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.

Chicken in Garlic Sauce is one of go-to orders in a Chinese restaurant. I love the hint of garlic mixed with the saltiness of soy sauce and then slightly sweetened with brown sugar. The flavours are not too strong unlike the other Chinese dishes. Light, mildly garlicky and so tasty, create one of the very popular Chinese dishes at home in just 30 mins.



  • 500g boneless chicken
  • 3-4 tbsp neutral oil
  • 1 tsp white pepper
  • 3/4 tsp salt
  • 1 tbsp soy sauce
  • 2 tbsp cornflour
  • 3 spring onions (white and green separately sliced)
  • 6-8 cloves garlic (chopped)
  • 1 - 2 cups chicken stock
  • cornflour slurry - as required
  • 2 tbsp soy sauce
  • 2 tbsp chili garlic ketchup
  • salt - to taste
  • 1 tbsp vinegar
  • 1 1/2 tsp brown sugar
  • 1 tbsp sesame oil


  1. Cut chicken in small cubes of around 2 cm each and then marinate with salt, pepper and soy sauce. Leave for 30 mins at least.
  2. Then heat up oil in your pan. Mix chicken with the cornflour and then 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 of the sauce.
  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 mins.
  6. Pour in the sauce and simmer this sauce 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 cube (see note) then you might not need salt.
  7. Bring the stock to simmer then thicken with cornflour 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!


  • If you don't have chicken stock use water in the same amount and add 1 chicken cube in it.
  • Make cornflour slurry by mixing 2 tbsp of cornflour with 1/4 cup of water.