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Crispy Asian Chicken Thighs are marinated and fried, then served with a super flavorful Asian-inspired honey soy ginger garlic sauce.
Delicious Crispy Asian Chicken Thighs
We’re always trying out new chicken recipes and these crispy chicken thighs are simply fantastic!
Bone-in, skin-on chicken thighs are marinated for about an hour in a mixture of soy sauce, oyster sauce, ginger and scallions plus some other seasonings. Then, the thighs are dredged in seasoned flour and corn starch and fried until golden and crispy – then baked in the oven until the chicken is cooked through.
While the thighs roast, you’ll mix up a fantastic sauce made from honey plus some of the same ingredients used in the marinade. Once the thighs come out of the oven – serve immediately with some of that sauce spooned over the top and more on the side.
These Crispy Asian Chicken Thighs have so much flavor in every bite. I predict you’ll be licking your fingers…this dish is SO good!
Key Ingredients
- Chicken – Choose bone-in, skin-on chicken thighs for the best flavor and to achieve that crispy skin.
- Marinade – Made with ginger, scallions, Shaoxing cooking wine (or substitute dry sherry if you don’t have this Chinese cooking wine), soy sauce, oyster sauce, kosher salt and white pepper.
- Coating – All-purpose flour, corn starch, kosher salt, white pepper, and cayenne pepper.
- Cooking oil – Chose a neutral oil such as vegetable oil for frying the chicken.
- Sauce – Honey, soy sauce, ginger, garlic, and Shaoxing cooking wine or sweet sherry. (Do not reuse the marinade.)
Tips & Tricks
- Use a heat gun or candy thermometer to measure the temperature of the oil when frying. You’ll want the oil temperature to be 350 degrees F – too hot and the breading on the chicken will scorch; too cool and the breading will just absorb the oil rather than crisping up.
- Use an instant read probe thermometer to test the chicken for doneness. The internal temperature of each thigh should be around 160 degrees F when taken out of the oven – as the chicken rests it will rise to 165 degrees F which is the minimum safe temperature for chicken things.
- Serve the sauce on the side for the crispiest chicken. You can spoon it over the top of each thigh once served – just note that the sauce will start to soak into the crispy skin.
Frequently Asked Questions
- Can I make Crispy Asian Chicken Thighs ahead of time? To a certain degree, the answer is yes. You can prepare all the ingredients ahead of time, and also plan your timing so that the chicken only marinates for an hour before you plan to start frying and roasting. This chicken is best served freshly cooked.
- How do I store leftovers? Store refrigerated for up to three days
- How do I reheat leftovers? Heat portions in the microwave, or you can re-fry the chicken in a pan with a little oil to crisp the skin and warm through – just avoid over cooking.
- Can I freeze? Yes, cooked chicken freezes fine but the crispy coating won’t be as crisp as it was when you initially fried it.
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Crispy Asian Chicken Thighs
Crispy Asian Chicken Thighs are marinated and fried, then served with a super flavorful Asian-inspired honey soy ginger garlic sauce.
Ingredients
- 8 bone in skin on chicken thighs (4 if they are very large)
Marinade
- 1 tablespoon coarsely chopped fresh ginger
- 3 whole scallions cut into two-inch pieces
- 1/4 cup Shaoxing cooking wine (or dry sherry wine)
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
Coating
- 1/2 cup all-purpose flour
- 1/2 cup corn starch
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
Cooking oil
- We used vegetable oil but any other neutral flavored oil will work
Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon fresh garlic, minced fine
- 1 tablespoon Shaoxing cooking wine (or dry sherry)
Instructions
- Place chicken into a gallon zip lock bag and add all marinade ingredients. Seal and marinate one hour at room temperature.
- Place the coating ingredients into a large bowl and whisk.
- Drain and discard the marinade.
- Coat each piece of chicken in the dry mixture, coating both sides thoroughly.
- Let the coated chicken sit for five minutes.
- Heat the oven to 350 degrees F.
- In a heavy-duty large pan such as cast iron or carbon steel, add one inch of oil and heat over high heat to 350 degrees F., using a heat gun or a candy thermometer.
- Using tongs, place four pieces of chicken in the hot oil, skin down first, and fry three minutes. Turn each piece over and fry for another three minutes.
- Remove to a plate lined with paper towels then place the browned chicken onto the sheet pan.
- After the oil is back up to 350 degrees F., repeat for the last four chicken pieces.
- Place the tray of chicken in the oven and cook until the internal temperature reaches 160 degrees F. using a probe thermometer to test for doneness.
- Remove the pan and let it sit for five minutes, then serve with the sauce on the side.
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