Chinese Garlic Chicken
This better-than-takeout garlic chicken makes a great dinner served over a bed of rice but is also perfect as finger food for a party!
Servings: 2 people
- 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. Enjoy!
Calories: 348kcal | Carbohydrates: 12.6g | Protein: 46.8g | Fat: 9.5g | Cholesterol: 213.2mg | Sodium: 1100mg | Sugar: 0.8g | Vitamin A: 150IU | Vitamin C: 8.3mg