Chili garlic chicken is a flavorful dish that combines the spice of chilies with the savory punch of garlic. It can be made with various cuts of chicken and prepared in different ways, such as a stir-fry or grilled.
INGREDIENTS
Chicken:
-
1 lb Boneless Chicken Thighs, cut into bite-sized pieces
For Marination:
- ½ tsp Salt
- ½ tsp Pepper Powder
- 1 tsp Dark Soy Sauce
- 1 Egg White (from a large egg)
- 4 tbsp Cornstarch or Corn Flour
- 2 tsp Oil
Sauce Mix:
- 2 tbsp Red Chilli Sauce
- 1 tbsp Tomato Ketchup
- 4 tbsp Readymade Tomato Purée
- 2 tsp Soy Sauce
- 2 tsp Brown Sugar
- 1 tbsp Cornstarch or Corn Flour
- 5–6 tbsp Water
For Tempering:
- 10 cloves (25 g) Garlic, finely chopped
- 4 Dried Red Chillies, cut into 1” pieces
- 4 Green Chillies, sliced
- 3–4 tbsp Spring Onion Whites, sliced
Other:
- Oil for deep frying
- 3 tbsp Oil for sautéing
- 3–4 tbsp Spring Onion Greens, chopped (for garnish)
DIRECTIONS
🍳 Preparation
- Marinate the chicken with salt, pepper, soy sauce, egg white, cornstarch, and oil. Let it rest for 30 minutes.
- In a small bowl, whisk together all ingredients for the Sauce Mix and set aside.
🔥 Cooking Instructions
- Deep fry the marinated chicken in hot oil in batches. Don’t overcrowd the pan. Fry each batch for about 4–5 minutes or until tender and golden. Set aside on a plate.
- In a wok or kadhai, heat 3 tbsp oil. Add chopped garlic, sauté for 30 seconds until fragrant.
- Add spring onion whites, cut red chillies, and sliced green chillies. Sauté for 2 minutes until garlic turns light golden.
- Add the sauce mix, stir and cook for 1–2 minutes on low heat.
- Add the fried chicken, increase heat to high, and stir-fry for 2 minutes to coat the chicken in the sauce.
- Toss in spring onion greens, mix, stir-fry for 1 minute, and serve hot!
📝 Notes:
- Make it milder by reducing the red chilli sauce or skipping a green chilli.
- Swap chicken with crispy tofu or mushrooms for a veg-friendly twist.
