Spicy Fried Chicken Recipe

Prep chicken

Slice boneless chicken thighs into 1 to 1.5-inch strips. Pat dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Marinate

Combine the seasoned chicken with 1 tablespoon soy sauce and 1/2 cup buttermilk (or thinned yogurt) in a bowl. Add the egg and mix to coat. Cover and refrigerate for 20–30 minutes (can be up to 2 hours).

Make dry mix

In a shallow bowl or dish, whisk together 1 cup rice flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp sweet paprika, and 1/4 tsp cayenne (if using). This creates a light, crispy coating.

Dredge

Remove chicken from marinade, letting excess drip off. Dredge pieces thoroughly in the rice flour mix, pressing the flour onto the surface so it adheres. Shake off loose flour and place on a wire rack while you heat the oil.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy skillet or Dutch oven (enough for 1–1.5 inches depth). Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, a small piece of batter should sizzle and rise steadily.

Fry chicken

Fry chicken in batches (do not overcrowd) for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain roughly 325–350°F while frying. Transfer fried pieces to a wire rack set over a baking sheet to drain and stay crisp.

Keep warm

If frying multiple batches, keep finished pieces in a 200°F (95°C) oven briefly to stay warm and crisp while you finish remaining chicken.

In a small bowl, whisk together 3 tsp red Thai chili paste (or sambal oelek), 1 tsp gochujang, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tsp minced garlic, and 1 tsp fresh lime juice. Taste and adjust: add 1 tbsp water if too thick. The sauce should be glossy, balanced spicy-sweet, and slightly tangy.

Optional warming: For a deeper flavor, heat the sauce in a small saucepan over low heat for 1–2 minutes until glossy, then cool slightly before tossing with fried chicken or serving on the side.

Toss or serve: Either toss the hot fried chicken lightly in the sauce to glaze (toss just before serving to keep crispness) or serve sauce on the side for dipping.

Prepare cucumber: Thinly slice 1/2 English cucumber into rounds or half-moons. Place in a bowl.

Make dressing: Whisk together 1 tsp rice vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/2 tsp toasted sesame seeds (and 1/2 sliced scallion if using). Toss cucumber in dressing and let sit 5–10 minutes to marinate lightly. Serve chilled alongside chicken.

If using kimchi, portion 1/2 cup mild napa cabbage kimchi per serving and serve chilled or room temperature as a spicy-acidic contrast to the fried chicken and sambal.

Plate: Arrange fried chicken on a serving platter. Either drizzle or toss with the spicy sweet sambal to your preference. Serve with a side of cucumber salad or a scoop of kimchi.

Garnish: Sprinkle chopped cilantro or sliced scallions over the chicken, scatter a few sesame seeds, and serve with lime wedges for squeezing just before eating.