Crispy Asian-Style Coxa de Frango Empanada Recipe (Brazilian Fried Chicken Thighs)

Bring the vibrant street-food energy of Asia into your kitchen with this irresistible twist on a Brazilian classic: coxa de frango empanada. Juicy chicken thighs are marinated in a fragrant blend of soy, garlic, ginger, and sesame, then coated in a shatteringly crisp crust that shatters with every bite. This recipe fuses the comfort of frango frito with the bold umami punch loved across Asian cuisines, delivering golden, crunchy perfection that pairs beautifully with rice, noodles, or a bright dipping sauce. Whether you are hosting a gathering or simply craving something deeply satisfying, these crispy fried chicken thighs will quickly become a favorite in your home cooking repertoire.

Crispy Coxa de Frango Empanada Deliciosa

Golden crispy coxa de frango empanada freshly fried and piled on a plate

These golden-brown chicken thighs boast a crackly exterior and a tender, flavorful interior. The secret lies in a double-coating method and a brief rest before frying, which locks in juiciness and maximizes crunch. Serve them hot with a chili-soy dipping sauce or a squeeze of lime for a bright, aromatic finish.

8 bone-in, skin-on chicken thighs (coxa de frango)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon five-spice powder
1 teaspoon white pepper
1 tablespoon cornstarch (for marinade)
2 eggs, beaten
1 cup all-purpose flour
1 cup cornstarch (for coating)
1 teaspoon baking powder
1 teaspoon salt
Vegetable oil, for deep frying
Sliced scallions and toasted sesame seeds, for garnish

In a large bowl, whisk together soy sauce, oyster sauce, ginger, garlic, sesame oil, five-spice powder, white pepper, and 1 tablespoon cornstarch. Add the chicken thighs, coat well, cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Prepare two shallow dishes: one with beaten eggs, and another with a mixture of flour, cornstarch, baking powder, and salt.
Remove each thigh from the marinade, shaking off excess. Dredge in the flour mixture, dip into the egg, then press firmly back into the flour mixture for a thick double coat.
Place coated thighs on a wire rack and rest for 10 minutes so the coating adheres and hydrates.
Heat vegetable oil in a deep pot to 340°F (170°C). Fry the thighs in batches, turning occasionally, for 10 to 12 minutes until deeply golden and cooked through to 165°F internal temperature.
Drain on paper towels or a wire rack. Garnish with scallions and sesame seeds, then serve immediately with your favorite dipping sauce.

Coxa de Frango Empanada Deliciosa - A Second Golden Batch

Close-up of crispy fried chicken thigh with a crunchy golden coating ready to serve

For an extra-crispy finish, a second fry at a slightly higher temperature gives these chicken thighs an incredible audible crunch. This batch-friendly approach is perfect for feeding a crowd, and the Asian-inspired seasoning ensures every piece is packed with savory depth. Pair with steamed jasmine rice and a drizzle of spicy mayo for a complete meal.

8 chicken thighs, patted dry
2 tablespoons light soy sauce
1 tablespoon mirin
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon chili flakes (optional)
1 teaspoon sugar
2 eggs, beaten with 1 tablespoon water
1 1/2 cups panko breadcrumbs
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
Oil, for frying
Lime wedges and fresh cilantro, to serve

Combine soy sauce, mirin, garlic, ginger, chili flakes, and sugar in a bowl. Toss the chicken thighs in this mixture and let sit for 20 minutes.
Set up a breading station with cornstarch, egg wash, and panko breadcrumbs seasoned with salt and pepper.
Coat each thigh in cornstarch, then egg, then press generously into the panko for a fluffy, textured crust.
Heat oil to 330°F (165°C) and fry the thighs for 8 to 10 minutes until golden and just cooked through. Remove and rest for 5 minutes.
Increase oil temperature to 375°F (190°C) and flash-fry each thigh for 60 to 90 seconds until ultra-crisp. Drain well.
Serve hot with lime wedges and fresh cilantro, accompanied by steamed rice or a crisp Asian slaw.