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–+ servings
garlic and soy chicken
Carmen

Easy Soy Garlic Chicken Thighs

4.84 from 6 votes
Soy Garlic Chicken Thighs are 10 /10 delicious and super easy to make. Everything can be done in one pan. Lightly bread with potato starch. Pan fry the chicken pieces, add the sauce and let it thicken and that’s it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 -4
Course: Pan fry
Cuisine: Pan fry
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken
  • 1 lb chicken thighs boneless skinless
  • 3 tablespoon potato starch
  • 3 tablespoon all purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoon neutral oil for pan frying
  • 8 cloves of garlic minced
  • 2 stalks green onion green and white parts seperated
  • 1 teaspoon red chili flakes
  •  
  • Sauce
  • ½ cup chicken stock sub: water & chicken bouillon
  • 3 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark soy sauce
  • 1 teaspoon cornstarch
  •  
  • Garnish
  • Green onion green part
  • Sesame seeds

Equipment

Method
 

  1. SOY GARLIC CHICKEN SAUCE: combine all the sauce ingredients ½ cup chicken stock (or sub with water and chicken bouillon), 3 tablespoon honey, 1 tablespoon 1 tablespoon rice vinegar, 1 tablespoon dark soy sauce, 1 teaspoon cornstarch, mix then set aside.
  2. CHICKEN: Dry the boneless skinless chicken thighs with a paper towel.
  3. Mix the potato starch, flour, garlic powder, salt, and black pepper on a large plate.
  4. Lightly coat the chicken thighs on both sides.
  5. Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom of the pan.
  6. Once the oil is hot, add the chicken thighs and fry until golden brown on both sides, about 7 minutes per side.
  7. Remove the chicken from the pan and set aside on a plate.
  8. SAUCE: In the same pan, add the minced garlic, the white part of the green onion, and red chili flakes and saute for 3 minutes until the garlic is golden brown.
  9. Add the sauce to the pan and cook for 1 minute or until the sauce has thickened.
  10. Add the chicken back to the pan. Cook for 5 minutes or until the chicken is cooked and covered with the glossy sauce.
  11. Serve it with your favorite veggies and steamed rice. 

Notes

  • Make sure everything is prepped and ready before cooking. This comes together quickly. It makes everything go smoother.
  • LIGHTLY bread the chicken. You don't want chicken to be heavily breaded. The breading is to create a nice light crust.
  • Double the recipe of the sauce. The sauce is a great sauce throughout the week. I like to make it ahead of time and just get the sauce out from the fridge when I am ready to cook with it.
  • If you don't want to pan-fry, simply air fry or bake the chicken until crispy and add the crispy chicken to the sauce.
 

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