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Soy Garlic Chicken Thighs

Cozy soy garlic chicken thighs offer irresistible flavor and a comforting vibe, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-American
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs Look for thighs that are plump and slightly marbled.
Coating
  • 3 tbsp potato starch Provides a delightful crisp coating.
  • 3 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Frying Oil
  • 3 tbsp neutral oil For pan-frying.
Flavor Boosters
  • 8 cloves garlic (minced) Freshly minced garlic enhances the dish’s aroma.
  • 2 stalks green onion (green and white parts separated)
  • 1 tsp red chili flakes Adjust for heat preference.
Sauce Components
  • 1/2 cup chicken stock Substitute with water and chicken bouillon if needed.
  • 3 tbsp honey Adds natural sweetness.
  • 1 tbsp rice vinegar
  • 1 tbsp dark soy sauce Offers depth of flavor.
  • 1 tsp cornstarch
Garnish
  • Chopped green onion (green part)
  • Sesame seeds

Method
 

Preparation
  1. In a mixing bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix thoroughly and set aside.
  2. Pat the chicken thighs dry with a paper towel to achieve a brown crust.
  3. On a large plate, mix together the potato starch, all-purpose flour, garlic powder, salt, and black pepper. Dredge the chicken thighs in the mixture, coating both sides lightly.
Cooking
  1. In a large frying pan, heat enough neutral oil over medium-high heat to cover the bottom. Once hot, add the coated chicken thighs.
  2. Cook until golden brown, about 7 minutes per side. Remove the chicken and set aside.
  3. In the same pan, add minced garlic, the white part of the green onion, and red chili flakes. Sauté for about 3 minutes or until the garlic turns golden brown.
  4. Pour the prepared sauce into the pan and cook for around 1 minute until it thickens.
  5. Return the chicken thighs to the pan, stirring gently to coat them evenly in the sauce. Cook for an additional 5 minutes until fully cooked and glossy.
  6. Garnish with chopped green onions and sesame seeds. Serve with steamed rice and stir-fried vegetables.

Notes

For best results, allow the chicken to rest for a couple of minutes after frying to keep it juicy.