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Easy Soy Garlic Chicken Thighs


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  • Author: Alice
  • Total Time: 30 minutes
  • Yield: 2-4 servings

Description

Easy Soy Garlic Chicken Thighs are crispy, lightly breaded chicken thighs coated in a savory-sweet soy garlic sauce. This one-pan recipe is quick to prepare, making it perfect for a weeknight dinner or a special treat.


Ingredients

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 and chicken bouillon)

3 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon dark soy sauce

1 teaspoon cornstarch

For Garnish:

Green onions (green part)

Sesame seeds


Instructions

  1. In a mixing bowl, combine chicken stock, honey, rice vinegar, soy sauce, and cornstarch. Stir well and set aside.
  2. Pat the chicken thighs dry with a paper towel and coat them with a mixture of potato starch, flour, garlic powder, salt, and black pepper.
  3. Heat neutral oil in a frying pan over medium-high heat. Once hot, add chicken thighs and cook until golden brown on both sides, about 7 minutes per side. Remove chicken and set aside.
  4. In the same pan, sauté minced garlic, white parts of green onions, and red chili flakes for about 3 minutes until garlic is golden.
  5. Pour the prepared sauce into the pan, cook for 1 minute or until the sauce thickens.
  6. Return the chicken to the pan and cook for an additional 5 minutes, allowing the chicken to soak in the sauce and become glossy.
  7. Garnish with green onion and sesame seeds. Serve with rice or vegetables.

Notes

  • For a spicier version, add extra red chili flakes or sriracha to the sauce.
  • Substitute cornstarch for potato starch if needed. It will slightly change the texture but still works well.
  • For a vegetarian option, replace the chicken with tofu or tempeh, ensuring the tofu is pressed and sliced before cooking.
  • To make the dish gluten-free, use gluten-free flour and tamari instead of soy sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat with a splash of chicken stock or water to avoid drying out.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Pan-frying
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 9g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 120mg