How to Make Black Garlic Chicken: A One-Pan Recipe

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black garlic chicken recipe

What’s Up, Hungry People!

Last week, I stumbled upon something unique at the grocery store: black garlic. Yep, you heard that right—black garlic! The second I laid eyes on it, I knew it had to come home with me. And so began my mission to explore its culinary potential. It didn’t take long to discover that recipes featuring black garlic are kind of like unicorns on the internet—pretty rare. So, I rolled up my sleeves and decided to let my creative juices flow.

sliced black garlic head

A Bit About Black Garlic

Let’s dive into what makes black garlic special. This is not your everyday garlic; it’s garlic that’s been slowly caramelized over weeks until the cloves turn into dark, sticky, squishy goodness. The flavor profile? Think a mesmerizing blend of sweet garlic with subtle hints of molasses and honey. Given that it’s a staple in Asian cuisine, it clicked for me—why not whip up some black garlic hoisin sauce for Week 22’s East Asian theme!

ingredients for black garlic hoisin

Here’s What You Need

  • Black Garlic: Provides the dish with a unique, caramelized garlic flavor and helps thicken the hoisin sauce.
  • Soy Sauce: Adds umami and saltiness to the hoisin sauce; acts as the liquid base.
  • Honey: Sweetens the sauce and balances out the salty and umami flavors.
  • Fish Sauce: Brings a depth of flavor and complexity to the sauce.
  • Ginger: Introduces a touch of spiciness and brightness, enhancing the sauce’s overall profile.
  • Rice Vinegar: Adds acidity to the sauce, helping to balance its flavors.
  • Chicken: The protein of the dish, which absorbs and showcases the sauce’s flavors.
  • Sesame Oil: Used for cooking; adds a nutty aroma to the dish.
  • Red & Green Bell Peppers: Adds color, texture, and a mild sweetness.
  • Onion: Brings a pungent depth and aroma to the dish.
  • Fresh Parsley: Optional; adds a fresh, herbal garnish for presentation.
  • White Rice: Serves as the base, soaking up the sauce and complementing the chicken.
black garlic marinade

The Hoisin Hack

Most hoisin sauce recipes will tell you to grab black bean paste or fermented chili paste for that classic, thick texture. But here, in my kitchen, I opted for black garlic to give the sauce its signature stick-to-the-spoon consistency. And hey, why stop there? I also tossed in some finely chopped ginger to introduce a little extra sweetness and depth.

black garlic sauce

To combine everything, simply stir the ingredients together. For a smoother texture, a food processor or blender is your best friend. I pulsed mine for about 30 seconds to get the texture just right. But remember, your hoisin, your rules! If you like a chunkier sauce, skip the blending step. For something silkier, adjust the blending time to your taste.

black garlic chicken sauce

Here’s What You Need for Black Garlic Chicken

Time to put that hoisin to work! I went with chicken breast, cut into bite-sized pieces. After a quick sear to lock in those flavors, I threw in some onions and peppers. Then, in went the homemade hoisin, and I dropped the temperature down to medium-low. I let it all simmer, allowing the sauce to thicken and bubble away for about 15 minutes or until the chicken was fully cooked.

The Flavor Explosion

This isn’t just any hoisin sauce; it’s hoisin with an extra layer of awesome, thanks to the black garlic. It injects those dark, sumptuous notes into the sauce and brings an undertone of unique sweetness that’s hard to describe but easy to love. The beauty of this sauce is its versatility—it pairs beautifully with rice, fish, pork, and steak. Trust me, if black garlic shows up in my grocery aisle again, I’m snagging it like it’s the last piece of garlic on Earth.

black garlic chicken dish

Additional Tips and Troubleshooting for Black Garlic Hoisin Sauce

  • Thickening the Sauce: If your sauce isn’t as thick as you’d like, you can simmer it longer to reduce and thicken.
  • Sauce Too Salty?: If the sauce turns out too salty, add a bit more honey or water to balance it out.
  • Chicken Doneness: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F.
  • Vegetable Choices: Feel free to swap in other veggies like carrots or broccoli based on your preference.
  • Storage: Hoisin sauce can be stored in an airtight container in the fridge for up to two weeks.
  • Reheating: Reheat leftovers on the stove over low heat to maintain texture and flavor.
  • Ginger Substitution: If fresh ginger isn’t available, ground ginger can be used in a pinch. Use about half the amount.
  • No Food Processor?: If you don’t have a food processor, mashing the black garlic finely with a fork will also work.
  • Rice Cooking: For fluffier rice, rinse it a few times before cooking to remove excess starch.
  • Black Garlic Availability: If you can’t find black garlic, roasted garlic can serve as an alternative, but expect a milder flavor.

What’s not to love about a dish that transforms an uncommon ingredient into the star of the show? This black garlic chicken recipe proves that sometimes the road less traveled leads to some seriously tasty places. Next time you spot black garlic at the grocery store, you know what to do—grab a head and get cooking! Enjoy, Hungry People!

Black Garlic Chicken

The Starving Chef
Discover the rich, complex flavors of black garlic in this chicken dish that's easy to make but tastes like you slaved over it all day.
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course International, Main Course
Cuisine American, Asian, International
Servings 4


  • 10-20 cloves black garlic about 1 head
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 2 tablespoons ginger minced
  • 1 tablespoons rice vinegar
  • 16 oz chicken cut into pieces
  • 1 tablespoon sesame oil
  • ½ cup red & green bell peppers sliced
  • ½ cup onion sliced
  • fresh parsley for topping, optional
  • cooked rice for serving


  • Remove all skin from the black garlic cloves. Use the back of a fork to mash the garlic into a paste.
  • For a smooth hoisin sauce, use a food processor to blend the garlic paste with the soy sauce, honey, fish sauce, ginger, and rice vinegar. If you prefer a thicker texture, whisk the paste into these ingredients until you reach the desired consistency.
  • Heat the sesame oil in a skillet over medium-high heat. Add the chicken pieces to the skillet and sear them on all sides until browned—about 1-2 minutes per side. Toss in the sliced veggies and sauté for one minute.
  • Pour your freshly made hoisin sauce over the chicken and vegetables. Reduce the heat to medium-low and let everything simmer for about 10-15 minutes, or until the chicken is fully cooked.
  • Serve your black garlic chicken in a large bowl over white rice, and enjoy!
Keyword Asian, black garlic, chicken
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