Description
A quick and easy soy garlic chicken dish with crispy edges and a sticky, glossy sauce that brings flavor without the fuss.
Ingredients
Scale
- 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 and 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
- Make the sauce by mixing chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch in a bowl; set aside.
- Dry the chicken thighs with a paper towel.
- On a plate, mix potato starch, flour, garlic powder, salt, and black pepper.
- Coat chicken thighs in the dry mix.
- Heat neutral oil in a pan over medium-high heat.
- Fry chicken thighs until golden brown, about 7 minutes per side.
- Remove chicken and set aside to rest.
- In the same pan, sauté minced garlic, white onion, and chili flakes for 3 minutes.
- Add the pre-mixed sauce and cook for 1 minute until thickened.
- Return chicken to the pan and spoon sauce over it; cook 5 minutes until fully cooked.
- Serve with rice and veggies; garnish with green onion and sesame seeds.
Notes
If the sauce thickens too much, add a splash of water or stock to loosen it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, soy garlic, easy dinner, weeknight meal, pan frying