Chinese Chicken in Garlic Sauce

How To Make Chinese Chicken in Garlic Sauce

1. Cut chicken in small cubes of around 2 cm and marinate with salt, pepper, cornflour (cornstarch) and soy sauce. Leave for 15-20 minutes if you have time.
2. Then heat up oil in your pan and on medium-high heat fry the chicken pieces.
3. When they are cooked and a little bit golden, take out and keep aside.
4. Now mix all the ingredients (see recipe card below) of the sauce and put aside.

5. In the same pan, in the leftover oil add the chopped garlic. Don't use garlic paste or crush it. We need bits of garlic in the sauce. When the garlic starts to get golden add the white parts of the spring onion. Stir for 2 minutes.
6. Pour in the sauce and simmer this sauce for another 2 minutes. Then add the chicken stock depending on how much sauce you want. Mix and taste for salt. If you are using chicken cube then you might not need salt.
7. Bring the stock to simmer then thicken with cornflour (cornstarch) slurry. Pour very gradually and keep stirring, you might not need all of it. Then add the chicken and mix.
8. Add green part of the spring onion and sliced red chilies (the mild ones). Cook for a 2-3 mins and then turn off flame. Garnish with some more green onion and sesame seeds. Serve hot!

More Chinese Recipes

• Kung Pao Chicken
• Spicy Mongolian Beef
• Chinese Chili Chicken Dry
• Chicken Manchurian

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📖 Recipe

Chinese Chicken in Garlic Sauce

A very popular Chinese dish, Chicken in Garlic Sauce is a quick stir-fry dish where pan-fried pieces of chicken are served in an Asian garlicky sauce. This dish can be served with plain rice or noodles.

5 from 1 vote

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 4

Author: Qashang

Ingredients

• 500 g boneless chicken cut in 2cm cubes
• 3-4 tablespoon neutral oil
• 1 teaspoon white pepper
• ¾ teaspoon salt
• 1 tablespoon soy sauce
• 2 tablespoon cornflour (cornstarch)
• 3 spring onions white and green separately sliced
• 6-8 cloves garlic chopped
• 1 - 2 cups chicken stock
• cornflour (cornstarch) slurry 2 tablespoon cornflour mixed with ¼ cup water

SAUCE

• 2 tablespoon soy sauce
• 2 tablespoon chili garlic sauce
• salt to taste
• 1 tablespoon vinegar
• 1 ½ teaspoon brown sugar
• 1 tablespoon toasted sesame oil

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Instructions

• Marinate chicken with salt, pepper, cornflour (cornstarch) and soy sauce. Leave aside for 15-20 mins.
• Heat oil in a pan and fry the chicken on medium-high heat. Take out and keep aside when cooked.
• Mix all the sauce ingredients together.
• In the same pan, in the leftover oil add the chopped garlic. Don't use garlic paste or crush it. When the garlic starts to get golden add the white parts of the spring onion. Stir for 2 minutes.
• Pour in the sauce and simmer for another 2 mins. Then add the chicken stock depending on how much sauce you want. Mix and taste for salt. If you are using chicken stock cube (see note) then you might not need salt.
• Bring the stock to simmer then thicken with cornflour (cornstarch) slurry. Pour very gradually and keep stirring, you might not need all of it.
• Add the fried chicken and mix.
• Add green part of the spring onion and sliced red chilies (the mild ones). Cook for 2-3 minutes and then turn off flame.
• Garnish with some more green onion and sesame seeds. Serve hot!

Notes

• If you don't have chicken stock use water in the same amount and add 1 chicken stock cube in it.

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