Description
This Soy Garlic Chicken Thighs recipe features juicy, golden-brown boneless chicken thighs coated in a flavorful garlic-infused sauce with a perfect balance of honey sweetness, soy umami, and tangy rice vinegar. Crispy on the outside and tender on the inside, these chicken thighs are complemented by a rich, thickened sauce and garnished with fresh green onions and sesame seeds. Ideal for a quick weeknight dinner, served best with 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 (e.g., 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: In a bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix well until fully blended and set aside for later use.
- Dry the chicken: Pat the chicken thighs dry thoroughly with paper towels to help the coating stick and to promote browning during frying.
- Mix coating ingredients: In a shallow dish, blend together potato starch, all-purpose flour, garlic powder, salt, and black pepper evenly.
- Coat chicken: Lightly dredge each chicken thigh in the flour mixture, ensuring each piece is evenly coated on all sides.
- Heat oil: Pour neutral oil into a large frying pan and heat over medium-high heat until shimmering but not smoking.
- Fry chicken: Add the coated chicken thighs to the hot pan and fry for about 7 minutes per side, or until golden brown and fully cooked through.
- Set chicken aside: Remove the cooked chicken from the pan and place on a plate to rest temporarily.
- Sauté aromatics: In the same pan, add minced garlic, the white parts of the green onions, and optionally red chili flakes. Sauté for 3 minutes until garlic turns golden and aromatic.
- Cook the sauce: Pour the prepared sauce mixture into the pan with the aromatics. Stir and cook for about 1 minute, allowing the sauce to thicken slightly.
- Add chicken to sauce: Return the chicken thighs to the pan, tossing them in the sauce to fully coat each piece.
- Simmer together: Let the chicken simmer in the sauce for an additional 5 minutes to meld the flavors and heat through.
- Garnish: Sprinkle chopped green onion greens and sesame seeds over the chicken before serving.
- Serve: Serve hot alongside steamed rice and your choice of vegetables for a complete meal.
Notes
- For a spicier version, add red chili flakes when sautéing garlic.
- You can substitute chicken stock with vegetable broth for a vegetarian broth base but keep in mind this will change the flavor slightly.
- To make the coating crispier, double dredge the chicken in the starch and flour mixture.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days—reheat gently to avoid drying out.
