Asian Garlic Chicken Recipes

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

CHINESE GARLIC CHICKEN

Steps:

• In a bowl, mix the cornstarch with the salt and white pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess. Set aside.
• Heat the oil in a wok (it's also possible to make this recipe with a simple skillet if you don't have one). Add the chicken pieces and shallow fry them for 3-4 minutes or until golden and cooked through. If all the chicken doesn't fit in a single layer, work in batches. When done, remove with a slotted spoon and drain on a paper towel.
• Clean the wok using a paper towel. Add some oil and stir-fry the garlic and scallions for 1-2 minutes. Add the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken pieces back into the pan. Mix them into the sauce.
• Serve over the rice or it's also great as a finger food. Enjoy!

CHINESE GARLIC CHICKEN

Steps:

• Whisk together minced garlic, soy sauce, sesame oil, honey, and cornstarch until smooth.
• Heat vegetable oil in a large skillet or wok over medium high heat. Add chicken and garlic mixture to pan and stir fry, stirring frequently, until chicken is cooked through and sauce has thickened, about 5-7 minutes.
• Garnish with sesame seeds and green onion, if desired.

CHINESE GARLIC CHICKEN

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

ASIAN GARLIC CHICKEN

Steps:

• Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend.
• Season chicken breast halves on both sides with seasoning mix.
• Heat oil in heavy large skillet over medium-high heat.
• Add chicken to skillet and saute until golden, about 4 minutes per side.
• Pour vinegar mixture over chicken.
• Add bay leaves.
• Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes.
• Using tongs, transfer chicken to plate.
• Boil pan juices 2 minutes.
• Season to taste with salt.
• Spoon over chicken, discarding bay leaves.
• Serve with rice.

ASIAN HONEY GARLIC CHICKEN

Steps:

• In a shallow dish, combine flour, ginger, salt, black pepper, and cayenne pepper; mix well. In another shallow dish, beat eggs and water.
• In a large skillet over medium heat, melt 2 tablespoons butter. Dip chicken in flour mixture, then in eggs, coating completely. Sauté chicken (in batches, if needed) 2 to 3 minutes per side or until golden and no longer pink in center, adding more butter as needed.
• Meanwhile, in a saucepan over low heat, combine the Honey-Garlic Sauce ingredients and cook until heated through. Spoon the sauce over chicken and top with scallions before serving.

ASIAN GARLIC CHICKEN

Steps:

• Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend. Season chicken breast halves on both sides with seasoning mix. Heat oil in heavy large skillet over medium-high heat. Add chicken and sautéuntil golden, about 4 minutes per side. Pour vinegar mixture over chicken. Add bay leaves. Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes. Using tongs, transfer chicken to plate. Boil pan juices 2 minutes. Season to taste with salt. Spoon over chicken, discarding bay leaves. Serve with rice.