20 Flavorful Asian Chicken Recipes Deliciously Spiced

Craving bold, aromatic flavors that transport your taste buds straight to the streets of Asia? Look no further! From sticky-sweet Korean BBQ to fiery Thai basil stir-fry, these 20 Asian chicken recipes are packed with irresistible spices, saucy goodness, and weeknight-friendly ease. Whether you’re a takeout addict or a stir-fry pro, get ready to shake up your dinner routine—one delicious bite at a time.

Korean Spicy Fried Chicken

Crispy, sticky, and packed with sweet-heat flavor, this Korean fried chicken is dangerously addictive—perfect for game day or whenever you crave something bold.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 1 cup cornstarch
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 cup water
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp rice vinegar
• 2 cups neutral oil (like canola), for frying
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Prep the chicken: Toss chicken with 1 tsp salt and 1/2 tsp black pepper. Coat evenly with cornstarch, shaking off excess.
2. Fry: Heat oil in a deep pot to 350°F. Fry chicken in batches for 6–8 minutes until golden and crispy. Drain on a wire rack.
3. Make the sauce: In a saucepan, combine 1/2 cup water, 3 tbsp gochujang, 2 tbsp honey, 2 tbsp soy sauce, minced garlic, 1 tbsp ginger, and 1 tbsp rice vinegar. Simmer for 3–4 minutes until thickened.
4. Toss: Reheat oil to 375°F and fry chicken again for 2 minutes for extra crunch. Immediately toss in the sauce until glossy.
5. Serve: Garnish with sesame seeds and green onions.

The magic here? Double-frying ensures an ultra-crisp shell that stays crunchy even under that sticky-spicy glaze.

Tip: For milder heat, swap half the gochujang with ketchup.

Thai Basil Chicken Stir-Fry

This quick and fragrant stir-fry packs bold Thai flavors into a weeknight-friendly dish—ready in under 20 minutes!

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp neutral oil (like avocado or vegetable)
• 4 garlic cloves, minced
• 2 Thai chilies (or 1 serrano), thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (or Italian basil in a pinch)

Instructions

1. Heat 2 tbsp oil in a wok or large skillet over high heat. Add chicken and stir-fry for 4–5 minutes until no longer pink.
2. Push chicken to one side; add 4 minced garlic cloves and 2 sliced Thai chilies. Stir-fry for 30 seconds until fragrant.
3. Add red bell pepper and cook for 2 minutes until slightly softened.
4. Pour in 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp sugar. Toss everything together for 1 minute.
5. Remove from heat and fold in 1 cup Thai basil until just wilted.

The magic here? The basil adds a sweet-peppery aroma that clings to every bite—no fancy techniques required.

Tip: For extra depth, add a splash of water or chicken stock to deglaze the pan after step 4.

Japanese Teriyaki Chicken

This sweet-savory teriyaki chicken is a weeknight hero—glazed to sticky perfection in just 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1/4 cup low-sodium soy sauce
• 1/4 cup mirin
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp vegetable oil
• 1 tsp cornstarch (mixed with 1 tbsp water)
• 1 tbsp toasted sesame seeds
• 2 sliced green onions (for garnish)

Instructions

1. In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp honey, 1 tbsp brown sugar, 2 cloves minced garlic, and 1 tsp ginger.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until browned. Transfer to a plate.
3. Pour the sauce into the skillet, simmer 2 minutes. Stir in cornstarch slurry and cook 1 minute until glossy.
4. Return chicken to the pan, spooning sauce over it. Cook 3–4 minutes until glazed and internal temp reaches 165°F.
5. Garnish with sesame seeds and green onions.

The magic here? Mirin and honey caramelize into a lacquered glaze that clings to every bite. Tip: For extra char, broil the sauced chicken for 1–2 minutes at the end.

Chinese Kung Pao Chicken

This spicy-sweet classic brings bold Sichuan flavors to your table in under 30 minutes—perfect for busy weeknights with a kick!

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp soy sauce, divided
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 cup roasted unsalted peanuts
• 4–6 dried red chilies (or 1 tsp crushed red pepper flakes)
• 1 red bell pepper, diced
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar
• 2 scallions, sliced

Instructions

1. Marinate chicken: Toss chicken with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes.
2. Stir-fry: Heat 1 tbsp oil in a wok or skillet over high heat. Add chicken and cook 4–5 minutes until browned. Remove.
3. Sizzle aromatics: Add remaining 1 tbsp oil to pan. Fry garlic, ginger, chilies, and bell pepper 1 minute until fragrant.
4. Combine: Return chicken to pan. Add remaining 1 tbsp soy sauce, rice vinegar, hoisin, and brown sugar. Toss 2 minutes until glossy.
5. Finish: Stir in peanuts and scallions. Cook 30 seconds more.

The magic? Crunchy peanuts and chewy chicken soak up that sticky, tangy sauce—no takeout box required!

Tip: For extra heat, split the chilies to release their seeds.

Vietnamese Lemongrass Chicken

This fragrant, savory-sweet chicken is a weeknight winner—packed with bright lemongrass and a caramelized glaze that clings to every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp fish sauce
• 2 tbsp honey
• 2 tbsp vegetable oil
• 2 stalks lemongrass, tender inner part only, finely minced (about 2 tbsp)
• 3 garlic cloves, minced
• 1 tbsp lime juice
• 1 tsp black pepper

Instructions

1. In a bowl, whisk together 3 tbsp fish sauce, 2 tbsp honey, 2 tbsp oil, minced lemongrass, 3 minced garlic cloves, 1 tbsp lime juice, and 1 tsp black pepper. Add chicken thighs and toss to coat. Marinate for 20 minutes (or up to 2 hours).
2. Heat a large skillet over medium-high. Shake excess marinade off chicken (reserve marinade) and cook for 5–6 minutes per side until deeply browned and internal temp reaches 165°F.
3. Pour reserved marinade into the skillet and simmer for 1–2 minutes until sticky and reduced to a glaze. Toss chicken to coat.

The magic here? Lemongrass infuses every layer—from the marinade to that glossy, finger-licking finish. Serve with rice to soak up every drop.

Tip: Freeze whole lemongrass stalks to keep them handy—just thaw and mince when needed.

Indonesian Chicken Satay

These skewers pack a punch with sweet, smoky, and savory flavors—perfect for grilling season or a quick weeknight dinner with flair.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips
• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp brown sugar, 2 tbsp vegetable oil, minced garlic, 1 tsp coriander, 1 tsp cumin, and 1/2 tsp turmeric.
2. Add chicken and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
3. Thread chicken onto soaked skewers, folding strips accordion-style.
4. Heat grill or grill pan to medium-high (about 400°F). Cook skewers for 3–4 minutes per side, basting with leftover marinade, until charred and cooked through.

The magic here? The caramelized edges from the brown sugar marinade—crispy, sticky, and impossible to resist.

Tip: Serve with peanut sauce or a squeeze of lime for extra zing!

Filipino Chicken Adobo

This tangy, garlicky adobo is the ultimate comfort food—tender chicken simmered in a savory-sweet sauce that’s downright addictive.

Ingredients

• 2 lbs bone-in chicken thighs (skin-on)
• ½ cup soy sauce
• ½ cup distilled white vinegar
• 1 head garlic, minced (about 8 cloves)
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like canola)

Instructions

1. In a large bowl, combine ½ cup soy sauce, ½ cup vinegar, minced garlic, 1 tsp peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Add the chicken, turning to coat. Marinate 30 minutes at room temperature (or up to 4 hours refrigerated).
2. Heat 1 tbsp oil in a Dutch oven over medium-high. Remove chicken from marinade (reserve marinade) and sear until golden, 4–5 minutes per side. Set aside.
3. Pour reserved marinade into the pot and bring to a boil. Return chicken, reduce heat to low, cover, and simmer 30 minutes, flipping halfway.
4. Uncover, increase heat to medium, and cook 10–15 minutes until sauce reduces to a glossy glaze. Discard bay leaves.

The magic? Vinegar mellows as it cooks, leaving bold flavor without sharpness—plus, that sticky-sweet glaze clings to every bite.

Tip: For extra depth, add a splash of coconut milk with the marinade in step 3.

Malaysian Chicken Curry

This fragrant, coconut-rich curry is a weeknight winner—packed with warm spices and tender chicken, it’s comfort food with a Southeast Asian twist.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Malaysian curry powder (or standard curry powder)
• 1 tsp ground turmeric
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add chicken and sear for 3 minutes, stirring occasionally. Sprinkle with curry powder, turmeric, and salt, tossing to coat evenly.
3. Pour in coconut milk and chicken broth, then stir in brown sugar. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until chicken is tender.
4. Remove from heat and stir in lime juice. Garnish with cilantro.

The magic here? The lime juice brightens the rich curry right at the end—don’t skip it!

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Singaporean Hainanese Chicken Rice

This fragrant, silky chicken and rice dish is a Singaporean staple—simple to make but packed with comforting flavors that’ll transport your kitchen straight to a hawker stall.

Ingredients:

• 1 whole (3–4 lb) chicken, giblets removed
• 1 tbsp salt, plus 1 tsp for seasoning
• 1 tbsp sesame oil
• 2 cups jasmine rice, rinsed
• 3 cups chicken broth (reserved from poaching)
• 3 cloves garlic, minced
• 1 (2-inch) knob ginger, thinly sliced
• 2 tbsp neutral oil (like vegetable or peanut)
• 1 tbsp soy sauce
• 1 cucumber, thinly sliced (for serving)
• Fresh cilantro (for garnish)

Instructions:

1. Poach the chicken: In a large pot, submerge the chicken in water (enough to cover by 1 inch). Add 1 tbsp salt and half the ginger slices. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Turn off heat and let chicken steep in broth for 20 more minutes. Reserve 3 cups broth; shred or chop chicken.
2. Fry the aromatics: Heat 2 tbsp neutral oil in a pot over medium. Sauté remaining ginger and garlic until golden, about 2 minutes. Add rice and stir to coat. Pour in reserved broth and 1 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes. Let sit, covered, for 10 minutes off heat.
3. Assemble: Drizzle chicken with 1 tbsp sesame oil and 1 tbsp soy sauce. Serve with rice, cucumber slices, and cilantro.

The magic here? The rice absorbs all the rich chicken broth and aromatics, making it just as flavorful as the tender meat itself.

Tip: For extra-crispy skin, ice-bath the poached chicken for 5 minutes before slicing.

Indian Butter Chicken

This creamy, spiced butter chicken is a restaurant favorite—but it’s surprisingly simple to make at home with pantry staples.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp salt
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 tbsp sugar
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. In a bowl, mix chicken with 1/2 cup yogurt, 2 tbsp lemon juice, 1 tbsp garam masala, 1 tsp cumin, 1 tsp turmeric, and 1 tsp salt. Cover and refrigerate for 30 minutes (or up to 4 hours).
2. Melt 3 tbsp butter in a large skillet over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and ginger; cook for 1 minute until fragrant.
3. Add marinated chicken (discarding excess marinade) and cook for 6–8 minutes, stirring occasionally, until lightly browned.
4. Pour in crushed tomatoes, 1/2 cup cream, and 1 tbsp sugar. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and chicken is tender.
5. Garnish with cilantro and serve warm with naan or rice.

The magic here? The yogurt marinade keeps the chicken juicy while the tomato-cream sauce gets luxuriously silky.

Tip: For extra richness, swirl in another tablespoon of butter right before serving.

Cambodian Chicken Amok

This fragrant Cambodian curry is steamed in banana leaves for a tender, aromatic dish that’s packed with lemongrass, coconut, and just the right amount of spice.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 (13.5 oz) can coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp red curry paste
• 1 stalk lemongrass, tender inner part only, finely minced
• 3 kaffir lime leaves, thinly sliced
• 1 tsp turmeric powder
• 1 egg, lightly beaten
• Banana leaves or parchment paper, for steaming
• Fresh cilantro and red chili slices, for garnish

Instructions

1. In a bowl, whisk together 1 (13.5 oz) can coconut milk, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 tbsp red curry paste, 1 stalk minced lemongrass, 3 sliced kaffir lime leaves, and 1 tsp turmeric powder until smooth.
2. Add the chicken and toss to coat. Marinate for 20 minutes at room temperature.
3. Fold in 1 beaten egg until fully combined.
4. Cut banana leaves into 8-inch squares (or use parchment). Spoon the chicken mixture into the center, fold into packets, and secure with toothpicks.
5. Steam over simmering water for 25 minutes until the chicken is cooked through and the sauce thickens slightly.
6. Garnish with cilantro and chili slices before serving.

The magic of this dish lies in the steaming method—it locks in the bold flavors while keeping the chicken incredibly tender. Serve with jasmine rice to soak up every drop of the creamy coconut sauce.

Tip: If banana leaves are hard to find, parchment packets work just as well—just double-wrap to trap steam!

Laos-style Grilled Chicken

This Laotian-inspired grilled chicken is packed with bold, tangy flavors and a hint of smokiness—perfect for your next backyard BBQ or weeknight dinner with a twist.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tbsp fish sauce
• 2 tbsp honey
• 2 tbsp lime juice
• 4 garlic cloves, minced
• 1 tbsp lemongrass, finely chopped
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together 3 tbsp fish sauce, 2 tbsp honey, 2 tbsp lime juice, 4 minced garlic cloves, 1 tbsp lemongrass, 1 tsp turmeric, and 1/2 tsp black pepper to make the marinade.
2. Place chicken thighs in a resealable bag or shallow dish, pour the marinade over them, and massage to coat evenly. Refrigerate for at least 2 hours (or overnight for deeper flavor).
3. Preheat grill to medium-high (about 400°F). Brush grates with 1 tbsp vegetable oil to prevent sticking.
4. Grill chicken skin-side down for 6–8 minutes until lightly charred, then flip and cook for another 6–8 minutes until internal temperature reaches 165°F.
5. Let rest for 5 minutes before serving.

The magic here is in the marinade—tangy lime and fish sauce balance the sweetness of honey, while turmeric and lemongrass add earthy depth. Serve with sticky rice for an authentic touch!

Tip: For extra char, press chicken gently with a spatula while grilling—just don’t tear the skin!

Burmese Chicken Coconut Curry

This fragrant, gently spiced curry is a cozy hug in a bowl—creamy coconut milk balances warm turmeric and ginger for a dish that’s comforting yet vibrant.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat oil in a deep skillet over medium. Add onion and cook for 5 minutes, stirring, until softened. Stir in garlic, ginger, turmeric, paprika, and red pepper flakes; cook for 1 minute until fragrant.
2. Add chicken and cook for 5 minutes, turning occasionally, until lightly browned.
3. Pour in coconut milk, fish sauce, brown sugar, and salt. Stir well, then simmer uncovered for 20 minutes, stirring occasionally, until chicken is tender and sauce thickens slightly.
4. Garnish with cilantro and serve with lime wedges.

The magic here is in the layering—toasting the spices first deepens their flavor, while the coconut milk mellows everything into silky harmony.

Tip: For extra depth, add a cinnamon stick with the coconut milk and remove before serving.

Taiwanese Three Cup Chicken

This sticky, aromatic dish gets its name from the trio of key ingredients—soy sauce, sesame oil, and rice wine—that create its signature bold flavor.

Ingredients

• 1.5 lbs boneless, skin-on chicken thighs, cut into 1.5-inch pieces
• 2 tbsp neutral oil (like avocado or vegetable)
• 10 garlic cloves, lightly smashed
• 1-inch knob ginger, sliced into thin coins
• 2 dried red chilies (optional)
• 1/4 cup soy sauce
• 1/4 cup rice wine (or dry sherry)
• 2 tbsp toasted sesame oil
• 1 tbsp granulated sugar
• 1 cup fresh Thai basil leaves (packed)

Instructions

1. Heat neutral oil in a wok or deep skillet over medium-high. Add chicken in a single layer and sear 3–4 minutes per side until golden. Transfer to a plate.
2. In the same pan, sauté garlic, ginger, and chilies (if using) for 1 minute until fragrant.
3. Return chicken to pan. Pour in soy sauce, rice wine, sesame oil, and sugar, stirring to coat. Reduce heat to medium-low, cover, and simmer 15 minutes until sauce thickens slightly.
4. Uncover, increase heat to high, and cook 2–3 minutes until sauce glazes the chicken. Turn off heat, stir in basil until wilted.

The magic here? The basil infuses the dish with a peppery freshness just before serving—don’t skip it!

Tip: For extra caramelization, let the sauce reduce uncovered until it clings to the chicken like glossy lacquer.

Hong Kong-style Sweet and Sour Chicken

This takeout favorite gets a homemade upgrade with crispy chicken, tangy pineapple, and a glossy sauce that clings perfectly to every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pineapple chunks (fresh or canned)
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/3 cup rice vinegar
• 1/4 cup ketchup
• 3 tbsp brown sugar
• 1 tbsp soy sauce
• 1/2 cup vegetable oil (for frying)

Instructions

1. Coat the chicken: In a bowl, whisk together 1/2 cup cornstarch, 1/4 cup flour, 1/2 tsp salt, and 1/4 tsp black pepper. Toss chicken in the mixture until evenly coated.
2. Fry until crispy: Heat 1/2 cup vegetable oil in a large skillet over medium-high. Fry chicken in batches for 4–5 minutes per side until golden and crispy. Drain on paper towels.
3. Make the sauce: In the same skillet (discard excess oil), combine 1/3 cup rice vinegar, 1/4 cup ketchup, 3 tbsp brown sugar, and 1 tbsp soy sauce. Simmer for 2 minutes until slightly thickened.
4. Toss everything together: Add chicken, pineapple chunks, green bell pepper, and red bell pepper to the sauce. Stir-fry for 2–3 minutes until peppers soften slightly.

The magic here? The sauce caramelizes just enough to coat the chicken without turning sticky—restaurant-quality results without the takeout box.

Tip: For extra crunch, double-fry the chicken: first at 325°F for tenderness, then at 375°F for crispiness.

Shanghai Drunken Chicken

This elegant chilled dish is infused with fragrant Shaoxing wine, making it a refreshing centerpiece for any gathering.

Ingredients:

• 2 lbs bone-in chicken thighs (skin-on)
• 1 cup Shaoxing wine
• 3 cups water
• 3 scallions, cut into 2-inch pieces
• 4 thin slices ginger
• 1 tbsp salt
• 1 tbsp sugar
• 1 tsp whole black peppercorns
• 1 star anise pod

Instructions:

1. In a pot, combine chicken, water, scallions, ginger, salt, sugar, peppercorns, and star anise. Bring to a boil, then reduce heat to simmer uncovered for 20 minutes.
2. Turn off heat, cover pot, and let chicken steep in broth for 30 minutes (internal temp should reach 165°F).
3. Transfer chicken to an ice bath for 5 minutes to stop cooking, then pat dry.
4. Place chicken in a shallow dish and pour Shaoxing wine over it. Cover and refrigerate for at least 4 hours (up to overnight), flipping once.
5. Slice chilled chicken against the grain and serve with a drizzle of the marinade.

The magic happens during the overnight soak—the wine transforms the chicken into a fragrant, slightly sweet delicacy with a silky texture.

Tip: For cleaner slices, chill the whole chicken piece after marinating, then cut while cold.

Bangladeshi Chicken Rezala

This fragrant, creamy curry is a showstopper—tender chicken simmered in a yogurt-based sauce with warming spices and a touch of sweetness.

Ingredients:

• 1.5 lbs bone-in chicken thighs
• 1 cup plain whole-milk yogurt
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 1/2 cup ghee or neutral oil
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp ground cardamom
• 1/2 tsp cayenne pepper
• 1/2 cup water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 1/2 cup ghee in a Dutch oven over medium. Add 1 large onion and sauté until golden (8–10 minutes). Stir in 4 garlic cloves and 1-inch ginger; cook 1 minute until fragrant.
2. Add chicken and sear 5 minutes, turning occasionally. Sprinkle with 1 tsp salt, 1 tsp cardamom, and 1/2 tsp cayenne; stir to coat.
3. Whisk 1 cup yogurt with 1 tbsp sugar until smooth. Pour over chicken, add 1/2 cup water, and bring to a gentle simmer. Cover and cook 25 minutes, stirring occasionally, until chicken is tender.
4. Uncover and simmer 5 more minutes to thicken slightly. Garnish with 2 tbsp cilantro.

The magic here is in the balance—creamy yogurt mellows the heat, while cardamom adds a floral depth that’s downright addictive.

Tip: For extra richness, swap half the water with heavy cream in the last simmer.

Nepalese Chicken Momo

These juicy, spiced dumplings are a Nepalese favorite—perfect for a cozy night in or impressing friends with your folding skills!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup water (plus 2 tbsp, divided)
• 1/2 lb ground chicken
• 1/4 cup finely chopped onion
• 2 tbsp minced cilantro
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 tbsp vegetable oil (for steaming)

Instructions:

1. Make the dough: Mix flour and 1/2 cup water in a bowl until a shaggy dough forms. Knead for 5 minutes until smooth, adding remaining 2 tbsp water if needed. Cover and rest for 30 minutes.
2. Prepare filling: Combine chicken, onion, cilantro, ginger, garlic, cumin, turmeric, and salt in a bowl. Mix until sticky and well blended.
3. Shape momos: Roll dough into a thin sheet (1/8″ thick) and cut into 3″ circles. Place 1 tbsp filling in each, pleat edges to seal tightly.
4. Steam: Brush a steamer basket with oil. Arrange momos inside, leaving space between. Steam over boiling water for 12 minutes until wrappers turn translucent.

The magic? That fragrant ginger-garlic filling stays juicy inside the delicate wrapper—no dipping sauce needed (though a spicy sesame chutney never hurts!).

Tip: Freeze uncooked momos on a tray before transferring to a bag for easy future meals—steam straight from frozen, adding 3 extra minutes.

Tibetan Chicken Thukpa

This comforting noodle soup is packed with tender chicken, fresh veggies, and aromatic spices—perfect for warming up on chilly nights.

Ingredients:

• 8 oz boneless, skinless chicken thighs, thinly sliced
• 4 cups low-sodium chicken broth
• 2 cups water
• 4 oz dried wheat noodles (like linguine or spaghetti)
• 1 tbsp vegetable oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 medium carrot, julienned
• 1 cup shredded green cabbage
• 1 tbsp soy sauce
• 1 tsp ground turmeric
• 1/2 tsp red chili flakes
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat 1 tbsp vegetable oil over medium heat. Add onion and sauté for 3 minutes until soft. Stir in 2 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
2. Add chicken and cook for 5 minutes, stirring occasionally, until no longer pink. Sprinkle with 1 tsp turmeric, 1/2 tsp chili flakes, salt, and black pepper.
3. Pour in 4 cups chicken broth and 2 cups water. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add noodles, carrot, and cabbage. Cook for 5–7 minutes until noodles are tender. Stir in 1 tbsp soy sauce.
5. Ladle into bowls and top with cilantro.

The magic of this thukpa lies in the golden broth—turmeric and chili flakes give it warmth, while fresh veggies add crunch. Tip: For extra richness, swap water with additional broth or add a splash of coconut milk.

Pakistani Chicken Karahi

This bold and aromatic chicken karahi comes together in one pan, packing tender meat and a rich, spiced tomato gravy that’s perfect with naan or rice.

Ingredients:

• 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
• 3 tbsp ghee or neutral oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 medium tomatoes, finely chopped
• 1 tsp salt
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp turmeric
• 1/2 cup water
• 1/2 cup fresh cilantro, chopped
• 1 green chili, sliced (optional)

Instructions:

1. Heat 3 tbsp ghee in a deep skillet over medium-high. Add onion and cook for 5 minutes until soft. Stir in 4 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add chicken and sear for 4 minutes, stirring occasionally, until lightly browned. Mix in 2 tomatoes, 1 tsp salt, 1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, and 1/2 tsp turmeric. Cook for 3 minutes until tomatoes soften.
3. Pour in 1/2 cup water, reduce heat to low, cover, and simmer for 15 minutes until chicken is tender.
4. Uncover, increase heat to medium, and cook for 5 more minutes to thicken the sauce. Stir in cilantro and green chili (if using).

The magic here? Letting the chicken simmer in its own juices with the tomatoes creates a luscious, clingy sauce that’s packed with layers of spice.

Tip: For extra smokiness, char whole tomatoes over a gas flame before chopping.

Conclusion

With 20 mouthwatering Asian chicken recipes, this roundup is your ticket to bold, spice-packed meals any night of the week! Whether you crave sticky-sweet, fiery, or savory flavors, there’s something here for everyone. Give these dishes a try, then let us know which one stole your heart. Don’t forget to share the love—pin your favorites on Pinterest for easy access later. Happy cooking!