Beware — this Asian fried chicken recipe is super crunchy, sticky, savory and addictive. The sauce is fantastic on many other dishes as well. 
Asian Fried Chicken Recipe
This fried chicken has a crisp exterior and a sticky, flavorful sauce that will leave you reaching for another drumstick. The chicken is dredged in flour, dipped in egg, and coated again for a crunchy flour-and-egg crust. After frying, allow the chicken to rest briefly so the crust sets and the juices redistribute — resist the urge to bite in right away to avoid burning your mouth. The homemade garlic chili sauce is the highlight and pairs well with many other dishes.
If you need a gluten-free version, use rice flour for dredging. Crushed gluten-free cereal flakes also work for an extra-crunchy coating; just watch the cooking time so the crust doesn’t burn. The cereal flakes give an outstanding texture that stays crisp when coated and fried.
How to make the garlic chili sauce
This sauce is for anyone who loves bold Asian flavors. The homemade garlic chili sauce combines sautéed garlic and shallots with fish sauce (or soy), brown sugar, rice vinegar, ketchup and Sriracha or any hot sauce you prefer. The aromatics should be cooked until translucent or just barely crisp but not burned. If you prefer a milder sauce, reduce or omit the hot sauce and add an extra tablespoon of rice vinegar or ketchup to keep the sauce’s consistency balanced. The sauce can be thinned with water, a tablespoon at a time, if you want a looser glaze. This sauce is versatile — save any leftovers for tossed noodles, roasted vegetables, or as a dipping sauce.
Asian Fried Chicken Recipe w/ Garlic Chili Sauce
6 Servings
20 mins
25 mins
45 mins
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Ingredients
FOR THE GARLIC CHILI SAUCE
- 2 Tablespoons vegetable oil (30 ml)
- 5 cloves garlic, minced
- 1 large shallot, minced (about 2 Tablespoons)
- 2 Tablespoons fish sauce (or soy sauce)
- 2 Tablespoons packed brown sugar
- 2 Tablespoons rice vinegar
- 3 Tablespoons ketchup
- 1–2 Tablespoons Sriracha or other chili hot sauce, to taste
FOR THE FRIED CHICKEN
- 2 pounds (910 g) chicken drumsticks or thighs, patted dry
- 4–5 large eggs, beaten
- 3 cups (375 g) all-purpose flour (use rice flour for gluten-free)
- Oil for frying (enough to fill pan about 1 inch deep)
Instructions
Make the sauce:
- In a medium saucepan, heat the oil over medium heat. Add the garlic and shallot and cook until translucent or slightly crisp, being careful not to burn them.
- Add fish sauce, brown sugar, rice vinegar, ketchup and hot sauce. Stir to combine, reduce heat to low and simmer for about 3 minutes. Remove from heat. If you prefer a thinner sauce, add water one tablespoon at a time until you reach the desired consistency.
For the fried chicken:
- Place beaten eggs in a large bowl and flour in another large bowl.
- Dredge each piece of chicken first in flour, shaking off excess, then dip in egg, and coat again with flour. Shake off excess and set the coated pieces on a wire rack while you heat the oil.
- Heat oil in a large pot or frying pan to about 350°F (175°C), filling the pan roughly 1 inch deep.
- Fry the chicken in batches so you don’t overcrowd the pan. Carefully place pieces in hot oil and fry until crispy and cooked through — about 10–15 minutes per side depending on size. Avoid overly high heat so the exterior doesn’t finish before the interior cooks.
- Toss the hot fried chicken in the garlic chili sauce in a large bowl to coat evenly. Serve immediately.
Nutrition Information per Serving
Carbohydrates: 55 g ,
Protein: 29 g ,
Fat: 17 g ,
Saturated Fat: 7 g ,
Cholesterol: 217 mg ,
Sodium: 751 mg ,
Potassium: 389 mg ,
Fiber: 1 g ,
Sugar: 6 g
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