This dish is an absolute delight that brings savory and sweet together in the best way. Easy soy garlic chicken thighs are crispy on the outside and tender on the inside, making them perfect for a family dinner. Serve these flavorful thighs over rice or alongside fresh veggies for a cozy meal that everyone will love.
What Makes This Recipe Special
This recipe is a must-try, especially for busy weeknights. It’s not only quick to prepare, but it also uses simple ingredients you’ll likely have on hand. The combination of soy sauce, honey, and garlic adds a rich flavor profile that is both satisfying and comforting. It’s an easy dish that the whole family will enjoy.
How to Make Easy Soy Garlic Chicken Thighs
Cooking this dish is straightforward and fuss-free. You’ll start by preparing the chicken with a light coating for a lovely crispy finish. While the chicken cooks, you’ll whip up a quick sauce that adds so much flavor. Everything comes together in one pan, making cleanup a breeze!
What You Need
Ingredients for Easy Soy Garlic Chicken Thighs
- 1 lb boneless, skinless chicken thighs
- 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 garlic (minced)
- 2 stalks green onion (green and white parts separated)
- 1 tsp red chili flakes
Sauce
- 1/2 cup chicken stock (or sub with water and chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
Garnish
- Green onion (green part)
- Sesame seeds
Cooking Steps
- Soy Garlic Chicken Sauce: Combine all the sauce ingredients (1/2 cup chicken stock, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp dark soy sauce, and 1 tsp cornstarch) in a bowl. Mix well and set aside.
- Chicken: Pat the chicken thighs dry with a paper towel. On a large plate, mix the potato starch, flour, garlic powder, salt, and black pepper. Lightly coat both sides of the chicken thighs in the mix.
- Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom. Once hot, add the chicken thighs. Fry until golden brown on both sides, about 7 minutes per side. Remove the chicken and set aside.
- 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 until the garlic is golden brown. Pour the sauce into the pan and cook for 1 minute, until it thickens.
- Add the chicken back into the pan. Cook for 5 minutes or until the chicken is fully cooked and coated with glossy sauce. Serve with your favorite veggies and steamed rice.
What to Serve With This
These soy garlic chicken thighs are delicious with steamed rice, which soaks up the flavorful sauce beautifully. You might also serve them alongside some sautéed or steamed vegetables like broccoli or green beans for a nutritious twist. It’s a great option for weeknight dinners or family gatherings.
How to Store Easy Soy Garlic Chicken Thighs
To keep leftovers fresh, allow the chicken to cool completely before placing it in an airtight container. Store in the fridge for up to 3-4 days. If you want to freeze, wrap individual portions in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, simply warm in a skillet over medium heat until heated through.
Tips for Success
- Ensure the oil is hot enough before adding the chicken to achieve a crisp texture.
- Don’t overcrowd the pan; fry in batches if necessary for even cooking.
- Customize the spice level by adjusting the red chili flakes to your taste.
- For a sweeter sauce, add a bit more honey.
- You can use chicken breast instead of thighs if preferred, but cooking times may vary.
Variations & Swaps
- For a healthier option, use skinless chicken breasts instead of thighs.
- Add some veggies, like bell peppers or snap peas, right before you pour in the sauce for extra nutrients.
- Swap out the honey for maple syrup for a different sweetness, perfect for those who prefer a vegetarian-friendly option.
FAQs
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce a day in advance. Just cook it right before serving to keep that crispy texture.
Can I freeze the chicken?
Yes, you can freeze the cooked chicken for up to 3 months. Just make sure it’s in an airtight container, and thaw it in the fridge overnight before reheating.
How do I reheat leftovers?
Reheat in a skillet over medium heat until warmed through. You can add a splash of water to the pan to keep it moist.
What if I don’t have chicken stock?
No worries! You can substitute chicken stock with water and a chicken bouillon cube for flavor.
What can I serve with this?
This dish pairs nicely with steamed rice or quinoa. Fresh veggies like sautéed greens or a simple salad balance the meal nicely.
Easy Soy Garlic Chicken Thighs
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs
- 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 garlic (minced)
- 2 stalks green onion (green and white parts separated)
- 1 tsp red chili flakes
Sauce Ingredients
- 1/2 cup chicken stock (or sub with water and chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
Garnish
- 1 tbsp green onion (green part) Chopped for garnish
- 1 tbsp sesame seeds Optional garnish
Instructions
Preparation
- Combine all the sauce ingredients (chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch) in a bowl. Mix well and set aside.
- Pat the chicken thighs dry with a paper towel. On a large plate, mix the potato starch, flour, garlic powder, salt, and black pepper. Lightly coat both sides of the chicken thighs in the mix.
Cooking
- Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom. Once hot, add the chicken thighs. Fry until golden brown on both sides, about 7 minutes per side. Remove the chicken and set aside.
- In the same pan, add the minced garlic, the white part of the green onion, and red chili flakes. Sauté for about 3 minutes until the garlic is golden brown.
- Pour the sauce into the pan and cook for 1 minute, until it thickens.
- Add the chicken back into the pan. Cook for 5 minutes or until the chicken is fully cooked and coated with glossy sauce.
- Serve with your favorite veggies and steamed rice.
