Hot Garlic Chicken Recipe
Boneless cubes of chicken marinated in spices and corn flour batter, deep-fried and tossed in spicy garlic sauce.
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Ingredients
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Marinade & Batter
Sauce
Fry & Garnish
Method
Marinade & Batter
- 1
- 2
Prepare the dry batter mix
In a separate bowl, whisk together 1 cup cornstarch, 1/4 cup all-purpose flour, and 1/2 tsp baking powder until homogenous.
- 3
Make wet batter
In a small bowl, beat 1 egg with 1/4 cup cold water. Pour the egg mixture into the dry mix and stir briefly to create a slightly thick, cohesive batter that clings to chicken. If batter is too thick, add up to 1–2 tbsp more cold water; if too thin, add a tablespoon more cornstarch.
- 4
Coat the chicken
Working in batches, toss marinated chicken cubes into the batter to evenly coat each piece. Shake off excess, then place on a wire rack for 5 minutes to let coating adhere.
Fry & Garnish
- 5
Heat oil for deep-frying
Pour 3–4 cups neutral oil into a deep, heavy pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and rises steadily, it's ready.
- 6
First fry (blanch)
Fry chicken pieces in batches (do not overcrowd) for 3–4 minutes until pale golden and cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towel.
- 7
Rest between fries
Let the pieces rest 3–5 minutes. This step helps achieve a crisp exterior on the second fry.
- 8
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the chicken again in batches for 1–2 minutes until deep golden brown and very crisp. Drain on a wire rack and keep warm in a low oven (about 200°F / 95°C) if needed.
- 9
Garnish prep
Slice green onions and measure sesame seeds and cilantro. Set aside for tossing and finishing.
Sauce
- 10
Prepare sauce ingredients
In a small bowl, combine 2 tbsp chili sauce, 2 tbsp ketchup, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp brown sugar (or honey), and 1/4 cup chicken stock (or water). Stir to dissolve sugar.
- 11
Cook aromatics
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 6 cloves minced garlic and 1 tsp minced ginger (if using). Stir-fry 20–30 seconds until fragrant but not browned. Add 1 tsp red chili flakes and stir briefly.
- 12
Add sauce and thicken
Pour the prepared sauce mixture into the pan and bring to a gentle simmer. In a small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk slurry into the simmering sauce until it thickens to a glossy pourable consistency (about 30–60 seconds). Taste and adjust: add a pinch of salt or a little more sugar/vinegar to balance heat and sweetness.
- 13
- 14
Finish and serve
Transfer sauced chicken to a serving platter. Sprinkle sliced green onions, 1 tsp sesame seeds, and chopped cilantro if using. Serve hot with steamed rice or as an appetizer.