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You'll be surprised at how much flavor this crispy Asian fried chicken with chili sauce packs in one bite! Crispy on the outside, tender and juicy on the inside, this chicken is sure to be a keeper!
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What makes this dish special
The first time I went to Taiwan, I was blown away by the food. Granted, I had someone take me to the best restaurants, but everywhere I went, I knew I would be craving that dish many months later. Now that I'm back home, I still frequently think of Taiwanese minced meat, Taiwanese breakfast burgers, and so much more.
So today, in memory of my trip, I have put together crispy Asian fried chicken with chili sauce. Although this is not a copycat of any dish I've had in Taiwan, the flavors are reminiscent of their cuisine and just as delicious as many of the dishes there. If you had the chance to try my Asian steak with charred scallion sauce, I guarantee you'll love this recipe too!
Ingredients
- Chicken thighs: Chicken thighs are preferred for their higher fat content, which keeps the meat moist and flavorful during frying.
- Soy sauce: Adds a savory umami flavor to both the marinade and the sauce. It helps season the chicken, replacing the use of salt.
- Shaoxing wine: A type of Chinese rice wine used in the marinade to add depth and complexity. It helps tenderize the meat and infuses it with a subtle sweetness and fragrance. If you can't find Shaoxing wine, use dry sherry wine instead.
- Cilantro: Used in the sauce for its fresh, citrusy flavor, which adds brightness and a hint of herbaceousness to the dish.
- Thai chile: Brings heat and spice to the sauce, adding a kick. You can omit it for a mild sauce.
- Rice vinegar: Provides acidity to the sauce, balancing the flavors and adding a slight tanginess.
- Sichuan pepper: Sichuan pepper adds a unique, slightly numbing heat to the sauce.
- Cornstarch: Used to coat the chicken before frying, creating a light and crispy texture. It helps achieve the desired crunch without making the coating too heavy.
Substitutions and variations
- Protein: You can use chicken wings, drumsticks, or even chicken breasts if preferred instead of chicken thighs. You can also experiment and try this recipe on shrimp or pork cutlets, adjusting the cooking time as necessary.
- Gluten-free: Use gluten-free tamari instead of soy sauce and ensure that the cornstarch is also gluten-free.
Recipe
Crispy Asian Fried Chicken with Chili Sauce
Ingredients
Marinade
- 2 pounds chicken thighs skinless, boneless
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon granulated sugar
- ½ teaspoon black pepper
- 1 teaspoon minced ginger
- 2 cloves garlic minced
- 1 scallion chopped
Sauce
- ¼ cup chopped cilantro
- 1 scallion chopped
- 1 garlic clove minced
- 1 Thai chile minced
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon ground Sichuan pepper
Chicken
- ½ cup corn starch
- oil for pan-frying
Instructions
- Combine ingredients for the marinade including soy sauce, Shaoxing wine, granulated sugar, black pepper, ginger, garlic cloves, and chopped scallions. Add chicken to marinade, tossing to coat. Let sit for 30 minutes.
- Combine chopped cilantro, scallion, garlic, Thai chile, soy sauce, sugar, water, lime juice, rice vinegar, sesame oil, and Sichuan pepper in a medium bowl. Let sit for 10 minutes.
- Heat enough oil in a large pan over medium-high to come up ½ -inch. Dredge the marinated chicken in the corn starch, shaking off the excess. Shallow fry chicken until golden brown, about 5 minutes. Remove from heat and drain on a paper-towel-lined plate. Repeat with the remaining chicken. Drizzle sauce on top and serve immediately.
Notes
Step-by-step instructions
Step 1: Marinate chicken
The great thing about this Asian fried chicken with chili sauce is that even though you have to marinate the chicken, it's only for 30 minutes, meaning this can all be made in 45 minutes!
All you have to do is combine all the ingredients for the marinade in a large bowl and add the chicken, turning to coat.
Feel free to marinate the chicken for longer, overnight if desired.
Step 2: Prepare chili sauce
While your chicken is marinating, make the chili sauce and rice if serving. I like to measure the ingredients for both the sauce and marinade at the same time since they use a few similar ingredients.
To make the sauce, all you have to do is combine all the ingredients. Let it sit for 10 minutes to allow the flavors to marry.
The sauce is easily customizable, so you can change it to your preference. Add extra Thai chilies for more heat, omit them completely, add more scallions, replace half of the cilantro with Thai basil, or substitute the Sichuan peppercorns with ½ teaspoon of black pepper. Yes, it's that easy!
Step 3: Cook chicken
Heat enough oil in a deep saute pan to come up about ½ inch. Instead of deep-frying, we're going to shallow-fry the chicken. I prefer to shallow-fry because you use less oil, but you can deep-fry the meat as well.
If your pan is particularly small, cook the chicken in batches. If you overcrowd the pan, the chicken won't cook evenly. Also, once you add the chicken to the oil, the temperature will decrease dramatically, especially if you add too many pieces at once. It's best to add just a few to get even cooking.
Once golden brown, remove the chicken from the pan and drain excess oil on paper towels. Transfer the chicken to a serving platter and drizzle sauce on top or serve it on the side.
I absolutely loved this Asian fried chicken with chili sauce. The sauce was a little tangy and spicy, making it a perfect complement to this well-seasoned, crispy chicken. One bite and my eyes popped out of my head at just how good this chicken was. I urge you to give this recipe a try!
Make-ahead
- Make-ahead: You can marinate the chicken and prepare the sauce the day before. However, the sauce won't be as vibrant the longer the herbs sit.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently asked questions
Cornstarch is used because it creates a light and crispy coating, which is a common technique in Asian-style fried chicken recipes.
Yes, the spiciness can be adjusted by altering the amount of Thai chile or Sichuan pepper in the sauce. You can reduce or increase these ingredients based on your heat preference.
To maintain crispiness, avoid overcrowding the pan when frying, and drain the fried chicken on a wire rack instead of paper towels to prevent the underside from becoming soggy.
More easy Asian chicken recipes
Looking for more easy Asian chicken ideas? Try these:
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