Welcome to the first stop on our gastronomic tour of authentic Chinese cuisine! We are excited to share with you today the delectable “Chinese Chicken with Garlic Sauce” dish. This recipe, which is bursting with a symphony of aromas, is a favorite with both inexperienced home cooks and seasoned food lovers. Every bite is a celebration of taste and texture with soft, juicy chicken pieces drenched in a thick, garlicky sauce.
Utilizing fresh, high-quality products and perfecting the skill of flavor balancing are the two most important factors in developing an authentic taste. You can follow our detailed instructions to make a perfectly balanced concoction of sweet and savory flavors with just the appropriate amount of red chili flakes spice.
Whether you’re cooking for a weeknight meal or a special event, this Chinese Chicken with Garlic Sauce will unquestionably steal the show. So let’s put on our aprons and set out on this culinary expedition to learn the tricks and advice you need to make your dish a complete hit!
Watch for the full recipe and professional advice in the parts that follow!
Ingredients:
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
For the Garlic Sauce:
- 4 cloves of garlic, minced
- 1/4 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch dissolved in 2 tablespoons of water
For Stir-Frying:
- 2 tablespoons vegetable oil (peanut oil preferred)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium-sized carrot, julienned
- 2 stalks of scallions (green onions), cut into 1-inch pieces
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions:
Step 1: Marinating the Chicken
- To make the marinade, whisk together the soy sauce, Shaoxing wine, cornflour, sesame oil, and black pepper in a mixing bowl.
- Chicken that has been finely sliced should be added to the marinade. To enable the flavours to blend, let it marinade for at least 20 minutes.
Step 2: Preparing the Garlic Sauce
- To make the garlic sauce, combine the chicken broth, soy sauce, oyster sauce, hoisin sauce, and Shaoxing wine in a separate bowl. Place aside.
- Make a slurry by mixing cornflour and water in a small cup. Later, the sauce will be thickened with this.
Step 3: Stir-Frying the Dish
- Large skillets or woks should be heated over high heat until they are practically smoking. To uniformly coat the pan, add the vegetable oil and stir it in.
- To achieve uniform cooking, add the marinated chicken to the hot pan and spread it evenly. For 1-2 minutes, let it cook without touching it to achieve a good sear. After that, stir-fry for a further 2-3 minutes to ensure that the chicken is well done. Chicken should be taken out of the pan and placed aside.
- If extra oil is required, add it to the same wok and stir-fry the minced garlic until it becomes aromatic, being careful not to burn it.
- If extra oil is required, add it to the same wok and stir-fry the minced garlic until it becomes aromatic, being careful not to burn it.
- Add the julienned carrot and the sliced red and green bell peppers. Stir-fry the veggies for a further two to three minutes, or until they are slightly soft but still vivid and crisp.
- As it begins to gently boil, pour the garlic sauce mixture over the veggies.
- Re-add the cooked chicken to the wok and stir-fry the ingredients until the chicken and veggies are well coated in the decadent garlic sauce.
- As the sauce thickens to the appropriate consistency, gradually add the cornflour slurry while stirring continuously.
- Add the scallions and give it one last swirl to blend the flavours.
Step 4: Serving the Chinese Chicken with Garlic Sauce
- Place the serving tray with the stir-fried Chinese chicken with garlic sauce on it.
- For an additional flavour boost and a dash of elegance, top with toasted sesame seeds (optional).
- For a filling and full supper, serve the dish hot alongside steaming rice or noodles.
Chinese Chicken With Garlic Sauce
Equipment
- Wok or Large Skillet
- Mixing Bowls
- Whisk
- Cutting board and knife:
- Measuring cups and spoons
- Cooking Utensils
- Small Cup or Bowl
- Serving Platter
Ingredients
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon 1 tablespoon cornstarch
- 1 teaspoon 1 teaspoon sesame oil
- 1/2 teaspoon 1/2 teaspoon ground black pepper
For the Garlic Sauce:
- 4 cloves of garlic, minced
- 1/4 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch dissolved in 2 tablespoons of water
For Stir-Frying:
- 2 tablespoons vegetable oil (peanut oil preferred)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium-sized carrot, julienned
- 2 stalks of scallions (green onions), cut into 1-inch pieces
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
Step 1: Marinating the Chicken
- To make the marinade, whisk together the soy sauce, Shaoxing wine, cornflour, sesame oil, and black pepper in a mixing bowl.
- Chicken that has been finely sliced should be added to the marinade. To enable the flavours to blend, let it marinade for at least 20 minutes.
Step 2: Preparing the Garlic Sauce
- To make the garlic sauce, combine the chicken broth, soy sauce, oyster sauce, hoisin sauce, and Shaoxing wine in a separate bowl. Place aside.
- Make a slurry by mixing cornflour and water in a small cup. Later, the sauce will be thickened with this.
Step 3: Stir-Frying the Dish
- Large skillets or woks should be heated over high heat until they are practically smoking. To uniformly coat the pan, add the vegetable oil and stir it in.
- To achieve uniform cooking, add the marinated chicken to the hot pan and spread it evenly. For 1-2 minutes, let it cook without touching it to achieve a good sear. After that, stir-fry for a further 2-3 minutes to ensure that the chicken is well done. Chicken should be taken out of the pan and placed aside.
- If extra oil is required, add it to the same wok and stir-fry the minced garlic until it becomes aromatic, being careful not to burn it.
- If extra oil is required, add it to the same wok and stir-fry the minced garlic until it becomes aromatic, being careful not to burn it.
- Add the julienned carrot and the sliced red and green bell peppers. Stir-fry the veggies for a further two to three minutes, or until they are slightly soft but still vivid and crisp.
- As it begins to gently boil, pour the garlic sauce mixture over the veggies.
- Re-add the cooked chicken to the wok and stir-fry the ingredients until the chicken and veggies are well coated in the decadent garlic sauce.
- As the sauce thickens to the appropriate consistency, gradually add the cornflour slurry while stirring continuously.
- Add the scallions and give it one last swirl to blend the flavours.
Step 4: Serving the Chinese Chicken with Garlic Sauce
- Place the serving tray with the stir-fried Chinese chicken with garlic sauce on it.
- For an additional flavour boost and a dash of elegance, top with toasted sesame seeds (optional).
- For a filling and full supper, serve the dish hot alongside steaming rice or noodles.
Video
Notes
Tips and Precautions for Making Chinese Chicken with Garlic Sauce:
Tips:
- Chicken Marination: Give the chicken at least 20 minutes to marinade for the best flavour. However, marinating it in the fridge for a few hours or even overnight might improve the flavour even more.
- High Heat Stir-Fry: Before adding the oil and ingredients, make sure the wok or big pan is prepared over high heat. The dish’s signature wok-fried flavour and brilliant vegetable colours are preserved by the intense heat.
- Thin Slices: To guarantee speedy and equal cooking during stir-frying, the chicken should be cut into thin pieces. Additionally, thinner slices let the marinade permeate the meat more effectively.
- Consistent Stirring: Stirring often is necessary to prevent food from burning or sticking. Keep the ingredients moving in the wok to ensure a perfect stir-fry.
- Vegetable Customization: You are welcome to make the vegetable pick your own to suit your tastes. Other veggies might make a nice addition to the recipe, such as broccoli, snow peas, or bok choy.
- Garnish with Sesame Seeds: Sesame seeds may be used as a garnish since they provide the finished meal a deliciously nutty flavour and a beautiful finish. They should be added soon before serving.
Precautions:
- Handling Raw Chicken: Always follow the correct food safety procedures while handling raw chicken. To prevent cross-contamination, properly wash your hands with soap and water both before and after handling raw chicken.
- Cook Chicken Thoroughly: Before eating, make sure the chicken is cooked all the way through. Cut a chunk apart to see whether the centre is no longer pink and if the internal temperature has reached a safe level of 165°F (74°C).
- Hot Wok: Use caution when using a hot wok or pan. To avoid mishaps, keep young children and pets away from the kitchen.
- Hot Oil: When adding oil to a hot pan, use caution since it may spray. Before adding the remaining ingredients, carefully pour the oil and make sure it is dispersed evenly.
- Being aware of allergens: If you or your visitors have dietary restrictions, double-check the contents and make appropriate substitutions. For a gluten-free version, for instance, use gluten-free soy sauce.
- Control Sodium: The recipe calls for soy sauce, oyster sauce, and hoisin sauce, all of which have a high salt content. Use low-sodium versions of these sauces or modify the amounts if you need to cut back on your salt intake.
Nutrition –
- Calories: Approximately 350-400 kcal
- Protein: 25-30 grams
- Carbohydrates: 25-30 grams
- Fat: 15-20 grams
- Saturated Fat: 3-5 grams
- Fiber: 3-4 grams
- Sugar: 5-7 grams
- Sodium: 900-1100 mg
Frequently Asked Questions –
Chinese Chicken with Garlic Sauce: What Is It?
Chinese Chicken with Garlic Sauce is a well-known and savory dish that features succulent chicken slices stir-fried in a delicious sauce flavored with garlic.
How can I prepare homemade Chinese chicken in a garlic sauce?
You’ll need chicken breasts that are boneless and skinless, garlic, soy sauce, oyster sauce, hoisin sauce, and other essential components to prepare Chinese chicken with garlic sauce at home. For a delectable meal, marinate the chicken, stir-fry it with vegetables and garlic, then make the garlic sauce.
When making Chinese Chicken with Garlic Sauce, how long does it take?
In all, 50 minutes should be allotted for preparation, cooking, and assembling of this dish.
Can I change the dish’s amount of spice?
Yes, you may change the level of spice to suit your palate by adding red pepper flakes, chili sauce, or Szechuan peppercorns.
Can you eat Chinese Chicken with Garlic Sauce without feeling guilty?
If the dish is balanced with plenty of veggies and lean protein, it may be a healthy choice. Choose low-sodium sauces and limit the quantity of salt that is added to foods to lower their sodium level.
What types of vegetables go well with Chinese chicken and garlic sauce?
In this recipe, common veggies including bell peppers, carrots, broccoli, snow peas, and bok choy are utilized. The vegetable variety can be altered to suit your tastes.
Is gluten free Chinese chicken with garlic sauce available?
The recipe calls for traditional soy sauce and hoisin sauce, both of which contain gluten. To make the recipe gluten-free, you can choose gluten-free soy sauce and hoisin sauce.
Can I veganize or vegetarianize Chinese Chicken with Garlic Sauce?
Since the recipe contains chicken, it cannot be made vegan or vegetarian. Tofu or other plant-based protein substitutes can be used in place of the chicken, though, to accommodate vegan or vegetarian diets.
What are some pointers for making this food taste and feel its best?
The chicken should be marinated for at least 20 minutes, stir-fried in a hot wok, and stirred continuously to avoid scorching or sticking.
History –
The rich culinary traditions of China are profoundly ingrained in the history of Chinese Chicken with Garlic Sauce. The dish’s genesis can be linked to the early years of Chinese cooking, though specifics of its history may differ.
Since the early dynastic ages, garlic has been a crucial component of Chinese cuisine for thousands of years. In addition to its distinctive flavor, garlic was prized for its therapeutic benefits. Garlic was a common ingredient used by Chinese chefs to enhance flavor and perfume to a variety of cuisines.
Chinese Chicken with Garlic Sauce is frequently made using the stir-frying method, which likewise has ancient roots. In a wok or other similar cooking pan, small amounts of ingredients are stir-fried quickly over high heat. By using this technique, chefs were able to produce delectable flavors while maintaining the veggies’ brilliant colors and nutritional content.
Regarding the chicken, Chinese cuisine has long emphasized fowl. Chickens have been domesticated and used in Chinese cuisine for a very long time. Because of its adaptability, chicken is frequently used in a variety of culinary methods, including stir-frying, steaming, braising, and more.
The well-known Chinese Chicken with Garlic Sauce meal was eventually made possible by the marriage of chicken, garlic, and the art of stir-frying. The recipe has changed over time as it has adapted to local tastes and preferences, leading to various versions throughout China and the rest of the world.
Chinese Chicken with Garlic Sauce is a popular meal served in Chinese restaurants today. Food lovers and cooking aficionados alike equally enjoy it at home. It continues to be a preferred option for people looking for a delicious and flavorful Chinese culinary experience because of its alluring aroma, savory flavor, and soft texture.
The popularity of Chinese Chicken with Garlic Sauce has crossed international borders, as it has with many other Chinese dishes, demonstrating the long history and cultural relevance of Chinese cuisine.
