You know that moment when everyone goes quiet after the first bite. That sharp golden crunch that makes people look up and say nothing for a second. That is the kind of fried chicken this is. Ultra crunchy on the outside, juicy and tender inside, and coated in a sweet and spicy garlic chili glaze that clings to every crisp edge without making it soggy. If you enjoy bold flavors like our crispy beef cones, this recipe delivers that same satisfying crunch.
Great fried chicken is not about piling on flavor. It is about getting the texture right. The outside should crackle. The inside should stay moist. The sauce should shine without weighing anything down. “The best fried chicken should be heard before it is tasted.” This recipe focuses on that balance so every bite feels intentional and deeply satisfying. For a complete meal experience, you could follow it with something creamy like our no-bake Valentine cheesecake.
Whether you are cooking for a cozy February night or simply craving bold comfort food, this easy fried chicken delivers real crunch with real flavor. It feels special but does not require complicated steps. Just simple ingredients, the right technique, and a result that speaks for itself. If you love creative comfort food ideas, you might also enjoy our cheddar stuffed meatballs. Once you hear that first crisp bite, you will know it was worth it.
| Prep Time | Marinate Time | Cook Time | Total Time | Servings |
|---|---|---|---|---|
| 20 minutes | 20 minutes | 20 minutes | 1 hour | 4 servings |
For general kitchen safety, proper oil handling and food storage, it’s a good idea to follow trusted guidelines like the USDA food safety recommendations , which help ensure safe and clean cooking practices.
Ingredients
| Ingredient | Amount |
|---|---|
| For the Chicken | |
| Boneless skinless chicken thighs | 2 pounds, cut into bite-sized pieces |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Dry cooking wine or sake | 2 tablespoons |
| Kosher salt | 1 teaspoon |
| White pepper | 1 teaspoon |
| Chicken bouillon powder | 1 teaspoon |
| For the Coating | |
| All purpose flour | 1 cup |
| Cornstarch | 1/2 cup |
| Rice flour | 1/2 cup |
| Cold water | 1 cup |
| For Frying | |
| Neutral high heat oil | Enough for deep frying |
| For the Sweet and Spicy Glaze | |
| Ketchup | 2 tablespoons |
| Chili paste | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Honey | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Water | 2 tablespoons |
How to Make Ultra Crunchy Sweet and Spicy Fried Chicken
Step 1: Marinate the Chicken
Start with boneless, skinless chicken thighs cut into bite-sized pieces. Place them in a large mixing bowl.
Add:
- Freshly minced garlic
- Grated ginger
- Salt
- White pepper
- Chicken bouillon powder
- A splash of cooking wine or sake
Mix everything well so the chicken is evenly coated with the seasoning. Let it rest for at least 20 minutes. This step builds flavor inside the chicken, not just on the surface.
Step 2: Add the Dry Seasoning
In a small bowl, combine:
- Salt
- Ground white pepper
- A little extra ginger powder (optional)
- Bouillon powder if needed
Sprinkle this mixture over the marinated chicken and mix gently so it distributes evenly. This strengthens the base flavor before adding the batter.
Step 3: Prepare the Batter
In a separate large bowl, combine:
- All purpose flour
- Cornstarch
- Rice flour
Slowly pour in cold water while mixing. The batter should be smooth and slightly thin. It should coat the back of a spoon but still drip off slowly. Do not make it too thick or the coating will feel heavy.
Cold water helps create a lighter, crispier texture when frying.
Step 4: Coat the Chicken
Add the marinated chicken pieces into the batter. Mix gently until every piece is fully coated. Make sure there are no dry flour spots.
The batter should cling lightly around the chicken, not form thick clumps.
Step 5: First Fry (Low Temperature)
Heat neutral oil in a deep pan to 325°F (163°C).
Carefully drop the battered chicken pieces into the hot oil in small batches. Do not overcrowd the pan. Fry for about 5 to 6 minutes until lightly golden and cooked through.
The chicken should not be deeply browned yet. This first fry cooks the inside and sets the coating.
Remove the chicken and let it rest for about 5 minutes.
Step 6: Second Fry (High Temperature)
Increase the oil temperature to 375°F (190°C).
Return the chicken to the oil and fry again for 2 to 3 minutes. This step removes extra moisture and makes the coating extremely crispy.
The pieces should turn golden brown and firm.
Remove and drain on a wire rack, not paper towels. A rack keeps the crust crisp.
Step 7: Make the Sweet and Spicy Garlic Chili Sauce
In a wide skillet over medium heat, add:
- Soy sauce
- Honey
- Brown sugar
- Chili paste
- Ketchup
- Minced garlic
- A small splash of water
Stir everything together and let it gently simmer. Cook for 2 to 3 minutes until slightly thickened and glossy.
The sauce should look smooth and rich, not watery.
Step 8: Toss the Chicken in Sauce
Add the freshly fried chicken into the skillet with the sauce.
Gently toss until every piece is coated evenly. Keep the heat low so the sauce thickens and clings without burning.
The coating should look shiny and sticky but not overly wet.
Serve immediately while hot for the best crunch.
Important Tips for Perfect Results
- Always fry in batches. Crowding lowers the oil temperature.
- Use a thermometer for accurate oil heat.
- Rest between the first and second fry.
- Toss in sauce just before serving.
- Serve immediately for maximum crispness.
Serving Ideas
This fried chicken does not need much. It is bold on its own. Crispy, sticky, sweet, and just spicy enough to keep you coming back for another bite. How you serve it can shape the entire mood of the meal. If you are planning a full dinner spread, pairing it with something creamy like our no-bake Biscoff tiramisu creates a satisfying contrast between savory crunch and smooth dessert.
For a quiet night at home, serve it over warm steamed rice and let the sauce soak in slightly. The rice balances the heat and makes every bite feel comforting. Add something fresh on the side like sliced cucumbers or a simple green salad and dinner feels complete without much effort. If you enjoy crispy textures, our crispy air fryer potatoes also make a great side for a more filling plate.
If you are hosting friends, arrange the chicken on a large platter and place it at the center of the table. A sprinkle of sliced green onions adds freshness, but nothing complicated is needed. For appetizer-style gatherings, you could even serve it alongside crispy beef cones to create a table full of bold flavors and crunch.
You can also serve it in soft buns, wrap it in crisp lettuce leaves, or pair it with roasted vegetables. It works just as well for a casual weeknight as it does for a relaxed weekend gathering. Serve it hot and enjoy that first crunch. That moment is what makes it special.
Estimated Nutrition Per Serving
Serving Size: 1/4 of recipe
| Nutrient | Amount |
|---|---|
| Calories | 680 kcal |
| Protein | 36 g |
| Carbohydrates | 44 g |
| Sugars | 18 g |
| Fat | 39 g |
| Saturated Fat | 7 g |
| Cholesterol | 145 mg |
| Sodium | 980 mg |
| Fiber | 1 g |
Nutrition information is an estimate based on standard ingredient databases. Actual values may vary depending on ingredients used, oil absorption during frying, and portion sizes.
This recipe is provided for general informational purposes only and does not replace professional advice. Cooking times, ingredients and results may vary depending on equipment and preparation methods.
Please review our full disclaimer for additional details and important information.
Bringing It All Together
There is something deeply satisfying about making fried chicken from scratch and hearing that first crisp bite. The crunch, the glossy sweet and spicy glaze, and the tender chicken inside come together in a way that feels comforting and a little special at the same time. It is not complicated. It simply takes the right steps and a little patience.
This recipe is about texture as much as flavor. The double fry gives you that deep golden crisp. The sauce adds just enough sweetness and heat without overpowering the chicken. When served fresh and hot, it speaks for itself. No heavy extras needed.
If you try this recipe, make it your own. Adjust the spice. Add more glaze. Drizzle a little extra sauce on top. Cooking at home should feel enjoyable, not stressful. And if you are looking for more comforting dishes like this, you can explore the full collection on Krivia Recipes to discover more homemade meals made with simple ingredients and thoughtful technique.
Frequently Asked Questions
How do I keep the fried chicken crispy after adding the sauce?
The key is double frying. The first fry cooks the chicken through, and the second fry removes excess surface moisture. Toss the chicken in the sauce just before serving so the crust stays crisp and does not soften too quickly.
Can I make this fried chicken ahead of time?
You can fry the chicken in advance and reheat it in a hot oven at 400°F for about 8 to 10 minutes. Add the glaze only after reheating so the coating remains crunchy.
What oil works best for frying?
Use a neutral oil with a high smoke point such as avocado oil or peanut oil. Maintaining a steady oil temperature is just as important as the type of oil you choose.
Can I adjust the sweetness or spice level?
Yes. Add more honey for extra sweetness or increase the chili paste for more heat. Taste the glaze before tossing the chicken so you can adjust it to your preference.
