Description

This Easy Soy Garlic Chicken Thighs recipe features tender, boneless skinless chicken thighs lightly coated in a crisp potato starch and flour mixture, pan-fried to golden perfection, and tossed in a rich, savory soy garlic sauce with honey, garlic, and chili flakes. Perfectly balanced with a touch of sweetness and heat, this dish is quick to prepare and serves wonderfully with steamed rice and veggies, making it an ideal weeknight dinner.

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 & chicken bouillon)
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1 teaspoon cornstarch

Garnish

Green onion, green part
Sesame seeds

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Instructions

Prepare the Sauce: Combine the chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch in a bowl. Mix well until smooth and set aside.
Prep the Chicken: Pat the chicken thighs dry with a paper towel. On a large plate, mix potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly coat the chicken thighs 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. 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: In the same skillet, add minced garlic, the white parts of the green onions, and red chili flakes. Sauté for 3 minutes until the garlic turns golden brown and fragrant.
Make the Sauce: Pour the prepared sauce into the skillet with the sautéed aromatics. Cook, stirring continuously, for about 1 minute until the sauce thickens slightly.
Combine Chicken and Sauce: Return the fried chicken thighs back to the skillet, spooning the sauce over them. Cook for an additional 5 minutes, allowing the chicken to absorb the glossy soy garlic sauce fully.
Serve: Garnish with the green parts of the green onions and sesame seeds. Serve hot with steamed rice and your favorite vegetables.

Notes

Ensure all ingredients are prepped and ready before cooking, as this recipe comes together quickly.
Lightly bread the chicken; avoid heavy breading to maintain a light crust.
Consider doubling the sauce recipe; it keeps well for the week and makes an excellent versatile sauce.
If preferred, you can air fry or bake the chicken instead of pan-frying, then toss it in the sauce.

Nutrition

Serving Size: 1 serving (about 4 oz chicken with sauce)
Calories: 350 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 14 g
Saturated Fat: 3.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 90 mg