Chili Garlic Chicken

Nutrition values are AI-estimated based on ingredients.

• 1 to 1.5 pounds boneless skin-on chicken thighs
• 8-10 cloves garlic
• 2-3 tablespoons dried red chili flakes
• 2-3 tablespoons cooking oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon oyster sauce
• A few fresh basil leaves

1. 1Grind dried red chili flakes into a fine powder.
2. 2Crush and chop peeled garlic cloves using a mortar and pestle.
3. 3Brown bite-sized chicken thighs in a hot, oiled wok, then remove the cooked chicken.
4. 4Sauté crushed garlic in the same wok with residual oil until fragrant and lightly golden.
5. 5Add ground chili powder to the wok and stir-fry briefly until aromatic.
6. 6Return the browned chicken to the wok.
7. 7Pour in the prepared sauce mixture (likely soy sauce, fish sauce, sugar, oyster sauce).
8. 8Stir-fry until the chicken is well coated and heated through, and the sauce slightly thickens.
9. 9Garnish with fresh basil leaves before serving.

These instructions are our analysis of the original video. Watch on YouTube →