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Asian-style crunchy garlic chicken is my go-to dish whenever I want to wow my guests without slaving away in the kitchen. I'm crazy about how the crispy chicken bits complement the flavorful, aromatic garlic sauce. It's become my signature meal for both weeknight dinners and get-togethers with friends thanks to how easy it is and those bold flavors it delivers.
Why you'll fall for this tasty dish
This dish brings together everything I love about crunchy textures and bold Asian flavors. The perfectly golden chicken thighs pair wonderfully with the sweet, spicy, and tangy garlic sauce. I usually serve it with rice or noodles for a complete meal that always gets rave reviews.
Key ingredients you'll need
For perfect chicken, I grab 500g of boneless thighs and cut them into bite-sized pieces. Cornstarch is key—two spoons for marinating and one for the sauce. I add flavor with dark soy sauce, freshly minced garlic, and grated ginger. A red bell pepper brings sweetness and color, while green onions add freshness. For my sauce, I mix soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil, and sriracha. A bit of water and pepper finish the seasoning mix.
Step-by-step cooking guide
I start by mixing all sauce ingredients in a bowl. While that sits, I coat my chicken in soy sauce and cornstarch. In a really hot pan, I brown the chicken in small batches until it's nice and crispy. I keep a little oil to cook the garlic and ginger, then throw in the chicken, bell pepper, and green onions. The sauce goes in last, and a few minutes is all it takes for it to thicken and coat everything perfectly.
Tips for crispy chicken success
Oil temperature matters—about 175°C gets you really crispy chicken. I never overcrowd my pan so it stays hot enough. Fresh aromatics make all the difference, and I always adjust the sriracha amount based on who's eating.
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Storing and reheating leftovers
I keep any extras in an airtight container in the fridge for up to three days. When it's time to reheat, I prefer using a skillet on medium heat with a splash of broth to keep the sauce nice and smooth. You can freeze it for a month, but the chicken won't be quite as crispy afterward.
Frequently Asked Questions
- → How do I make the chicken crispy?
- Cornstarch is key. Make sure your oil is hot before frying, and don’t overcrowd the pan.
- → Can I use different cuts of chicken?
- Chicken breasts work great. Just chop them into even pieces to cook evenly.
- → Is the sauce super spicy?
- It’s mildly spicy with Sriracha. Adjust the amount to your taste or skip it for a milder version.
- → What pairs well with this dish?
- White rice soaks up the sauce beautifully. Stir-fried veggies or an Asian-style salad are great sides too.
- → Can I make the sauce ahead of time?
- Yes, it keeps for 2-3 days in the fridge. Warm it up gently when you’re ready to use it.