The first time I went to Taiwan, I was blown away by the food. Granted I had someone take me to the best restaurants, but everywhere I went, I knew I would be craving that dish months later. Now that I'm back home, I still frequently think of the fried baby shrimp in chili sauce, the steamed pork buns, the breakfast burgers and so much more. So today, in memory of my trip, I have put together a crispy Asian fried chicken with chili sauce. Although this is not a copycat of any dish I've had in Taiwan, the flavors are reminiscent of their cuisine.
Crispy Asian Fried Chicken with Chili Sauce
- 2 lb chicken thighs skinless, boneless
- 2 tablespoon soy sauce
- 2 tablespoon Shaoxing wine
- 1 teaspoon granulated sugar
- ½ teaspoon black pepper
- 1 teaspoon ginger finely chopped
- 2 cloves garlic finely chopped
- 1 scallion chopped
- 2 tablespoon scallions chopped
- 1 garlic clove minced
- ¼ cup cilantro chopped
- 1 Thai chile minced
- 2 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon ground Sichuan pepper
- 2 teaspoon sesame oil
- ¼ cup corn starch
- oil for deep frying
- Cut the chicken into bite-size pieces. Combine ingredients for the marinade including 2 tablespoon soy sauce, 2 tablespoon Shaoxing wine, 1 teaspoon granulated sugar, ½ teaspoon black pepper, 1 teaspoon ginger, 2 garlic cloves, and 1 scallion. Add the chicken to the marinade and let sit for 30 minutes.
- Prepare the sauce by combining all of the ingredients in a medium bowl (scallions - sesame oil.) Let sit for 10 minutes.
- Preheat oil for frying to 350 degrees.
- Dredge the marinated chicken in the corn starch, shaking off the excess. Carefully fry chicken until golden brown, about 5 minutes. Remove from heat and drain on a paper-towel-lined plate. Repeat with the remaining chicken. Serve with sauce drizzled on top.
**Helpful tips and common mistakes
The great thing about this Asian fried chicken with chili sauce is that even though you have to marinate the chicken, it's only for 30 minutes, meaning this can all be made in 45 minutes!
While your chicken is marinating, make the chili sauce and rice if serving.
I decided to fry my chicken in a pot since I don't have a wok or a fryer. If you don't have a thermometer to check the temperature, sprinkle some flour into the oil. If it starts to sizzle, the oil should be ready.
Make sure to fry in batches. Once you add the chicken to the oil, the temperature will decrease dramatically, especially if you add too many pieces at once. It's best to add just a few at a time to get even cooking.
I absolutely loved this Asian fried chicken with chili sauce. The sauce was a little tangy, a little spicy, making it a perfect complement for this well seasoned, crispy chicken. The great thing about using dark meat is how juicy it is. One bite and my eyes popped out of my head at just how good this chicken was. I urge you to give this recipe a try!
For more chicken inspiration check out this Indian popcorn chicken!