Chinese Garlic Chicken

This dish has become one of our favorites. I’ve tweaked and tweaked to make it to where I absolutely love it and has a perfect mix of umami, sweet, salty, and sour.

The boys also love this and quite often request this by asking for “soy sauce chicken and soy sauce rice.”

If you’re into boneless skinless chicken thighs, you could absolutely substitute the chicken breasts for thighs!

ingredients

• 4 boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons cornstarch
• salt and white pepper to taste
• 4 garlic cloves, sliced
• 3 green onions, cut into 1-inch pieces
• 2 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon brown sugar
• oil, for frying

instructions

1. In a medium bowl, Add chicken breasts, cornstarch, salt and pepper. Mix together and shake off any excess dry ingredients. Set aside.
2. Heat a couple inches of oil. In a wok or skillet over medium-high heat. The oil should look shimmery and should be very hot.
3. Add the chicken and shallow fry them for 3-4 minutes, or until golden and cooked through. ~If all of the chicken does not fit in a single layer, fry in batches.~ When done, remove with a slotted spoon and place on a paper towel to soak up any excess oil.
4. Clean out the wok/skillet using a paper towel. Add a couple tablespoons of oil and heat on medium. When hot, add sliced garlic and green onion. Stir-fry for 1-2 minutes.
5. Add the rice wine vinegar, soy sauce, brown sugar, and a pinch of white pepper. Heat through and return chicken pieces back into the pan. Toss the chicken into the sauce.
6. Serve chicken and sauce with white rice or as a finger-food.

Chinese garlic chicken

In a medium bowl, Add chicken breasts, cornstarch, salt and pepper. Mix together and shake off any excess dry ingredients. Set aside.

Heat a couple inches of oil. In a wok or skillet over medium-high heat. The oil should look shimmery and should be very hot.

Add the chicken and shallow fry them for 3-4 minutes, or until golden and cooked through.

When done, remove with a slotted spoon and place on a paper towel to soak up any excess oil.

Clean out the wok/skillet using a paper towel. Add a couple tablespoons of oil and heat on medium. When hot, add sliced garlic and green onion. Stir-fry for 1-2 minutes.

Add the rice wine vinegar, soy sauce, brown sugar, and a pinch of white pepper.

Heat through and return chicken pieces back into the pan. Toss the chicken into the sauce.

Serve chicken and sauce with white rice or as a finger-food.