Spicy cripsy chicken is one of my favorite take out dishes. My homemade version is perfect for a weeknight dinner and it so easy to make. The chicken is tender and moist but crispy from the cornstarch coating. The sauce is sweet and spicy featuring lots of garlic and chili! This dish is a must try.
Combine all sauce ingredients in a bowl. Stir until evenly combined and set aside.
Marinate the chicken with the garlic and ginger and 3 tablespoons of the sauce. Marinate 15-30 minutes.
In a deep bowl add the cornstarch. Add the chicken and toss until evenly coated.
In a large frying pan or deep pot, heat enough oil to shallow fry the chicken. You only need enough oil to come about 2”-3” inches up the sides of the pan so the chicken is submerged. Place a paper towel on a plate to drain the chicken once fried.
Shake off the excess cornstarch from the chicken pieces and fry in batches until golden brown, approximately 3 minutes, turning halfway through cooking.
In another large frying pan (or use the same pan but remove oil and clean pan) bring the sauce to a simmer. Once simmering add in the fried chicken.
Toss the chicken in the sauce until evenly coated. The sauce will thicken as the chicken is added in.