Go Back

Easy Soy Garlic Chicken Thighs

A quick and flavorful one-pan dish featuring crispy chicken thighs coated in a savory soy garlic sauce, perfect for a family-friendly dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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 garlic (minced)
  • 2 stalks green onion (green and white parts separated)
  • 1 tsp red chili flakes
  • 1/2 cup chicken stock (or water + chicken bouillon)
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp dark soy sauce
  • 1 tsp cornstarch
  • 1 tsp green onion (green part) for garnish
  • 1 tbsp sesame seeds for garnish

Method
 

Preparation
  1. In a bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix and set aside.
  2. Pat the chicken thighs dry with a paper towel.
  3. On a large plate, mix potato starch, flour, garlic powder, salt, and black pepper. Lightly coat both sides of the chicken thighs.
Cooking
  1. In a large frying pan, heat enough neutral oil over medium-high heat to cover the bottom.
  2. Add the chicken to the hot oil. Fry until golden brown on both sides, about 7 minutes per side. Remove and set aside on a plate.
  3. In the same pan, add minced garlic, the white part of green onion, and red chili flakes. Sauté for about 3 minutes until the garlic is golden brown.
  4. Pour the sauce into the pan and cook for 1 minute, or until it thickens. Return the chicken to the pan and cook for an additional 5 minutes until it’s fully cooked and glossy.
  5. Dish it up with your favorite veggies and steamed rice!

Notes

For extra flavor, marinate the chicken in the sauce for a couple of hours beforehand. You can switch out chicken thighs for breasts, adjusting the cooking time as needed. For more heat, double the red chili flakes or add sliced chili peppers. This dish keeps well in the fridge for up to 3 days or can be frozen for up to 3 months.