Garlic Chicken

Ingredients (Serves 4 )

  1. Boneless chicken, preferably thighs – Around 1/2 kg, cut into small pieces
    Soy sauce, light – 2 tsp
    Ginger-garlic paste – 1 tbsp
    Freshly ground pepper powder – 1/2 tsp
    Salt – 2 pinches
  2. Corn flour – 5 tbsp (I used Argo corn starch)
    Egg white – of 1 egg
  3. Oil – To deep-fry
    For the gravy
  4.  Oil – 3 tbsp
  5. Garlic – 3 tbsp, thinly sliced
    Crushed red chilies – 1 tsp
  6. Onion – 1 cup, cubed
    Ginger – 3/4 tsp, minced
    Garlic – 1.5- 2 tsp, minced
  7. Chili sauce or chilli-garlic sauce – 1 – 1.5 tbsp
    Soy sauce, light – 2 tsp
    Soy sauce, dark – 2 – 3 tsp
    Tomato ketchup – 1 – 1.5 tbsp
    Oyster sauce – 2 – 3 tsp (optional)
    Chinese cooking wine – 2 tsp (optional)
    Vinegar – 1 tsp
    Sugar – 1/2 – 3/4 tsp
    Pepper powder, freshly ground – 1/4 tsp
    Ajinomotto (msg) – 1 pinch (optional)
  8. Corn flour / corn starch – 1 tsp mixed in 2 tbsp water, for thickening the gravy ( I used Argo corn starch)
  9. Chicken Stock / Water – 1/2 cup (I used maggi chicken stock cube)
  10. Salt – To taste, add only if required as the sauces are already salty
  11. Butter – 1 – 2 tsp, for extra taste (optional)
  12. Spring onion – 2 – 3 tbsp, to garnish

Method

1. Combine chicken thighs with the remaining ingredients numbered 1. Set aside for at least 30 minutes. Add corn starch and egg white. Mix well. Deep fry in 2 – 3 batches until golden, takes about 2 – 3 minutes, over medium-high heat. Drain on to a paper towel. Set aside until the gravy is ready. When the gravy is ready – Reheat the oil and deep fry again over high heat for 1 – 2 minutes (optional, done to make them stay crisp for a longer time). Drain on to a paper towel.

2. Combine all the sauces numbered 7 in a small bowl .

3. For chili garlic oil – Heat 3 tbsp oil over medium heat and fry 3 – 4 tbsp sliced garlic till light golden. Add crushed red chilies and cook for a few seconds. Switch off the flame.

4. Strain and add the garlic oil in a pan over medium-high heat. Add in the onion, ginger and garlic (ingredients numbered 6). Cook for a minute. Add onion and bell pepper cubes. Stir fry for 1 – 2 minutes. Add the sauces numbered 7 and mix well. Next add in 1/2  cup chicken stock /hot water.

5. Bring it to a boil. Add corn starch in water little by little, stirring continuously for 1- – 15 seconds, till the sauce thickens. Taste-check for salt. Add fried chicken pieces. Toss well. Cook for a minute. Finally add 1 – 2 tsp butter, for an extra taste. Switch off. Garnish with chopped spring onion. Serve hot with fried rice, porotta, chapathi or noodles.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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