Recipe

Hearty Asian Chicken Recipe: Crispy and Crunchy

Ultra-crispy chicken with a glossy garlic-ginger soy sauce and a crunchy topping. Weeknight friendly, takeout-level satisfying.

By Matt Campbell

•

4.8

A real photo of crispy golden baked chicken pieces tossed in a shiny soy garlic sauce in a black skillet, topped with sliced green onions and sesame seeds

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If you have ever wished your home chicken could hit that sweet spot between crispy, crunchy, and actually satisfying, this is your dinner. We are talking bite-sized chicken with a crackly coating, tossed in a bold garlic-ginger sauce that clings like it means it, then finished with a shower of something crunchy because texture is half the joy.

This is my kind of “hearty Asian chicken” situation: cozy carbs on standby, bright sauce energy, and enough crisp edges to make you steal a piece straight off the tray. No fancy ingredients, no deep fryer required, and yes, you should taste as you go.

A real photo of a sheet pan holding crispy baked chicken bites cooling on a wire rack with a small bowl of sauce nearby

Why It Works

Crunch that lasts: Cornstarch plus panko gives you a light, shattery crust that can stay crisp longer than flour alone.
Sauce that coats, not puddles: A quick simmer reduces the sauce so it turns glossy and grabby instead of watery.
Hearty and flexible: Serve it over rice, noodles, or even shredded cabbage for a bowl vibe that feels like a real meal.
Oven or air fryer friendly: You can bake or air fry to keep it weeknight realistic.

Pairs Well With

Steamed Jasmine Rice
Garlic Sesame Noodles
Sesame Cucumber Salad
Sheet Pan Roasted Broccoli

Storage Tips

How to store

Fridge: Store chicken and sauce separately if you can. Airtight containers, up to 3 days. If it is already sauced, it is still great, just less crispy.
Freeze: Freeze the cooked, unsauced chicken on a sheet pan until firm, then bag it. Freeze up to 2 months. Freeze sauce separately in a small container.

How to reheat and keep the crunch

Air fryer: 375°F for 5 to 8 minutes, shaking halfway.
Oven: 425°F on a rack over a sheet pan for 10 to 14 minutes.
Stovetop: Re-crisp in a dry skillet for a few minutes, then toss with warmed sauce right before serving.

Tip: If you know you will have leftovers, toss only what you will eat now, and keep the rest of the chicken dry for later.

Common Questions

Is this like orange chicken or General Tso’s?

Same family, different personality. This sauce is more savory and gingery with a touch of sweetness. If you want orange chicken vibes, add 2 teaspoons orange zest and swap half the vinegar for orange juice.

Can I make it gluten-free?

Yes. Use tamari instead of soy sauce, and use gluten-free panko or crushed rice cereal for the crunch. Also double-check your chili garlic sauce brand.

How do I keep the chicken crispy after saucing?

Two moves: reduce the sauce until glossy, and toss right before serving. If you are serving buffet-style, keep sauce on the side for dipping.

Can I use chicken thighs?

Absolutely. Thighs stay juicier and are more forgiving. Just trim excess fat and keep pieces the same size so they cook evenly.

What oil is best?

Neutral oil with a higher smoke point: avocado, canola, grapeseed, or peanut oil. Avoid extra-virgin olive oil here (extra-light olive oil can work in a pinch).

Nut allergy friendly?

Totally. Skip the peanuts/cashews and finish with extra sesame seeds, crispy fried shallots, or even crushed pretzels if that is your vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Sharp knife and cutting board
Wire rack (helps keep it crisp)
Sheet pan (or air fryer basket)
Small saucepan
Tongs
Instant-read thermometer (optional but clutch)

I started making versions of this when I was chasing that takeout crunch at home and realized the secret was not some mystical restaurant technique. It was just: get the coating right, do not crowd the pan, and make a sauce that actually reduces. The first time I nailed it, I ate three “test pieces” over the sink like a raccoon with a culinary degree I did not finish. No regrets. Now it is my go-to when I want a hearty dinner that feels fun, not fussy.

Hearty Asian Chicken Recipe: Crispy and Crunchy

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Ingredients

Chicken and coating

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large egg, beaten
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
3/4 cup cornstarch
3/4 cup panko breadcrumbs
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Neutral oil spray, enough to lightly coat (about 2 to 3 tablespoons worth of spray)

Garlic-ginger sticky sauce

1/3 cup low-sodium soy sauce
3 tablespoons honey or brown sugar
2 tablespoons rice vinegar
2 tablespoons water
3 cloves garlic, finely grated or minced
1 tablespoon fresh ginger, finely grated
1 to 2 teaspoons chili garlic sauce or sriracha (optional)
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Crunchy finish

3 green onions, thinly sliced
1 tablespoon toasted sesame seeds
1/2 cup crushed salted peanuts or cashews (optional but highly encouraged)

For serving (optional but hearty)

Steamed rice or noodles
Quick sautéed bok choy, broccoli, or snap peas

Instructions

1) Heat the oven or air fryer

Oven: Heat to 450°F. Set a wire rack on a sheet pan and lightly oil it.
Air fryer: Preheat to 400°F for 3 minutes. Lightly oil the basket.

2) Season and coat the chicken

In a bowl, whisk together the beaten egg, 2 tablespoons soy sauce, and sesame oil. Pour over the chicken and toss until every piece is evenly coated. This is a quick seasoning and binder, not a long marinade, so 5 minutes is plenty while you prep the coating.

3) Coat for max crunch

In a second bowl, mix cornstarch, panko, baking powder, salt, pepper, and garlic powder. Add chicken and toss until every piece looks thoroughly dressed. Press the coating on a bit with your hands, then give the bowl a little shake and knock off any loose excess. Less excess means fewer gummy spots.

A real photo of chicken pieces being tossed in a bowl with cornstarch and panko coating

4) Cook until crisp

Oven method (best for big batches): Arrange chicken pieces on the rack with space between them. Spray the tops with oil. Bake 10 minutes, flip, spray again, then bake 5 to 10 minutes more until deeply golden and cooked through. If you are using chicken breast, start checking around the 15-minute mark to keep it juicy. Aim for 165°F for breast. For thighs, 175°F to 185°F gives the best texture.

Air fryer method (crispiest): Place chicken in a single layer (work in batches). In a 6-qt air fryer, this is usually 2 batches. Spray lightly with oil. Air fry 8 minutes, shake and spray again, then air fry 4 to 6 minutes more until crisp and cooked through.

5) Make the sticky sauce

While the chicken cooks, add soy sauce, honey, rice vinegar, water, garlic, ginger, and chili sauce (if using) to a small saucepan. Bring to a simmer over medium heat.

Whisk in the cornstarch slurry and return to a simmer, cooking 1 to 2 minutes until the sauce turns glossy and coats the back of a spoon. Turn off heat.

6) Toss and finish with crunch

Move hot crispy chicken to a large bowl. Drizzle with just enough sauce to coat (start with about half, add more as needed). Toss quickly.

Top with green onions, sesame seeds, and crushed nuts (or your nut-free crunch). Serve immediately over rice or noodles.

A real photo of sauced crispy baked chicken in a serving bowl being topped with sliced green onions and crushed peanuts

7) Optional: hearty bowl build

Do rice, a pile of quick sautéed greens, then the chicken. Spoon a little extra sauce around the bowl like a moat. It is cozy and you deserve it.

Nutrition information is estimated.

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