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Chicken in Chinese Garlic Sauce Recipe

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4 from 62 reviews

This flavorful Chicken in Chinese Garlic Sauce recipe features tender boneless chicken thighs cooked to a crispy perfection and coated in a savory, slightly sweet, and tangy garlic sauce with fresh bell peppers and green onions. It is a quick and easy stir-fry dish that comes together in just 25 minutes, ideal for a satisfying weeknight dinner with a delightful balance of bold Asian flavors.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 500 grams Boneless Chicken thighs (1 pound)
  • 1 tablespoon Cornstarch
  • 1 tablespoon Dark Soy sauce
  • 1/2 teaspoon Pepper

Sauce

  • 1.5 tablespoons Garlic, minced
  • 1 teaspoon Ginger, minced
  • 2 tablespoons Soy sauce
  • 1/4 cup Chicken broth
  • 2 teaspoons Rice vinegar
  • 1 tablespoon Light brown sugar
  • 1 teaspoon Sesame oil
  • 1 teaspoon Sriracha
  • 1/4 cup Water
  • 1 tablespoon Cornstarch

Vegetables & Cooking

  • 1 Red bell pepper, sliced
  • 1/3 cup Green onion, chopped
  • 1/3 cup Oil (for frying the chicken)

Instructions

  1. Prep sauce and marinate chicken: In a mixing bowl, combine all the sauce ingredients—garlic, ginger, soy sauce, chicken broth, rice vinegar, light brown sugar, sesame oil, sriracha, water, and cornstarch. Mix thoroughly and set aside. Cut the chicken thighs into bite-sized pieces and place in a separate bowl.
  2. Marinate chicken: Add dark soy sauce, cornstarch, and pepper to the chicken pieces. Toss well to coat evenly. If possible, let the chicken rest for 15-20 minutes to absorb the marinade and tenderize.
  3. Cook the chicken: Heat 1/3 cup oil in a large skillet over medium heat. Once the oil is moderately hot, add half of the marinated chicken pieces individually, spacing them to avoid crowding. Cook for 2-3 minutes on one side until golden and crispy, then flip and cook for another 2 minutes. Repeat with the remaining chicken in batches to maintain crispiness and avoid steaming. Be cautious of hot oil splatters during cooking.
  4. Drain excess oil: After all chicken pieces are cooked, remove them from the skillet and drain most of the oil, leaving about 1 tablespoon in the pan for sautéing aromatics.
  5. Sauté aromatics: In the same skillet with the remaining oil, add minced ginger and garlic. Sauté for about 30 seconds until fragrant but not browned.
  6. Combine chicken and sauce: Return the cooked chicken to the skillet. Add the sliced red bell pepper and chopped green onion. Pour the prepared sauce evenly around the edges of the pan. Stir everything together well to coat evenly.
  7. Thicken sauce: Allow the mixture to cook for 2-3 minutes, stirring occasionally, until the sauce thickens and clings to the chicken and vegetables.
  8. Serve: Remove from heat and serve immediately with hot steamed rice for a complete meal.

Notes

  • Cooking chicken in batches is essential to ensure crispiness and prevent steaming.
  • Adjust the level of sriracha to control the heat of the sauce.
  • Dark soy sauce adds depth to the chicken marinade; do not substitute with light soy sauce if possible.
  • Use fresh garlic and ginger for best flavor impact.
  • Serve immediately after cooking for the best texture and taste.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/chicken-in-chinese-garlic-sauce-recipe/