This recipe uses a lot of oil, but a good coating is necessary to fry the garlic properly. You can always remove some of the oil after you've fried the garlic, if you prefer.
400g chicken thigh fillets
1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornflour
½ cup vegetable oil
12 cloves garlic, roughly chopped
4 spring onions, white and green parts, cut into 5cm lengths
salt, to season
¾ tsp sugar
Cut the chicken into large pieces, combine with the soy sauce, sesame oil and cornflour, and mix well. Set aside.
Heat the vegetable oil in a wok over low-medium heat and add the garlic. Cook for about 5-10 minutes, until the garlic is lightly browned, then remove from the wok with a wire mesh or slotted spoon.
Increase the heat under the wok to high. When the oil is hot, add the chicken and spring onions. Toss for about 4 minutes, until the chicken is barely cooked through, then season with salt and add the sugar, tossing until the sugar starts to caramelise. Return the garlic to the wok, toss to combine, then remove to a plate to serve.
Adam's tip Never wash a wok. As soon as you've finished cooking, simply brush it out under running water and dry it back on the heat. The brushing removes any food and the heat sterilises it. Fast cooking, fast cleaning!
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.