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Easy Soy Garlic Chicken Thighs

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A flavorful and convenient dish featuring crispy, tender chicken thighs coated in a savory soy garlic sauce with a perfect balance of sweet and umami flavors.

Ingredients

Boneless, skinless chicken thighs

Potato starch (for coating)

All-purpose flour (for coating)

Garlic powder (for coating)

Salt (for coating)

Black pepper (for coating)

Neutral oil (for pan frying)

Chicken stock or water with chicken bouillon (for sauce)

Honey (for sauce)

Rice vinegar (for sauce)

Dark soy sauce (for sauce)

Cornstarch (for sauce thickening)

Minced garlic (for sauce)

Green onions, white parts (for sautéing in sauce)

Green onions, green parts (for garnish)

Sesame seeds (for garnish)

Red chili flakes (optional, for sautéing in sauce)

Instructions

  1. In a bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix well and set aside.
  2. Pat chicken thighs dry. In a shallow dish, mix potato starch, flour, garlic powder, salt, and black pepper. Coat each chicken thigh evenly.
  3. Heat neutral oil in a large frying pan over medium-high heat to cover the bottom. Fry chicken thighs about 7 minutes per side until golden brown. Remove and set aside.
  4. In the same pan, sauté minced garlic, white parts of green onions, and red chili flakes (if using) until garlic is golden brown, about 3 minutes.
  5. Add prepared sauce to the pan and cook for 1 minute until thickened.
  6. Return fried chicken thighs to the pan. Cook an additional 5 minutes, coating chicken fully with sauce and ensuring it is cooked through.
  7. Plate the chicken and garnish with chopped green onions and sesame seeds. Serve with steamed rice and vegetables.

Notes

  • For a spicier dish, add more red chili flakes or sriracha to the sauce.
  • Double coat chicken by dipping in egg wash before starch-flour mixture for extra crispiness.
  • Add sliced bell peppers or broccoli during the last few minutes of cooking for added veggies.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a skillet or microwave until warmed through.
  • To make gluten-free, use gluten-free soy sauce and substitute all-purpose flour with gluten-free flour or cornstarch.
  • Bone-in thighs can be used but require longer cooking time.
  • Freeze cooked chicken in airtight container up to 2 months.

Nutrition

Find it online: http://recipesbyjanet.com/easy-soy-garlic-chicken-thighs/