Crispy Chicken with Black Garlic Sauce

Imperial June 24, 2026June 24, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

Chicken: 1 1/2 lb boneless skinless chicken thighs, 1 cup buttermilk, 1 large egg, 1 tablespoon low-sodium soy sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
Crispy coating: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon white pepper, 1/2 teaspoon smoked paprika, 6 cups neutral frying oil
Black garlic sauce: 8 black garlic cloves, 1/4 cup low-sodium soy sauce, 3 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon packed brown sugar, 2 tablespoons water, 1 teaspoon grated fresh ginger, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch mixed with 2 tablespoons cold water
Finish: 2 scallions, thinly sliced, and 1 tablespoon toasted sesame seeds

Do This

1. Cut chicken into 2-inch pieces, then marinate with buttermilk, egg, soy sauce, salt, pepper, and garlic powder for 20 minutes.
2. Mash black garlic into a paste and whisk with soy sauce, rice vinegar, honey, brown sugar, water, and ginger.
3. Mix flour, cornstarch, baking powder, salt, white pepper, and smoked paprika in a shallow dish.
4. Dredge chicken well, pressing the coating onto each piece; let coated chicken rest for 10 minutes while oil heats to 350°F.
5. Fry chicken in batches for 5 to 6 minutes, until deeply golden and 165°F inside; drain on a rack.
6. Simmer the sauce, thicken with cornstarch slurry, stir in sesame oil, then toss the crispy chicken in the glossy sauce for 30 to 45 seconds.
7. Garnish with scallions and sesame seeds; serve immediately with rice, cucumber, or slaw.

Why You’ll Love This Recipe

Big flavor with a special twist: Black garlic brings deep sweetness, gentle tang, and a mellow roasted-garlic richness that tastes almost balsamic-like.
Actually crispy at home: Cornstarch, baking powder, and a short coating rest help the chicken fry up craggy, light, and crunchy.
Glossy, sticky sauce: Soy sauce, vinegar, honey, and brown sugar create a lacquered coating that clings beautifully without becoming heavy.
Weeknight-friendly but dinner-party worthy: The recipe uses approachable techniques, but the finished dish feels bold, polished, and memorable.

Grocery List

Produce: Fresh ginger, scallions
Meat: Boneless skinless chicken thighs
Dairy: Buttermilk, large egg
Pantry: Black garlic cloves, low-sodium soy sauce, rice vinegar, honey, brown sugar, toasted sesame oil, all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, white pepper, smoked paprika, neutral frying oil, toasted sesame seeds

Full Ingredients

For the Chicken Marinade

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

For the Crispy Coating

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

For Frying

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

For the Black Garlic Sauce

8 black garlic cloves, about 35 g
1/4 cup low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon packed light brown sugar
2 tablespoons water
1 teaspoon finely grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
2 tablespoons cold water, for the cornstarch slurry

For Serving

2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
Steamed jasmine rice, short-grain rice, or simple cucumber salad, optional

Crispy Chicken with Black Garlic Sauce – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

Place the chicken thigh pieces in a medium bowl. In a separate bowl, whisk together the buttermilk, egg, 1 tablespoon low-sodium soy sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until smooth. Pour the marinade over the chicken and stir until every piece is coated.

Let the chicken sit at room temperature for 20 minutes. If you would like to marinate it longer, cover and refrigerate for up to 8 hours. If refrigerated, let the chicken stand at room temperature for 20 minutes before frying so it cooks evenly.

Step 2: Make the black garlic sauce base

Place the black garlic cloves in a small bowl and mash them with a fork until they become a sticky, smooth paste. Black garlic is soft and jammy, so it should mash easily.

Whisk the mashed black garlic with 1/4 cup low-sodium soy sauce, 3 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon packed brown sugar, 2 tablespoons water, and 1 teaspoon grated fresh ginger. In a separate small bowl, stir together 1 teaspoon cornstarch and 2 tablespoons cold water to make a slurry; set it aside for thickening later.

Step 3: Mix the crispy coating

In a wide shallow bowl or pie plate, whisk together the flour, cornstarch, baking powder, kosher salt, white pepper, and smoked paprika. The cornstarch helps create a light, shattery crust, while the baking powder adds small bubbles that make the coating extra crisp.

Step 4: Dredge the chicken and let it rest

Lift the chicken pieces from the marinade, letting the excess drip back into the bowl. Add the chicken to the flour mixture a few pieces at a time and press firmly so the coating sticks well. For extra craggy bits, drizzle 2 tablespoons of the leftover marinade into the flour mixture and rub it in with your fingertips before dredging the final pieces.

Transfer the coated chicken to a wire rack set over a sheet pan. Let it rest for 10 minutes while the oil heats. This short rest hydrates the coating and helps it cling during frying.

Step 5: Heat the oil

Pour 6 cups of neutral oil into a Dutch oven or heavy pot, making sure the oil is about 2 inches deep and the pot is no more than halfway full. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 350°F. Adjust the heat as needed to keep the oil between 340°F and 360°F while frying.

Set a clean wire rack over a sheet pan near the stove. This is better than draining on paper towels because it keeps air circulating around the chicken, preserving the crunch.

Step 6: Fry the chicken until crisp and cooked through

Working in 3 batches, carefully lower the coated chicken into the hot oil. Do not crowd the pot; the oil temperature will drop too much if too many pieces are added at once. Fry each batch for 5 to 6 minutes, turning occasionally with tongs or a spider strainer, until the chicken is deeply golden brown, crisp, and reaches an internal temperature of 165°F on an instant-read thermometer.

Transfer fried chicken to the prepared wire rack. Let the oil return to 350°F before adding the next batch.

Step 7: Simmer and thicken the glossy black garlic sauce

Pour the black garlic sauce base into a large skillet or sauté pan. Bring it to a gentle simmer over medium heat and cook for 2 minutes, stirring often, until the black garlic melts fully into the sauce and the mixture looks dark, shiny, and slightly syrupy.

Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring. Cook for 60 to 90 seconds, until the sauce becomes glossy and thick enough to coat the back of a spoon. Turn off the heat and stir in 1 teaspoon toasted sesame oil.

Step 8: Toss, garnish, and serve

Add the hot fried chicken to the skillet with the sauce. Toss gently for 30 to 45 seconds, just until each piece is coated in a shiny black garlic glaze. Avoid simmering the chicken in the sauce for too long; the goal is to lacquer the crust, not soak it.

Transfer the chicken to a serving platter. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately while the coating is still crisp and the sauce is warm and glossy. This chicken is excellent over steamed rice with a cool cucumber salad on the side.

Pro Tips

Use chicken thighs for best texture: They stay juicy during frying and stand up well to the bold sauce. Chicken breast works, but it can dry out more quickly.
Keep the oil temperature steady: If the oil drops below 340°F, the coating can absorb too much oil. If it rises above 365°F, the crust may brown before the chicken cooks through.
Do not skip the coating rest: Those 10 minutes help the flour mixture adhere and create a more rugged, crunchy crust.
Toss right before serving: The sauce is beautifully glossy, but any sauced fried chicken will soften as it sits. Coat it at the last moment for the best contrast.
Mash the black garlic well: A smooth paste blends into the sauce evenly and gives every bite that deep, sweet-savory flavor.

Variations

Spicy black garlic chicken: Add 1 to 2 teaspoons chili crisp, 1 teaspoon gochujang, or 1/2 teaspoon crushed red pepper flakes to the sauce before simmering.
Air fryer version: Coat the marinated chicken as directed, spray generously with oil, and air fry at 400°F for 12 to 15 minutes, flipping halfway through, until the chicken reaches 165°F. The crust will be lighter than deep-fried, but still tasty.
Black garlic wings: Use 2 lb split chicken wings. Fry at 350°F for 8 to 10 minutes, until crisp and 165°F inside, then toss with the same sauce.

Storage & Make-Ahead

This chicken is best eaten right after tossing with the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a sheet pan in a 375°F oven for 10 to 12 minutes, then warm a little extra sauce separately and drizzle it over the chicken just before serving. For make-ahead prep, cut and marinate the chicken up to 8 hours in advance, mix the dry coating up to 3 days in advance, and prepare the black garlic sauce base up to 3 days ahead. Keep the sauce base refrigerated, then simmer and thicken it fresh when you are ready to serve.

Nutrition (per serving)