Description
This Easy Soy Garlic Chicken Thighs recipe features tender boneless, skinless chicken thighs coated in a flavorful blend of potato starch and flour, pan-fried to a golden crisp, then simmered in a savory soy garlic sauce with a hint of honey and chili flakes for a perfect balance of sweet, salty, and spicy flavors. Ready in just 30 minutes, it’s a delicious and simple meal to serve with steamed rice and veggies.
Ingredients
Units
Scale
Chicken
- 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 (white and green parts separated)
- 1 tsp red chili flakes
Sauce
- 1/2 cup chicken stock (or substitute 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, chopped)
- Sesame seeds
Instructions
- Prepare the soy garlic sauce: In a bowl, combine the chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix well until the cornstarch is fully dissolved and set aside.
- Dry the chicken thighs: Pat the boneless skinless chicken thighs dry using a paper towel to ensure a crispy coating.
- Coat the chicken: On a large plate, mix together the potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly coat each chicken thigh on both sides with this mixture.
- Heat the oil: In a large frying pan, heat enough neutral oil over medium-high heat to cover the bottom of the pan.
- Fry the chicken: Once the oil is hot, add the coated chicken thighs. Fry until golden brown and cooked through, about 7 minutes per side. Remove from the pan and set aside on a plate.
- Sauté aromatics: Using the same pan with remaining oil, add the minced garlic, the white parts of the green onions, and red chili flakes. Sauté for about 3 minutes until the garlic is golden brown and fragrant.
- Cook the sauce: Pour the prepared sauce mixture into the pan. Cook and stir for about 1 minute until the sauce thickens and becomes glossy.
- Combine chicken and sauce: Return the fried chicken thighs to the pan, spooning the sauce over them. Cook together for another 5 minutes to allow the chicken to absorb the flavors and be fully coated with the sauce.
- Serve: Garnish with the green parts of the green onions and a sprinkle of sesame seeds. Serve hot alongside steamed rice and your favorite vegetables.
Notes
- You can substitute chicken stock with water and chicken bouillon if preferred.
- For extra heat, increase the amount of red chili flakes to taste.
- Ensure the chicken thighs are patted dry before coating to achieve a crispy crust.
- Use neutral oil like vegetable or canola oil for frying to avoid overpowering flavors.
- Adjust the cooking time of chicken thighs depending on their thickness to ensure they are fully cooked.
