Asian-Style Crispy Garlic Chicken
A crispy, aromatic chicken dish coated in a savory, garlicky sauce that's perfect for weeknight dinners.
Servings: 4 servings
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Paper Towels
Ingredients
Chicken
- 500 grams boneless chicken thighs cut into bite-sized pieces
Sauce
- 2 tablespoons cornstarch
- 1 tablespoon dark soy sauce
- 1.5 tablespoons minced garlic
- 1 teaspoon fresh ginger minced
- 1 red bell pepper sliced
- 1/3 cup green onion chopped
- 1/3 cup oil for frying
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 teaspoons rice vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 1/4 cup water
- 1/2 teaspoon black pepper
Instructions
- In a bowl, toss the chicken pieces with dark soy sauce, half of the minced garlic, ginger, black pepper, and cornstarch. Mix well to evenly coat. Let stand for 10-15 minutes while you prepare the sauce.
- In a small bowl, mix together the soy sauce, chicken broth, rice vinegar, light brown sugar, sesame oil, sriracha, remaining garlic, and water. Set this aside.
- Heat the frying oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Fry for 3-5 minutes per side, turning occasionally, until the pieces are crisp and golden brown. Remove cooked chicken and drain on a paper towel-lined plate.
- Pour off excess oil, leaving about 1 tablespoon in the pan. Toss in the red bell pepper and stir-fry for 2 minutes, just until slightly softened.
- Return the crispy chicken to the pan. Give your prepared sauce a quick stir and pour it into the pan. Toss everything together, ensuring the chicken is coated and the sauce starts to thicken slightly—about 2-3 minutes.
- Sprinkle in green onions, give one last toss, and remove from heat. Serve immediately for maximum crispiness!
Notes
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven for best results.