Pin it
Asian-style crispy garlic chicken is my go-to dish when I want to wow everyone without slaving away in the kitchen. I love how the crunchy chicken pairs with the flavorful, aromatic garlic sauce. It's become my signature dish for both weeknight dinners and gatherings with friends thanks to how easy it is and its bold flavors.
What makes this dish irresistible
This dish brings together everything I crave - crunchy textures and bold Asian flavors. The perfectly golden chicken thighs blend wonderfully with the sweet, spicy and tangy garlic sauce. I often serve it with rice or noodles for a complete meal that always gets rave reviews.
Key ingredients needed
For perfect chicken, I pick 500g of boneless thighs cut into bite-sized pieces. Cornstarch is key - two spoons for marinating and one for the sauce. I add flavor with dark soy sauce, fresh minced garlic and grated ginger. A red bell pepper brings sweetness and color, while green onions add freshness. For my sauce, I mix soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil and sriracha. A bit of water and black pepper finish off the seasoning.
Easy step-by-step approach
I start by mixing all sauce ingredients in a bowl. While that sits, I marinate my chicken in soy sauce and cornstarch. In my hot pan, I brown the chicken in small batches until crispy. I save a bit of oil to cook the garlic and ginger, then toss in the chicken, bell pepper and green onions. The sauce gets poured over everything and it takes just a few minutes for it to thicken and coat all ingredients perfectly.
Tips for crispy success
Oil temperature matters - about 175°C gives you truly crispy chicken. I always make sure not to crowd my pan so it stays hot enough. Fresh aromatics make all the difference, and I tweak the sriracha amount based on everyone's spice preference.
Pin it
Storing and reheating suggestions
I keep leftovers in an airtight container in the fridge for up to three days. When reheating, I prefer using a pan over medium heat with a splash of broth to maintain the sauce's richness. You can freeze it for a month, but it won't be quite as crispy afterward.
Frequently Asked Questions
- → How do I get super crispy chicken?
- Cornstarch is key. Make sure your oil is hot enough and don’t overcrowd your pan while frying.
- → Can I use different chicken cuts?
- Chicken breasts work great too. Just chop them into evenly sized pieces for even cooking.
- → Is this dish very spicy?
- It’s mildly spicy thanks to Sriracha. Adjust the amount or skip it if you prefer a milder version.
- → What sides pair well with this?
- White rice soaks up the sauce nicely. Sauteed veggies or an Asian-style salad go great too.
- → Can I make the sauce ahead?
- You can prep the sauce in advance and store it in the fridge for 2–3 days. Warm it up gently when ready to use.