Butter Garlic Chicken

Ingredients

• 350 g Chicken Breast (boneless, skinless; sliced diagonally into thin uniform strips)
• to taste Salt (adjust to preference)
• 1 pinch Black Pepper Powder (freshly ground)
• 1 tsp Vinegar (white or apple cider vinegar)
• 0.25 tsp Light Soy Sauce (low‑sodium)
• 1 tsp Ginger Garlic Green Chili Paste (store‑bought or homemade)
• 2 tbsp Corn Flour (also called corn starch)
• 2 tbsp All-Purpose Flour (sifted)
• 1 egg white Egg White (lightly beaten)
• 5 tbsp Vegetable Oil (high smoke‑point oil for shallow frying)
• 4 tbsp Unsalted Butter (cut into pieces)
• 0.33 cup Garlic Cloves (coarsely chopped)
• 2 pieces Green Chilies (slit lengthwise)
• 2 tbsp Coriander Stems (chopped, fresh)
• 150 ml Hot Water (just boiled)
• 0.25 tsp Light Soy Sauce (for sauce)
• 0.25 tsp Vinegar (for sauce)
• 0.25 tsp Black Pepper Powder (for sauce)
• pinch Sugar (balances flavor)
• 1 tbsp Corn Starch (for slurry)
• 2 tbsp Cold Water (for slurry) (cold)
• 1 tsp Lemon Juice (freshly squeezed)
• 1 lemon zest Lemon Zest (grated, avoid white pith)
• 2 tbsp Spring Onion Greens (chopped)
• 1 small Spring Onion (bulb) (chopped, optional)

Instructions

1. Slice the chicken

   Place the chicken breast on a cutting board and, using a diagonal angle, cut it into thin, uniform strips about 1‑2 cm wide.

   Time: PT5M

2. Marinate the chicken

   Transfer the sliced chicken to a mixing bowl. Add salt, a pinch of black pepper, 1 tsp vinegar, ¼ tsp light soy sauce, and 1 tsp ginger‑garlic‑green‑chili paste. Mix, then sprinkle 2 tbsp corn flour, 2 tbsp all‑purpose flour and add 1 egg white. Toss gently until each piece has a light coating.

   Time: PT5M

3. Heat oil for frying

   Add 4‑5 tbsp vegetable oil to a fry pan and heat over medium‑high until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: medium-high

4. Shallow‑fry the chicken

   Place the coated chicken strips in a single layer. Fry on high flame for 1‑1.5 minutes per side until a light golden‑brown crust forms. Work in batches if necessary.

   Time: PT8M

   Temperature: high

5. Drain the fried chicken

   Using a sieve or colander, lift the chicken out of the pan and let excess oil drip off. Set aside on a plate.

   Time: PT1M

6. Coarsely chop garlic

   Using a string chopper or a knife, coarsely chop 1/3 cup garlic cloves. Keep pieces chunky, not fine.

   Time: PT2M

7. Melt butter and sauté aromatics

   In a clean wok, add 4 tbsp butter and melt over medium flame. Add the chopped garlic, 2 sliced green chilies, and 2 tbsp chopped coriander stems. Cook 2‑3 minutes until garlic turns light golden, stirring constantly.

   Time: PT5M

   Temperature: medium

8. Add water and seasonings

   Pour 150 ml hot water into the wok. Add a pinch of salt, ¼ tsp light soy sauce, ¼ tsp vinegar, ¼ tsp black pepper, and a pinch of sugar. Stir well and let simmer for 1‑2 minutes.

   Time: PT3M

   Temperature: medium

9. Prepare cornstarch slurry

   In a small bowl, mix 1 tbsp corn starch with 2 tbsp cold water until smooth.

   Time: PT1M

10. Thicken the sauce

    Gradually pour the slurry into the simmering sauce while stirring. Cook 2 minutes until the sauce reaches a glossy, slightly thick consistency.

    Time: PT2M

    Temperature: medium

11. Combine chicken with sauce

    Add the fried chicken back into the wok. Stir in 1 tsp lemon juice, lemon zest, and the chopped spring onion greens (and bulb if using). Toss on high flame for 1‑1.5 minutes so the sauce coats each piece.

    Time: PT2M

    Temperature: high

12. Plate and serve

    Transfer the butter garlic chicken to a serving plate. Serve immediately with butter naan or as a standalone appetizer.

    Time: PT1M

Nutrition Facts

Calories

610

Protein

45g

Carbohydrates

10g

Fat

40g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken thigh breast, Turkey breast
• Instead of Vinegar: Lemon juice
• Instead of Light Soy Sauce: Regular soy sauce (use less)
• Instead of Ginger Garlic Green Chili Paste: Fresh minced ginger and garlic
• Instead of Corn Flour: All‑purpose flour (less crisp)
• Instead of All-Purpose Flour: Rice flour
• Instead of Egg White: Aquafaba (1 tbsp)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Unsalted Butter: Ghee
• Instead of Garlic Cloves: Garlic paste (2 tbsp)
• Instead of Green Chilies: Red chili flakes (1 tsp)
• Instead of Coriander Stems: Celery leaves
• Instead of Sugar: Honey (tiny)
• Instead of Corn Starch: Arrowroot powder
• Instead of Lemon Juice: Lime juice
• Instead of Spring Onion Greens: Scallions

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Whisk or Fork
• Fry Pan or Skillet
• Wok
• Sieve/Strainer
• Grater or Microplane
• Spatula or Tongs
• Small Bowl (for slurry)

Critical Steps — Do Not Skip

• Slice chicken uniformly to ensure quick, even cooking
• Achieve a light, sparse coating; avoid heavy batter
• Heat oil fully before adding chicken to get crispness
• Fry on high flame for only 1‑1.5 minutes per side to keep meat juicy
• Cook garlic only until light golden; over‑browning changes flavor
• Add cornstarch slurry gradually to control sauce thickness
• Toss chicken in sauce on high heat for a glossy coating

Chef Tips from the Video

• Mix corn flour with a small amount of all‑purpose flour for extra crispness
• A pinch of sugar balances the acidity from vinegar and lemon
• Finish with fresh lemon zest for a bright aromatic lift
• Serve immediately; the crisp coating softens if left to sit.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat gently on stove or microwave.

Freezer: Cooked chicken pieces (without sauce) freeze well for up to 1 month; sauce can be frozen separately in a sealed jar.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 30 minutes ahead and keep refrigerated
• Prepare the garlic and cornstarch slurry in advance; store each in a small bowl
• Sauce can be made a few hours ahead; reheat and add chicken just before serving