Description
Delicious and easy-to-make Soy Garlic Chicken Thighs with a perfectly balanced savory, sweet, and slightly spicy sauce. This recipe features tender, boneless, skinless chicken thighs lightly coated and pan-fried to a golden crisp, then simmered in a glossy soy garlic sauce that’s infused with garlic, green onions, and red chili flakes. Perfect served with steamed rice and your favorite vegetables for a quick weeknight dinner.
Ingredients
Scale
Chicken
- 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
Sauce
- ½ cup chicken stock (can substitute with water & chicken bouillon)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
Garnish
- Green onion green part (for garnish)
- Sesame seeds
Instructions
- Prepare the Sauce: In a bowl, combine ½ cup chicken stock (or water with chicken bouillon), 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon dark soy sauce, and 1 teaspoon cornstarch. Mix thoroughly and set aside.
- Prep the Chicken: Pat the boneless skinless chicken thighs dry with paper towels to remove moisture.
- Coat the Chicken: On a large plate, mix together potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly dredge the chicken thighs on both sides in this mixture to create a light breading.
- Pan-Fry the Chicken: Heat 3 tablespoons of neutral oil in a large skillet over medium-high heat, enough to cover the bottom of the pan. When the oil is hot, add the chicken thighs and fry for about 7 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Sauté Aromatics: In the same pan, add the minced garlic, white parts of the green onion, and red chili flakes. Sauté over medium heat for about 3 minutes until the garlic is golden and fragrant.
- Cook the Sauce: Pour the prepared sauce into the pan with the aromatics. Cook for about 1 minute, stirring constantly, until the sauce has thickened.
- Combine Chicken and Sauce: Return the chicken thighs to the pan. Simmer for 5 minutes, turning the chicken to coat evenly, until fully cooked and the chicken is glazed with the glossy soy garlic sauce.
- Serve: Garnish with the green parts of the green onion and sesame seeds. Serve hot with steamed rice and your favorite vegetables.
Notes
- Make sure all ingredients and prep steps are ready before starting, as the cooking process moves quickly.
- Lightly bread the chicken thighs; heavy breading is not necessary and the light crust enhances the texture perfectly.
- Double the sauce recipe and store leftovers in the fridge for use with other meals throughout the week.
- If you prefer not to pan-fry, you can air fry or bake the chicken until crispy, then toss with the prepared sauce for a similar result.
Nutrition
- Serving Size: 1 serving (approx. 4 oz chicken plus sauce)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
