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Easy Chili Garlic Chicken

A vibrant and comforting dish with a perfect harmony of bold flavors, featuring chili, garlic, and a hint of sweetness. Quick to prepare and perfect for family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1.3 lb Boneless skinless chicken thighs, cut into 1/2-inch strips Choose thighs for juiciness! Look for hormone-free options if possible.
  • 2 teaspoons fish sauce If you’re avoiding fish, soy sauce works as an excellent substitute.
  • 1 teaspoon sugar I prefer raw or coconut sugar for a richer flavor.
  • 3-4 teaspoons chili flakes or chili powder Adjust according to your heat preference. I love using Korean gochugaru for its unique flavor!
  • 2 Tablespoons neutral oil Canola or grapeseed oil works wonderfully.
  • 8 cloves garlic, chopped Fresh garlic genuinely elevates the dish’s aroma and flavor.
  • to taste Chopped green onions, cilantro, or Thai basil leaves, for garnish Fresh herbs bring a final vibrant touch!
  • 1 Tablespoon oyster sauce A little umami magic!
  • 1 Tablespoon Golden Mountain Sauce or soy sauce Sweet and salty—this gives the sauce depth!
  • 1 1/2 teaspoons sugar Again, I suggest coconut sugar for that rich sweetness.
  • 2 Tablespoons water Helps create the sauce consistency.

Method
 

Preparation
  1. Combine the chicken thighs with the fish sauce and sugar in a bowl. Let them sit while you prep the other ingredients; this will help infuse the flavor.
  2. In a separate bowl, mix together the oyster sauce, Golden Mountain sauce, water, and sugar. Stir until the sugar dissolves, creating a beautiful glaze.
  3. Get your wok super hot over high heat. Add just enough oil to coat the bottom.
Cooking
  1. Toss in the marinated chicken, spreading it out to form an even layer. Let it sear for about 2 minutes until the underside turns a lovely golden brown.
  2. Carefully turn the chicken over and let it cook for another 2 minutes, stirring occasionally until it’s fully cooked through.
  3. Remove the chicken and set it aside, leaving the flavorful oil in the wok. Lower the heat to medium and add the garlic. Sauté until it turns golden and fragrant.
  4. Stir in the chili flakes, letting them mingle with the garlic for about 30 seconds.
  5. Pour in the prepared sauce and let it simmer for 15-30 seconds until slightly reduced.
  6. Bring back the chicken along with any collected juices, tossing it all together to coat every piece beautifully.
  7. If any sauce pools, continue cooking until it reduces a bit more but still has that lovely glistening oil on top.
  8. Plate and top with a sprinkle of chopped green onions, cilantro, or Thai basil. Serve with steaming jasmine rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Marinate the chicken several hours ahead of time or overnight for more flavor.