Description
Ultra-crispy fried chicken inspired by Southern and Asian flavors, featuring a cornstarch-based crust and a sweet-soy glaze for a perfectly juicy and crunchy bite.
Ingredients
- 8 boneless, skinless chicken thighs
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon chili powder
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon dried dill
- 2 teaspoons dried ginger
- 2 teaspoons dry mustard
- 1 teaspoon black pepper
- 1 teaspoon nutmeg
- 2 cups Greek yogurt
- 1 tablespoon lemon juice
- ½ cup water
- 4 to 6 cups vegetable oil (enough to fill a skillet about ¾ full)
- ¾ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon cornstarch (for glaze)
- 4 tablespoons cold water (for glaze)
Instructions
- Mix the flour, cornstarch, and seasonings in a bowl—set aside.
- In another bowl, whisk together Greek yogurt, lemon juice, and water until smooth.
- Pat the chicken thighs dry and let them rest on paper towels.
- Arrange your breading station: one bowl for dry mix, one for yogurt mixture, and a foil-lined cookie sheet.
- Coat each chicken piece by fully submerging in yogurt, then pressing into the dry mix—make sure it adheres well. Repeat if desired for extra crisp.
- Place coated chicken on the cookie sheet and refrigerate to help the coating set for about an hour.
- Heat the oil in a heavy skillet until almost smoking. Test with a small piece of chicken—if it floats and sizzles, it’s ready.
- Fry two thighs at a time for about 12 minutes, gently flipping halfway. Remove at 160 °F and let rest to reach 165 °F.
- Transfer the fried chicken to a cooling rack over a sheet to drain.
- For the glaze: bring soy sauce and brown sugar to a boil, then reduce to a simmer.
- Stir cornstarch into cold water, then whisk into the simmering sauce—cook for about 2 minutes until thick.
- Drizzle over the fried chicken or serve on the side.
Notes
- Chilling helps set the coating for maximum crispiness.
- Use a thermometer to ensure accurate oil and chicken temperatures.
- Make glaze ahead and reheat gently for convenience.
- Store glaze and chicken separately to maintain crispiness.
- Bake instead of fry for a lighter version.
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 420
- Sugar: 6g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg