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
- In a mixing bowl, combine chicken stock, honey, rice vinegar, soy sauce, and cornstarch. Stir well and set aside.
- 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.
- 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.
- In the same pan, sauté minced garlic, white parts of green onions, and red chili flakes for about 3 minutes until garlic is golden.
- Pour the prepared sauce into the pan, cook for 1 minute or until the sauce thickens.
- Return the chicken to the pan and cook for an additional 5 minutes, allowing the chicken to soak in the sauce and become glossy.
- 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