Craving a flavor-packed adventure? Get ready to spice up your dinner routine with these 25 irresistible Asian chicken recipes! From quick weeknight stir-fries to slow-cooked comfort dishes, we’ve gathered fiery favorites that bring bold, authentic tastes right to your kitchen. Whether you’re a spice lover or just dipping your toes, these dishes promise a deliciously exciting feast. Let’s dive in and turn up the heat!
Spicy Szechuan Chicken Stir-Fry
Zesty, zippy, and zinging with flavor, this Spicy Szechuan Chicken Stir-Fry is the weeknight hero you didn’t know you needed—it’s basically a flavor party in a pan, and your taste buds are the VIP guests. Forget takeout; this dish brings the heat and the happy dance to your kitchen in under 30 minutes, proving that you can out-crave your cravings with just a skillet and a little sizzle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Cornstarch – 2 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Szechuan peppercorns – 1 tsp, crushed
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Brown sugar – 1 tbsp
– Dried red chili flakes – 1 tsp
– Green onions – 3, sliced
Instructions
1. Cut the chicken breasts into 1-inch cubes and place them in a bowl.
2. Add the cornstarch to the bowl and toss the chicken until evenly coated—this tip ensures a crispy exterior when cooked.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken to the skillet in a single layer and cook for 4–5 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
5. Remove the chicken from the skillet and set it aside on a plate.
6. In the same skillet, add the garlic, ginger, and Szechuan peppercorns, and stir-fry for 30 seconds until fragrant—be careful not to burn them, as this tip preserves their aromatic punch.
7. Pour in the soy sauce, rice vinegar, brown sugar, and dried red chili flakes, stirring to combine and bring to a simmer for 1 minute.
8. Return the cooked chicken to the skillet and toss it in the sauce for 2 minutes until fully coated and heated through.
9. Stir in the green onions and cook for an additional 30 seconds, just until wilted—this final tip adds a fresh crunch right before serving.
10. Remove the skillet from the heat.
Now, for the grand finale: this stir-fry boasts a tender, juicy chicken with a slightly crispy edge, all swimming in a bold, numbing-spicy sauce that’ll make your lips tingle in the best way. Serve it over steamed rice to soak up every last drop, or get creative by wrapping it in lettuce cups for a low-carb crunch that’s just as addictive.
Korean Spicy Gochujang Chicken Wings
Craving something that’ll make your taste buds do a happy dance while your spice tolerance sweats a little? These Korean Spicy Gochujang Chicken Wings are here to deliver that fiery, sweet, and sticky punch you’ve been dreaming of—perfect for game day, Netflix binges, or just showing off to your friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken wings – 2 lbs
– Gochujang paste – ¼ cup
– Soy sauce – 2 tbsp
– Honey – 2 tbsp
– Sesame oil – 1 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tsp, grated
– Cornstarch – 2 tbsp
– Vegetable oil – 2 tbsp
– Sesame seeds – 1 tbsp
– Green onions – 2, sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. In a large bowl, whisk together gochujang paste, soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth.
4. Add the chicken wings to the bowl and toss until evenly coated with the sauce.
5. Sprinkle cornstarch over the wings and toss again to create a light coating that helps crisp them up.
6. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
7. Bake for 25 minutes, then flip the wings using tongs for even cooking.
8. Bake for an additional 20 minutes, or until the wings are golden brown and reach an internal temperature of 165°F.
9. While the wings bake, heat vegetable oil in a small saucepan over medium heat until shimmering.
10. Pour the hot oil over the reserved sauce in the bowl and whisk to create a glossy glaze.
11. Remove the wings from the oven and immediately toss them in the glaze until fully coated.
12. Transfer the glazed wings to a serving platter and sprinkle with sesame seeds and sliced green onions.
13. Let the wings rest for 5 minutes before serving to allow the flavors to meld.
Let’s talk about that irresistible combo: the wings emerge with a sticky, caramelized crust that gives way to tender, juicy meat inside, all wrapped in a bold gochujang kick balanced by sweet honey. Serve them piled high with cool cucumber slices and a side of steamed rice to tame the heat, or go all out by dunking them in a creamy ranch dip for the ultimate flavor showdown.
Thai Basil Chicken with Chili Peppers
Just when you thought your weeknight chicken routine was doomed to eternal blandness, this Thai basil chicken with chili peppers swoops in like a culinary superhero. It’s the spicy, aromatic stir-fry that’ll have you questioning why you ever settled for boring dinners—and it comes together faster than you can say “takeout menu.”
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Chicken breast – 1 lb, thinly sliced
– Garlic – 4 cloves, minced
– Thai chili peppers – 4, sliced
– Vegetable oil – 2 tbsp
– Fish sauce – 2 tbsp
– Soy sauce – 1 tbsp
– Sugar – 1 tsp
– Thai basil – 1 cup, packed
– Jasmine rice – 2 cups, cooked
Instructions
1. Slice 1 lb of chicken breast into thin strips.
2. Mince 4 cloves of garlic and slice 4 Thai chili peppers.
3. Heat 2 tbsp of vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
4. Add the chicken to the hot oil and stir-fry for 3–4 minutes until it turns opaque and is no longer pink.
5. Push the chicken to one side of the wok and add the minced garlic and sliced chili peppers to the empty space.
6. Cook the garlic and chilies for 30 seconds until fragrant, then mix everything together.
7. Pour in 2 tbsp of fish sauce, 1 tbsp of soy sauce, and 1 tsp of sugar, stirring to coat the chicken evenly.
8. Add 1 cup of packed Thai basil leaves and toss for 30 seconds until just wilted.
9. Remove the wok from the heat immediately to prevent overcooking.
10. Serve the chicken hot over 2 cups of cooked jasmine rice.
Now, that’s a flavor explosion waiting to happen! The chicken stays juicy and tender, while the basil adds a fresh, peppery kick that dances with the heat from the chilies. For a fun twist, pile it into lettuce wraps or top with a fried egg for extra richness—your taste buds will thank you.
Spicy Teriyaki Chicken Skewers
Nailed it! You’re about to make those takeout menus obsolete with these Spicy Teriyaki Chicken Skewers—they’re the saucy, sizzling, slightly-sassy skewers your weeknight dinners have been desperately craving.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Chicken breast – 1.5 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Rice vinegar – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Sriracha – 1 tbsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Vegetable oil – 1 tbsp
– Green onions – 2, sliced
Instructions
1. Cut the chicken breast into 1-inch cubes and thread them onto 8–10 skewers (soak wooden skewers in water for 30 minutes first to prevent burning).
2. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sriracha over medium heat.
3. Bring the mixture to a simmer, stirring constantly until the brown sugar dissolves completely, about 3 minutes.
4. In a separate bowl, whisk together the cornstarch and water to form a slurry, then slowly stir it into the simmering sauce.
5. Cook the sauce, stirring continuously, until it thickens to a glossy, coat-the-back-of-a-spoon consistency, about 2–3 minutes, then remove from heat and set aside (tip: don’t walk away—sauces can burn fast!).
6. Preheat a grill or grill pan to medium-high heat (around 400°F) and lightly brush with vegetable oil.
7. Place the chicken skewers on the grill and cook for 4–5 minutes per side, or until the internal temperature reaches 165°F and the chicken is lightly charred.
8. Brush the cooked skewers generously with the teriyaki sauce, using about half of it, and grill for an additional 1 minute per side to caramelize (tip: keep a spray bottle handy to tame any flare-ups).
9. Remove the skewers from the grill and drizzle with the remaining sauce, then sprinkle with sliced green onions.
10. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute (tip: patience is a virtue—and it prevents dry chicken!).
Deliciously sticky with a kick of heat, these skewers boast tender, juicy chicken cloaked in a glossy, sweet-spicy glaze. Serve them over fluffy rice to soak up every last drop of sauce, or pile them into lettuce wraps for a crunchy, low-carb twist that’ll have everyone reaching for seconds.
Fiery Sichuan Peppercorn Chicken
Just when you thought chicken couldn’t get any more exciting, this Fiery Sichuan Peppercorn Chicken bursts onto the scene with a tingly, tongue-tingling kick that’ll make your taste buds do a happy dance—no boring dinners allowed! Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Sichuan peppercorns – 2 tbsp
– Vegetable oil – 2 tbsp
– Soy sauce – ¼ cup
– Cornstarch – 2 tbsp
– Garlic – 4 cloves
– Ginger – 1-inch piece
– Green onions – 4 stalks
– Dried red chilies – 10
– Sugar – 1 tsp
Instructions
1. Cut 1.5 lbs of chicken thighs into 1-inch cubes and place them in a medium bowl.
2. In the bowl with the chicken, add ¼ cup of soy sauce and 2 tbsp of cornstarch, then mix thoroughly until the chicken is evenly coated. Tip: Let it marinate for 10 minutes for extra flavor absorption.
3. Mince 4 cloves of garlic and grate a 1-inch piece of ginger, setting them aside in a small bowl.
4. Slice 4 stalks of green onions into 1-inch pieces, separating the white and green parts.
5. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. Add the marinated chicken to the hot skillet and cook for 6-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through with no pink inside.
7. Remove the cooked chicken from the skillet and set it aside on a plate.
8. In the same skillet, add 2 tbsp of Sichuan peppercorns and 10 dried red chilies, toasting them for 1-2 minutes until fragrant—be careful not to burn them. Tip: Open a window if the chili fumes get too intense!
9. Add the minced garlic, grated ginger, and white parts of the green onions to the skillet, stirring for 1 minute until aromatic.
10. Return the cooked chicken to the skillet, along with 1 tsp of sugar, and toss everything together for 2 minutes to combine and heat through.
11. Stir in the green parts of the green onions and cook for an additional 30 seconds until just wilted. Tip: Serve immediately for the best texture and spice level.
12. Turn off the heat and transfer the chicken to a serving dish.
Unbelievably addictive, this dish delivers a crispy exterior with juicy meat, all wrapped in that signature Sichuan numbing heat. Pair it with steamed rice to balance the fire, or get creative by stuffing it into tacos for a fusion twist that’ll have everyone asking for seconds!
Spicy Ginger and Garlic Chicken Thighs
Dare we say it’s time to kick bland chicken to the curb? This Spicy Ginger and Garlic Chicken Thighs recipe is here to deliver a flavor-packed punch that’ll have your taste buds doing a happy dance—no fancy skills required, just a craving for something deliciously bold.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 2 lbs
– Ginger – 2 tbsp, minced
– Garlic – 4 cloves, minced
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Sriracha – 1 tbsp
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a crispy skin—this little trick prevents steaming and gives you that golden crunch.
2. Season the chicken thighs evenly with ½ tsp salt on both sides.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet and cook for 6–8 minutes until the skin is deeply golden brown and crispy.
5. Flip the chicken thighs and cook for another 4–5 minutes until the internal temperature reaches 165°F, then transfer them to a plate.
6. In the same skillet, reduce the heat to medium and add 2 tbsp minced ginger and 4 cloves minced garlic, sautéing for 1–2 minutes until fragrant—be careful not to burn the garlic, as it can turn bitter.
7. Pour in ¼ cup soy sauce, 2 tbsp honey, and 1 tbsp sriracha, stirring to combine and simmer for 2–3 minutes until the sauce thickens slightly.
8. Return the chicken thighs to the skillet, spooning the sauce over them, and cook for 2 more minutes to coat evenly and heat through.
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, keeping it tender and juicy.
Let’s be real: this dish boasts a sticky, glossy sauce with a kick of heat from the sriracha, balanced by the sweet honey and savory soy. Serve it over fluffy rice to soak up every last drop, or shred it into tacos for a fun twist—either way, it’s a weeknight winner that’ll have everyone asking for seconds.
Hot and Sour Asian Chicken Soup
Feeling under the weather or just craving a flavor-packed hug in a bowl? Forget takeout—this Hot and Sour Asian Chicken Soup is your new kitchen hero, ready to clear sinuses and warm souls with its zesty, spicy kick. It’s the ultimate comfort food that’s surprisingly simple to whip up, proving you don’t need a magic wand (just a pot) to create something spectacular.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken broth – 6 cups
– Boneless, skinless chicken breast – 1 lb
– Rice vinegar – ¼ cup
– Soy sauce – 3 tbsp
– Sriracha – 2 tsp
– Cornstarch – 2 tbsp
– Water – ¼ cup
– Eggs – 2
– Green onions – ¼ cup, sliced
Instructions
1. Pour 6 cups of chicken broth into a large pot and bring it to a boil over high heat.
2. Add 1 lb of boneless, skinless chicken breast to the boiling broth, reduce heat to medium, and simmer for 10 minutes until the chicken is fully cooked and no longer pink inside.
3. Remove the chicken from the pot using tongs, place it on a cutting board, and shred it into bite-sized pieces with two forks.
4. Return the shredded chicken to the pot with the broth.
5. Stir in ¼ cup of rice vinegar, 3 tbsp of soy sauce, and 2 tsp of Sriracha until well combined.
6. In a small bowl, whisk together 2 tbsp of cornstarch and ¼ cup of water until smooth to create a slurry.
7. Slowly pour the cornstarch slurry into the soup while stirring continuously to prevent lumps, and simmer for 3 minutes until the soup thickens slightly.
8. Crack 2 eggs into a separate bowl and beat them lightly with a fork.
9. While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to form thin ribbons, and cook for 1 minute until set.
10. Remove the pot from heat and stir in ¼ cup of sliced green onions.
Grab a spoon and dive into this vibrant bowl—the soup boasts a silky, thickened broth with tender chicken shreds and delicate egg ribbons. Each slurp delivers a perfect balance of tangy vinegar and spicy Sriracha, making it ideal for cozy nights or impressing guests with a dash of green onions on top for a fresh crunch.
Sweet and Spicy Korean Sticky Chicken
Sick of the same old chicken? This Sweet and Spicy Korean Sticky Chicken is about to become your new weeknight hero, delivering a flavor explosion that’s equal parts addictive and impressive—no takeout menu required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Cornstarch – ½ cup
– Vegetable oil – 2 tbsp
– Soy sauce – ⅓ cup
– Honey – ¼ cup
– Gochujang – 2 tbsp
– Garlic – 3 cloves, minced
– Sesame seeds – 1 tbsp
Instructions
1. Pat the 1.5 lbs of boneless, skinless chicken thighs completely dry with paper towels.
2. Cut the chicken thighs into 1-inch bite-sized pieces.
3. Place the ½ cup of cornstarch in a large bowl.
4. Toss the chicken pieces in the cornstarch until evenly coated on all sides. (Tip: Shake off any excess cornstarch for a crispier finish.)
5. Heat the 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. Add the coated chicken to the hot oil in a single layer, working in batches if necessary.
7. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
8. Transfer the cooked chicken to a plate lined with paper towels. (Tip: Letting the chicken rest on paper towels helps keep it crispy.)
9. In the same skillet, reduce the heat to medium.
10. Add the ⅓ cup of soy sauce, ¼ cup of honey, 2 tbsp of gochujang, and the 3 minced garlic cloves to the skillet.
11. Whisk the sauce constantly for 2-3 minutes until it thickens slightly and becomes bubbly.
12. Return all the cooked chicken to the skillet with the sauce.
13. Toss the chicken vigorously for 1-2 minutes until every piece is glazed and sticky. (Tip: A final high-heat toss caramelizes the sauce beautifully.)
14. Remove the skillet from the heat and sprinkle the 1 tbsp of sesame seeds over the chicken.
15. Toss once more to distribute the sesame seeds.
Let’s be real: that glossy, crackly exterior giving way to juicy chicken is pure magic. The sweet heat clings to every nook, making it dangerously snackable straight from the pan—though serving it over a mountain of fluffy rice to catch all that extra sauce is highly recommended.
Vietnamese Spicy Lemongrass Chicken
Kick your taste buds on a Southeast Asian adventure with this Vietnamese Spicy Lemongrass Chicken—it’s the fiery, fragrant dish that’ll make your kitchen smell like a street food stall (minus the motorbike traffic). Bold, zesty, and packed with punch, it’s the weeknight hero you never knew you needed, ready to rescue you from boring dinner routines with a sizzle and a smile.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Lemongrass – 2 stalks
– Garlic – 4 cloves
– Bird’s eye chili – 2
– Fish sauce – 2 tbsp
– Sugar – 1 tbsp
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Chop the chicken thighs into 1-inch pieces and place them in a bowl.
2. Mince the lemongrass, garlic, and bird’s eye chili finely—tip: use a food processor for a quick, even blend to save time and avoid chili-fingers.
3. In the bowl with the chicken, add the minced lemongrass, garlic, chili, fish sauce, sugar, and salt, then mix thoroughly to coat every piece.
4. Let the chicken marinate at room temperature for 10 minutes to absorb the flavors—tip: don’t skip this step, as it tenderizes the meat and boosts the spice kick.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the marinated chicken to the skillet in a single layer, cooking for 6–8 minutes without stirring to get a golden-brown sear on one side.
7. Flip the chicken pieces and cook for another 6–8 minutes until they reach an internal temperature of 165°F and are crispy on the edges—tip: use a meat thermometer to ensure perfect doneness and avoid dry chicken.
8. Remove the skillet from the heat and let the chicken rest for 2 minutes before serving.
Juicy and caramelized from the sear, this chicken boasts a tender bite with a fiery lemongrass aroma that’ll have you reaching for seconds. Serve it over steamed rice to soak up the savory sauce, or stuff it into lettuce wraps for a crunchy, low-carb twist that’s as fun to eat as it is flavorful.
Spicy Miso Glazed Chicken Breasts
Let’s be real—you’ve probably stared down a bland chicken breast and thought, “Is this all there is?” Well, buckle up, because we’re about to turn that poultry pity party into a flavor fiesta with a spicy miso glaze that’ll make your taste buds do a happy dance. This dish is the ultimate weeknight hero, ready to rescue you from dinner monotony in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– Boneless, skinless chicken breasts – 4 (about 6 oz each)
– White miso paste – ¼ cup
– Sriracha – 2 tbsp
– Honey – 2 tbsp
– Soy sauce – 1 tbsp
– Garlic – 2 cloves, minced
– Vegetable oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels, then season both sides evenly with salt and black pepper.
3. In a small bowl, whisk together the white miso paste, sriracha, honey, soy sauce, and minced garlic until smooth. Tip: If the mixture is too thick, add a teaspoon of water to loosen it for easier brushing.
4. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken breasts to the skillet and sear for 3–4 minutes per side until golden brown. Tip: Don’t overcrowd the pan—work in batches if needed to ensure a good crust.
6. Brush the chicken generously with the miso glaze on both sides, reserving about 2 tablespoons for later.
7. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: For extra caramelization, broil for the last 1–2 minutes, watching closely to prevent burning.
8. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
9. Drizzle the reserved glaze over the sliced chicken just before serving.
Kick back and savor that sticky, savory-sweet crust giving way to juicy, tender chicken inside. The heat from the sriracha sneaks up on you, balanced perfectly by the umami-rich miso. Try serving it over a bed of fluffy rice with a side of quick-pickled cucumbers for a meal that’s anything but boring.
Hot Sriracha Honey Garlic Chicken
Who knew that a few pantry staples could create such a flavor explosion? This Hot Sriracha Honey Garlic Chicken is the perfect weeknight hero—it’s fast, fiery, and guaranteed to make your taste buds do a happy dance. Forget boring chicken; this sticky, sweet, and spicy glaze is about to become your new obsession.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Boneless, skinless chicken thighs – 1.5 lbs
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cornstarch – ¼ cup
- Vegetable oil – 2 tbsp
- Unsalted butter – 2 tbsp
- Garlic – 4 cloves, minced
- Sriracha – ⅓ cup
- Honey – ¼ cup
- Soy sauce – 2 tbsp
- Rice vinegar – 1 tbsp
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure a crispy sear.
- Season both sides of the chicken evenly with salt and black pepper.
- Dredge each chicken thigh in cornstarch, shaking off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place chicken in the skillet and cook undisturbed for 5–6 minutes until deeply golden brown.
- Flip the chicken and cook for another 5–6 minutes until cooked through (internal temperature of 165°F).
- Transfer chicken to a plate and reduce heat to medium.
- Add butter to the skillet and let it melt completely.
- Sauté minced garlic in the butter for 30 seconds until fragrant but not browned.
- Whisk in sriracha, honey, soy sauce, and rice vinegar until fully combined.
- Simmer the sauce for 2–3 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon.
- Return chicken to the skillet, turning to coat each piece evenly in the glaze.
- Cook for 1–2 more minutes, spooning extra sauce over the chicken, until glossy and well-coated.
Unbelievably sticky and packed with a sweet-heat punch, this chicken boasts a crispy exterior that gives way to juicy tenderness. Serve it over fluffy rice to soak up every last drop of that addictive glaze, or chop it up for killer tacos topped with crunchy slaw. Either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds!
Spicy Sesame Chicken with Broccoli
Let’s be real—some days you want takeout-level flavor without the delivery drama. This spicy sesame chicken with broccoli is your saucy, crunchy, weeknight hero that’ll have you ditching the menu for good.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Boneless, skinless chicken thighs – 1 lb
– Broccoli florets – 4 cups
– Soy sauce – ¼ cup
– Sesame oil – 2 tbsp
– Honey – 2 tbsp
– Sriracha – 1 tbsp
– Cornstarch – 2 tbsp
– Garlic – 3 cloves, minced
– Vegetable oil – 2 tbsp
– Sesame seeds – 1 tbsp
Instructions
1. Cut the chicken thighs into 1-inch cubes and toss them in a bowl with 1 tbsp cornstarch until evenly coated.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken to the skillet in a single layer and cook for 5–6 minutes, turning once, until golden brown and cooked through.
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, add the remaining 1 tbsp vegetable oil and the broccoli florets.
6. Cook the broccoli for 4–5 minutes, stirring occasionally, until bright green and crisp-tender.
7. Tip: Don’t overcrowd the pan—if needed, cook the broccoli in batches to keep that crisp texture.
8. Push the broccoli to the sides of the skillet and add the minced garlic to the center.
9. Cook the garlic for 30 seconds until fragrant, then stir it into the broccoli.
10. In a small bowl, whisk together the soy sauce, sesame oil, honey, sriracha, and remaining 1 tbsp cornstarch until smooth.
11. Pour the sauce mixture into the skillet with the broccoli and garlic.
12. Cook the sauce for 1–2 minutes, stirring constantly, until it thickens and bubbles.
13. Tip: Keep the heat at medium to prevent the honey from burning—patience makes a glossy, clingy sauce.
14. Return the cooked chicken to the skillet and toss everything together until the chicken and broccoli are evenly coated in the sauce.
15. Sprinkle the sesame seeds over the top and cook for 1 more minute to warm through.
16. Tip: Toast the sesame seeds in a dry pan for 30 seconds before adding for an extra nutty crunch.
17. Remove the skillet from the heat.
Brace yourself for a flavor fiesta—the chicken stays juicy under that sticky, sweet-heat glaze, while the broccoli adds a fresh crunch. Serve it over steamed rice to soak up every last drop, or stuff it into warm tortillas for a killer fusion twist.
Crispy Asian Chili Garlic Chicken
Dare to dream of a dish that’s so crispy, so garlicky, and so chili-kissed it might just become your new weeknight obsession? Meet your new kitchen crush: a chicken so perfectly golden and saucy, it’ll have you doing a happy dance right at the stove. Forget takeout—this is the homemade hero you’ve been craving.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- Boneless, skinless chicken thighs – 1.5 lbs
- Cornstarch – ½ cup
- Vegetable oil – ¼ cup
- Garlic – 6 cloves, minced
- Fresh red chili – 1, finely chopped
- Soy sauce – 3 tbsp
- Honey – 2 tbsp
- Rice vinegar – 1 tbsp
- Sesame oil – 1 tsp
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure maximum crispiness.
- Cut the chicken into 1-inch bite-sized pieces.
- Place the cornstarch in a large bowl.
- Toss the chicken pieces in the cornstarch until evenly coated on all sides.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 350°F.
- Carefully add the coated chicken to the hot oil in a single layer, working in batches if necessary to avoid crowding.
- Fry the chicken for 4-5 minutes per side, or until deeply golden brown and crispy.
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- Pour off all but 1 tablespoon of oil from the skillet, keeping the heat at medium.
- Add the minced garlic and chopped red chili to the skillet.
- Sauté for 30-45 seconds, just until fragrant but not browned, to prevent bitterness.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil.
- Pour the sauce mixture into the skillet with the garlic and chili.
- Let the sauce simmer for 1-2 minutes, stirring constantly, until it slightly thickens and bubbles.
- Tip: A quick simmer helps the flavors meld and creates a glossy, clingy sauce.
- Return all the crispy chicken to the skillet.
- Toss the chicken vigorously in the sauce for 1-2 minutes until every piece is evenly coated and glazed.
- Serve immediately while hot and crispy.
Venture into a bite where the shatteringly crisp exterior gives way to juicy chicken, all wrapped in a sticky, sweet-heat glaze that packs a serious garlic punch. For a next-level experience, pile it over a mound of fluffy jasmine rice to soak up every last drop of that addictive sauce, or stuff it into warm bao buns for a handheld feast.
Conclusion
Looking for a way to spice up your dinner routine? This collection of 25 irresistible Asian chicken recipes is your ticket to a flavorful feast right at home. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the delicious inspiration.
