Description
Deliciously crispy and coated in a spicy garlic glaze, these chicken thighs are the perfect addition to any meal!
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 4 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/2 cup unsweetened pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar (or honey)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon Sriracha (or gochujang or fresh bird’s eye chilies)
- 1 cup cornstarch (or all-purpose flour)
- 1 cup neutral cooking oil (vegetable, canola, or peanut oil)
- 2 tablespoons toasted sesame seeds (for garnish)
- 2 sliced green onions (for garnish)
Instructions
- Prepare the Chicken: Pat the boneless, skinless chicken thighs dry with paper towels and cut each thigh into bite-sized pieces, roughly 1-1 inches.
- Marinate for Flavor: In a medium bowl, combine half of the minced garlic, a splash of soy sauce, a little pineapple juice, and a tiny bit of the chosen spicy element. Toss the chicken pieces in this marinade, cover, and let it marinate in the refrigerator for at least 30 minutes.
- Dredge for Crispy Perfection: Set up a dredging station with about a cup of cornstarch. Remove the chicken from the marinade and dredge each piece in the cornstarch, pressing gently to ensure an even coating.
- Get Frying (or Air Frying!): Heat about 1 inch of neutral cooking oil in a large skillet over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the chicken pieces in a single layer and fry for about 3-4 minutes per side until golden brown and cooked through. Alternatively, air fry at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Whip Up the Spicy Garlic Glaze: In a saucepan, combine the remaining minced garlic, grated ginger, more soy sauce, remaining pineapple juice, rice vinegar, brown sugar (or honey), and the rest of the spicy element. Bring to a gentle simmer. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then add it to the sauce and whisk until thickened.
- Toss and Serve: Transfer the crispy chicken to a large skillet or bowl and pour the warm spicy garlic glaze over it. Gently toss until every piece is coated.
- Garnish and Enjoy: Transfer the chicken to a serving platter and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and vegetables.
Notes
- For an extra kick, adjust the amount of Sriracha or chili paste according to your heat preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg