Black garlic has a deep, sweet-savory flavor with notes of balsamic vinegar, molasses, and roasted garlic. Unlike raw garlic, it is mild, rich, and incredibly versatile in cooking.
In this recipe, we’ll show you an easy and delicious way to use black garlic in everyday cooking.
🧄 What Is Black Garlic?
Black garlic is made by slowly fermenting whole garlic bulbs at controlled heat and humidity over several weeks.
This process transforms sharp raw garlic into soft, dark cloves with a naturally sweet umami flavor.
Why cooks love it:
- No harsh garlic bite
- Naturally sweet and savory
- Adds depth without overpowering dishes
🛒 Ingredients
- 4–6 cloves black garlic
- 500g (about 1 lb) chicken thighs or breast
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp honey (optional)
- 1 tbsp olive oil
- Black pepper to taste
- Optional garnish: chopped green onions or sesame seeds
Step-by-Step Instructions
Step 1: Prepare the Black Garlic
Peel the black garlic cloves and mash them into a smooth paste using the back of a spoon or a knife.
Step 2: Marinate the Chicken
In a bowl, mix:
- Black garlic paste
- Soy sauce
- Oyster sauce
- Honey (if using)
- Black pepper
Add the chicken and coat evenly.
Let it marinate for 15–30 minutes.
Step 3: Cook
Heat olive oil in a pan over medium heat.
Add the chicken and cook for 4–6 minutes per side, until golden and cooked through.
The black garlic will caramelize slightly, creating a glossy, rich sauce.
Step 4: Serve
Slice the chicken and drizzle the remaining sauce over the top.
Garnish if desired.
🍽️ Serving Suggestions
This black garlic chicken pairs beautifully with:
- Steamed rice
- Sautéed vegetables
- Mashed potatoes
- Simple green salad
💡 Tips for Cooking with Black Garlic
- Use less than raw garlic — the flavor is concentrated
- Mash or blend it for sauces and marinades
- Great in pasta, stir-fries, salad dressings, and even burgers
❓ Frequently Asked Questions (FAQ)
What does black garlic taste like?
Black garlic has a naturally sweet and savory flavor with notes similar to balsamic vinegar, molasses, and roasted garlic. Unlike raw garlic, it is mild, rich, and does not have a sharp or spicy bite.
Why does black garlic look dark and slightly dry after peeling?
Naturally fermented black garlic often appears dark, slightly wrinkled, and firm once peeled. This is a sign of proper fermentation and low excess moisture, which makes it ideal for mashing and cooking, especially for sauces and marinades.
How do I use black garlic in cooking?
Black garlic can be mashed into a paste and used in marinades, sauces, stir-fries, pasta, and salad dressings. It adds depth and umami without overpowering other ingredients.
Is black garlic raw or cooked?
Black garlic is made by slowly fermenting whole garlic bulbs at controlled heat and humidity. It is not raw, but it is also not fried or roasted. The process transforms raw garlic into a soft, flavorful ingredient suitable for cooking or direct use.
Where can I buy black garlic for cooking?
When buying black garlic for cooking, look for naturally fermented cloves without added moisture or flavoring. Firmer black garlic works best for mashing and caramelizing during cooking.
You can see an example of this type of black garlic here:
👉 https://www.bestleaftea.com/products/blackgarlic
How should black garlic be stored?
Store black garlic in a cool, dry place away from direct sunlight. Once opened, keep it sealed tightly. Refrigeration is optional but can help extend freshness in warm or humid environments.