Soy Garlic Chicken Thighs (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb boneless skinless chicken thighs
02 -
3 tbsp potato starch
03 -
3 tbsp all-purpose flour
04 -
1 tsp garlic powder
05 -
1/2 tsp salt
06 -
1/2 tsp black pepper
07 -
3 tbsp neutral oil for pan-frying
08 -
8 cloves minced garlic
09 -
2 stalks green onion, green and white parts separated
10 -
1 tsp red chili flakes
→ Sauce
11 -
1/2 cup chicken stock (or substitute with water and chicken bouillon)
12 -
3 tbsp honey
13 -
1 tbsp rice vinegar
14 -
1 tbsp dark soy sauce
15 -
1 tsp cornstarch
→ Garnish
16 -
Green onion (green part)
17 -
Sesame seeds
# Instructions:
01 -
Combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix well and set aside.
02 -
Dry the boneless skinless chicken thighs with a paper towel. In a large plate, mix potato starch, flour, garlic powder, salt, and black pepper. Lightly coat the chicken thighs on both sides.
03 -
Heat neutral oil in a large frying pan over medium-high heat. Once the oil is hot, add chicken thighs and fry until golden brown on both sides, about 7 minutes per side. Remove chicken from the pan and set aside on a plate.
04 -
In the same pan, add minced garlic, the white parts of green onion, and red chili flakes. Sauté for 3 minutes until garlic is golden brown.
05 -
Add the prepared sauce to the pan and cook for 1 minute or until the sauce has thickened. Place the chicken back into the pan and cook for 5 minutes, ensuring the chicken is evenly coated and glazed.
06 -
Serve the soy garlic chicken thighs with steamed rice and your choice of vegetables. Garnish with green onion and sesame seeds.
# Notes:
01 -
Ensure all ingredients are prepped before cooking to make the process smoother and faster.
02 -
For a lighter crust, lightly bread the chicken rather than heavily coating it.
03 -
Double the sauce recipe to use throughout the week for other meals.
04 -
Chicken can be air-fried or baked as an alternative to pan-frying.