Chinese Golden Garlic Chicken
This is a popular Chinese home-style dish featuring tender poached chicken topped with fragrant fried garlic, sesame seeds, and a savory sauce. It matches the image perfectly.
Ingredients (serves 3–4)
For the chicken:
- 700–800g (1.5–1.75 lbs) chicken thighs (bone-in, skin-on preferred for juiciness) or 1 small whole chicken
- 4–5 slices ginger
- 2 green onions, cut into sections
- 1 tsp salt
- Water for poaching
For the garlic sauce:
- 10–12 cloves garlic, very finely minced
- 4–5 tbsp neutral oil (vegetable, canola, or peanut)
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- ½ tsp salt
- 1 tsp sesame oil
- 3–4 tbsp hot chicken poaching liquid (or hot water)
To finish:
- 2–3 tbsp toasted sesame seeds
- 3–4 stalks green onions, finely chopped
Instructions
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Poach the chicken: In a pot, add enough water to cover the chicken. Add ginger, green onions, and salt. Bring to a boil, then gently add the chicken. Reduce to a low simmer and cook for 18–25 minutes (thighs cook faster than a whole chicken). Check doneness at 165°F (74°C) internal temperature.
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Cool the chicken: Immediately transfer the cooked chicken to an ice bath or very cold water for 10–15 minutes. This keeps the meat incredibly tender and juicy. Drain well, then slice or hand-tear into bite-sized pieces. Arrange on a serving plate or in a shallow bowl.
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Fry the garlic: Heat the oil in a small saucepan or skillet over medium-low heat. Add the minced garlic and cook slowly, stirring frequently, until it turns golden and crispy (about 5–7 minutes). Do not walk away — it burns easily. Once golden, remove from heat immediately.
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Make the sauce: In a heat-safe bowl, mix together the soy sauce, oyster sauce, sugar, salt, sesame oil, and hot poaching liquid. Carefully pour the hot garlic + oil mixture into the sauce and stir well. Taste and adjust seasoning if needed.
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Assemble: Generously spoon the garlic sauce over the prepared chicken, making sure to distribute the golden garlic bits evenly. Sprinkle with plenty of chopped green onions and toasted sesame seeds.
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Serve immediately with steamed rice. The dish is best warm or at room temperature.
Tips:
- The key to this dish is the slow-fried golden garlic — it provides the beautiful aroma and texture you see in the photo.
- You can adjust the sauce consistency by adding more poaching liquid if you want it saucier.
- Leftovers taste great the next day (the garlic flavor intensifies).
