Pan Asian Chicken in Garlic Sauce

Pan-Asian Chicken in Garlic Sauce: A Pakistani Twist on Classic Chinese Cuisine

When it comes to fusion cooking, few dishes embody the magic of combining cultures as beautifully as this Pan-Asian Chicken in Garlic Sauce. Infused with the bold, spicy flavors loved by Pakistanis and the savory-sweet balance of traditional Chinese cooking, this dish is perfect for family dinners or impressing guests. Let’s dive into the details that make this recipe shine, from its velvety chicken to its perfect spice level.

A Fusion of Cultures

Chinese cuisine has long influenced Pakistani cooking, especially in urban centers like Karachi and Lahore, where Chinese food has been adapted to local tastes. Dishes like Chicken Manchurian and Fried Rice have become staples on dinner tables. This Pan-Asian Chicken in Garlic Sauce follows in the footsteps of these favorites, delivering a flavor profile that’s deeply satisfying, with a balance of tangy, spicy, and umami notes.

Why Velveting the Chicken is a Game-Changer

If you’ve ever wondered how restaurant-style chicken always stays so tender and juicy, the secret lies in a Chinese cooking technique called velveting. This involves marinating the chicken with a mixture of cornstarch, baking soda, and seasonings before stir-frying it.

Why It Works:

•   Baking Soda: Slightly raises the pH level of the chicken, breaking down proteins and tenderizing the meat.
•   Cornstarch and Water: Create a protective coating that locks in moisture, ensuring the chicken stays juicy even at high heat.

Skipping this step might save you a few minutes, but the texture of the chicken won’t be the same. If you want that melt-in-your-mouth tenderness, velveting is non-negotiable!

Adjusting the Spice Level

Pakistani palates often crave bold and fiery flavors, but not everyone enjoys the same level of heat. This recipe offers plenty of room for customization:

•   Reduce the Heat: Use fewer dried red chilies and replace the chili garlic sauce with a milder version.
•   Dial It Up: Add more sriracha or even fresh green chilies for an extra kick.
•   Balance the Spice: The sweetness from ketchup and the tanginess from rice vinegar help balance the heat, so don’t skip them!

This flexibility makes the dish a crowd-pleaser, suitable for kids and adults alike.

Ingredients Breakdown: Key to Authentic Flavor

1.  Chicken: Boneless breast meat works best for quick cooking and even slicing.
2.  Sauces: A mix of soy sauce, dark soy sauce, and oyster sauce creates a rich umami base, while sriracha and chili garlic sauce bring the spice.
3.  Vegetables: Onion and bell peppers add crunch and balance to the dish.
4.  Aromatic Garlic: The heart of the dish lies in the fragrant garlic that flavors the sauce beautifully.

Step-by-Step Guide to Cooking the Perfect Dish

1. Prep the Chicken:

Thinly slice the chicken against the grain for tenderness. Marinate with salt, black pepper, cayenne pepper, baking soda, and soy sauce. Then, mix in cornstarch and water to velvet the chicken.

2. Make the Sauce:

In a bowl, combine all the sauces, spices, and chicken stock. This step ensures a smooth cooking process later on.

3. Stir-Fry in Batches:

Cooking the chicken in small batches ensures even browning and prevents overcrowding the wok.

4. Sauté Aromatics:

Garlic and dried red chilies are sautéed to infuse the oil with flavor. Be careful not to burn the garlic; a golden hue is ideal.

5. Combine and Serve:

Add the sauce, chicken, and stir-fried vegetables to the wok. Toss everything together until well-coated, garnish with green onions, and serve hot.

Why This Recipe Works for Pakistani Families

This dish is perfect for Pakistani families who enjoy bold flavors but still want the balance and complexity of Chinese-inspired cuisine. It’s:

•   Quick and Easy: Perfect for busy weeknights.
•   Customizable: Adjust spice levels and protein options (beef, tofu, or shrimp work just as well).
•   Versatile: Serve it with plain steamed rice or fried rice for a complete meal.

Tips for Success

1.  Use High Heat: Stir-frying requires quick cooking at high heat to lock in flavor and maintain texture.
2.  Prep Everything Beforehand: Stir-frying moves quickly, so have all ingredients prepped and ready to go.
3.  Fresh Ingredients Matter: Fresh garlic and crisp vegetables make a noticeable difference in taste.

A Dish to Impress

Whether you’re introducing your family to Pan-Asian flavors or recreating your favorite Chinese takeout at home, this Pan-Asian Chicken in Garlic Sauce is bound to become a favorite. Its tender chicken, rich sauce, and customizable spice level make it the perfect fusion dish that bridges culinary traditions.

So, roll up your sleeves, grab your wok, and let this recipe bring the flavors of the East into your kitchen!

Pan Asian Chicken in Garlic Sauce

Recipe by Fatima Maniya Soorty

5.0 from 3 votes

Course: MainCuisine: Pan AsianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

This Pan-Asian Chicken in Garlic Sauce is a bold and flavorful fusion of Pakistani spices and Chinese-inspired umami, featuring tender chicken and vibrant vegetables in a savory garlic-infused sauce.

Ingredients

• 1 lb boneless chicken breast

• 1 tsp soy sauce

• 1/2 tsp cayenne pepper

• 1/2 tsp baking soda

• 1/2 tsp black pepper

• 1/2 tsp salt

• 1 1/2 tbsp cornstarch

• 2 tbsp water

• 1 small onion cubed

• 1/2 bell pepper cubed

• 6 garlic cloves chopped

• 3 -4 dried whole red chili

• 1/4 cup water

• 14 cup oil

• Green onion for garnish

• Sauce

• 3 tbsp ketchup

• 2 tbsp chili garlic sauce

• 1 tbsp siracha

• 1 tsp dark soy sauce

• 1 tsp soy sauce

• 2 tsp rice vinegar

• 1 tsp oyster sauce

• 1/2 cup chicken stock

• 1 tsp sugar

• 1/2 tsp salt

• 1/2 tsp black pepper

Directions

• Thinly slice the chicken against the grain. Marinate it with salt, black pepper, cayenne pepper, baking soda, and soy sauce.
• Add the cornstarch and water to the chicken, mix well, and set aside for 20 minutes.
• In a bowl, combine ketchup, chili garlic sauce, sriracha, dark soy sauce, soy sauce, rice vinegar, oyster sauce, salt, black pepper, sugar, and chicken stock. Mix thoroughly and set aside.
• Heat a wok over high heat. Add 1 tbsp of oil and quickly stir-fry the onion and bell pepper cubes for 20-30 seconds. Remove from the wok and set aside.
• Divide the chicken into three equal portions. In the same wok, heat 1 tbsp of oil and stir-fry the chicken in batches. Remove each batch from the wok and set aside.
• Heat 2 tbsp of oil in the wok. Stir-fry the chopped garlic and dried red chilies until golden and fragrant, about 20 seconds.
• Add the prepared sauce to the wok, stirring constantly to prevent the garlic from burning. Add 1/4 cup of water to the sauce and cook until it is heated through and slightly thickened.
• Add the stir-fried chicken and vegetables to the wok. Mix everything well to coat in the sauce.
• Garnish with chopped green onions, turn off the heat, and serve hot with steamed white rice.
• Enjoy!