Garlic Chicken

Dive into the rich, savory flavors of your favorite Chinese takeout with this incredible homemade Garlic Chicken. Featuring incredibly tender chicken pieces and crisp vegetables, all bathed in a robust, aromatic garlic sauce, this dish delivers an authentic and deeply satisfying experience. Prepare to delight your senses with every garlicky, savory bite – it's a true crowd-pleaser that brings the essence of a restaurant kitchen right into your home.

Ingredients:

For the Chicken & Velveting:

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 Tbsp soy sauce
• 1 Tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 large egg white
• 2 Tbsp cornstarch
• 3-4 Tbsp vegetable oil, for stir-frying (or more for shallow frying)

For the Garlic Sauce:

• 3-4 large cloves garlic, minced (about 1.5-2 Tbsp)
• 1/2 tsp fresh ginger, minced (optional, but good)
• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce (highly recommended for authentic flavor)
• 1 Tbsp rice vinegar
• 1 Tbsp sugar (or to taste)
• 1/2 tsp white pepper
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 Tbsp cornstarch
• 2 Tbsp cold water (for cornstarch slurry)

For the Stir-Fry:

• 1 Tbsp vegetable oil (if needed after cooking chicken)
• 1/2 medium onion, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces (or other colorful bell peppers)
• Optional: 1/4 cup sliced water chestnuts or bamboo shoots

For Garnish (Optional):

• Chopped green onions
• Sesame seeds

Instructions:

1. Velvet the Chicken:

   • In a medium bowl, combine the chicken pieces with 1 Tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, 1/2 tsp sugar, and white pepper. Mix well.
   • Add the egg white and mix until absorbed.
   • Sprinkle in 2 Tbsp cornstarch and toss until each piece is lightly coated.
   • Let marinate for at least 15 minutes while you prepare other ingredients.

2. Prepare the Garlic Sauce:

   • In a small bowl, combine chicken broth, 2 Tbsp soy sauce, oyster sauce, rice vinegar, 1 Tbsp sugar, 1/2 tsp white pepper, and red pepper flakes (if using).
   • In a separate tiny bowl, whisk together 1 Tbsp cornstarch and 2 Tbsp cold water to create a slurry. Set both aside.

3. Stir-Fry Chicken:

   • Heat 3-4 Tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
   • Add the marinated chicken in a single layer. Do not overcrowd the pan; cook in batches if necessary.
   • Stir-fry for 3-5 minutes, flipping occasionally, until the chicken is lightly golden and cooked through. It should be tender due to the velveting.
   • Remove chicken from the skillet and set aside.

4. Stir-Fry Aromatics & Vegetables:

   • If needed, add another 1 Tbsp vegetable oil to the same skillet.
   • Add minced garlic and minced fresh ginger (if using). Stir-fry for about 30 seconds until fragrant.
   • Add onion pieces, bell pepper pieces, and any optional vegetables (like water chestnuts). Stir-fry for 3-4 minutes until vegetables are crisp-tender.

5. Combine & Sauce:

   • Return the cooked chicken to the skillet with the vegetables.
   • Give the prepared garlic sauce a quick whisk to re-mix the cornstarch, then pour it over the chicken and vegetables.
   • Stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients.

6. Serve:

   • Transfer to a serving platter.
   • Garnish with chopped green onions and sesame seeds, if desired.
   • Serve immediately with steamed rice.