Name: Easy Soy Garlic Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 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 of garlic (minced); 2 stalks green onion (green and white parts separated); 1 tsp red chili flakes; 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; Green onion (green part) for garnish; Sesame seeds for garnish

Description

A delightful and hassle-free dinner option featuring tender chicken thighs glazed in a savory soy garlic sauce.

Ingredients

Scale

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 of garlic (minced)
2 stalks green onion (green and white parts separated)
1 tsp red chili flakes
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
Green onion (green part) for garnish
Sesame seeds for garnish

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Instructions

Make the Soy Garlic Chicken Sauce: In a bowl, combine the chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix thoroughly and set aside.
Prepare the Chicken: Pat the chicken thighs dry with paper towels. On a plate, combine potato starch, all-purpose flour, garlic powder, salt, and black pepper. Coat each chicken thigh lightly with the mixture.
Fry the Chicken: Heat neutral oil in a frying pan over medium-high heat. Once hot, add the chicken thighs and fry until golden brown, approximately 7 minutes per side. Remove the chicken and set aside.
Prepare the Sauce: In the same pan, add minced garlic, white parts of the green onions, and red chili flakes. Sauté for 3 minutes until fragrant. Pour in the soy garlic sauce and cook until thickened, about 1 minute.
Combine and Serve: Return the chicken to the pan, coating it in the sauce. Cook for an additional 5 minutes until chicken is cooked through. Serve with vegetables and steamed rice.

Notes

For better browning, always pat chicken thighs dry before cooking. Adjust oil temperature for crispy texture.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Pan-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 500mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 25g
Cholesterol: 70mg