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Easy Soy Garlic Chicken Thighs

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A quick and delicious recipe for soy garlic chicken thighs that combines tender chicken with the rich flavors of garlic and soy sauce.

Ingredients

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  • 1 lb chicken thighs, boneless skinless
  • 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 of garlic, minced
  • 2 stalks green onion (green and white parts separated)
  • 1 tsp red chili flakes
  • 1/2 cup chicken stock (sub: water & chicken bouillon)
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp dark soy sauce
  • 1 tsp cornstarch
  • Garnish: Green onion (green part), Sesame seeds

Instructions

  1. Make the Sauce: In a bowl, mix together chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Stir until well combined.
  2. Prepare the Chicken: Pat the chicken thighs dry with a paper towel. On a plate, whisk together potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly coat the chicken on both sides with this mixture.
  3. Fry the Chicken: Heat enough neutral oil in a large frying pan over medium-high heat to coat the bottom. Once hot, add the chicken thighs and fry for about 7 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
  4. Make the Garlic Mixture: In the same pan, add the minced garlic, the white parts of the green onion, and red chili flakes. Sauté for about 3 minutes, or until the garlic is golden brown.
  5. Combine: Pour the prepared sauce into the pan and cook for 1 minute until it thickens slightly. Return the chicken to the pan and cook for another 5 minutes, coating it well in the sauce.
  6. Serve: Plate the chicken alongside steamed rice and your favorite veggies. Garnish with the green parts of the green onion and a sprinkle of sesame seeds.

Notes

Allow leftovers to cool before storing in an airtight container. It will keep in the refrigerator for up to 3 days, or freeze for up to 3 months.

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