Chinese Garlic Chicken

A homemade version of the popular Chinese takeout dish, this Chinese Garlic Chicken makes a great easy weeknight dinner but is also a superb party food which can be eaten with your fingers! A total breeze to make! 

Chinese Garlic Chicken

I mean, there is just something so great about knowing that you can simply make a phone call and have someone prepare a great dinner for you to enjoy in the comfort of your own home.

The thing about takeout though is that it can get pretty spendy and let’s face it, it is not exactly good for you to dial-a-dinner every night. To keep myself on the straight and narrow, I like to create my own takeout meals sometimes. If we are being honest here (we are, right?) I enjoy creating my own meals even more than I like dialing for takeout.

I have this thing where I just love to put my own flair on restaurant food and try to create delicious, yet cheaper and healthier versions of the different meals that I can get when I order takeout.

Maybe it is just me, but I have found it to be quite fun to do and my cooking skills have benefited from my continued journey of creating delicious takeout at home.

  • 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

  • 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.

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