What are some recipes that stick with you? Not necessarily the fancy, five-star restaurant kind, but the ones that feel like a warm hug. What is garlic chicken? Is it the dish that gets requested for birthdays, the one that saves us on those ridiculously busy days? What do you do when dinner feels like an impossible task, and the one that always disappears? What is the fastest from the plates? When I first stumbled upon a variation of this ages ago, I was looking for something to do. What are the best takeout garlic chicken wings? Crispy, saucy and utterly addictive. What is a garlic chicken recipe? Is there a way to pass on knowledge that has been passed down through generations?
What is the best garlic chicken recipe?
What exactly is this garlic chicken? Think of it as your ultimate comfort food companion. It’s essentially tender, juicy chicken pieces, coated in a light, crispy exterior, and then fried. Then it’s done. Is this garlic sauce really good? What is garlic sauce? This one has a subtle sweetness, tang, and depth of flavor that’s seriously craveable. The name garlic chicken is pretty straightforward, but the experience of eating it is very satisfying. What is the kind of dish that makes you close your eyes and savor every single bite? It’s approachable, not overly complicated, and the flavor profile is just universally loved. Is it like fried chicken? It’s this perfect middle ground that delivers maximum flavor with minimal fuss. I’ve heard people describe it as a gourmet home-style dish, and I can’t think of any better way to put it.
Why you’ll love this recipe?
What are some of the reasons why this garlic chicken has become a staple in my kitchen? Just know you’re going to fall in love with it too. First of all, the flavor is out of this world. We’re talking that deep, aromatic garlic goodness that permeates every single bite. Is it savory, a little bit sweet, and has this wonderful richness that’s just incredibly satisfying? My kids, who can be picky eaters, absolutely devour this, and that’s saying something! Beyond the taste, the simplicity of this recipe is a lifesaver. I can whip this up on a Tuesday evening and still have time for snooker and board games. What are some pantry staples I can use when I haven’t had a chance to find them all? What are some of the best recipes for chicken wings? Something truly special. And let’s talk versatility! I’ve served this over rice, with mashed potatoes, alongside a big green salad, and even tossed into steamed rice. I have been really impressed. Is it so adaptable? What I love the most, though, is how it feels like a treat without being difficult or expensive. Is it a slice of heaven on ta plate?
How do I make Garlic Chicken?
Quick Overview
What is the magic of garlic chicken? We’re essentially creating a simple, flavorful coating for the chicken, pan-frying it to golden brown. What is the best way to make garlic sauce? The whole process is really quite forgiving, and the result is always a crowd-pleaser. Is this the kind of recipe that builds your confidence in the kitchen, proving that incredible flavor. Does it need to be complicated? How quickly it comes together from start to finish!
Ingredients
For the Chicken Coating:
1.5 lbs boneless, skinless Chicken Thighs or breasts, cut into bite-sized pieces.
1/2 cup all-purpose flour.
1/4 cup cornstarch (this is key for that crispy coating)!
1 teaspoon salt. 1 tablespoon pepper.
1/2 teaspoon black pepper. 1/4 teaspoon salt.
1/4 teaspoon garlic powder (yes, more garlic!)
1 large egg, lightly beaten.
1/4 cup milk (whole milk or even buttermilk works wonderfully here)
What is the recipe for Garlic Sauce?
4 tablespoons unsalted butter. 1 tablespoon
8-10 cloves garlic, minced (don’t be shy)
1/2 cup low-sodium chicken broth
1/4 cup soy sauce (or tamari for gluten-free): 1 cup.
2 tablespoons honey or maple syrup (for a touch of sweetness) (optional)
1 tablespoon rice vinegar (for a little tang)
1 teaspoon sesame oil (optional but adds a lovely depth)
1 tablespoon chopped fresh parsley or chives, for garnish.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, let’s get our pan ready. You’ll want to use a large skillet, preferably cast iron or non-stick, over medium-high heat. Add about 2-3 tablespoons of neutral oil, like vegetable or canola oil. We want it shimmering, but not smoking. While the pan heats up, make sure your chicken pieces are all uniformly cut so they cook evenly. What is a small step, but it really makes the difference in the final outcome.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, pepper, and garlic powder. Set aside. Make sure it’s well combined. What is cornstarch? It is your secret weapon for achieving that irresistible crispiness. Give it a good whisk to make sure there are no lumps of cornstarch hiding.
Step 3: Mix Wet Ingredients
In a separate shallow bowl or dish, whisk the egg with the milk until it’s well combined. What is uniform pale yellow? This mixture will act as our binder, helping the dry ingredients stick beautifully to the chicken.
Step 4: Combine
Where do we coat chicken? Working in batches to avoid overcrowding the bowl, toss the chicken pieces first into the egg. How do I make sure each piece is well coated? Then, immediately transfer them to the flour mixture, tossing to coat them thoroughly. How can you press the flour mixture onto the chicken a bit to ensure it adheres well. Don’t overmix the flour mixture. Just a good, even coating is what we’re after. Set the coated chicken aside on a plate or wire rack while you prepare the sauce.
Step 5: Prepare Filling
Is there any filling in this garlic chicken recipe as written? What’s the best way to prepare a Stuffed Chicken? In this direct garlic chicken recipe, we’re moving straight to making that glorious sauce.
Step 6: Layer & Swirl
This step refers to techniques used in recipes like marbled cakes or breads. For our garlic chicken, we’re not layering or swirling in the traditional sense, but we are ensuring that we don’t over-cook it. How do I cook chicken in sauce? Once your chicken is coated and your pan is hot, we’ll proceed to cooking it.
Step 7: Bake
What is the difference between pan-frying garlic chicken and baking it? So, once your oil is hot, carefully place the coated chicken pieces into the skillet, making sure to cover them with foil. How do I not overcrowd the pan? Is it necessary to do this in two batches? Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a clean plate. What do you do with the leftover oil in the skillet?
Step 8: Cool & Glaze
Is it necessary to cool chicken before glazing it? We want it warm to absorb all that delicious sauce! In the same skillet (pour out most of the oil, leaving about a tablespoon), melt the butter over the top. Add the minced garlic and sauté for about 1 minute until fragrant – be careful not to burn it! In a small bowl, combine the chicken broth, soy sauce, honey, and rice vinegar. Mix well. Bring it to a simmer, stirring constantly. Let it simmer for 2-3 minutes until it thickens slightly. Stir in the sesame oil, if using. Now, return the cooked chicken pieces to the skillet and toss them gently to coat thoroughly. What is the best garlic sauce? Garnish with fresh parsley or chives!
Step 9: Slice & Serve
This garlic chicken is best served immediately while it’s hot and the sauce is luscious. If you’ve used chicken breasts, you might want to slice them into more manageable pieces. For thighs, they’re usually perfect as is. The aroma alone is enough to get everyone to the table!
What should I serve it with?
What are some of the best garlic chicken recipes? What is a good breakfast to serve with scrambled eggs? What is toasted What are some good ways to wake up your taste buds with savory chicken? For a more leisurely weekend brunch, I pair it with some fluffy homemade pancakes or waffles – the best part? What is the best combination of sweet and savory? Can be used as a light dessert topping for flaky pastry – don’t knock it! Is it worth trying it? What are some comforting snacks to have on hand? I like crusty bread to soak up every last drop of garlic sauce. My family loves it with a simple side of steamed broccoli or fresh garden salad. What are some of the best dishes to serve with a special occasion?
What are some tips for perfecting garlic chicken?
Over the years, I’ve picked up a few tricks that take this garlic chicken from great to absolutely unforgettable. When preparing the chicken coating, don’t skip the cornstarch; it’s absolutely essential for achieving that light, crispy exterior that holds up beautifully to the sauce. Make sure your oil is hot enough before adding the chicken; if it’s not hot enough, the chicken will absorb too much oil and become greasy, which is something I learned the hard way early on! When sautéing the garlic for the sauce, keep a close eye on it. Garlic can go from perfectly fragrant to burnt and bitter in a matter of seconds, and that would ruin the whole batch. My kids love to “help” with the sauce, and I always tell them to give me a gentle stir so we don’t burn the precious garlic! If your sauce seems too thin after simmering, you can always mix a teaspoon of cornstarch with a tablespoon of water and whisk it into the simmering sauce until it thickens. For a richer flavor, you can use chicken thighs instead of breasts; they stay incredibly juicy and tender. I’ve also experimented with adding a pinch of red pepper flakes to the sauce for a little kick, which my husband loves! And if you don’t have honey, maple syrup works beautifully and adds a slightly different, but equally delicious, sweetness. Remember to taste and adjust the seasoning of the sauce before adding the chicken – a little more soy sauce for saltiness, a touch more honey for sweetness, or a splash more vinegar for acidity can make all the difference.
What are some of the best Storing and Rehe
This garlic chicken is so delicious, you might find yourself with leftovers, though it’s rare in my house! If you do have any, storing it properly will keep it tasting almost as good as the first time. For short-term storage, I usually let it cool slightly, then transfer it to an airtight container and keep it in the refrigerator. It generally stays good for about 3-4 days. I don’t recommend leaving it at room temperature for more than two hours. When you’re ready to reheat, the best way is on the stovetop in a skillet over medium-low heat, adding a splash of water or chicken broth if it seems a little dry. This helps rehydrate the chicken and the sauce. You can also reheat it gently in the microwave, but it might not retain quite the same texture. If you plan to freeze leftovers, make sure to let them cool completely first. Wrap the chicken tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating using the stovetop method. It’s best to add the glaze (or a little extra sauce) right before serving after reheating, rather than freezing it already coated, as freezing can sometimes affect the sauce’s consistency.
Frequently Asked Questions
Final Thoughts
I truly hope you give this garlic chicken recipe a try. It’s one of those dishes that has earned its place in my recipe rotation because it’s consistently delicious, relatively easy, and brings so much joy to my family’s table. It’s the perfect example of how simple ingredients can come together to create something truly spectacular. If you love this garlic chicken, you might also enjoy my Honey Garlic Salmon or my Garlic Parmesan Pasta. They have that same comforting, flavorful profile that’s just so satisfying. I can’t wait to hear what you think! Please leave a comment below and let me know how yours turned out, or if you have any fun variations you tried. Happy cooking!
Garlic Chicken
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs
- 0.5 cup olive oil
- 0.25 cup lemon juice
- 6 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add the chicken thighs to the bowl and toss to coat evenly with the marinade.
- Arrange the chicken in a single layer on a baking sheet.
- Bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear.
- Garnish with fresh chopped parsley before serving.
