Description
This Easy Soy Garlic Chicken Thighs recipe features crispy pan-fried chicken thighs coated in a savory, slightly sweet soy garlic sauce. Perfect for a quick and flavorful dinner, this dish combines aromatic garlic, green onions, and a hint of chili flakes for a deliciously balanced meal served best with steamed rice and veggies.
Ingredients
Scale
For the 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
For the 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
For Garnish (optional):
- Green onion (green part)
- Sesame seeds
Instructions
- Make the Soy Garlic Sauce: Combine all sauce ingredients: ½ cup chicken stock, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon dark soy sauce, and 1 teaspoon cornstarch. Mix thoroughly and set aside to allow the cornstarch to dissolve.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. On a large plate, mix together potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly coat both sides of the chicken thighs evenly with this flour mixture.
- Cook the Chicken: Heat neutral oil in a large frying pan over medium-high heat until hot. Add the chicken thighs and fry until golden brown on each side, about 7 minutes per side. Once cooked, remove the chicken from the pan and set aside.
- Make the Sauce: In the same frying pan, add the minced garlic, the white parts of the green onion, and red chili flakes. Sauté for about 3 minutes until the garlic becomes fragrant and golden brown. Pour in the prepared sauce mixture and cook for an additional 1 minute until the sauce thickens and becomes glossy.
- Combine and Serve: Return the cooked chicken thighs to the pan, coat them thoroughly in the sauce, and cook together for 5 minutes to ensure the chicken is fully cooked and infused with sauce flavor. Garnish with green parts of green onions and sesame seeds if desired. Serve hot with steamed rice and your favorite vegetables.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust the amount of red chili flakes to your spice preference.
- Using chicken stock instead of water and bouillon enhances the sauce’s flavor.
- Make sure to heat the oil properly before frying for a crispy coating.
- This dish pairs well with steamed jasmine rice and sautéed or steamed vegetables.
