Go Back
Print

Crispy Asian Fried Chicken with Chili Sauce

Course Main Course
Cuisine Chinese
Keyword chicken
Total Time 45 minutes
Servings 4
Author Christine Ma

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

You can marinate the chicken overnight.