Description
Soy Garlic Chicken Thighs is a flavorful and crispy pan-fried chicken dish coated with a savory honey-soy garlic sauce. This easy-to-make dinner combines tender boneless skinless chicken thighs with a light, crispy coating and a sticky, slightly sweet sauce enhanced by garlic and green onions. Perfect served hot alongside steamed rice and vegetables.
Ingredients
Scale
Chicken and Coating
- 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 (e.g., vegetable or canola oil) for frying
Sauce
- ½ cup chicken stock (or water with chicken bouillon)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
Garnish
- Green onions (green parts only), chopped
- Sesame seeds
Instructions
- Prepare the sauce: In a bowl, mix together chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch until well combined. Set aside.
- Dry the chicken: Pat the chicken thighs dry with a paper towel to ensure the coating sticks well.
- Make the coating mixture: In a shallow dish, combine potato starch, all-purpose flour, garlic powder, salt, and black pepper.
- Coat the chicken: Lightly coat each chicken thigh in the flour mixture, ensuring even coverage on all sides.
- Heat the oil: Heat neutral oil in a large frying pan over medium-high heat.
- Fry the chicken: Add the coated chicken thighs to the pan and cook for about 7 minutes on each side until they are golden brown and cooked through.
- Set aside the chicken: Remove the chicken from the pan and place it on a plate to rest.
- Sauté aromatics: In the same pan, sauté minced garlic, the white parts of the green onions, and red chili flakes for 3 minutes, until the garlic turns golden brown and fragrant.
- Add the sauce: Pour the prepared sauce into the pan with the aromatics and cook for about 1 minute, stirring frequently until the sauce thickens.
- Return chicken to the pan: Return the cooked chicken thighs to the pan, tossing them gently in the sauce to coat thoroughly.
- Simmer chicken in sauce: Cook for an additional 5 minutes to allow the chicken to absorb the flavors and the sauce to glaze the chicken nicely.
- Garnish and serve: Garnish with chopped green onions and sesame seeds, then serve hot with steamed rice and your choice of vegetables.
Notes
- Drying the chicken before coating helps achieve a crispier crust.
- You can substitute chicken stock with water plus chicken bouillon if preferred.
- Adjust the amount of honey to make the sauce sweeter or less sweet according to your taste.
- Ensure the pan is hot enough before adding chicken to avoid sticking.
- For extra heat, add more red chili flakes or a drizzle of chili oil before serving.
