Craving something bold, crispy, and incredibly satisfying? This Asian-Style Crispy Garlic Chicken delivers a flavor explosion with every bite. Juicy chicken thighs, perfectly golden and crisp, are tossed in a rich, sticky garlic sauce with just the right balance of sweetness, spice, and umami. This dish is quick enough for busy weeknights but impressive enough for weekend gatherings.

Whether you’re a garlic lover, an Asian cuisine enthusiast, or simply in search of the next crowd-pleasing chicken dinner, this recipe is for you. It’s fast, flavorful, and totally crave-worthy.

Why You’ll Love This Recipe

• ✅ Crispy, golden chicken with a light cornstarch coating

• ✅ Packed with flavor from garlic, ginger, soy, and sesame

• ✅ Easy to customize with your favorite veggies or spice level

• ✅ Great for meal prep and reheats like a dream

• ✅ Ready in under 30 minutes

This garlic chicken hits every note—crunchy, saucy, savory, and just a little sweet and spicy. It’s a better-than-takeout winner the whole family will devour.

Ingredients You’ll Need

Chicken & Marinade:

• 500g boneless chicken thighs, cut into bite-sized pieces

• 2 tablespoons cornstarch

• 1 tablespoon dark soy sauce

Aromatics & Veggies:

• 1.5 tablespoons minced garlic

• 1 teaspoon minced ginger

• 1 red bell pepper, thinly sliced

• ⅓ cup green onion, chopped

• ⅓ cup oil for frying

Chinese Garlic Sauce:

• 2 tablespoons soy sauce

• ¼ cup chicken broth

• 2 teaspoons rice vinegar

• 1 tablespoon light brown sugar

• 1 teaspoon sesame oil

• 1 teaspoon Sriracha (adjust to taste)

• ¼ cup water

• ½ teaspoon black pepper

• 1 tablespoon cornstarch

How to Make Asian-Style Crispy Garlic Chicken

1. Marinate the Chicken

In a medium bowl, toss the chicken pieces with 1 tablespoon dark soy sauce and 2 tablespoons cornstarch. Set aside while you prepare the sauce.

2. Make the Garlic Sauce

In a small bowl, combine all the sauce ingredients—soy sauce, chicken broth, rice vinegar, brown sugar, sesame oil, Sriracha, water, pepper, and 1 tablespoon cornstarch. Mix well until smooth. Set aside.

3. Crisp Up the Chicken

Heat ⅓ cup oil in a large skillet over medium heat. Add half of the marinated chicken, spacing pieces out for maximum crispiness. Cook for 2–3 minutes per side until golden and cooked through. Remove and repeat with the remaining chicken. Once done, drain all but 1 tablespoon of oil from the pan.

4. Sauté Aromatics and Combine

In the remaining oil, sauté the minced garlic and ginger for about 30 seconds until fragrant. Return all the chicken to the pan, along with the sliced red bell pepper and chopped green onion.

Pour the sauce over everything and toss to coat. Let it simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the chicken beautifully.

5. Serve

Serve the garlic chicken hot over steamed jasmine rice, sticky rice, or noodles. Garnish with extra green onions or sesame seeds if desired.

Kitchen Equipment You’ll Need

• Large skillet or wok

• Mixing bowls (for marinade and sauce)

• Tongs or spatula

• Cutting board and sharp knife

• Measuring cups and spoons

Tips for Success

• Use chicken thighs for best flavor and juiciness—breasts work too but tend to dry out faster.

• Don’t overcrowd the pan when frying the chicken. Crowding = soggy, not crispy.

• Let the chicken rest for a few minutes after frying to lock in the juices.

• Balance the sauce to your taste—more Sriracha for heat, more sugar for sweetness, more vinegar for tang.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooked chicken (without sauce) for up to 2 months.

• Reheat: Warm in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce.

This dish is meal-prep-friendly and tastes even better the next day as the flavors continue to meld.

What to Serve with Crispy Garlic Chicken

Pair this bold chicken dish with:

• Steamed jasmine rice or garlic fried rice

• Asian cucumber salad or steamed bok choy

• Chilled soba noodles for a refreshing contrast

• A crisp lager or cold green tea to balance the heat

Variations & Swaps

• Add veggies: Toss in broccoli, snow peas, mushrooms, or baby corn for extra crunch and nutrition.

• Go gluten-free: Use tamari or gluten-free soy sauce.

• Less heat: Omit or reduce the Sriracha for a milder version.

• Extra crispy: Double-fry the chicken for restaurant-level crunch.

FAQ: Asian-Style Crispy Garlic Chicken

Can I use chicken breast instead of thighs?
Yes! Just make sure not to overcook it. Breast meat dries out faster than thighs.

Can I make this ahead of time?
Absolutely. Cook the chicken and refrigerate separately from the sauce. Reheat and combine just before serving.

What can I substitute for rice vinegar?
Apple cider vinegar or white vinegar work in a pinch—just use a little less.

How spicy is this dish?
Mild to medium, depending on your Sriracha level. You can totally customize the heat.

Can I bake instead of fry?
You can bake the chicken at 425°F (220°C) for 20–25 minutes until crispy, but it won’t be quite as crunchy as pan-fried.

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This Asian-Style Crispy Garlic Chicken is your go-to dish when you want something quick, comforting, and bursting with flavor. It’s everything you love about takeout—crispy, saucy, garlicky goodness—made better and healthier at home.

If you love this recipe, please share it with friends, post your plate on social media, and subscribe to the blog for more easy Asian-inspired dishes, fusion favorites, and flavor-packed meal ideas.

Happy cooking and keep that garlic coming! 🧄🍗🥢