Chinese Chicken In Garlic Sauce

Chinese chicken in garlic sauce: Tender chicken pieces coated in a savory, garlicky sauce that's full of flavor. It's simple, quick, and always satisfying. Made with just a few Asian pantry ingredients, the recipe comes together in 20 minutes or less and tastes as good as takeout, if not better. Perfect with some rice or noodles.

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• Ingredients for Chinese Garlic Chicken
• Instructions (Step-by-Step)
• Storage and Reheating
• Tips
• More Recipes You'll Love
• Tried This Recipe?
• Recipe
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Garlic steals the show here, giving the sauce a rich aromatic flavor. I like to let minced garlic sizzle gently in hot (not smoking) oil to get the most aroma out of it.

Combined with soy sauce, vinegar, cornstarch, spices, and a touch of sweetness, it creates a glossy, savory sauce that clings beautifully to the chicken. You can easily tweak it with extra garlic, a little more heat, or a touch of sugar to suit your taste.

You can also jazz it up with quick cooking veggies like bell peppers, broccoli, or snow peas.They add crunch, color, and a fresh contrast to the chicken.

If you love cooking with garlic as much as I do, don't miss my other favorites like Honey Garlic Tofu and Spinach Stir-Fry with Garlic.

Ingredients for Chinese Garlic Chicken

Here are a few important notes about the ingredients. For measurements see the recipe card below.

Chicken: I used boneless chicken breast here, but both breast and thighs work well for this recipe.

Cornstarch: Helps coat the chicken for a light golden crust and also thickens the sauce.

Ground white pepper: Adds a light peppery kick.

Salt: Adjust to taste, since the sauces already contribute some saltiness.

Vegetable oil: Neutral oil is best for stir frying at high heat. Canola, Peanut, or Sunflower oil also work.

Garlic: Freshly minced garlic brings a bold, savory base flavor.

Chilli flakes: Add a mild spiciness that complements the garlic sauce, but you can omit them if you prefer. The recipe is still delicious without them.

Chicken stock: Adds body to the sauce and boosts the flavor. If you don't have stock, water works as a substitute.

Soy sauce: I used both light and dark soy sauce. Light soy sauce adds saltiness, while dark soy sauce gives that deep mahogany color.

Rice vinegar: Adds a subtle tang, if unavailable, regular white vinegar can be substituted.

Sugar: I used white sugar, but brown sugar works too for a deeper flavor.

Toasted sesame oil: Widely used in Chinese cooking. Unlike regular sesame oil, it's dark brown and very flavorful, so a little goes a long way. You can skip it, the dish will still be tasty.

Green onions: Use both parts. The whites are sauteed early with garlic to build the flavor base, while the greens are added at the end for a fresh pop of color and flavor.

Toasted sesame seeds: Add texture and a nice finishing touch.

Instructions (Step-by-Step)

1. Marinate the chicken: In a bowl combine the chicken with 1 tablespoon cornstarch, ½ teaspoon oil, a dash of water, salt, and a little ground white pepper. Mix well and set aside while you prepare the rest of the ingredients. 

2. Pan sear the chicken: Heat a pan or wok over medium high heat until it's smoking hot. Add 1 tablespoon of oil and swirl the pan to coat the surface. Place the marinated chicken in a single layer. Let it sear over medium high heat for 1-2 minutes until golden brown on the bottom, then flip and cook for about 30 seconds. Once done, transfer the chicken to a bowl.

3. Prepare the sauce: In a bowl, whisk together light soy sauce, dark soy sauce, rice vinegar, sugar, toasted sesame oil, a pinch of pepper, cornstarch, and chicken stock until smooth with no lumps. Set aside.

4. Saute the aromatics: In the same pan, add the remaining 1 tablespoon oil. Add minced garlic and white part of the green onions. Saute for a few seconds, then add chili flakes and saute another few seconds.

5. Cook with sauce: Pour in the sauce mixture. Stir until it starts bubbling and slightly thickens.

6. Combine chicken: Add the fried chicken back to the pan and toss to coat evenly in the sauce.

7. Finish: Turn off the heat and garnish with the chopped green onions and toasted sesame seeds. Serve immediately.

Storage and Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: Gently reheat in a pan over low to medium heat, stirring occasionally, until warmed through. You can add a splash of water or chicken stock to loosen the sauce.

Tips

Don't skip the cornstarch and oil in the marinade: They help create a light crust on the chicken while keeping it tender and juicy.

Don't overcook the chicken: Cook just until golden and crisp. It will finish cooking in the sauce.

Don't skimp on oil: You need just enough to let the garlic sizzle and release its flavor.

Sizzle the garlic gently: Too hot and it burns, too low and it won't release its aroma.

Customize the heat: Adjust chili flakes to make it as mild or spicy as you like.

More Recipes You'll Love

• Chinese Chicken and Cabbage Stir Fry
• Panda Express Copycat Kung Pao Chicken Recipe
• Quick Asian Style Chicken and Cabbage Soup
• Easy Black Pepper Chicken
• 10 Minute Chinese Tomato Egg Stir Fry
• 10 Minute Sesame Garlic Ramen Noodles
• Chinese Salt and Pepper Chicken

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