Dry Garlic Chicken

Serves 4

35 mins

391Kcal

Dry garlic chicken is one of the delicious, aromatic dishes containing tender pieces of chicken with the bold flavour of garlic and a mix of spices. This dish is famous for its rich, velvety taste and slightly crispy texture, making it a perfect appetiser or main course. The dry garlic chicken recipe consists of chicken marinated in a mixture of garlic, soy sauce, and other spices, then stir-fried until golden and flavourful. The role of the garlic is very prominent in the recipe, adding a specific and delicious taste to the chicken. In this **dry garlic chicken recipe** the chicken is first marinated to absorb the rich flavour of garlic and other ingredients. Then it is cooked on high heat to get a crispy outside, caramelised and still tender and juicy inside. It's usually sprinkled with roasted garlic, adding extra garlicky flavour. Soy sauce, vinegar, and spices mix well to create the perfect sweetness with saltiness and some tanginess, making the dish hard to resist for garlic enthusiasts. Dry garlic chicken is so versatile that it can be served with steamed rice, noodles, or vegetables. Its intense flavour makes it perfect for special meals and when you want something good enough to impress a group of visitors. Whether you like spicy or bland, this **dry garlic chicken** recipe will become one of your go-to dishes, with every mouthful perfectly flavoured.

Ingredients required for Dry Garlic Chicken

500 gms chicken
10-12 cloves garlic
3 tbsp cornflour
Egg
1 tsp black pepper powder
To taste salt
Oil
2 tbsp spring onions
1 tbsp coriander leaves

Cooking steps for Dry Garlic Chicken

1
To make dry garlic chicken, prepare the chicken first.
2
Clean and cut the chicken into small sizes so that they are all the same size and will cook evenly. After the chicken is cut up, place it in a bowl, add the tablespoon of soy sauce, the teaspoon of ginger paste, and a pinch of salt.
3
Mix well and coat the chicken so it gets evenly marinated for about 20 minutes. The marinade allows the chicken to tenderise but also adds richness of flavour. Now prepare the garlic by very finely chopping or mincing it since it is going to be the star of the show.
4
Now heat a wok, or large frying pan with medium-high heat and pour in one tablespoon of vegetable oil.
5
Add a handful of chopped garlic to the oil once it's hot. Stir-fry the garlic over high heat until it is golden and aromatic for about 1-2 minutes. To prevent the garlic from burning, be careful not to leave it on fire because if it burns, it will have a bitter taste. Remove half of the fragrance from the pan, setting it aside to be used as a garnish later.
6
Pour the marinated chicken pieces in batches into the pan without overcrowding it.
7
Fry the chicken for around 5-7 minutes until they have changed from pink to a completely white colour. Turning them occasionally would ensure proper internal cooking; besides, their exterior will be golden brown and crispy. The edges of the chicken should look slightly caramelized because of the hot soy sauce and marinade caramelizing as they cook.
8
Once the first batch of chicken is cooked, remove it from the pan and set it aside.
9
Return the chicken pieces to the pan and stir them well after all the chicken is cooked. Add the remaining minced garlic mixed with a tablespoon of soy sauce, a teaspoon of vinegar, a teaspoon of chilli sauce, and a pinch of black pepper.
10
Stir all the mixture together and cook for 3 to 4 minutes more so that the chicken will absorb the flavours of the garlic as well as the sauce.
11
At this stage, you could season according to your taste by adding a little more salt, soy sauce, or chilli sauce. If you fancy the chicken to be slightly crispy, continue for another minute or two to let the sauce reduce even further and leave behind a dry, flavourful coat on the chicken. Once it is well coated with the aromatic garlicky sauce, at the desired consistency, remove the pan from heat.
12
Serve the dry garlic chicken hot garnished with the roasted garlic, set aside, and a sprinkle of chopped fresh coriander or spring onions for added freshness.

Shop Ingredients

Oil

169

147

148

167

150

729

150

183

330

Chicken (500 gms)

165

247

165

154

157

249

129

216

115

260

Salt (To taste)

106

105

107

Garlic (10-12 cloves)

Spring Onions (2 Tbsp)

Black Pepper Powder (1 Tsp)

152

166

226

131

Egg

191

116

137

133

330

221

Cornflour (3 Tbsp)

Coriander Leaves (1 Tbsp)

FAQs

Can I make dry garlic chicken ahead of time?

Yes, you can prepare dry garlic chicken ahead. Cooked chicken should be completely cooled and stored in an airtight sealed bag for up to 2 days in the fridge. Then, this chicken should be reheated for a few minutes on a hot pan to make it crispy again. If the chicken loses some of its texture, you can quickly stir-fry it again with a bit of oil to get it crispy once more, though the garlic flavour will remain rich and so delicious.

Can I replace chicken breast with boneless chicken thighs for this recipe of dry garlic chicken?

Absolutely! Boneless chicken thighs are a great alternative to chicken breast for dry garlic chicken. They are juicier and more flavourful due to the higher fat content, which can make the dish even more tender and moist. Cut the chicken thighs into bite-sized pieces and follow the same cooking steps. The thighs will absorb the marinade and garlic sauce flavours beautifully, creating a rich, savoury dish.

Can I adjust the spice level in dry garlic chicken?

But you can quickly increase the spice level of dry garlic chicken to your choice. If you like the dish to be less spicy, omit or decrease the amount of the chilli sauce and fresh green chillies in it. On the contrary, add more chilli sauce, a few red chilli flakes, or a fresh green chilli for a more pungent version. You can customise the recipe to suit your spice tolerance, ensuring every bite is perfect for your taste buds.