Easy Soy Garlic Chicken Thighs
A quick and delicious meal featuring tender chicken thighs coated in a sweet and savory soy-garlic sauce, ideal for weeknights or family dinners.
Ingredients
Chicken
- 1 lb chicken thighs boneless skinless
- 3 tbsp potato starch
- 3 tbsp all purpose flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp neutral oil for pan frying
- 8 cloves of garlic (minced)
- 2 stalks green onion (green and white parts separated)
- 1 tsp red chili flakes
Sauce
- 1/2 cup chicken stock (sub: water & chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
Garnish
- Green onion (green part)
- Sesame seeds
Instructions
Preparing the Sauce
- Combine all the sauce ingredients: 1/2 cup chicken stock (or substitute with water and chicken bouillon), 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp dark soy sauce, and 1 tsp cornstarch. Mix everything well and set aside.
Cooking the Chicken
- Dry the boneless skinless chicken thighs with a paper towel. On a large plate, mix the potato starch, flour, garlic powder, salt, and black pepper. Lightly coat the chicken thighs on both sides with this mixture.
- Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom. Once the oil is hot, add the chicken thighs and fry until they are golden brown on both sides, about 7 minutes per side. Remove the chicken from the pan and set aside on a plate.
Finalizing the Sauce
- In the same pan, add the minced garlic, the white part of the green onion, and red chili flakes. Sauté for about 3 minutes, or until the garlic turns golden brown.
- Add the sauce to the pan and cook for 1 minute, or until the sauce has thickened.
- Return the chicken to the pan, and cook for an additional 5 minutes, or until the chicken is cooked through and coated with the glossy sauce.
Serving
- Serve the Easy Soy Garlic Chicken Thighs hot, garnished with the green parts of the green onion and a sprinkle of sesame seeds. This dish pairs well with steamed rice and your choice of vegetables, whether they're stir-fried or simply steamed.
Notes
Ensure the oil is hot enough before adding the chicken. This prevents sticking and helps achieve a nice crispy crust. Don’t overcrowd the pan while frying. If necessary, fry the chicken in batches to maintain even cooking. Adjust the honey and soy sauce to your taste if you prefer it sweeter or saltier.