Garlic Chicken in Chilli Oil

Name: Garlic Chicken in Chilli Oil
Yield: Serves 4
Cuisine: Hubei
Ingredients: 2 spring onions/scallions, chopped; boiled rice, to serve; 450 g/1 lb boneless chicken thighs; 15 ml/1 tbsp chilli oil; 6 garlic cloves, sliced; 45 ml/3 tbsp groundnut/peanut oil; 45 ml/3 tbsp groundnut/peanut oil; 2 spring onions/scallions, chopped; 15 ml/1 tbsp light soy sauce; 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp caster/superfine sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This rich and fiery dish hails from Hubei and is strongly flavoured with fried garlic, against a backdrop of the intense chilli oil that is used throughout the western regions of China. It is hot and spicy, truly scrumptious. Use chicken thighs instead of breast meat for a more succulent flavour. Serve on a bed of rice.

Ingredients

450 g/1 lb boneless chicken thighs
45 ml/3

Asia
China
Main course

Method

Cut the chicken into small dice. Heat the oil in a wok over a medium heat and fry the garlic for 1–2 minutes, or until golden brown. Add the chicken pieces and stir-fry for 2 minutes, or until they turn opaque and are almost cooked through.
Add the chilli oil, sugar and soy sauce, then cook, stirring frequently, for 1–2 minutes, or until the chicken is cooked.<