Hot Garlic Chicken Recipe
Ingredients
For Marination
1) 600 g boneless chicken (cut into bite-sized pieces)
2) ¾ tsp salt
3) 1 tsp black pepper powder
4) 1 tbsp garlic paste (or garlic powder)
5) 1 tbsp dark soy sauce
6) 1 egg white
7) 4 tbsp cornflour
For Sauce Slurry
1) 5 tbsp tomato puree (or 2½ tbsp tomato paste)
2) 2 tbsp hot sauce or red chili sauce
3) 1½ tbsp tomato ketchup
4) 2 tsp dark soy sauce
5) 2 tsp brown sugar (or white sugar)
6) 1½ tsp cornflour
7) ½ cup water
For Stir-frying
1) 2–3 tbsp oil
2) 2 tbsp finely chopped garlic
3) 3 green chilies (slit)
4) 4 dry red chilies
5) 2–3 tbsp chopped white part of spring onion
6) ¼ cup spring onion greens (for garnish, optional)
Let’s Start Recipe
Today we will prepare a super delicious and restaurant-style **Hot Garlic Chicken** recipe. This dish is perfect for parties, family gatherings, or as a starter. It’s flavorful, spicy, and absolutely mouthwatering. Try it once, and you’ll want to make it again. Let’s start the recipe.
Step 1: Marinating the Chicken
Take **600 g boneless chicken** cut into small bite-sized pieces.
Add the following ingredients:
1) ¾ tsp salt (do not add too much at this stage)
2) 1 tsp black pepper powder
3) 1 tbsp garlic paste (or garlic powder)
4) 1 tbsp dark soy sauce
5) 1 egg white
6) 4 tbsp cornflour (for crisp coating)
Mix everything well so the chicken is coated properly. Cover and refrigerate for at least **30 minutes** to marinate.
Step 3: Preparing the Sauce Mix
In a bowl, combine:
1) 5 tbsp tomato puree (or half the quantity if using tomato paste)
2) 2 tbsp hot sauce or red chili sauce
3) 1½ tbsp tomato ketchup
4)2 tsp dark soy sauce
5) 2 tsp brown sugar (or white sugar if not available)
6) 1½ tsp cornflour
7) ½ cup water
Mix well to make a smooth slurry without lumps. Keep it aside.
Step 4: Frying the Chicken
Heat oil in a pan. Add the marinated chicken pieces one by one. Do not overcrowd the pan.
Let the chicken fry on **medium flame** for about **8–9 minutes**, stirring gently. Do not overcook, or the chicken will become dry inside. Once golden and crispy, remove the chicken and place it on a plate. Fry all the pieces in batches.
Step 5: Preparing the Base
Clean the pan and heat **2–3 tbsp oil**. Add:
1) 2 tbsp finely chopped garlic
2) 3 green chilies (slit)
3) 4 dry red chilies
4) 2–3 tbsp chopped white part of spring onion
Sauté on low flame for 2–3 minutes without browning the garlic.
Step 6: Cooking the Sauce
Now add the prepared sauce slurry to the pan. Stir continuously on **medium-high flame** until it thickens. This will take 2–3 minutes.
Add
1) a pinch of salt (adjust to taste)
2) a pinch of black pepper powder
Cook for another minute while stirring to remove raw taste of tomato and cornflour.
Step 7: Combining Chicken and Sauce
Add the fried chicken to the sauce. Stir well on medium-high flame for **3–4 minutes** so the chicken absorbs the flavors and is fully coated.Finally, add **¼ cup finely chopped spring onion greens** (optional). Mix and stir on high flame once or twice.
Step 8: Serving
Your **Restaurant-Style Hot Garlic Chicken** is ready! Serve it hot as a starter or side dish. It’s crispy, spicy, tangy, and full of flavor.
If you liked this recipe, please **like, share, and comment**. Don’t forget to comment and let us know how you enjoyed it.
Thank You….♥️