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HOW TO MAKE CHINESE GARLIC CHICKEN

A home made version of the popular chinese takeout dish, this chinese language Garlic chook makes a extremely good clean weeknight dinner but is also a amazing birthday party food which may be eaten together with your hands! a complete breeze to make! 

Don’t you simply love taking part in a good takeout meal?
I mean, there's simply something so exquisite approximately knowing that you may definitely make a telephone name and feature a person put together a remarkable dinner with a purpose to enjoy within the consolation of your own home.

CHINESE GARLIC CHICKEN
CHINESE GARLIC CHICKEN

The aspect approximately takeout although is that it can get quite spendy and let’s face it, it isn't always precisely properly with a view to dial-a-dinner every night time. To keep myself at the immediately and slim, i love to create my very own takeout meals occasionally. If we're being honest here (we are, right?) I enjoy creating my very own food even greater than i really like dialing for takeout.

I have this component where I just love to put my own flair on restaurant food and try to create delicious, but cheaper and healthier versions of the unique food that i can get once I order takeout.

perhaps it is simply me, however i've located it to be pretty a laugh to do and my cooking abilties have benefited from my persevered journey of creating delicious takeout at home.

CHINESE GARLIC CHICKEN

INGREDIENTS:

  • 2 Tablespoons cornstarch
  • salt , to taste
  • ground white pepper , to taste
  • 4 boneless skinless chicken thighs
  • oil , for frying
  • 4 cloves garlic , sliced
  • 3 scallions , cut into batons
  • 2 tablespoons rice wine
  • 2 tablespoons soy sauce
  • a pinch of sugar

INSTRUCTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. Serve over the rice or it’s also great as a finger food. Enjoy!

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