Sticky Chili Garlic Fried Chicken
This is my favorite way to reheat and re-crunch-ify fried chicken. Sheet pan with baking rack + hot oven + special glaze = fried chicken magic. This works great with chicken that you fried yourself or chicken that you picked up somewhere else – it’s all the same. By sending the pieces into a hot oven, coated in this sticky-sweet-salty chili garlic glaze, it will perk right back up for you.
- Yield: Makes 8 pieces, easily adjusted 1x
Ingredients
8 pieces fried chicken at room temp, not cold (or however many pieces you have)
¼ cup soy sauce
¼ cup sweet chili sauce
1.5 tsp garlic powder
1 TBSP rice wine vinegar
Instructions
- Preheat the oven to 350 degrees F. Adjust the rack to the middle position. Place a baking rack over a large sheet pan and arrange the fried chicken pieces on top.
- In a small saucepan set over med-low heat, combine the soy sauce, sweet chili sauce, garlic powder, vinegar, and ¼ cup water. Simmer for 8 to 10 minutes, or until slightly reduced. This thickens the sauce and intensifies the flavors.Â
- Paint/brush this sticky chili glaze all over the chicken pieces, as best you can, ensuring you get an even coating. Bake for 7 to 8 minutes or until you can see the tips of the chicken pieces beginning to brown. Serve hot/warm with extra sauce on the side for dunking/dipping (see note).
Notes
NOTE: If I choose to serve the glaze as a dipping sauce with the finished chicken, I often add a little more water to it, along with some additional chili sauce or some honey. This cuts the saltiness.