Easy Soy Garlic Chicken Thighs
An easy, delicious dish that combines savory and sweet flavors, featuring crispy chicken thighs coated in a rich soy garlic sauce.
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.
Notes
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 or freeze for up to 3 months. To reheat, warm in a skillet over medium heat until heated through.