Chicken in Hot Garlic Sauce (IndoChinese)

Chicken in Hot Garlic Sauce (IndoChinese)

When I was little, I had a toy puppy and a doll. They were probably my most favorite since I still have them, carefully kept in a wooden cupboard beside my bed at mom’s house. Even after reminding myself every time I opened that cupboard, amid all that crazy last moment packing, I forgot to bring them along on my last trip. The puppy has a brown fur,big black button eyes and it woofed cutely darting out its little red tongue. It hopped & crawled when the key near its belly was turned. Sometimes I brushed its fur with the small comb which came along with it. Last week when we got little A a fuzzy pink pup with swanky neon glares, adorning a glitter studded cap and a silk scarf around its neck, she played and giggled with it all afternoon. Maybe we share an affection for dogs (the toy ones),I thought to myself.

Ingredients

  • When I was little, I had a toy puppy and a doll. They were probably my most favorite since I still have them, carefully kept in a wooden cupboard beside my bed at mom’s house. Even after reminding myself every time I opened that cupboard, amid all that crazy last moment packing, I forgot to bring them along on my last trip. The puppy has a brown fur,big black button eyes and it woofed cutely darting out its little red tongue. It hopped & crawled when the key near its belly was turned. Sometimes I brushed its fur with the small comb which came along with it. Last week when we got little A a fuzzy pink pup with swanky neon glares, adorning a glitter studded cap and a silk scarf around its neck, she played and giggled with it all afternoon. Maybe we share an affection for dogs (the toy ones),I thought to myself.
  • Life just goes on and days pass one after the other but suddenly amid the busy ones, I stop for a while and get reminded of my childhood seeing my daughter and her antics.I wish she creates her own – of the house, toys and favorite things. I think about family,those years, the food, that bustling local market near our house where we used to go for shopping fabrics, jewellery, handicrafts and what not. Sometimes the shopping stretched for so long that suddenly it was decided that tonight we are eating out – at one of the local chinese restaurants with dragon print curtains and smelling of sweat and sesame. One where they served a spicy clear vegetable soup with unlimited side of rolls and chicken in hot garlic sauce over glutinous rice.
  • I start craving that chicken in hot garlic sauce severely,one with bits of garlic and crispy morsels coated in a deep flavored, sticky and hot reddish sauce. With no recipe to follow, it is just left to receding memories to build one.
  • You can read bits about indo chinese food in this post. As many of you who read my blog would know that we love some serious spicy indo chinese food in our house. What follows  in the kitchen is mixing chinese & indian ingredients – soy with coriander, turmeric and vinegar . Ideally, the chicken needs to be deep-fried to crispy perfection, but seared it on high heat. The sauce is hot – you have a quite a handful of Thai bird chillies going in and even though there is a good amount of honey in the recipe but the kick from them remains. Spicy,smoky hot, garlicky or addictive – I don’t know how to describe the taste. It left us utterly content. I don’t claim to match any restaurant or cookbook recipe but the one I am sharing today left us almost licking our plates.Try it!
  • Printable Recipe
  • Ingredients (Serves 2-3)
  • 1 lb boneless chicken thighs,skinless
  • 1 tbsp all-purpose flour
  • 1 garlic pod, minced
  • 1/2 tbsp dark soya sauce ((I use Ching’s brand)
  • pinch of  turmeric powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Oil for skillet frying (I used sunflower)
  • Use tofu, paneer and assorted vegetables for a vegetarian version of this recipe
  • For the Sauce
  • 8 garlic pods
  • 5-6 whole red Kashmiri chillies (adjust to tolerance, de seed if you like )
  • 1 tsp roasted white sesame seeds
  • 1-2 Thai bird chili, whole
  • 2 tsp dark soya sauce (I use Ching’s brand)
  • 3 tbsp chilli tomato sauce (I use Maggi Hot & sweet)
  • 2.5 tsp honey (or brown sugar)
  • 1 tsp coriander powder
  • 1/4 turmeric powder
  • 3/4 tsp red pepper flakes (adjust to tolerance)
  • 1/2 tsp fresh ginger, minced
  • 1 tsp pure sesame oil (optional but recommended)
  • 2 tsp corn starch
  • 2/3 cup chicken/vegetable stock or water
  • 3-4 tbsp oil (I used sunflower, use any neutral oil)
  • 4 scallion stalks, white & green cut separately
  • 1/2 cup thin sliced red onion
  • Salt to taste
  • 1.5 tbsp white vinegar (adjust to taste)
  • 1/4 tsp garam masala
  • For Garnish – chopped scallions(green parts)
Read the whole recipe on Sinfully Spicy