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Have you wondered how the chicken (like General Tso’s or Crispy Honey) at Chinese takeout establishments could achieve such crispy chicken texture without deep frying it? A while back, I heard the secret was cornstarch. I decided to give it a try on my own, making my best guesses on recreating the texture. This recipe doesn’t have quite the buildup of batter on the outside, but the chicken gets nice and crispy. The inside stays moist and juicy. If you like your entrees extra saucy, just spoon more soyaki sauce over your rice. Careful, though! Soy-based sauces are very salty, so you can go overboard! A couple of spoonfuls of extra sauce should be plenty.
Serve this Crispy Asian Chicken with Soyaki Sauce over Basmati Rice (cooked according to the package). I prefer the Island Soyaki Sauce from Trader Joe’s. Roasted Carrots are a natural side dish and can cook in the oven while you’re preparing the chicken and rice on the stovetop. Try using chopped cilantro (instead of parsley or dill) on the carrots. Cilantro would also taste incredible on top of the Chicken and Rice.
Easy Crispy Asian Chicken with Soyaki Sauce
If you're using a non-stick skillet, add canola oil before heating.
If you're using a stainless steel or clad skillet, heat the skillet up to medium heat, then add the canola oil when the pan is hot.
- 1/2 cup Cornstarch
- 1/2 cup All Purpose Flour
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Fresh Ground Black Pepper
- 1 lb. of Boneless Skinless Chicken Breasts
- 3 Green Onions - chopped, white and green parts divided
- 3 tablespoons Canola Oil
- Soyaki Sauce or Island Soyaki Sauce
- In a gallon-sized plastic ziploc bag, add the cornstarch, flour, salt and pepper. Shake/mix thoroughly.
- Fold/roll the top of the bag down, towards the outside, 2-3 times over.
- Cut the chicken into 1 to 1.5 inch pieces and place into your bag.
- Unfold the bag and zip/slide shut.
- With your hands, maneuver the chicken through the cornstarch/flour mixture so that all the pieces are evenly coated.
- Heat up a large wok or 12 inch skillet.
- Add canola oil
- Once the canola oil is hot, but not smoking, drop one piece of chicken into the skillet. If it starts to sizzle right away, add the remaining chicken, being careful not to crowd. If the chicken does not sizzle right away, wait until it starts to sizzle before adding the rest of your chicken.
- Using tongs, turn the chicken to cook about 2-3 minutes on the top and bottom, then 1-2 minutes on each side edge so that it gets crispy on all sides.
- Once all of your chicken is cooked through and crispy on all sides, Add the chopped white parts of the green onions and cook for 1-2 minutes.
- Add 1/2 to 1 cup of soyaki sauce (depending on how saucy you want it!) to the pan.
- Toss to coat.
- Serve 4-6 pieces on top of cooked Basmati Rice and spoon additional soyaki sauce from the pan, if desired.
- Top with the chopped green parts of the green onions. Add sesame seeds, chopped cilantro, and/or peanuts for extra special garnish and flavor.
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