Nothing beats the satisfying crunch of perfectly crispy chicken paired with a flavorful sauce that elevates every bite. This easy recipe delivers just that — tender chicken coated in a golden, crispy crust, finished with a delicious sauce that’s bursting with flavor. Whether you prefer tangy, spicy, or savory, this dish can be adapted to suit your taste and makes for a comforting, crowd-pleasing meal. Ready in no time and perfect for weeknights or casual dinners, it’s crispy chicken done right.
Why You’ll Love This Crispy Chicken with Sauce
Perfectly crispy: Achieve a golden, crunchy crust every time.
Flavor-packed sauce: Adds moisture and taste to elevate the dish.
Quick and easy: Minimal prep for maximum flavor and texture.
Versatile: Customize the sauce to match your preferred flavor profile.
Family-friendly: A hit with kids and adults alike.
Great with sides: Pairs wonderfully with veggies, rice, or potatoes.
Ingredients for Crispy Chicken with Sauce
Start with juicy chicken breasts or thighs, tender on the inside, crispy on the outsid. Here’s what you’ll need:
Boneless, skinless chicken thighs: These are juicy and tender, perfect for frying. You can substitute with chicken breasts if you prefer a leaner option.
Buttermilk: This adds moisture and flavor while helping the coating stick. If you don’t have buttermilk, mix regular milk with a splash of vinegar.
Garlic powder: A must for that savory depth. Fresh garlic works too, but the powder blends seamlessly into the marinade.
Onion powder: It enhances the overall flavor profile without overpowering the dish.
Black pepper and salt: Essential seasonings that elevate the taste of the chicken.
All-purpose flour: This forms the crispy coating. You can use gluten-free flour for a gluten-free version.
Cornstarch: It adds extra crunch to the coating. A key ingredient for that perfect texture!
Baking powder: This helps the coating puff up and become light and crispy.
Vegetable oil: For frying, choose an oil with a high smoke point, like canola or peanut oil.
Gochujang: This Korean chili paste brings a sweet and spicy kick. If you can’t find it, sriracha is a decent substitute.
Honey: Adds sweetness to balance the heat of the gochujang.
Soy sauce: A savory element that deepens the flavor of the sauce.
Rice vinegar: It adds a tangy note that brightens the sauce.
Sesame oil: A little goes a long way in adding a nutty flavor.
Minced garlic and ginger: Fresh ingredients that enhance the sauce with aromatic goodness.
Sesame seeds: For garnish, they add a nice crunch and visual appeal.
Sliced green onions: These provide a fresh, crisp finish to the dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Crispy Chicken with Sauce
Now that you have all your ingredients ready, let’s get cooking! This crispy chicken with sauce is not just about the crunch; it’s about the journey of flavors. Follow these simple steps, and you’ll be on your way to a delicious meal that will impress everyone at the table.
Step 1: Marinate the Chicken
Start by placing the bite-sized chicken pieces in a large bowl. Pour in the buttermilk, then sprinkle the garlic powder, onion powder, black pepper, and salt. Mix everything well, ensuring each piece is coated. Cover the bowl and let it marinate in the refrigerator for at least an hour. If you have time, letting it sit overnight will deepen the flavors.
Step 2: Prepare the Coating
While the chicken is marinating, it’s time to prepare the coating. In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder. This mixture is key to achieving that crispy texture. The cornstarch is your secret weapon for extra crunch!
Step 3: Heat the Oil
Grab a large, deep skillet or pot and pour in about two inches of vegetable oil. Heat it over medium-high heat until it reaches 350°F. You can test if the oil is ready by dropping a small piece of the coating into it; if it sizzles, you’re good to go!
Step 4: Fry the Chicken
Once the oil is hot, carefully remove the chicken from the marinade, letting the excess buttermilk drip off. Dredge each piece in the flour mixture, ensuring it’s well coated. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, or until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain any excess oil.
Step 5: Make the Sauce
While the chicken is frying, let’s whip up that delicious sauce! In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Cook over medium heat, stirring until the sauce is heated through and slightly thickened, about 3-5 minutes. The aroma will be irresistible!
Step 6: Toss and Serve
Now comes the fun part! Toss the crispy chicken in the sauce until each piece is well coated. Garnish with sesame seeds and sliced green onions for that extra flair. Serve it hot, and watch as everyone digs in with delight!
Tips for Success
For extra crunch, double-dip the chicken by returning it to the buttermilk before coating it again in the flour mixture.
Keep the oil temperature steady; too hot can burn the coating, while too cool can make it soggy.
Use a thermometer to ensure the oil is at 350°F for perfect frying.
Let the fried chicken rest on paper towels to absorb excess oil.
Equipment Needed
Large bowl: For marinating the chicken. A mixing bowl works too.
Whisk: To combine the coating ingredients. A fork can do the job as well.
Deep skillet or pot: Essential for frying. A Dutch oven is a great alternative.
Slotted spoon: For transferring the chicken. Tongs can also be handy.
Thermometer: To check oil temperature. A simple candy thermometer works perfectly.
Variations
Spicy Kick: Add crushed red pepper flakes to the sauce for an extra layer of heat.
Honey Garlic: Swap out gochujang for a mix of honey and soy sauce for a sweet garlic flavor.
Gluten-Free: Use gluten-free flour and cornstarch to make this dish suitable for gluten-sensitive diners.
Vegetarian Option: Substitute chicken with cauliflower florets for a delicious plant-based version.
Herb Infusion: Mix in fresh herbs like cilantro or basil into the sauce for a fresh twist.
Serving Suggestions
Steamed Rice: Serve the crispy chicken over a bed of fluffy steamed rice to soak up the sauce.
Pickled Vegetables: Add a side of tangy pickled veggies for a refreshing contrast.
Cold Beer: Pair with a cold beer or a light cocktail to complement the flavors.
Garnish: Present with extra green onions and sesame seeds for a vibrant look.
FAQs about Crispy Chicken with Sauce
Can I use chicken breasts instead of thighs? Absolutely! Chicken breasts can be used for a leaner option, but thighs tend to be juicier and more flavorful, especially in this crispy chicken with sauce recipe.
How do I store leftovers? Store any leftover crispy chicken in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven to maintain its crispiness.
Can I make the sauce ahead of time? Yes! You can prepare the sauce in advance and store it in the fridge. Just reheat it gently before tossing it with the chicken.
What can I serve with crispy chicken? This dish pairs wonderfully with steamed rice, pickled vegetables, or a fresh salad. It’s versatile enough to complement many sides!
Is this recipe suitable for meal prep? Definitely! You can marinate the chicken and prepare the sauce ahead of time, making it a great option for meal prep. Just fry the chicken when you’re ready to eat!
Final Thoughts
Cooking this crispy chicken with sauce is more than just a meal; it’s an experience that brings joy to the table. The satisfying crunch, the vibrant flavors, and the aroma wafting through your kitchen create a sense of warmth and togetherness. Whether you’re sharing it with family or enjoying a solo feast, this dish has a way of making any day feel special. Plus, the ease of preparation means you can focus on what truly matters—creating memories around the dinner table. So roll up your sleeves, dive in, and let the deliciousness unfold!
Discover this easy recipe for crispy Korean popcorn chicken coated in a flavorful sauce.
Ingredients
Scale
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
Vegetable oil, for frying
1/2 cup gochujang (Korean chili paste)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sesame seeds
2 green onions, sliced
Instructions
In a large bowl, combine the chicken pieces with buttermilk, garlic powder, onion powder, black pepper, and salt. Mix well and let marinate in the refrigerator for at least 1 hour, or up to overnight for best flavor.
In a separate bowl, whisk together the flour, cornstarch, and baking powder.
Remove the chicken from the marinade, allowing excess buttermilk to drip off, and dredge each piece in the flour mixture, coating thoroughly.
In a large, deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F.
Carefully add the coated chicken pieces in batches, frying for about 5-7 minutes or until golden brown and cooked through.
Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Cook over medium heat, stirring until the sauce is heated through and slightly thickened, about 3-5 minutes.
Toss the fried chicken in the sauce until well coated. Garnish with sesame seeds and sliced green onions before serving.
Notes
For extra crunch, double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture again before frying.
Try adding a sprinkle of crushed red pepper flakes to the sauce for an extra kick of heat.
