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Garlic Chicken

Its a crunchy coating and juicy chicken with deep flavor of garlic makes this super satisfying, bite after bite. The greatest twist? This recipe is quite adaptable. Enjoy it spicy and savory
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 peoples
Course: Appetizer, Main Course, Snack
Cuisine: asian, Chinese
Ingredients Method Notes

Ingredients
  

Ingredients
For the Chicken:
  • 400 g boneless chicken cut into small pieces
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon green chili paste
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1 teaspoon chili flakes
  • 2 tablespoons corn flour
  • 2 tablespoons all-purpose flour
For the Garlic Sauce:
  • 2 tablespoons butter
  • 4 tablespoon chopped garlic
  • 4 tsp green chili finely chopped
  • 1 teaspoon corn flour
  • 1/2 cup water
  • 1/2 teaspoon black pepper
  • 2 tsp Salt and chili flakes to taste
  • 1 tablespoon green chili sauce
  • 1 teaspoon vinegar

Method
 

Instructions
    Marinate the Chicken
    1. In a bowl, mix the chicken pieces with ginger garlic paste, green chili paste, black pepper, salt, chili flakes, corn flour, and all-purpose flour. Combine well so every piece is coated. Let the chicken rest for 10 minutes.
    Fry the Chicken
    1. Heat oil for deep frying in a wok or pan. Once hot, fry the marinated chicken pieces in batches for 5–6 minutes or until golden brown and crispy. Remove and drain on paper towels.
    Make the Garlic Sauce
    1. In another pan, melt the butter. Add chopped garlic and green chili, and sauté for just 2–3 seconds until fragrant. Stir in corn flour, then quickly add water, black pepper, salt, chili flakes, green chili sauce, and vinegar. Cook for about 1 minute until slightly thickened.
    Coat the Chicken
    1. Add your crispy chicken pieces to the sauce and toss well so each piece is coated in that delicious, garlicky glaze.
    Fun Variations to Try
    1. Spicy Szechuan Style: Add a spoonful of Szechuan chili paste or chopped dried red chilies for a fiery kick.
    2. Lemon Garlic Chicken: Add a squeeze of fresh lemon juice and a little zest to the sauce for a tangy, citrusy twist.
    3. Sticky Orange Garlic Chicken: Swap honey for orange marmalade and add a splash of soy sauce for a sweet and tangy flavor.
    4. Korean-Inspired: Add gochujang (Korean chili paste) to the sauce for a savory, smoky heat.

    Notes

    Frequently Asked Questions

    Q1. Can I make garlic chicken without deep frying?
    Yes! You can air fry or bake the marinated chicken pieces at 200°C (400°F) until golden and crispy—usually 15–18 minutes, turning halfway. This makes it healthier while still keeping it crunchy.
    Q2. How can I make this recipe less spicy for kids?
    Simply skip the green chili paste and reduce or omit the chili flakes. The garlic butter flavor will still shine, making it kid-friendly and flavorful without the heat.
    Q3. Can I use other proteins besides chicken?
    Absolutely! Try the same recipe with paneer, tofu, or even prawns. Adjust cooking time so they’re just cooked through—this sauce goes well with almost anything.
    Q4. How do I keep the chicken crispy after adding sauce?
    Toss the chicken in the sauce just before serving. If you’re serving later, keep the fried chicken and sauce separate, then quickly combine and heat in a pan when ready to eat.
     

    Nutrition Facts (per serving, approx.)

    • Calories: 310 kcal
    • Protein: 22g
    • Fat: 15g
    • Saturated Fat: 4g
    • Carbohydrates: 22g
    • Sugar: 2g
    • Fiber: 1g
    • Cholesterol: 70mg
    • Sodium: 680mg