There are certain dishes that never fail to impress—crispy chicken coated in a sticky, garlicky, spicy sauce is one of them. The moment the aroma of garlic, chili, and sizzling chicken hits the air, it promises comfort, flavor, and satisfaction.
This recipe brings together the crunch of golden fried chicken and the boldness of an Asian-inspired sauce. It’s a dish that excites the taste buds while being surprisingly simple to prepare at home. Whether you’re cooking for family, entertaining guests, or just craving something indulgent, this Crispy Chicken with Spicy Garlic Sauce is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Crispy & Crunchy Texture – Each bite delivers a satisfying crunch without being greasy.
- Balanced Flavors – The sauce combines heat, sweetness, saltiness, and umami perfectly.
- Customizable Heat – Easily adjust the spice level by reducing or increasing chili peppers.
- Quick & Weeknight Friendly – Ready in under 40 minutes, but elegant enough for a special dinner.
- Restaurant Quality at Home – You’ll skip takeout once you see how easy this is to make.
Ingredients You’ll Need
Here’s a complete breakdown of everything you’ll need, with exact measurements for 4 servings.
For the Chicken:
- 1 ½ lbs (700 g) boneless, skinless chicken thighs (cut into bite-sized pieces)
- ½ cup cornstarch (for coating)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons Shao Xing wine (or dry sherry substitute)
- 2 tablespoons neutral oil (for marinade)
- 1 cup neutral frying oil (vegetable, canola, or peanut oil)
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional, for depth & color)
- 2 tablespoons brown sugar (or honey)
- ½ cup chicken stock
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
Aromatics & Spice:
- 6 garlic cloves (finely chopped)
- 1 tablespoon ginger (minced)
- 6–8 dried red chilies (adjust to spice preference)
- 4 scallions (separate white and green parts, sliced)
Step-by-Step Instructions
Step 1: Marinate the Chicken
- Place chicken pieces in a bowl.
- Add Shao Xing wine, oil, salt, and black pepper.
- Toss well, cover, and let marinate for at least 15 minutes (up to 1 hour for more flavor).
Step 2: Coat the Chicken
- In a shallow dish, spread the cornstarch.
- Dredge chicken pieces, shaking off excess.
- Lay them on a plate—do not stack to avoid sticking.
Step 3: Fry Until Crispy
- Heat oil in a wok or deep skillet until shimmering (about 350°F / 175°C).
- Fry chicken in small batches until golden and crisp, about 4–5 minutes.
- Drain on a wire rack or paper towels.
Step 4: Build the Sauce
- Discard excess oil, leaving about 1 tablespoon in the pan.
- Sauté garlic, ginger, dried chilies, and white parts of scallions until fragrant (30 seconds).
- Add soy sauce, dark soy sauce, chicken stock, vinegar, and brown sugar.
- Simmer for 2–3 minutes.
Step 5: Thicken the Sauce
- Stir in cornstarch slurry and cook until glossy and thickened.
- Drizzle in sesame oil for aroma.
Step 6: Combine & Serve
- Return crispy chicken to the pan.
- Toss well until every piece is coated in sauce.
- Garnish with green scallions.
- Serve hot with steamed jasmine rice or noodles.
Pro Tips for Success
- Don’t overcrowd the pan – Fry in batches for maximum crispiness.
- Control the spice – Use fewer chilies or remove the seeds if you prefer mild heat.
- Keep it crunchy – Add chicken to sauce just before serving.
- Oil temperature matters – Too low = soggy chicken, too high = burnt exterior.
Serving Suggestions
This dish pairs beautifully with:
- Steamed jasmine rice or garlic fried rice
- Stir-fried bok choy, broccoli, or snow peas
- Quick pickled cucumbers for a refreshing side
- Green tea, oolong tea, or sparkling water with lime
Variations & Substitutions
- Protein Swap – Try shrimp, tofu, or thinly sliced beef.
- Vegetable Boost – Add bell peppers, snap peas, or mushrooms.
- Sweetness Twist – Replace brown sugar with maple syrup or honey.
- Gluten-Free – Use tamari instead of soy sauce.
Nutrition (Per Serving, Approx.)
- Calories: 420
- Protein: 27 g
- Carbohydrates: 32 g
- Fat: 18 g
- Fiber: 2 g
- Sodium: 980 mg
(Values vary based on portion size and substitutions.)
Common Mistakes to Avoid
- Overcrowding while frying – Causes soggy chicken.
- Skipping cornstarch – Reduces crunch.
- Adding chicken too early – Always thicken sauce before tossing in chicken.
- Not drying chicken before coating – Excess moisture prevents crisping.
FAQs
Q: Is this dish very spicy?
A: It’s moderately spicy, but you can adjust by adding fewer chilies.
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier and are less likely to dry out.
Q: Do I need a wok?
A: No, a large non-stick skillet works perfectly.
Q: How do I reheat leftovers?
A: Reheat in a hot skillet to bring back crispiness. Avoid the microwave.
Q: Can I prepare ahead of time?
A: You can prep ingredients in advance, but fry chicken just before serving for best results.
Storage & Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Pan-fry or air-fry to revive crispiness.
- Not freezer-friendly: The sauce can make chicken soggy after thawing.
Final Thoughts
Crispy Chicken with Spicy Garlic Sauce is the perfect example of how simple ingredients can create something extraordinary. It’s crunchy, flavorful, customizable, and deeply satisfying.
Once you try it, you’ll understand why it’s a favorite in so many households—it delivers bold flavors without complicated steps. Whether served on a busy weeknight or as the star of a dinner party, this dish proves that homemade meals can be just as exciting as restaurant dishes.
So, grab your wok (or skillet), heat up that oil, and let the magic of crispy chicken and spicy garlic sauce transform your dinner table tonight.
