Spicy Chinese Garlic Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
Boneless chicken thighs (500g/1 pound), cut into bite-size pieces
02 -
Cornstarch (1 tablespoon)
03 -
Dark soy sauce (1 tablespoon)
04 -
Minced garlic (1.5 tablespoons)
05 -
Ginger (1 teaspoon)
06 -
Red bell pepper, sliced
07 -
Green onion (⅓ cup)
08 -
Oil for frying (⅓ cup)
→ For the Garlic Sauce
09 -
Soy sauce (2 tablespoons)
10 -
Chicken broth (¼ cup)
11 -
Rice vinegar (2 teaspoons)
12 -
Light brown sugar (1 tablespoon)
13 -
Sesame oil (1 teaspoon)
14 -
Sriracha (1 teaspoon)
15 -
Water (¼ cup)
16 -
Black pepper (½ teaspoon)
17 -
Cornstarch (1 tablespoon)
# Instructions:
01 -
Combine soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil, Sriracha, water, pepper, and cornstarch in a bowl. Mix well and set aside.
02 -
Toss chicken pieces with dark soy sauce and cornstarch in a bowl. Let rest for 15-20 minutes if time allows.
03 -
Heat oil in a skillet over medium heat. Cook marinated chicken in batches until crispy, about 2-3 minutes per side. Drain excess oil, leaving 1 tablespoon.
04 -
Sauté ginger and garlic in the same pan for 30 seconds until fragrant. Add bell pepper and green onions.
05 -
Return chicken to pan, pour sauce around edges, and stir to combine. Cook 2-3 minutes until sauce thickens. Serve hot over rice.
# Notes:
01 -
Regular soy sauce can be used instead of dark soy sauce, though color will be lighter
02 -
Cook chicken in batches to ensure crispiness
03 -
Be careful of hot oil splatter while cooking chicken