Spicy Crispy Chicken
User Reviews
5
-
Cook Time
15 mins
-
Marinade
15 mins
-
Total Time
30 mins
-
Servings
4 - 6 people
-
Calories
408 kcal
-
Course
Main Course
-
Cuisine
Asian
Spicy Crispy Chicken
Description
This recipe starts with marinating chicken thigh pieces in a garlic-ginger mixture combined with part of a soy-based sauce that blends hoisin, chili garlic sauce, rice vinegar, brown sugar, and chicken broth. The marinated chicken is then coated evenly in cornstarch to create a crisp crust when shallow fried in oil.
Frying the chicken until golden develops a crunchy texture outside while maintaining tenderness inside. Separately, the sauce is simmered to meld flavors and thicken, then the fried chicken is added back into the pan and tossed to coat evenly, resulting in a sticky, spicy glaze.
Green onion and sesame seeds are optional garnishes that contribute color and mild crunch. This dish offers a balance of textures and layered umami and heat from the chili garlic sauce and hoisin elements. It cooks quickly, making it suitable for a flavorful main course served with rice or vegetables.
Ingredients
Sauce
- 3 tablespoon soy sauce
- 2 teaspoon ginger (fresh grated)
- 6 garlic finely minced, cloves
- 1.5 tablespoon hoisin sauce
- 1 tablespoon rice vinegar (sub white wine vinegar)
- 1 tablespoon Chili garlic sauce
- 2 teaspoon sesame oil
- 2 tablespoon brown sugar
- ¾ cup chicken broth
Chicken
- 1.5 lb chicken thigh cut into bite sized pieces, boneless, skinless
- 2 teaspoon ginger (fresh grated)
- 4 garlic finely minced, cloves
- 1 cup cornstarch
- 1 – 2 cooking oil for frying; quantity as needed
Garnish (Optional)
- green onion (finely diced)
- sesame seeds
Instructions
- Combine all sauce ingredients in a bowl. Stir until evenly combined and set aside.
- Marinate the chicken with the garlic and ginger and 3 tablespoons of the sauce. Marinate 15-30 minutes.
- In a deep bowl add the cornstarch. Add the chicken and toss until evenly coated.
- In a large frying pan or deep pot, heat enough oil to shallow fry the chicken. You only need enough oil to come about 2”-3” inches up the sides of the pan so the chicken is submerged. Place a paper towel on a plate to drain the chicken once fried.
- Shake off the excess cornstarch from the chicken pieces and fry in batches until golden brown, approximately 3 minutes, turning halfway through cooking.
- In another large frying pan (or use the same pan but remove oil and clean pan) bring the sauce to a simmer. Once simmering add in the fried chicken.
- Toss the chicken in the sauce until evenly coated. The sauce will thicken as the chicken is added in.
- Serve with the optional garnishes and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 1379mg | 57% |
| Potassium | 535mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
