Crispy Sweet and Spicy Asian Chicken – Just like takeout! Crispy pan fried chicken tossed in a sweet and spicy Asian style glaze.
Ingredients you need to make my Crispy Asian Chicken:
- cornstarch – A very important ingredient for helping the batter stick to the chicken to ensure perfectly crispy chicken.
- all-purpose flour – For the chicken batter.
- eggs – Two eggs for the chicken batter.
- chicken thighs – Boneless, skinless chicken thighs or breasts both work in this recipe.
- rice wine vinegar – Vinegar base for the sauce.
- garlic – Fresh garlic minced or you can use the jarred pre-chopped garlic.
- sambal oelek (ground fresh chili paste) – This chili paste is spicy and full of flavor. You may substitute for sriracha if you do not have on hand.
- soy sauce – I used low sodium soy sauce but regular soy sauce will work fine as well.
- sesame seed oil – I used imperial dragon 100% pure sesame seed oil. It is very strong so be careful when adding this to the sauce.
- brown sugar – To sweeten up the sauce.
- jalapeno – Add a fresh and delicious spice to the sauce.
- ketchup – The ketchup sweetens the sauce but also gives it a nice thicker consistency.
- oil – For frying the chicken. You can use peanut, canola, vegetable, or olive oil.
What gives the chicken a crispy exterior?
The process of making a crispy Asian chicken like orange chicken or crispy sesame chicken is pretty easy just takes a little extra work. You’ll need whisked egg, cornstarch to help the egg stick to the chicken, and flour to form a nice crispy crust.
How to make Sweet and Spicy Crispy Asian Chicken:
Cut chicken thighs into 1 inch cubes. Pat chicken dry and set aside. Grab three bowls. In the first bowl, whisk eggs. Add cornstarch to the second bowl. In the third, add flour, salt and black pepper. Toss the chicken into the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
Heat a large skillet over medium-high heat and add 3 tbsp oil. Carefully add the chicken to the hot skillet and let cook for about 4-5 minutes until bottoms begin to golden and crisp up. Be sure to break chicken apart if sticking together. Flip chicken over and continue to cook until golden, about 4-5 minutes. Remove chicken from skillet and set aside.
For the sauce: Mix rice wine vinegar, soy sauce, sesame oil, sambal oelek, minced garlic, jalapeno, ketchup and brown sugar.
Heat the same skillet you cooked the chicken in to medium-high heat and pour in the sauce. Let sauce slightly simmer then add the chicken back to the skillet and toss to fully coat. Serve immediately with steamed rice and sprinkle with chopped green onions (optional).
If you enjoyed this recipe, here are a few more of my favorite Asian style dishes I think you’ll love:
- Garlic Ginger Chicken – Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
- Teriyaki Chicken Skewers – The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce.
- Sweet & Sour Chicken – Takeout style Chinese chicken recipe made with crispy chicken and caramelized onions in a delicious sweet and sour sauce.
Sweet and Spicy Crispy Asian Chicken
Ingredients
- 1 1/2 lbs. chicken thighs cut into 1" cubes
- 2 tbsp oil
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 2 cloves garlic minced
- 1 tbsp rice wine vinegar
- 3 tbsp soy sauce
- 1/4 tsp sesame seed oil
- 1/2 tsp sambal oelek fresh ground chili paste
- 2 tbsp ketchup
- 1 small jalapeno finely chopped
- 1 tbsp brown sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 eggs
Instructions
- Cut chicken thighs into 1 inch cubes. Pat chicken dry and set aside. Grab three bowls. In the first bowl, whisk eggs. In the second bowl, add cornstarch. In the third, add flour, salt and black pepper. Toss the chicken into the cornstarch and fully coat. Next, drench chicken in egg and lastly coat in flour mixture.
- Heat a large skillet over medium-high heat and add 3 tbsp oil. Carefully add the chicken to the hot skillet and let cook for about 4-5 minutes until bottoms begin to golden and crisp up. Be sure to break chicken apart if sticking together. Flip chicken over and continue to cook until golden, about 4-5 minutes. Remove chicken from skillet and set aside.
- For the sauce: Mix rice wine vinegar, soy sauce, sesame oil, sambal oelek, minced garlic, jalapeno, ketchup and brown sugar.
- Heat the same skillet you cooked the chicken in to medium-high heat and pour in the sauce. Let sauce slightly simmer then add the chicken back to the skillet and toss to fully coat. Serve immediately with steamed rice and sprinkle with chopped green onions (optional).
Delicious! I will definitely make again. It was my first time coating and frying chicken so some of my pieces got burned but the sauce covered all the imperfections. Will definitely make again
Yessss! Made it exactly as instructed and it was a huge hit.
This is really good, but I would highly recommend using low sodium soy sauce, or just use less of it. It was quite salty, and the soy sauce was over powering. The heat was really nice though.