Description

This Easy Soy Garlic Chicken Thighs recipe features tender boneless, skinless chicken thighs lightly coated in a crispy crust and pan-fried to golden perfection, then tossed in a flavorful soy garlic sauce. Enhanced with garlic, green onions, and red chili flakes, this dish balances sweet, savory, and spicy notes perfect for a quick weeknight meal served alongside steamed rice and vegetables.

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 (or substitute with water and chicken bouillon)
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1 teaspoon cornstarch

Garnish

Green onion (green part)
Sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the sauce: In a bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Stir thoroughly and set aside to allow flavors to meld.
Prep the chicken: Pat chicken thighs dry with paper towels. On a large plate, mix potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly coat each chicken thigh evenly on both sides with this mixture to create a light crust.
Pan-fry the chicken: Heat neutral oil in a large skillet over medium-high heat until hot enough to sizzle. Add the coated chicken thighs and fry for about 7 minutes per side until golden brown and cooked through. Remove the chicken from the pan and place on a plate.
Sauté aromatics: Using the same pan, add minced garlic, the white parts of the green onion, and red chili flakes. Sauté for approximately 3 minutes until the garlic is golden and fragrant, taking care not to burn it.
Cook the sauce: Pour the prepared soy garlic sauce into the pan with the aromatics. Cook for about 1 minute, stirring frequently until the sauce thickens and becomes glossy.
Combine chicken and sauce: Return the fried chicken thighs to the pan, stirring gently to coat them evenly with the sauce. Cook together for an additional 5 minutes to ensure the chicken is warmed through and fully infused with the flavors.
Serve: Plate the chicken thighs topped with the green parts of the green onions and a sprinkle of sesame seeds. Serve hot with steamed rice and your choice of vegetables for a complete meal.

Notes

Ensure all ingredients are prepped and ready before cooking to allow the dish to come together smoothly and quickly.
Lightly bread the chicken; the coating should create a delicate crust without being heavy.
Consider doubling the sauce recipe to have extra for leftovers or as a versatile dipping/sauce option during the week.
If pan-frying is not preferred, air fry or bake the chicken until crispy, then toss it in the prepared sauce.

Nutrition

Serving Size: 1 serving (approx. 4 oz chicken with sauce)
Calories: 320
Sugar: 9 g
Sodium: 700 mg
Fat: 14 g
Saturated Fat: 3.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 80 mg