Description
This Soy Garlic Chicken Thighs recipe features tender boneless, skinless chicken thighs coated in a crispy potato starch and flour mixture, pan-fried to a golden perfection, and then simmered in a rich and flavorful soy garlic sauce. The dish is elevated with a balance of honey’s sweetness, tang from rice vinegar, and the depth of dark soy sauce, garnished with fresh green onions and sesame seeds. Perfect for a satisfying and quick meal served alongside steamed rice and vegetables.
Ingredients
Scale
Chicken and Coating
- 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 (vegetable or canola oil) for frying
Sauce
- ½ cup chicken stock (or water with chicken bouillon)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
Garnish
- Green onions (green parts only), chopped
- Sesame seeds
Instructions
- Prepare the sauce mixture: In a bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix well and set aside to allow the cornstarch to dissolve completely.
- Dry the chicken thighs: Pat the boneless, skinless chicken thighs dry thoroughly using a paper towel to help the coating adhere properly.
- Mix dry coating ingredients: In a shallow dish, combine potato starch, all-purpose flour, garlic powder, salt, and black pepper, mixing evenly.
- Coat the chicken: Lightly dredge each chicken thigh in the flour and starch mixture, ensuring an even and thorough coating on all sides.
- Heat the oil: Pour the neutral oil into a large frying pan and heat it over medium-high heat until shimmering.
- Fry the chicken: Add the coated chicken thighs to the pan and cook for 7 minutes on each side, or until they develop a golden brown crust and are cooked through internally.
- Remove chicken: Transfer the cooked chicken thighs to a plate and set aside to rest.
- Sauté aromatics: In the same pan, add minced garlic, the white parts of the green onions, and red chili flakes. Sauté for about 3 minutes until the garlic turns golden brown and fragrant.
- Cook the sauce: Pour the prepared soy garlic sauce mixture into the pan. Stir and cook for approximately 1 minute until the sauce thickens and becomes glossy.
- Toss chicken in sauce: Return the fried chicken thighs into the pan, carefully tossing them to coat completely with the thickened sauce.
- Simmer for flavor: Cook the chicken in the sauce for an additional 5 minutes, allowing the flavors to meld thoroughly and the chicken to absorb the sauce.
- Garnish: Sprinkle chopped green onions (green parts only) and sesame seeds over the chicken just before serving.
- Serve: Serve the Soy Garlic Chicken Thighs hot, ideally accompanied by steamed rice and your choice of vegetables for a complete meal.
Notes
- This recipe uses potato starch for an extra crispy texture on the chicken coating; cornstarch could be substituted if needed but may yield slightly different crispiness.
- Use neutral oil with a high smoke point like vegetable or canola oil for frying to avoid burning the coating.
- Adjust honey quantity if you prefer a less sweet sauce.
- For a spicier version, increase the amount of chili flakes or add fresh sliced chilies when sautéing the aromatics.
- Make sure the chicken thighs are fully cooked to 165°F internal temperature for safety.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
