Description
This Easy Soy Garlic Chicken Thighs recipe features tender, juicy boneless skinless chicken thighs lightly coated in a crispy starch and flour mix, pan-fried to golden perfection and coated in a savory, slightly sweet soy garlic sauce. Enhanced with garlic, green onions, and a hint of chili flakes, this dish is perfect served with steamed rice and vegetables for a quick, flavorful meal.
Ingredients
Scale
Chicken
- 1 lb chicken thighs, boneless skinless
- 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 (substitute: water & chicken bouillon)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
Garnish
- Green onion, green part
- Sesame seeds
Instructions
- Prepare the Sauce: In a bowl, combine ½ cup chicken stock, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon dark soy sauce, and 1 teaspoon cornstarch. Mix well until smooth and set aside.
- Prepare the Chicken: Pat the chicken thighs dry using a paper towel. In a large plate, mix together potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly coat both sides of the chicken thighs in this mixture.
- Pan Fry the Chicken: Heat neutral oil in a large frying pan over medium-high heat, enough to cover the bottom of the pan. Once hot, add the coated chicken thighs and fry for about 7 minutes on each side or until golden brown and cooked through. Remove chicken from the pan and place on a plate.
- Sauté Aromatics: In the same pan, add the minced garlic, white parts of the green onion, and red chili flakes. Sauté for 3 minutes or until the garlic turns golden brown and fragrant.
- Cook the Sauce: Pour the prepared sauce mixture into the pan with the aromatics. Stir and cook for about 1 minute or until the sauce thickens to a glossy consistency.
- Combine Chicken and Sauce: Return the fried chicken thighs to the pan, spooning the sauce over them. Cook together for 5 minutes to allow the chicken to absorb the flavors and become fully coated in the glossy sauce.
- Serve: Garnish with green parts of green onions and a sprinkle of sesame seeds. Serve hot with steamed rice and your favorite vegetables.
Notes
- Ensure all ingredients are prepped and ready before starting, as the cooking process moves quickly.
- Lightly bread the chicken for a delicate crust rather than a heavy coating.
- Consider doubling the sauce recipe to have extra on hand; it stores well and can be used throughout the week.
- If preferred, the chicken can be air fried or baked until crispy before adding to the sauce.
Nutrition
- Serving Size: 1 serving (approx. 150-200g)
- Calories: 400
- Sugar: 9g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
