Crispy Hot Garlic Fried Chicken

Imperial June 23, 2026June 23, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes, plus 30 minutes marinating
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes

Quick Ingredients

Chicken: 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
Marinade: 3/4 cup buttermilk, 1 large egg, 1 tablespoon soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
Coating: 3/4 cup all-purpose flour, 3/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon cayenne pepper
Frying: 6 cups neutral oil, or enough for 2 inches in a heavy pot
Hot garlic sauce: 2 tablespoons neutral oil, 10 garlic cloves minced, 1 tablespoon grated ginger, 1 1/2 teaspoons red pepper flakes, 2 tablespoons chili garlic sauce, 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 3 tablespoons honey, 2 tablespoons ketchup, 1/4 cup water, 1 teaspoon cornstarch mixed with 1 tablespoon water, 1 teaspoon toasted sesame oil
Garnish: 2 sliced green onions and 1 tablespoon toasted sesame seeds

Do This

1. Marinate chicken in buttermilk, egg, soy sauce, garlic powder, salt, and pepper for 30 minutes.
2. Whisk flour, cornstarch, baking powder, paprika, salt, and cayenne in a shallow bowl.
3. Dredge chicken pieces well, pressing the coating on firmly; rest for 10 minutes.
4. Fry in 350°F oil for 5 to 6 minutes, until lightly golden and 165°F inside.
5. Double-fry at 375°F for 60 to 90 seconds for extra crunch.
6. Simmer garlic, ginger, chilies, soy sauce, vinegar, honey, ketchup, water, and slurry into a glossy sauce.
7. Toss fried chicken with sauce just before serving; top with green onions and sesame seeds.

Why You’ll Love This Recipe

Big garlic flavor: Ten cloves of fresh garlic make the sauce bold, savory, and wonderfully aromatic.
Super crispy texture: A flour-cornstarch coating plus a quick second fry gives the chicken a craggy, crunchy shell.
Sticky, spicy, tangy sauce: Soy sauce, vinegar, chili garlic sauce, honey, and ketchup create a balanced hot garlic glaze.
Weeknight-friendly with restaurant-style results: The steps are simple, and everything cooks quickly once the chicken is marinated.

Grocery List

Produce: 10 garlic cloves, fresh ginger, green onions
Dairy: Buttermilk
Meat: Boneless skinless chicken thighs
Eggs: 1 large egg
Pantry: All-purpose flour, cornstarch, baking powder, smoked paprika, cayenne pepper, kosher salt, black pepper, neutral oil, low-sodium soy sauce, rice vinegar, honey, ketchup, chili garlic sauce, red pepper flakes, toasted sesame oil, toasted sesame seeds

Full Ingredients

For the Chicken Marinade

1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
3/4 cup buttermilk
1 large egg
1 tablespoon low-sodium soy sauce
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Crispy Coating

3/4 cup all-purpose flour
3/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper

For Frying

6 cups neutral oil, such as canola, vegetable, or peanut oil, or enough to fill a heavy pot with 2 inches of oil

For the Hot Garlic Sauce

2 tablespoons neutral oil
10 garlic cloves, finely minced, about 3 tablespoons
1 tablespoon freshly grated ginger
1 1/2 teaspoons red pepper flakes, or 2 teaspoons for extra heat
2 tablespoons chili garlic sauce
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons ketchup
1/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1 teaspoon toasted sesame oil

For Serving

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Steamed jasmine rice or cabbage slaw, optional

Crispy Hot Garlic Fried Chicken – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large mixing bowl, whisk together the buttermilk, egg, soy sauce, garlic powder, kosher salt, and black pepper until smooth. Add the chicken thigh pieces and stir until every piece is coated. Cover and refrigerate for 30 minutes. If you have extra time, you can marinate the chicken for up to 4 hours for a slightly more tender, flavorful result.

Step 2: Mix the crispy coating

In a wide shallow bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, kosher salt, and cayenne pepper. The cornstarch helps create a light, shattery crust, while the baking powder adds extra crispness. Set a wire rack over a sheet pan so you have a place to rest the coated chicken before frying.

Step 3: Coat the chicken

Working a few pieces at a time, lift the chicken from the marinade and let the excess drip back into the bowl. Add the chicken to the flour mixture and press firmly so the dry coating sticks to all sides, including the edges and crevices. Transfer the coated chicken to the wire rack and let it rest for 10 minutes. This short rest hydrates the coating and helps it cling to the chicken in the hot oil.

Step 4: Heat the oil

Pour 2 inches of neutral oil into a heavy Dutch oven or deep, sturdy pot. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer. While frying, adjust the heat as needed to keep the oil between 325°F and 350°F. Line a second sheet pan with paper towels or set another clean wire rack nearby for draining the fried chicken.

Step 5: Fry the chicken until golden

Carefully add the chicken in batches, leaving space between pieces so the oil temperature does not drop too much. Fry each batch for 5 to 6 minutes, turning occasionally, until the coating is light golden and the chicken reaches an internal temperature of 165°F. Transfer the fried chicken to the rack or paper towels. Let the oil return to 350°F before adding the next batch.

Step 6: Double-fry for extra crunch

Once all the chicken has been fried once, increase the oil temperature to 375°F. Return the chicken to the oil in batches and fry for 60 to 90 seconds, just until deeply golden, crisp, and crackly. This second fry is what helps the chicken stay crunchy even after it is tossed in the sticky hot garlic sauce. Drain well.

Step 7: Make the hot garlic sauce

In a large skillet or wok, heat 2 tablespoons neutral oil over medium heat. Add the minced garlic, grated ginger, and red pepper flakes. Cook for 45 to 60 seconds, stirring constantly, until the garlic smells fragrant but has not browned. Stir in the chili garlic sauce, soy sauce, rice vinegar, honey, ketchup, and water. Bring to a steady simmer and cook for 1 minute.

Stir the cornstarch and cold water together to make a slurry, then pour it into the simmering sauce. Cook for 30 to 60 seconds, stirring, until the sauce looks glossy and lightly thickened. Turn off the heat and stir in the toasted sesame oil.

Step 8: Toss and serve

Add the crispy fried chicken to the skillet with the hot garlic sauce. Toss quickly with tongs or a spatula until the chicken is evenly coated and shiny. Transfer to a serving platter right away, then sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while the coating is still crisp and the sauce is warm, sticky, and punchy.

Pro Tips

Use chicken thighs for best results: Thigh meat stays juicy through frying and has a richer flavor than chicken breast.
Do not skip the resting time after coating: Ten minutes helps the flour mixture adhere, which means less coating falls off in the oil.
Use a thermometer: Keeping the oil at the right temperature is the easiest way to get crisp chicken that is not greasy.
Toss right before serving: The sauce is deliciously sticky, but fried chicken is crispiest when sauced at the last minute.
Control the heat level: For a milder version, use 1/2 teaspoon red pepper flakes. For a hotter version, use 2 teaspoons red pepper flakes and add 1 teaspoon sriracha to the sauce.

Variations

Boneless wings style: Cut the chicken into smaller 1-inch pieces and reduce the first fry to 4 to 5 minutes, checking that the internal temperature reaches 165°F.
Extra garlicky version: Add 1 teaspoon garlic powder to the sauce along with the soy sauce, and finish with 1 tablespoon crisp fried garlic.
Sweet-hot party chicken: Increase the honey to 1/4 cup and add 1 tablespoon sriracha for a glossy, spicy-sweet appetizer-style glaze.

Storage & Make-Ahead

Hot Garlic Fried Chicken is best served immediately after tossing with the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat the chicken on a wire rack set over a sheet pan in a 375°F oven for 10 to 14 minutes, or until hot. The coating will not be quite as crisp after refrigeration, but it will still taste excellent. To make ahead, marinate the chicken up to 4 hours in advance and mix the dry coating up to 2 days ahead. You can also make the sauce up to 3 days ahead; refrigerate it, then rewarm it gently in a skillet before tossing with freshly fried chicken.

Nutrition (per serving)