I still remember the first time I made this dish—it was one of those meals where the whole kitchen smelled like something amazing was about to happen.
This Crispy Chicken with Spicy Garlic Sauce is pure satisfaction: golden, crunchy chicken tossed in a sticky, garlicky, spicy glaze that clings to every bite.
It’s the kind of dish that instantly levels up your dinner game.
Why I Love This Recipe
It delivers the crunch of fried chicken and the umami-packed richness of a good Chinese stir-fry, all in one pan.
It’s spicy but not overwhelming, and the sticky sauce is balanced with sweetness and depth.
The contrast between crispy chicken and bold sauce makes it absolutely addictive.
What You’ll Need (Ingredient Highlights)
Chicken thighs – Juicy and flavorful, ideal for stir-fry frying.
Cornstarch – Creates that perfect crunchy exterior.
Shao-xing wine – Adds authentic flavor to the marinade.
Dried Chinese chilies – Brings heat and aroma (adjust to taste).
Garlic & ginger – Essential for bold, fragrant stir-fries.
Dark soy sauce & brown sugar – Gives the sauce color, sweetness, and depth.
Pro Tips Before You Start
Use boneless, skinless chicken thighs for tenderness and easier prep.
Let the chicken rest in the marinade briefly for better flavor.
Don’t overcrowd the pan—this helps keep the chicken crispy.
Control the spice level by adjusting how many dried chilies you use.
How to Make Crispy Chicken with Spicy Garlic Sauce
Step 1: Prep the Chicken
In a bowl, coat chicken thighs with oil and Shao-xing wine.
Dredge each piece in cornstarch and shake off excess.
Step 2: Fry the Chicken
Heat a generous amount of oil in a pan or wok over high heat.
Add the chicken and fry until golden brown and crispy on both sides.
Remove and set aside on a wire rack or paper towel.
Step 3: Build the Sauce Base
In the same pan, sauté garlic, ginger, dried chilies, and the white part of scallions for about 30 seconds until fragrant.
Step 4: Simmer the Sauce
Add chicken stock, brown sugar, soy sauce, and dark soy sauce.
Let it simmer for 2 minutes, then add the cornstarch slurry to thicken.
Step 5: Finish and Serve
Return the fried chicken to the pan, toss in the green part of scallions, and stir to coat everything in the glossy sauce.
Serve immediately with hot rice or noodles.
What to Serve It With
Steamed jasmine rice or garlic fried rice
Stir-fried bok choy or snow peas
Pickled vegetables or quick cucumber salad
Chilled oolong tea or sparkling water with lime
Variations / Substitutions
Swap chicken with tofu or shrimp for a meatless or seafood version.
Add bell peppers or snap peas to turn it into a veggie-packed stir-fry.
Use maple syrup instead of brown sugar for a subtle twist.
Use regular soy sauce only if dark soy isn’t available—reduce the quantity slightly.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a hot pan to help the chicken regain a bit of crispiness.
Best eaten fresh, as the chicken may soften when stored with sauce.
FAQs
Is this dish very spicy?
It’s moderately spicy, depending on the number of dried chilies.
Feel free to reduce or remove them if needed.
Can I use chicken breast instead?
Yes, but thighs are more tender and flavorful for stir-fries.
What can I use instead of Shao-xing wine?
Dry sherry or mirin (reduced sugar) are good substitutes.
Can I make this gluten-free?
Use tamari instead of soy sauce and make sure all sauces used are gluten-free.
How do I keep the chicken crispy?
Fry in hot oil and avoid overcrowding. Reheat in a pan—not the microwave.
Do I need a wok for this?
Not at all! A large non-stick skillet works just fine.
Can I prepare this ahead of time?
You can prep ingredients ahead, but for best texture, fry the chicken just before serving.
Final Thoughts
This Crispy Chicken with Spicy Garlic Sauce has quickly become one of my top go-to recipes when I crave something bold, crunchy, and flavorful.
It’s easy enough for weeknights yet impressive enough for guests.
Trust me, once you taste that sticky sauce coating the crispy chicken—you’ll be hooked too!
