*chicken With Garlic Sauce Recipe
Make *chicken With Garlic Sauce Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Sauce
Aromatics & Garnish
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Trim excess fat from the chicken thighs and cut into 1 to 1¼-inch bite-size pieces. In a bowl combine shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Add the chicken, toss to coat thoroughly, cover, and refrigerate for at least 15 minutes (up to 1 hour).
Sauce
- 2
Mix sauce
While chicken marinates, combine 2 tablespoons light soy sauce, 1/2 teaspoon dark soy sauce (if using), 1 teaspoon rice vinegar, 1 teaspoon sugar, and 1/2 cup chicken stock in a small bowl and stir to dissolve the sugar. In a separate small cup, whisk 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry; set aside. Add 1/2 teaspoon sesame oil to the sauce and set aside.
Cook
- 3
Brown the chicken
Heat a large nonstick or cast-iron skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl. Add marinated chicken in a single layer (work in two batches if needed) and let sit undisturbed 1½–2 minutes to develop a light sear. Stir and cook until nearly cooked through (about 2–3 more minutes). Transfer chicken to a plate and keep warm.
- 4
Make garlic sauce
Wipe the pan if there is excessive fond but leave browned bits. Add remaining 1 tablespoon oil and reduce heat to medium. Add the minced garlic and minced ginger and sauté, stirring constantly, until fragrant and just beginning to color, about 30–45 seconds (avoid burning — lower heat if necessary). If using red pepper flakes, add them now and stir briefly.
- 5
Combine and thicken
Pour the prepared sauce (soy/vinegar/stock mixture) into the pan and bring to a gentle simmer. Return the chicken and any accumulated juices to the pan, stir to combine. Give the cornstarch slurry a quick stir, then pour it into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens and becomes glossy and coats the chicken evenly. Taste and adjust seasoning: add a pinch of salt or additional soy if needed.
- 6
Finish
Turn off the heat and drizzle the sesame oil over the chicken; toss to combine. Sprinkle sliced scallion greens and toasted sesame seeds on top. Serve immediately.