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This savory soy garlic chicken thighs recipe transforms simple ingredients into a mouthwatering meal that's become my weeknight dinner hero. The combination of sticky-sweet sauce with tender chicken creates an irresistible dish that comes together in just 30 minutes.
I discovered this recipe during a busy work week when I needed something quick but still flavorful. My family now requests it at least twice a month and it never disappoints even my pickiest eaters.
Ingredients
- Boneless skinless chicken thighs: 1 lb juicier than breast meat and more forgiving if slightly overcooked
- Potato starch: 3 tbsp creates a lighter crust than cornstarch alone look for it in Asian grocery sections
- All purpose flour: 3 tbsp works with the potato starch for the perfect light breading texture
- Garlic powder: 1 tsp provides base flavor to the chicken itself rather than just in the sauce
- Minced fresh garlic: 8 cloves use fresh rather than jarred for the most vibrant flavor
- Green onions: 2 stalks adds freshness and color with different flavors from white and green parts
- Honey: 3 tbsp creates the sticky sweet base of the sauce choose local if possible for better flavor
- Dark soy sauce: 1 tbsp adds color and deeper umami than regular soy sauce
- Rice vinegar: 1 tbsp balances the sweetness with mild acidity
- Chicken stock: 1/2 cup gives the sauce body and savory flavor
- Cornstarch: 1 tsp thickens the sauce to cling beautifully to the chicken
- Neutral oil: 3 tbsp for frying choose something with high smoke point like vegetable or canola
Step-by-Step Instructions
- Prepare the sauce:
- Mix chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch in a small bowl until completely combined with no lumps. This preparation ensures the sauce thickens evenly when cooking and prevents cornstarch clumps.
- Prep the chicken:
- Pat chicken completely dry with paper towels to ensure proper browning. Combine potato starch, flour, garlic powder, salt, and pepper on a large plate and mix thoroughly. Coat each chicken thigh lightly on both sides making sure to shake off excess coating.
- Pan fry the chicken:
- Heat oil in a large skillet over medium high heat until shimmering but not smoking. Carefully place coated chicken in the pan without crowding and cook undisturbed for 7 minutes until deeply golden. Flip once and cook another 7 minutes until both sides are crispy and chicken is nearly cooked through.
- Build the flavor base:
- Remove chicken to a clean plate and in the same pan add minced garlic, white parts of green onion, and red chili flakes. Sauté for exactly 3 minutes, stirring constantly to prevent burning while developing deep aromatic flavors.
- Finish with sauce:
- Pour in the prepared sauce mixture and stir immediately to incorporate all the flavorful bits from the bottom of the pan. Let bubble for about 1 minute until thickened and glossy. Return chicken to the pan and turn pieces to coat completely in the sauce. Cook 5 more minutes until chicken is fully cooked and sauce has reduced to a sticky glaze.
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The first time I made this dish, my entire kitchen was filled with the most incredible aroma of toasty garlic and sweet soy. Now whenever my family smells that distinctive combination, they come running to the kitchen asking how soon until dinner is ready.
Make Ahead Options
This chicken dish works beautifully for meal prep. The chicken can be breaded up to 8 hours ahead and stored covered in the refrigerator. The sauce ingredients can be mixed and stored in a sealed container for up to 3 days. When ready to cook, simply proceed with the pan frying steps. The fully cooked dish keeps well in the refrigerator for up to 3 days; just reheat gently in a covered skillet with a splash of water to revive the sauce.
Substitution Ideas
No potato starch? Cornstarch works as a substitute, though the texture will be slightly different. For the chicken, dark meat fans will appreciate the juiciness of thighs, but chicken breast can be used if cut into smaller pieces and cooked for less time to prevent drying out. Vegans could even adapt this recipe using firm tofu or tempeh, pressed well before coating and frying. The sauce is flexible too: maple syrup or brown sugar can replace honey, and if you prefer less spice, simply reduce or omit the chili flakes.
Serving Suggestions
While this chicken is delightful over simple steamed rice, try it with coconut rice for an extra layer of flavor. For a complete meal, serve alongside quick pickled cucumbers, which provide a crisp acidic counterpoint to the rich chicken. The sauce also tastes amazing drizzled over steamed broccoli or bok choy. For a fun presentation, serve family style on a large platter garnished generously with sliced green onions and sesame seeds, with extra sauce on the side for drizzling.
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Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts. Adjust cook time to ensure they don’t dry out, as breasts cook faster than thighs.
- → How can I make this dish spicier?
Add more red chili flakes to taste or include a touch of sriracha or gochujang in the sauce.
- → Can I bake the chicken instead of pan-frying?
Absolutely! Bake the breaded chicken at 400°F (200°C) for 20-25 minutes or until fully cooked, then toss in the sauce.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- → Can I make the sauce ahead of time?
Yes, prepare the sauce and refrigerate it for up to a week. Heat it up before using to coat the chicken.