Asian Garlic Fried Chicken
Have you ever tried an Asian style fried chicken? It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.
But whatever you call it the taste is very similar and the recipes are pretty much the same. And of course it’s delicious! It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside. In short it’s perfect!
Serve it hot over a bed of hot steamed rice or a stack of noodles. A crisp fresh salad of greens makes a great addition. Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.
For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge. Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.
My family loves this delicious chicken dish I’m sure yours will too!
Ingredients
Garlic Sauce/Marinade
- 1 1/2 Cups soy sauce
- 1/2 Cup Water
- 2 Cups granulated white sugar
- 1 Cup minced garlic
- 1 Cup green onions chopped and separated into 1/2 cup portions
- 2 Tbs. sesame oil
- 1 Tsp. Red Pepper Flakes Optional
- 1 Tbs. white sesame seeds separated into 1/2 Tbs. portions
Fried Chicken
- 3 Lbs. Boneless Skinless Chicken Thighs cut into pieces about 1 - 1 1/2" chunks
- 1 1/2 Cups flour
- 1/2 Cup Corn Starch
- Salt & Pepper to taste
- Oil for frying
Servings:
Instructions
Sauce/Marinade
- Combine sauce/marinade ingredients in a sauce pan remember to reserve 1/2 of the green onions and sesame seeds.
- Bring mixture to a boil then reduce heat.
- Simmer until sugar is dissolved and sauce thickens slightly, about 15-20 minutes.
- Remove from heat and set aside to cool.
Chicken
- Marinate cubed chicken in about 1/4 of the cooled marinade/sauce overnight in the fridge.
- When ready to cook combine flour, corn starch, salt & pepper.
- Shake excess marinade off chicken cubes and dredge in flour mixture.
- Deep Fry and drain on paper towel.
- Place fried chicken in a bowl and toss in the remaining sauce.
- Garnish with remaining chopped green onion and sesame seeds and serve.
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