Garlic Chicken – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

Crispy garlic with savoury and slightly sweet chicken pieces served over steamed rice, this recipe is going on my ‘to make again and again’ list. Making it was such a breeze too! Done in under 30 minutes, and we probably took 5 minutes to wipe the plate clean.

Don’t throw away the oil after frying the garlic. It’s great for stir-fries, and it’s already infused with the aromatic garlic! Good stuff I tell you! I used the remaining oil to cook another 3 dishes for that night.

I would have gladly added some chopped chilli padi to chicken if I didn’t have my 2 cheeky little girls to feed. But even without the chilli padi, it was an awesome dish! If you like quick and easy chicken stir-fry, check out these my older recipe blog post: Honey Ginger Chicken, Sriracha Glazed Chicken, and Maple Soy Chicken. All done in 15-20 minutes!


Garlic Chicken

  • 500 g chicken breast cut into cubes
  • 8 cloves garlic minced
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp maggi seasoning sauce
  • 1-2 tsp kicap manis
  • 1 tsp brown sugar
  • 1 tbsp chopped coriander stems
  • Black pepper to taste
  • Peanut oil
  • Splash of water
  • Coriander to garnish
  • Marinate chicken in oyster sauce, kicap manis, fish sauce, maggie sauce, and black pepper.

  • In a saucepan, heat enough oil on low to fry garlic. About 3-4 tbsp.

  • Fry garlic until golden, strain and set aside.

  • Reserve garlic oil.In a wok or frying pan, heat 2 tbsp of garlic oil on med high.

  • Brown chicken.

  • When chicken is almost cooked through, add sugar and coriander roots, then stir-fry.

  • Add water if needed, I like mine dry.

  • Top with crispy fried garlic, garnish with coriander, and serve.


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Garlic Lemongrass Chicken Wings – Delishar

Whenever I see chicken wings on the menu, it’s hard for me not to order it. And whenever I serve chicken wings on the dinner table, I see smiles. This garlic lemongrass chicken wings are sweet, salty, and coated with aromatic spices. No wonder it won the hearts of those who have tried it. I was sold just by looking at the ingredient list, and learning how easy it was to make it.

Garlic Lemongrass Wings 4

I made mine without chilli pepper only because I was making it with the kids in mind too. It was delicious no-less, but would be even more yummy with some chilli padi! The husband and I were fighting for the last piece of wing. Both of us came to conclusion that I should have made a double batch. Oh well, now we know better to make a double batch the next time I make this. 

Here are some of my other chicken wings recipes:

  1. Cola & Ginger Braised Chicken Wings
  2. Crispy Baked Tom Yum Chicken Wings
  3. Baked Crispy Sambal Chicken Wings
  4. Braised Honey Chicken Wings
  5. Lemongrass Honey Crispy Baked Chicken Wings
  6. Power Sticky Wings


Garlic Lemongrass Chicken Wings


  • 2 garlic cloves minced
  • 1/4 tsp 5 spice powder
  • 1 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 8-10 chicken wings


  • 2 cloves garlic minced
  • 1 chilli padi sliced (optional or to taste)
  • 1 lemongrass sliced thinly
  • 1 shallot sliced thinly
  • 1 tbsp oil


  • Chopped cilantro/coriander leaves
  • Marinate chicken in all the ingredients stated in marinade for 1-24 hours.

  • Preheat oven to 190C.

  • Lay chicken wings on greased baking sheet.

  • Bake for 20 minutes or until cooked through.

  • In hot frying pan, add oil.

  • Then saute garlic, lemongrass, and shallot until fragrant.

  • Then toss baked chicken to coat.

  • Remove from heat, garnish with chopped cilantro.

  • And serve immediately.

Adapted from The Steamy Kitchen Cookbook

Garlic Lemongrass Wings 2

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Garlic Paprika Chicken & Pearl Couscous – Delishar

If you have not tried smoked paprika yet, do yourself a favour and buy a bottle of that amazing spice. You, my friend, have been missing out big time. Yes, BIG TIME! I’ve polished a couple of bottles of smoked paprika. I pretty much put it in any and everything. Sprinkle a little over your scrambled egg. It instantly make it so much prettier and lends another layer of flavour to the fluffy eggs. 

Besides lending a hint of smokiness and sweetness to the dish, that gorgeous hue brightens any dish. I can rave all day about that spice, but I’ll let the recipe do the talking. The chicken was amazing. Seriously, it was really good. I am going to use the same recipe to make some paprika wings in the very near future.

I served it with Israeli couscous, also known as pearl couscous. This is my first time trying the larger grain of couscous. It has a bite somewhat like barley, and taste somewhat nutty. It is made out of wheat flour, therefore is high in fiber, and low on the glycemic index.

To be honest, I’m not a big fan. Perhaps the combination of the texture and taste confuses me. But my girls, had 3 plates that night! It’s really simple to make, much like how one would make rice. Let’s see how this meal was put together. 

Paprika Chicken on Pearl Couscous


Makes 6 legs, 2 extra for the bigger eaters.

Paprika Chicken

  • 6 whole chicken legs
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 4 tsp smoked paprika
  • 1 tsp dried oregano leaves
  • 1 tsp dried parsley
  • Zest of 1 lime
  • Salt and pepper to taste
  • 1 lime halved


  • 1 cup Pearl Couscous
  • 1-1/2 cup 480ml Chicken stock, hot
  • 200 g baby beans cut into 1 inch length
  • 1 tbsp olive oil

Paprika Chicken

  • Pre-heat oven to 190C.

  • In a small bowl, add olive oil, paprika, garlic, oregano, parsley, lime zest, salt, and black pepper together. Mix to combine seasoning mix.

  • Place chicken on a baking tray, and pour seasoning mix over chicken.

  • Use a brush to make sure the seasoning is evenly distributed.

  • Bake for 50 minutes at 190C or until chicken is done, juices runs clear.


  • Heat pan on medium heat with olive oil.

  • Toast couscous until light golden, about 5-7 minutes.

  • Pour in hot chicken stock, stir, reduce heat to low, and cover.

  • Allow to simmer gently for 9 minutes.

  • Remove lid, and add baby beans on top of couscous.

  • Cover, and cook for another minute.

  • Remove from heat, allow to rest for 5 minutes, then fluff with a fork before serving.

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40 Cloves Garlic Chicken (Whole30, Paleo) – Delishar

Hello, you! Are you enjoying your long weekend? I know I am. Because I had a small portion of rice, after such a long long time! Yes, we started reintroducing, and so far we had lentils and rice. The husband introduced a little more than me. My dear husband was craving for Dhal, so I made him Dhal served over cauliflower rice for legumes re-intro day.

A couple of hours later, I had hives on my back. Next day, hives on my face, and eczema flared up on my arm. As if that’s not enough, 2 pimples popped up on my face. 🙁 Maybe that’s why I have never ever fancied lentils. That’s probably my body’s way of telling me that I’m sensitive to it. I honestly hope that I’m not sensitive to soy or other beans, since it’s all legumes. I’d be very sad if I can’t have tofu anymore. I’m also hoping that rice will not give me major reactions. 

During the reintroduction phase, we are suppose to reintroduce a food group and then go back to Whole 30 compliant meals for next 2 days, this is to make sure any reaction can be attributed back to the introduced food group. The reintroduction phase takes about 10 days to complete. So during the 2 days of back to whole30 compliant food, I made this amazing casserole of gorgeous delicious-ness. 

Such simple ingredients, but the result was amazing. Can’t really go wrong with perfectly golden chooks, and that much garlic! The sauce, of the sauce… If I could marry it, I would. (Sorry husband :P) I saved the sauce, and to put it on the next few meals we had. The chicken was so succulent, tender, and beautifully flavoured by the garlic, stock, and thyme. Remember to scrape up all that gorgeous fond built up on the pan. That helps to give the dish that extra oomph. 

I know it sounds daunting to peel that much garlic, and may take a long time. Here’s a trick I used from, to peel 2 heads of garlic in a minute or so. Got my arm workout in by doing that too.

I served it with mashed sweet potatoes, and blanched baby beans. For the mashed sweet potatoes, simply boil it in salted water until tender (12-15 minutes), drain, then mash with ghee/olive oil, chicken stock, & black pepper. 

40 Cloves Garlic Chicken (Whole 30, Paleo)


  • 3 tbsp olive oil
  • 40 cloves garlic peeled (I used 3 heads without counting)
  • 6 chicken legs
  • 1 1/4 cup 300ml chicken stock (Imagine no-chicken stock)
  • 8 sprigs thyme but who’s counting?
  • Salt and ground black pepper to taste

Optional thickener

  • 1 tbsp arrowroot flour or tapioca flour + 1 tbsp water
  • Heat oven to 180°C, top and bottom heat only.

  • Heat oil in French oven (I used 26cm Le Creuset Buffet) over medium-high heat.

  • Season chicken with salt and pepper.

  • Add to pan and cook without touching for about 5-7 minutes. The skin will release from the pan when it’s golden and ready.

  • Flip and cook for another 5-7 minutes until golden brown.

  • Remove from pan, and set aside.

  • Drain oil, leaving behind about 1-2 tbsp.

  • Over medium high heat, add garlic to pot

  • Cook until browned in spots, about 6 minutes.

  • Then, add chicken stock to cook while scraping the bottom brown bits of the pot and bring to boil.

  • Add thyme to the garlic and chicken stock.

  • Transfer chicken back into the pan.

  • Cover, and bake until chicken is tender, 20-25 minutes.

  • Remove chicken from the pan, and pour in thickener to make a gravy, stirring constantly over medium heat until thicken.

  • Garnish with thyme.

If you do not have a buffet casserole, buy one. :p
If not, you can pan fry the chicken on a regular pan, then transfer it to a casserole. Make the garlic and stock in same pan, and pour it over the chicken in the casserole before baking.

Adapted from food network

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