add a bit of starch to the sauce to keep the texture right.
Store them in the freezer for soup stocks like pork rib soup or chicken corn egg drop soup. They add great flavor!
You can use chicken breast instead. Velvet the chicken first and be careful not to overcook as it can be a bit drier than thighs.
More Asian corn recipes you might like
If you loved this Stir Fry Corn with Chicken, here are some more delicious corn recipes to try. They’re all packed with flavor and perfect for any occasion!
- Chicken Corn Egg Drop Soup: An iconic Chinese dish that combines tender chicken, sweet corn, and silky egg ribbons in a savory broth.
- Air Fryer Corn Ribs: Corn ribs cooked to perfection in the air fryer, coated with a garlic butter sauce.
- Frozen Corn on the Cob Air Fryer: An easy, simple, and delicious way to cook corn on the cob straight from the freezer—no thawing needed!
Stir fry corn with chicken recipe
Video
Ingredients
- 4 ears corn roughly 3 cups of corn kernels
- 0.2 oz ginger finely minced, half one thumb size
- 0.75 oz garlic cloves thinly sliced, 3 large
- 3 oz. yellow onion half of one small
- 1 lb chicken thighs skinless and boneless
- ⅛ tsp ground white pepper plus a dash more for serving
- ¼ tsp coarse sea salt plus a pinch more
- ¼ tsp garlic granule
- 1 tbsp starch
- 1.5 tbsp avocado oil
- Small splash Taiwanese michu Chinese shaoxing wine, or gluten-free mirin, optional
- 2 spring onions diced for garnish
Sauce:
- 2 tbsp oyster sauce
- ½ tbsp toasted sesame oil
- ½ tbsp soy sauce
- 1 tbsp chicken stock
Instructions
To cut corn from the cob:
- Remove the husk. Place the whole corn on a steady cutting board. Use a sharp chef’s knife, cut it lengthwise, as close to the base of the kernels as possible. Turn the flat side down, cut lengthwise again and repeat the cut until all the kernels have been removed.
- Then turn the corn cob in an upright position and trim downward in all 4 corners to remove remaining kernels. Gather the kernels in a bowl and set aside.
Garlic, ginger, onion, sauce:
- Finely mince the ginger, thinly slice the garlic, and dice the onion to small cubes, similar to the size of the corn kernel. Set them aside on one plate.
- Combine the sauce and set aside ready to use.
Chicken:
- Slice the chicken into small cubes, roughly ¼-inch (0.6 cm) cubes. Transfer to a mixing bowl. Season with pepper, 1/4 tsp salt, garlic and toss with starch.
Sear chicken:
- Preheat a large saute pan or wok over medium-heat until it feels warm. Add the oil. Add the chicken and quickly spread them out into a single layer.
- Turn heat up to medium-high. Pan fry the first side without touching for 3-4 minutes or until you see the bottom starts browning. Flip with a spatula and fry for 2 more minutes.
Aromatics, corn, and sauce:
- Add the ginger, garlic, and onion. Season with a small pinch of salt. Saute for 1 minute
- Add the corn and saute for 1 minute.
- Pour in the sauce, toss for 30 seconds. Add a small splash of cooking wine, if using, toss for 10 seconds. Turn off the heat.
Serving:
- Transfer to a large serving plate. Garnish with scallions and an extra dash of white pepper. I recommend serving it with a bowl of fluffy steamed rice. Serve warm.
Notes
- What to do with the corn cobs: Store the leftover corn cobs in the freezer to make soup stocks later – pork rib soup, chicken corn egg drop soup, Chinese chicken soup, wonton egg drop soup.
- If using canned whole kernel corn, drain the corn well before adding to the stir fry. The dish will be more moist so add a few teaspoons of starch to the sauce to help thicken the texture.
- You can also use frozen corn kernels.
- Make-ahead: Can trim the corn cobs a day ahead to save time.
- Store: 3-4 days in the fridge in an airtight container.
- Reheat: Microwave on medium for 1 minute, stir, and 30 more seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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