Garlic Chili Chicken (Takeaway Style)
Garlic Chili Chicken (Takeaway Style)
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch thick pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 cup vegetable oil, plus 2 tablespoons, divided
- 1 yellow onion, chopped into large 1-inch pieces
- 1 green bell pepper, chopped into large 1-inch pieces
- 1 red bell pepper, chopped into large 1-inch pieces
- 4 cloves garlic, minced
For the Sauce
- 1/2 cup chicken broth
- 1/2 teaspoon MSG (monosodium glutamate), optional
- 1 teaspoon granulated sugar
- 2 tablespoons oyster sauce
- 1 teaspoon chili powder, or to taste
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1 tablespoon potato starch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, toss the sliced chicken with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Set aside to marinate while you prepare the vegetables.
⏱️ 5 min
- 2
Prepare the potato starch slurry by whisking together 1 tablespoon of potato starch with 2 tablespoons of water in a small bowl. Set aside.
⏱️ 2 min
- 3
Heat 1/2 cup of vegetable oil in a large wok or deep skillet over high heat until shimmering (about 375°F). Carefully add the marinated chicken in a single layer and stir-fry for 2-3 minutes until partially cooked and lightly browned. Do not overcrowd the wok; cook in batches if necessary.
⏱️ 3 min•🌡️ 375
- 4
Add the chopped yellow onion to the wok with the chicken and continue to stir-fry for 1-2 minutes until the onion begins to soften.
⏱️ 2 min
- 5
Add the chopped green and red bell peppers to the wok and stir-fry briefly for 1 minute until they are slightly tender-crisp.
⏱️ 1 min
- 6
Using a large mesh strainer or slotted spoon, carefully remove the chicken and vegetables from the wok, allowing excess oil to drain back into the wok. Set the chicken and vegetables aside. Pour out all but 2 tablespoons of oil from the wok.
⏱️ 2 min
- 7
Return the wok to high heat. Add the minced garlic to the remaining oil and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 8
Pour the chicken broth into the wok with the garlic and bring to a boil.
⏱️ 1 min
- 9
Return the strained chicken and vegetables to the wok. Add the MSG (if using), granulated sugar, oyster sauce, and chili powder. Stir well to combine and coat the chicken and vegetables.
⏱️ 1 min
- 10
Give the potato starch slurry a quick stir and then slowly pour it into the wok while continuously stirring. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 2 min
- 11
Stir in the dark soy sauce for color and deeper flavor, ensuring all ingredients are well coated.
⏱️ 1 min
- 12
Remove the wok from the heat. Stir in the Shaoxing wine and sesame oil. Toss everything together briefly to combine. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Chicken (Takeaway Style)
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch thick pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 cup vegetable oil, plus 2 tablespoons, divided
- 1 yellow onion, chopped into large 1-inch pieces
- 1 green bell pepper, chopped into large 1-inch pieces
- 1 red bell pepper, chopped into large 1-inch pieces
- 4 cloves garlic, minced
For the Sauce
- 1/2 cup chicken broth
- 1/2 teaspoon MSG (monosodium glutamate), optional
- 1 teaspoon granulated sugar
- 2 tablespoons oyster sauce
- 1 teaspoon chili powder, or to taste
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1 tablespoon potato starch
- 2 tablespoons water
Instructions
- 1
In a medium bowl, toss the sliced chicken with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Set aside to marinate while you prepare the vegetables.
⏱️ 5 min - 2
Prepare the potato starch slurry by whisking together 1 tablespoon of potato starch with 2 tablespoons of water in a small bowl. Set aside.
⏱️ 2 min - 3
Heat 1/2 cup of vegetable oil in a large wok or deep skillet over high heat until shimmering (about 375°F). Carefully add the marinated chicken in a single layer and stir-fry for 2-3 minutes until partially cooked and lightly browned. Do not overcrowd the wok; cook in batches if necessary.
⏱️ 3 min•🌡️ 375 - 4
Add the chopped yellow onion to the wok with the chicken and continue to stir-fry for 1-2 minutes until the onion begins to soften.
⏱️ 2 min - 5
Add the chopped green and red bell peppers to the wok and stir-fry briefly for 1 minute until they are slightly tender-crisp.
⏱️ 1 min - 6
Using a large mesh strainer or slotted spoon, carefully remove the chicken and vegetables from the wok, allowing excess oil to drain back into the wok. Set the chicken and vegetables aside. Pour out all but 2 tablespoons of oil from the wok.
⏱️ 2 min - 7
Return the wok to high heat. Add the minced garlic to the remaining oil and stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 8
Pour the chicken broth into the wok with the garlic and bring to a boil.
⏱️ 1 min - 9
Return the strained chicken and vegetables to the wok. Add the MSG (if using), granulated sugar, oyster sauce, and chili powder. Stir well to combine and coat the chicken and vegetables.
⏱️ 1 min - 10
Give the potato starch slurry a quick stir and then slowly pour it into the wok while continuously stirring. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
⏱️ 2 min - 11
Stir in the dark soy sauce for color and deeper flavor, ensuring all ingredients are well coated.
⏱️ 1 min - 12
Remove the wok from the heat. Stir in the Shaoxing wine and sesame oil. Toss everything together briefly to combine. Serve immediately with steamed rice.
⏱️ 1 min