Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- Marinade: 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper
- Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper
- Glaze: 1 cup pineapple juice, 1/2 cup finely crushed pineapple, 3 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons low-sodium soy sauce, 1 1/2 tablespoons chili garlic sauce, 2 teaspoons grated fresh ginger, 2 minced garlic cloves, 1 tablespoon lime juice, 1 teaspoon cornstarch mixed with 2 teaspoons water
- For frying and serving: 6 cups neutral oil, 2 sliced green onions, 2 tablespoons chopped cilantro, 1 tablespoon toasted sesame seeds, lime wedges
Do This
- 1. Marinate chicken in buttermilk, hot sauce, salt, garlic powder, and pepper for 30 minutes.
- 2. Simmer pineapple juice, crushed pineapple, vinegar, honey, soy sauce, chili garlic sauce, ginger, and garlic for 6 minutes; thicken with cornstarch slurry and finish with lime juice.
- 3. Mix flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, salt, and cayenne.
- 4. Dredge marinated chicken in the flour mixture, press well to coat, and rest 10 minutes.
- 5. Heat oil to 350 degrees F in a Dutch oven and fry chicken in batches for 5 to 7 minutes, until crisp and 165 degrees F inside.
- 6. Drain chicken on a wire rack, then lightly toss or brush with warm pineapple-chili glaze.
- 7. Garnish with green onions, cilantro, sesame seeds, and lime wedges; serve right away.
Why You’ll Love This Recipe
- Crispy outside, juicy inside: Buttermilk tenderizes the chicken while cornstarch helps create a shattering, crunchy crust.
- Bright, modern flavor: Pineapple, lime, ginger, garlic, and chili garlic sauce make the glaze sweet, tangy, savory, and gently spicy.
- Home-cook friendly: Boneless chicken thighs fry quickly and stay forgivingly moist, even if you are new to frying.
- Perfect for fun dinners: Serve it with rice, slaw, grilled corn, or a big crunchy salad for a colorful meal.
Grocery List
- Meat: 2 pounds boneless skinless chicken thighs
- Produce: Fresh ginger, garlic, green onions, cilantro, limes
- Dairy: Buttermilk
- Pantry: Hot sauce, all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, pineapple juice, crushed pineapple, rice vinegar, honey, low-sodium soy sauce, chili garlic sauce, neutral frying oil, toasted sesame seeds
Full Ingredients
For the Chicken and Marinade
- 2 pounds boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
For the Crispy Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
For the Pineapple-Chili Glaze
- 1 cup pineapple juice
- 1/2 cup finely crushed pineapple, with juices
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons chili garlic sauce, such as sambal-style chili garlic sauce
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, finely minced
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- 1 tablespoon fresh lime juice
For Frying and Finishing
- 6 cups neutral frying oil, such as vegetable, canola, or peanut oil
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- Lime wedges, for serving
Step-by-Step Instructions
Step 1: Marinate the chicken
Place the chicken pieces in a large bowl. Add the buttermilk, hot sauce, kosher salt, garlic powder, and black pepper. 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 8 hours for even more tenderness and flavor.
About 15 minutes before frying, remove the bowl from the refrigerator so the chicken is not ice-cold when it hits the oil. This helps it cook more evenly and keeps the oil temperature steadier.
Step 2: Make the pineapple-chili glaze
In a small saucepan, combine the pineapple juice, crushed pineapple, rice vinegar, honey, low-sodium soy sauce, chili garlic sauce, grated ginger, and minced garlic. Bring to a gentle boil over medium-high heat, then reduce the heat to medium and simmer for 6 minutes, stirring occasionally.
In a small bowl, stir together 1 teaspoon cornstarch and 2 teaspoons cold water to make a slurry. Whisk the slurry into the simmering glaze and cook for 1 to 2 minutes, until glossy and lightly thickened. The glaze should coat the back of a spoon but still be pourable. Remove from the heat and stir in the lime juice. Keep warm over very low heat, or rewarm gently before using.
Step 3: Mix the crispy dredge
In a wide shallow bowl or baking dish, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, kosher salt, and cayenne pepper. Break up any lumps with your fingers or a whisk so the coating is evenly seasoned.
The cornstarch makes the crust lighter and crispier, while the baking powder helps create tiny bubbles on the surface for extra crunch.
Step 4: 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 dredge clings to all sides. For extra-craggy fried chicken, scoop a few teaspoons of the buttermilk marinade into the flour mixture and rub it in with your fingertips to make small shaggy bits before dredging.
Place the coated chicken on a wire rack set over a baking sheet. Let it rest for 10 minutes while the oil heats. This short rest helps the coating hydrate and stick, which means less of it falls off during frying.
Step 5: Heat the oil
Pour 6 cups neutral oil into a large Dutch oven or heavy-bottomed pot. The oil should be about 2 inches deep and the pot should be no more than half full for safe frying. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry or instant-read thermometer.
Set a clean wire rack over a baking sheet near the stove for draining the fried chicken. Avoid draining on paper towels if possible; a rack keeps air circulating around the crust so it stays crisp.
Step 6: Fry the chicken until crisp
Carefully add the chicken to the hot oil in batches, leaving space between pieces. Do not crowd the pot, or the oil temperature will drop too much and the crust may turn greasy. Fry each batch for 5 to 7 minutes, turning once or twice, until deep golden brown, crisp, and cooked through.
The internal temperature at the thickest part of each piece should reach 165 degrees F. Adjust the heat as needed to keep the oil between 325 degrees F and 350 degrees F while frying. Transfer cooked chicken to the wire rack and let it rest for 3 minutes before glazing.
Step 7: Glaze and serve
Place the warm fried chicken in a large bowl and drizzle with about two-thirds of the warm pineapple-chili glaze. Toss very gently just until lightly coated, or brush the glaze over the pieces for maximum crunch. Add more glaze as desired, but avoid soaking the chicken completely if you want the crust to stay crisp.
Transfer to a platter and garnish with sliced green onions, chopped cilantro, toasted sesame seeds, and lime wedges. Serve immediately while the chicken is hot, crisp, glossy, and bright.
Pro Tips
- Use a thermometer: Frying is much easier when you can see the oil temperature. Aim for 350 degrees F before adding chicken and keep it between 325 degrees F and 350 degrees F during cooking.
- Do not skip the rest after dredging: Ten minutes on a rack helps the coating grip the chicken and creates a sturdier crust.
- Glaze lightly for crunch: The pineapple-chili glaze is delicious, but a thin, shiny coating keeps the chicken crisp. Serve extra glaze on the side for dipping.
- Cut evenly sized pieces: Two-inch pieces cook quickly and finish at the same time, which prevents dry edges or undercooked centers.
- Keep finished batches warm: If needed, hold fried chicken on a wire rack in a 200 degrees F oven for up to 20 minutes before glazing.
Variations
- Spicier pineapple chili chicken: Increase the chili garlic sauce to 2 1/2 tablespoons and add 1/4 teaspoon crushed red pepper flakes to the glaze.
- Chicken tenders version: Use 2 pounds chicken tenders instead of thighs. Fry for 4 to 6 minutes, depending on thickness, until 165 degrees F inside.
- Air fryer shortcut: Coat the marinated chicken as directed, spray generously with oil, and air fry at 400 degrees F for 12 to 16 minutes, turning halfway, until crisp and 165 degrees F inside. The crust will be lighter than deep-fried chicken but still tasty.
Storage & Make-Ahead
This chicken is best served immediately after frying and glazing. Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat unglazed or lightly glazed chicken on a wire rack in a 375 degrees F oven for 10 to 14 minutes, until hot and crisp. Reheat extra glaze separately in a small saucepan or microwave and brush it on just before serving. You can make the pineapple-chili glaze up to 4 days ahead and refrigerate it in a sealed container. You can also marinate the chicken up to 8 hours ahead, but dredge it only right before frying for the crispiest coating.
Nutrition (per serving)
Calories: 690 kcal | Carbs: 58g | Protein: 45g | Fat: 32g | Saturated Fat: 6g | Fiber: 2g | Sugar: 20g | Sodium: 980mg | Cholesterol: 185mg
