Name: Easy Soy Garlic Chicken Thighs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb chicken thighs, boneless skinless; 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 substitute with water and chicken bouillon); 3 tbsp honey; 1 tbsp rice vinegar; 1 tbsp dark soy sauce; 1 tsp cornstarch; Green onion (green part), sliced; Sesame seeds

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Introduction

Easy Soy Garlic Chicken Thighs offer a flavorful and tender dish that’s perfect for weeknight dinners. This recipe combines crispy pan-fried chicken with a sweet and savory soy-garlic sauce for an irresistible meal.

A white bowl filled with a base layer of fluffy white rice. On top of the rice, there are several pieces of glazed golden-brown fried chicken that look crispy and slightly sticky, sprinkled with white sesame seeds. Surrounding the chicken is a ring of bright green steamed broccoli florets, creating a fresh contrast to the rich chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (separate white and green parts)
1 tsp red chili flakes
1/2 cup chicken stock (or substitute with water and chicken bouillon)
3 tbsp honey
1 tbsp rice vinegar
1 tbsp dark soy sauce
1 tsp cornstarch
Green onion (green part, for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: In a bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix well and set aside the sauce.
Step 2: Pat dry the chicken thighs with paper towels to remove excess moisture.
Step 3: On a large plate, mix potato starch, all-purpose flour, garlic powder, salt, and black pepper.
Step 4: Lightly coat both sides of the chicken thighs in the starch and flour mixture.
Step 5: Heat neutral oil in a large frying pan over medium-high heat to cover the bottom.
Step 6: When the oil is hot, add the chicken and fry for about 7 minutes per side, until golden brown.
Step 7: Remove the chicken from the pan and place it on a plate to rest.
Step 8: In the same pan, add minced garlic, the white parts of the green onion, and red chili flakes. Sauté for about 3 minutes until the garlic turns golden brown.
Step 9: Pour the prepared sauce into the pan and cook for 1 minute until it thickens.
Step 10: Return the chicken to the pan and cook for another 5 minutes, coating it well with the glossy sauce and ensuring it’s cooked through.
Step 11: Serve topped with the green parts of the green onion and sesame seeds. Enjoy with steamed rice and your favorite vegetables.

Tips & Variations

For extra crispiness, double dredge the chicken by repeating the coating step before frying.
Adjust the red chili flakes to control the spice level or substitute with fresh chili for a different heat.
Use maple syrup or brown sugar instead of honey for a different sweetness profile.
Adding a splash of toasted sesame oil to the sauce at the end enhances the nutty flavor.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to keep the sauce glossy and the chicken tender. Avoid microwaving to prevent drying out.

How to Serve

A bowl of white rice forms the base layer, topped with several pieces of golden brown fried chicken coated in a shiny, sticky sauce and sprinkled with white sesame seeds. Surrounding the chicken and rice are bright green broccoli florets, adding a fresh contrast. The bowl is white, and the background shows a white marbled texture. The image focuses closely on the food, showing the textures and colors vividly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken breast cooks faster and can dry out. Adjust cooking times and monitor closely to maintain juiciness.

What can I substitute for potato starch?

You can use cornstarch or additional all-purpose flour as a substitute, though potato starch gives a lighter, crispier coating.