Experience the addictive crunch of this Extra Crispy Taiwanese-Thai Fried Chicken, a dish defined by its incredible contrast of temperatures and flavors. The star isn’t just the succulent, golden-brown chicken thighs, but the vibrant, hot, and sour zesty sauce that is drizzled over the top just before serving. Perfectly balancing the tanginess of fresh lemon juice with the savory depth of fish sauce and a sharp kick of garlic, this aromatic sauce cuts through the richness of the fried chicken. Served over a bed of crunchy shredded cabbage, every bite offers a symphony of shattered-glass crispiness and a refreshing, spicy zing that will keep you coming back for more.
Fried Chicken with Hot Sauce
Fried Chicken with Hot Sauce, Thai-style, is a bold and flavorful take on one of the world’s favorite comfort foods. Crispy on the outside, juicy on the inside, and finished with a spicy, tangy sauce — this version packs a punch in every bite.While fried chicken is a beloved street food around the globe, this Southeast Asian twist stands out with its balance of heat, sweetness, and aromatic spices. It’s especially popular in Taiwan during warmer months, where spicy dishes help beat the heat and satisfy the cravings of those who love bold flavors.This recipe uses simple ingredients and an easy frying method to help you recreate that street food experience at home — no deep fryer required.
Equipment
- Pots and Pans
- Grillers Garlic Press
Ingredients
- 2 chicken thigh
- 1/8 cabbage
For hot sauce
- 3 tablespoon soy sauce
- 3 tablespoon lemon juice
- 3 tablespoon sugar
- 1 1/2 tablespoon fish sauce
- 1 tablespoon sesame oil
- 5 cloves garlic
- 3 bunch large coriander
- 1 chili pepper
Instructions
- Prepare sauce first. Chop the garlic, chili and coriander into a small bowl. Add all sauce ingredients (soy sauce, lemon juice, sugar, fish sauce, and sesame oil) and gently stir. Place aside.
- Shred the cabbage and soak in cold water for a while. Place aside.
- Sprinkle the chicken thigh with salt and pepper on the side of the meat.
- Heat up a non-stick pan at medium heat. It's not necessary to add any oil. When the pan is hot, place the chicken thigh skin-side down into non-stick pan without moving until the skin is evenly golden brown. (If the skin is sticking to the pan, it likely isn't finished on that side)
- Turn the thighs over and continue to cook for about 6~8 minutes. The chicken is done.
- Place the shredded cabbage on a plate. Put the sliced chicken on the cabbage and pour the sauce.
- Serve the fried chicken with hot sauce. Finish and enjoy
Cooking & Storage Tips
- Always serve the hot chicken over a generous bed of finely shredded cabbage. The cabbage not only adds a refreshing crunch but also soaks up the excess zesty sauce, becoming a delicious part of the meal that balances the richness of the fried chicken.
- Mix your sauce (garlic, chili, cilantro, and liquids) at least 10 minutes before serving. This allows the fresh aromatics to infuse into the sauce, creating a much more cohesive and vibrant flavor profile.
- Serve immediately while hot and crispy. Pair with cold drinks or sticky rice. Leftovers can be reheated in the oven or air fryer for a crispier texture.
Tools & equipment you may need
Pots and Pans
Grillers Garlic Press
Last Updated on 2026-04-29