Ingredients Jump to Instructions ↓

  1. 1 lb (450g) chicken, cut into 1' -x 2' x 1/4' (2 1/2 cm x 5cm -x 0 3/4 cm) Pieces 3 Cloves garlic, finely -chopped 1 tb (15 ml) wine 1 tb (15 ml) soy sauce 2 ts (10 ml) garlic salt 1/4 ts (1 ml) sugar 2 Eggs, lightly beaten 3 tb (45 ml) flour ds Of five-spice powder - 4 c (1 L) oil

Instructions Jump to Ingredients ↑

  1. I looked all through my Chinese books and the only one with a recipe for Garlic Chicken was one by Martin Yan. I’ve never made this recipe although I did have Garlic Chicken once in a restaurant and it was excellent. Here’s the recipe in Martin’s own inimitable words… It was once said in New York, ‘The only thing 50 cents will get you these days is a seat on the subway.’ Garlic will get you a seat in no time! Here’s a power-packed dish that will remind you of your Italian mother’s cooking.

  2. Combine Chicken with garlic, wine, soy sauce, garlic salt and sugar; marinate for 2 hours.

  3. Add beaten eggs and flour to chicken and mix well.

  4. Heat oil in wok near smoke point. Reduce heat to medium. Deep- fry chicken for 2 to 3 minutes or until tender. NOTE: It doesn’t say in the book, but the Garlic Chicken I had was bone-in. From ‘The Yan Can Cook Book’, Martin Yan, 1981. Doubleday and Company, New York. Posted by Stephen Ceideburg December 18 1990. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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