chinese garlic chicken – way better than takeout

The element about takeout although is that it could get pretty spendy and permit’s face it, it is not precisely right for you to dial-a-dinner every night. To keep myself at the directly and slim, I want to create my very own takeout meals occasionally. If we’re being sincere right here (we’re, proper?) I revel in developing my personal food even more than I like dialing for takeout.

Even even though there are a ways too many scrumptious Chinese dishes accessible to certainly decide a favourite, garlic hen is one in all our maximum famous choices. You can also have noticed my love for garlic and rooster combo (check out these two AWESOME recipes: Spanish Garlic Chicken and Garlic Chicken Pasta).

chinese garlic chicken – way better than takeout



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  • salt , to taste

  • 2 Tablespoons cornstarch

  • 4 boneless skinless chicken thighs

  • ground white pepper , to taste

  • 4 cloves garlic , sliced

  • oil , for frying

  • 2 tablespoons rice wine

  • 2 tablespoons soy sauce

  • 3 scallions , cut into batons

  • a pinch of sugar


  • In a bowl, mix the cornstarch with the salt and white pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess. Set aside.
  • Heat the oil in a wok (it’s also possible to make this recipe with a simple skillet if you don’t have one). Add the chicken pieces and shallow fry them for 3-4 minutes or until golden and cooked through. If all the chicken doesn’t fit in a single layer, work in batches. When done, remove with a slotted spoon and drain on a paper towel.
  • Clean the wok using a paper towel. Add some oil and stir-fry the garlic and scallions for 1-2 minutes. Add the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken pieces back into the pan. Mix them into the sauce.
  • Serve over the rice or it’s also great as a finger food. Enjoy!

Article Source :

Angela Florence