Hot Chinese Garlic Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
Skinless chicken thighs (500g/1 pound), chopped into small chunks
02 -
Cornstarch (1 tablespoon)
03 -
Dark soy sauce (1 tablespoon)
04 -
Crushed garlic (1.5 tablespoons)
05 -
Ginger (1 teaspoon)
06 -
Red bell pepper, cut into strips
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 -
Grab a bowl and throw in soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil, Sriracha, water, pepper, and cornstarch. Stir it all up and put it aside for later.
02 -
Mix your chicken bits with dark soy sauce and cornstarch in a bowl. Let it sit for 15-20 minutes if you've got the time.
03 -
Pour oil in your skillet and turn to medium heat. Fry the chicken in small batches until crispy on the outside, roughly 2-3 minutes each side. Drain most of the oil, keeping just 1 tablespoon in the pan.
04 -
Throw ginger and garlic into the same pan and cook for 30 seconds till they smell good. Add your bell pepper and green onions next.
05 -
Put the chicken back in, pour your sauce around the sides, and mix everything together. Let it cook for 2-3 minutes until the sauce gets thick. Dump it on some rice and eat while it's hot.
# Notes:
01 -
You can swap in regular soy sauce if you don't have dark, but your dish won't look as rich
02 -
Don't crowd the pan when frying chicken or it won't get crispy
03 -
Watch out for hot oil jumping out of the pan when cooking the chicken