Hot Garlic Chicken packs a punch of roasted garlic, red chilies, and soy‑vinegar tang. Boneless chicken is marinated, lightly battered, and fried until golden‑crisp, then wok‑tossed on high heat with garlic, ginger, green chilies, onions, and bell peppers. A glossy hot‑garlic sauce—layered with chili paste, soy, vinegar, and a touch of ketchup or schezwan—clings to each piece for a fiery‑savory bite. Finished with spring onions and optional sesame, it’s perfect as a starter or a side with fried rice/noodles.

Taste profile: spicy‑garlicky with savory soy depth and a lively vinegar tang.
Texture: crisp‑edged chicken in a clingy, glossy sauce; peppers and onions stay crunchy.
Ideal for: starters, party platters, or sides with Indo‑Chinese mains.
Serving suggestion: garnish with spring onions and sesame; add a squeeze of lime for brightness.

What You Get

Hot Garlic Chicken: 6 bite‑sized pieces (starter portion), dry or semi‑gravy style.

Key Highlights

Wok‑tossed on high flame for smoky notes.
Double‑fry option keeps chicken extra crisp.
Heat easily adjustable without losing garlic punch.
Made fresh to order; packed hot.

Ingredients

Chicken: boneless thigh/breast pieces; onion, capsicum/bell pepper, spring onion, garlic, ginger, green chilies.
Batter: cornflour, refined flour (maida), salt, pepper; egg optional; oil for frying.
Sauce: chopped garlic (generous), red chili paste/sauce, soy sauce, vinegar, tomato ketchup or schezwan, sugar (pinch), black pepper, stock/water, cornflour slurry.
Optional: toasted sesame seeds, butter for sheen, coriander.