Homemade Indo-Chinese Style Garlic Pepper Chicken
Let's get into the kitchen! Today, I bring you a truly delicious recipe: Indo-Chinese style garlic pepper chicken. This recipe, accompanied by plenty of garlic, ginger, and black pepper, will leave an unforgettable mark on your palate. Plus, you can easily prepare it in one pan. We use tofu as a vegan option, but you can try it with any protein you like. Now gather the ingredients and let's make this delicious dish together!
- 400 grams firm or extra firm tofu (pressed for at least 15 minutes, then cut into ¾” bite-sized pieces)
- 1 teaspoon soy sauce (use tamari for gluten-free)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons white rice flour
- 2 teaspoons oil
- 2-3 tablespoons garlic (finely chopped)
- 1 teaspoon finely chopped ginger
- ½ green pepper, like Serrano or Indian pepper (finely chopped or minced)
- 2 tablespoons chopped green onion (white parts only, reserve green parts for garnish)
- 2 tablespoons chopped onion
- 2 tablespoons chopped green bell pepper
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon ketchup
- 2 tablespoons soy sauce (use tamari for gluten-free, or a mix of soy sauce and dark soy sauce for more flavor)
- 1 tablespoon sambal oelek (or any Asian red chili sauce)
- ½ teaspoon vinegar (white or rice vinegar)
- ¾ cup water (divided)
- 1 teaspoon cornstarch
If the tofu hasn't been pressed yet, press it for 15 minutes. Then, cut it into small pieces and place in a bowl. Add the soy sauce and mix.
In a small bowl, mix garlic powder, black pepper, cornstarch, and rice flour. Sprinkle this mixture over the tofu and mix to coat well.
Heat a pan over medium-high heat. Add two teaspoons of oil, and when the oil is hot, add the tofu. Cook the tofu until golden on both sides.
Remove the tofu from the pan and add another 2 teaspoons of oil. Reduce the heat to medium-low and add the chopped garlic, ginger, and green pepper. Cook until the garlic turns golden.
Add the white parts of the green onion, onion, green bell pepper, black pepper, and salt. Increase the heat to medium and cook for another 2 minutes.
Add ketchup, soy sauce, sambal oelek, vinegar, and ¼ cup of water. Mix well and bring to a boil.
Mix the cornstarch with the remaining ½ cup of water and add to the pan. When the sauce thickens, turn off the heat.
Add the crispy tofu and mix well. Sprinkle the top parts of the green onions on top and serve. Enjoy!
Homemade Indo-Chinese Style Garlic Pepper Chicken Cooking Tips
The key to pressing tofu is to remove excess water for a crispier texture. Remember to control the heat, so the garlic doesn't burn!
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