Hot Sauce Chicken

Ingredients

For the Chicken

500 g boneless chicken thighs, cut into bite-sized pieces
2 tablespoons cornflour
1 tablespoon rice flour, optional, for extra crispiness
1 tablespoon paprika
1/2 teaspoon lemon pepper seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
to taste salt, adjust if lemon pepper is salty
1 tablespoon oil

For the Hot Sauce Glaze

2 tablespoons butter
4-5 garlic cloves, minced
1 teaspoon chilli flakes
3 tablespoons hot sauce
1 tablespoon lemon juice
pinch salt

For Finishing

as needed lemon pepper seasoning, for sprinkling
1 lemon, for fresh squeeze

Instructions

1
Pat the boneless chicken thighs dry with paper towels. This helps achieve a crispier texture.
⏱️ 2 min
2
In a large bowl, toss the dried chicken pieces with the cornflour, rice flour (if using), paprika, lemon pepper seasoning, onion powder, garlic powder, black pepper, salt (to taste, adjusting for the saltiness of lemon pepper seasoning), and oil. Ensure all chicken pieces are evenly coated.
⏱️ 5 min
3
Cook the chicken until crispy using your preferred method:
⏱️ 22 min
3.1
For an air fryer: Preheat the air fryer to 200°C (390°F). Cook the chicken for 10–14 minutes, shaking the basket halfway through, until golden and crispy.
⏱️ 14 min•🌡️ 200
3.2
For an oven: Preheat the oven to 220°C (425°F). Spread the chicken in a single layer on a baking sheet lined with parchment paper. Cook for 18–22 minutes, flipping halfway through, until golden and crispy.
⏱️ 22 min•🌡️ 220
3.3
For pan frying: Heat a large skillet over medium-high heat with a little extra oil if needed. Add the chicken in a single layer (cook in batches if necessary to avoid overcrowding) and cook until golden brown and crispy on all sides.
⏱️ 15 min
4
While the chicken is cooking, prepare the hot sauce glaze. In a small saucepan or skillet, melt the butter over medium heat.
⏱️ 1 min
5
Add the minced garlic to the melted butter and cook for 20–30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
6
Stir in the chilli flakes, hot sauce, lemon juice, and a pinch of salt. Bring the mixture to a gentle simmer and cook for about 1 minute, stirring occasionally, until slightly thickened.
⏱️ 2 min
7
Once the chicken is crispy, transfer it directly into the hot sauce glaze. Toss well to ensure all the chicken pieces are thoroughly coated.
⏱️ 2 min
8
Serve immediately. Sprinkle with extra lemon pepper seasoning and squeeze fresh lemon juice over the top for an added burst of flavor.
⏱️ 1 min