Hot Garlic Chicken
Juicy, tender chicken pieces tossed in a fiery, aromatic garlic sauce with a glossy finish. This Indo-Chinese favorite delivers bold heat from fresh chilies and loads of garlic, balanced with a subtle tang from soy and vinegar. Ready in under 30 minutes, it's the ultimate quick weeknight crowd-pleaser that pairs beautifully with fried rice or noodles.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a bowl, combine chicken cubes, 1 tbsp soy sauce, black pepper, and salt. Mix well.2.Add egg white, corn flour, and all-purpose flour. Coat the chicken pieces evenly.3.Set aside to marinate for 10 minutes. - prep · ~2 min
Prepare the sauce base.
1.In a small bowl, mix remaining 1 tbsp soy sauce, red chili paste, tomato ketchup, white vinegar, and sugar.2.Stir in 2 tablespoons water. Set aside. - fry · ~8 min
Fry the chicken.
1.Heat 2 cups oil in a wok over medium-high heat until shimmering.2.Carefully drop in marinated chicken pieces in batches. Avoid overcrowding.3.Fry for 3-4 minutes until golden and cooked through.4.Drain on paper towels and set aside.TIPDrop a small piece of batter into the oil. If it sizzles and rises, the oil is ready. - saute · ~3 min
Stir-fry the aromatics.
1.Discard the frying oil, leaving just 1 tbsp in the wok. Reheat over high flame.2.Add chopped garlic, green chilies, and dried red chilies. Sauté for 30 seconds until fragrant.3.Add spring onion whites and diced onion. Stir-fry for 1 minute on high heat.4.Toss in bell pepper and cook for another minute. Keep the vegetables crunchy.TIPHigh heat and constant tossing is key for that smoky wok flavor. - saute · ~2 min
Toss chicken in sauce.
1.Pour the prepared sauce mixture into the wok. Let it bubble and thicken for 30 seconds.2.Add the fried chicken pieces and toss vigorously to coat every piece in the glossy sauce.3.Stir-fry for 1-2 minutes until the sauce clings to the chicken and there is no excess liquid. - garnish
Garnish with spring onion greens and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispiness, double-fry the chicken: fry once at 350°F, rest 2 minutes, then fry again at 375°F.
- 2Pat the chicken cubes dry before marinating to help the batter adhere better.
- 3Use a wok and keep the flame high throughout stir-frying for authentic smoky wok hei.
- 4Slit green chilies lengthwise to release heat gradually without making the dish painfully spicy.
- 5Prepare all ingredients and sauce before you start cooking — the stir-fry comes together in seconds.
- 6Let the sauce bubble and reduce slightly before adding chicken so it clings glossily to each piece.
Adapt it for your goals.
Low-oil
Skip the deep-fry: pan-fry the marinated chicken in 2 tablespoons oil over medium-high heat until golden and cooked through. Reduces oil significantly while keeping a decent crust.
high proteinHigh-protein
Replace chicken breast with boneless chicken thighs for richer flavor and juicier texture; the extra fat also deepens the sauce's savoriness.
vegetarianVegetarian
Substitute chicken with 500g of firm tofu or paneer (cut into cubes) and marinate the same way. Fry until golden for a meatless version with identical bold garlic-chili punch.
extra spicyExtra-spicy
Add 1 teaspoon of crushed red pepper flakes or a finely chopped bird's eye chili along with the dried red chilies for those who crave furnace-level heat.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a low-fat, high-quality protein source that supports muscle maintenance and satiety.
Garlic for Immune Support
Twelve cloves of garlic deliver allicin, a compound known for its antimicrobial and immune-boosting properties.
Rich in Antioxidants from Chilies
Fresh green chilies and dried red chilies contain capsaicin and vitamin C, which help reduce inflammation and support healthy metabolism.
Low in Added Sugar
With only half a teaspoon of sugar balanced by soy sauce and vinegar, this dish keeps added sugars minimal while delivering bold flavor.
Frequently asked questions
Yes, boneless chicken thighs work beautifully — they are juicier and more forgiving if slightly overcooked. Adjust frying time by 1–2 minutes.
