Moes Chili Crisp Chicken Recipe
This Moe's Chili Crisp Chicken is a crispy, spicy, and savory dish that combines tender chicken with a bold, umami-packed chili crisp sauce. Perfect for weeknight dinners or a flavorful meal with friends.
Equipment
- Large mixing bowl
- Deep frying pan or wok
- Slotted spoon
- Paper towels
- Tongs
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken thighs (cut into bite-sized pieces)
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 egg
- ½ cup cold water
- 2 cups vegetable oil for frying
For the Sauce:
- 3 tablespoons chili crisp e.g., Lao Gan Ma or homemade
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon sesame oil
- 1 green onion chopped, for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Heat oil in a deep frying pan or wok over medium-high heat to 350°F (175°C).
- In a large bowl, whisk cornstarch, flour, baking powder, salt, black pepper, and garlic powder.
- Add egg and cold water, whisk until a smooth batter forms.
- Dip the chicken pieces into the batter, ensuring they are fully coated.
- Fry in batches for 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
- In a separate pan, heat chili crisp, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil over low heat for 1-2 minutes.
- Toss the crispy chicken in the sauce until evenly coated.
- Garnish with green onions and toasted sesame seeds.
- Serve immediately with rice or noodles.
Notes
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat in an oven at 375°F for best results.
- Variations: Add crushed peanuts or cashews for extra crunch.
- Serving Suggestions: Serve with steamed jasmine rice or stir-fried veggies for a complete meal.
