Description
This Easy Soy Garlic Chicken Thighs recipe features tender boneless, skinless chicken thighs lightly coated with a crispy starch and flour mix, pan-fried to golden perfection, and smothered in a savory, sweet, and tangy soy garlic sauce. Enhanced with garlic, green onion, and chili flakes, this flavorful dish comes together quickly and pairs wonderfully with steamed rice and vegetables.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken thighs
- 3 tablespoons potato starch
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons neutral oil (for pan frying)
- 8 cloves garlic, minced
- 2 stalks green onion, green and white parts separated
- 1 teaspoon red chili flakes
Sauce
- ½ cup chicken stock (or substitute with water & chicken bouillon)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
Garnish
- Green onion green part (for garnish)
- Sesame seeds
Instructions
- Prepare the Sauce: In a bowl, combine ½ cup chicken stock (or substitute with water and chicken bouillon), 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon dark soy sauce, and 1 teaspoon cornstarch. Mix thoroughly and set aside.
- Dry the Chicken: Pat the boneless skinless chicken thighs dry with paper towels to remove excess moisture for a crispier coating.
- Coat the Chicken: On a large plate, mix together potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly dredge each chicken thigh on both sides in this mixture, ensuring a thin, even coating.
- Pan Fry the Chicken: Heat 3 tablespoons of neutral oil in a large frying pan over medium-high heat, enough to cover the pan’s bottom. Once hot, add the chicken thighs and pan fry until golden brown, about 7 minutes per side. Remove the chicken from the pan and set aside on a plate.
- Sauté Aromatics: In the same pan, add the minced garlic, the white parts of the green onion, and red chili flakes. Sauté for about 3 minutes until the garlic turns golden brown, releasing fragrant aromas.
- Cook the Sauce: Pour the prepared soy garlic sauce into the pan with the aromatics. Cook for about 1 minute, stirring frequently, until the sauce thickens and becomes glossy.
- Combine Chicken and Sauce: Return the fried chicken thighs to the pan. Cook together for an additional 5 minutes, turning the chicken to coat it fully in the sauce, and ensuring it is cooked through.
- Garnish and Serve: Transfer the chicken to serving plates, garnish with the green parts of the green onion and a sprinkle of sesame seeds. Serve alongside steamed rice and your favorite veggies for a complete meal.
Notes
- Ensure all ingredients are prepped and ready before cooking to make the process smooth and efficient as this recipe cooks quickly.
- Lightly bread the chicken: The coating is meant to create a light, crispy crust, not a heavy breading.
- Consider doubling the sauce recipe as it stores well and can be used throughout the week for other meals.
- If you prefer not to pan-fry, you can air fry or bake the chicken until crispy, then toss it in the prepared sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
