Woo's Garlic Chicken Recipe

Prep the chicken

Trim any excess fat and cut larger pieces into 2–3 bite-sized pieces. Pat the chicken dry with paper towels.

In a bowl, combine soy sauce, Shaoxing wine, egg, sugar, 1/2 tsp salt, and white pepper. Mix well and add the chicken pieces. Toss to coat, cover, and marinate in the refrigerator for 20–30 minutes (can marinate up to 2 hours).

While the chicken marinates, whisk together flour, cornstarch, baking powder, 1/2 tsp salt, and 1/4 tsp white pepper in a shallow bowl.

Heat neutral frying oil in a deep skillet or wok to about 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour mixture— it should sizzle and rise steadily.

Remove chicken from the marinade, shake off excess liquid, then dredge each piece thoroughly in the flour/cornstarch mixture, pressing to coat. Shake off excess coating.

Fry chicken in batches (do not overcrowd) until golden brown and cooked through, about 6–8 minutes per batch for boneless pieces (longer for bone-in). Maintain oil temperature around 325–350°F so the coating crisps without burning. Transfer to a wire rack or paper towel-lined tray to drain and keep warm.

While frying or after finishing the chicken, blanch or quickly stir-fry the green beans: heat 1 tsp oil in a skillet over medium-high heat, add green beans and a pinch of salt, stir-fry for 3–4 minutes until bright and tender-crisp. Remove and set aside.

Reserve the scallions raw for finishing, separating white and green parts if desired (whites for cooking, greens for garnish).

In a small bowl combine light soy sauce, dark soy (if using), black or rice vinegar, oyster sauce, sugar, and chicken stock; stir to dissolve the sugar. Set sauce aside.

Wipe out excess oil from the wok, leaving about 2 tablespoons (or use a clean skillet). Heat the 2 tbs vegetable oil over medium-high heat until shimmering.

Add the dried red chilis to the hot oil and fry briefly until they darken slightly and become fragrant, about 20–30 seconds. Be careful not to burn them (they will continue to crisp).

Add the minced garlic and ginger and the white parts of the scallions. Stir-fry quickly for 20–30 seconds until aromatic but not browned.

Add the blanched/stir-fried green beans and toss to combine with the aromatics for 30 seconds.

Pour the sauce mixture into the wok and bring to a simmer. Add the red chili flakes now if you want additional heat. Taste and adjust (a pinch more sugar or soy if needed).

Stir the cornstarch slurry to recombine and then drizzle into the simmering sauce while stirring; cook 30–60 seconds until sauce thickens to a glossy coating.

Add the fried chicken pieces and toss gently to coat evenly with the spicy garlic sauce, heating through for 1 minute so the exterior stays crisp while absorbing some sauce.

Turn off heat and toss in scallion greens. Transfer to a serving platter and sprinkle with toasted sesame seeds and cilantro if using.