Chinese Garlic Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Garlic: Minced to release its strong, aromatic flavor.

Soy sauce: Adds a salty, umami taste to the dish.

Oyster sauce: Provides a rich, savory flavor that enhances the overall taste.

Vegetable oil: Used for stir-frying the ingredients.

Cornstarch: Mixed with water to thicken the sauce.

Sugar: Balances the savory flavors with a hint of sweetness.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the flavor profile.

When stir-frying the garlic, make sure to keep the heat at medium-high and constantly move it around the wok. This prevents the garlic from burning and turning bitter, ensuring it releases its full aroma and flavor into the vegetable oil.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it may be slightly less intense.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and savory flavor that can mimic the depth of oyster sauce.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good substitute.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken sauces similarly to cornstarch and is also gluten-free.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, often used in Asian cuisine.

• Allow the Chinese garlic chicken to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can make the dish soggy.

• Transfer the cooled chicken into an airtight container. For best results, use a container that is just the right size to minimize the amount of air inside.

• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The Chinese garlic chicken will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the dish. Place the chicken in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the Chinese garlic chicken has been stored.

• When ready to reheat, thaw the frozen chicken in the refrigerator overnight. This ensures even thawing and maintains the texture of the dish.

• Reheat the Chinese garlic chicken in a wok or skillet over medium heat. Add a splash of water or chicken broth to prevent the dish from drying out during reheating.

• Stir occasionally to ensure even heating. The chicken should be heated through and the sauce should return to its original consistency.

• Serve the reheated Chinese garlic chicken with freshly steamed rice or your favorite side dish. Enjoy the flavors just as you did the first time!

• For the stovetop method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Chinese garlic chicken.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the chicken is heated through.
  6. Serve hot with fresh steamed rice.

• For the microwave method:

  1. Place the leftover Chinese garlic chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Check if the chicken is heated through; if not, continue heating in 30-second intervals.
  6. Let it sit for a minute before serving.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Chinese garlic chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes or until the chicken is heated through.
  5. Remove the foil for the last 5 minutes of baking if you prefer a slightly crispy texture.
  6. Serve hot with a side of steamed vegetables or rice.

• For the steaming method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover Chinese garlic chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes or until the chicken is heated through.
  4. Serve immediately with steamed rice or noodles.

• Wok: A versatile and deep pan ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: Essential for stirring and flipping ingredients in the wok without scratching its surface.

• Chef's knife: Used for cutting the chicken breast into bite-sized pieces and mincing the garlic.

• Cutting board: Provides a stable surface for chopping the chicken and garlic.

• Measuring spoons: Ensures accurate measurement of soy sauce, oyster sauce, vegetable oil, sugar, salt, and black pepper.

• Small bowl: Used to mix the cornstarch with water to create a slurry for thickening the sauce.

• Serving spoon: For serving the finished dish onto plates or bowls.

• Rice cooker: Convenient for preparing steamed rice to accompany the garlic chicken.

• Tongs: Useful for handling the chicken pieces while cooking to ensure even browning.

Prep ingredients in advance: Mince the garlic and cut the chicken breast into bite-sized pieces the night before.

Use a non-stick wok: A non-stick wok heats up faster and requires less oil.

Combine sauces: Mix soy sauce, oyster sauce, sugar, salt, and black pepper in a bowl before cooking.

Quick cornstarch mix: Prepare the cornstarch mixture and keep it ready to pour.

High heat cooking: Cook on medium-high heat to reduce cooking time and ensure even cooking.