Name: Soy Garlic Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 6 boneless, skinless chicken thighs; 2 tablespoons potato starch (or cornstarch); 2 tablespoons all-purpose flour; 1 teaspoon garlic powder; Salt and black pepper to taste; 2 tablespoons neutral oil (for frying); 4 cloves garlic, minced; 3 green onions (white and green parts separated); 1 teaspoon red chili flakes (optional); ¾ cup chicken stock (or water with chicken bouillon); 2 tablespoons honey; 1 tablespoon rice vinegar; 2 tablespoons dark soy sauce; 1 teaspoon cornstarch; Chopped green onions (green parts); 1 teaspoon sesame seeds

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Why You’ll Love This Recipe

Simple and Quick: Made in under 30 minutes, this recipe is perfect for a weeknight dinner.
One Pan Wonder: Everything is cooked in one pan, making cleanup a breeze.
Bold Flavor: The sauce is a fantastic balance of sweet, savory, and tangy, elevating the chicken to new heights.
Versatile: Serve with steamed rice and your favorite veggies for a complete meal.

Ingredients

For the Chicken:

Boneless skinless chicken thighs
Potato starch (or cornstarch)
All-purpose flour
Garlic powder
Salt and black pepper
Neutral oil for frying
Minced garlic
Green onions (separated into white and green parts)
Red chili flakes

For the Sauce:

Chicken stock (or water with chicken bouillon)
Honey
Rice vinegar
Dark soy sauce
Cornstarch

For Garnish:

Green onion (green part)
Sesame seeds

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

Make the Sauce: Combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Set aside.
Prep Chicken: Dry the chicken thighs with paper towels and coat lightly with a mixture of potato starch, flour, garlic powder, salt, and pepper.
Fry the Chicken: Heat oil in a large frying pan over medium-high heat. Fry chicken thighs for about 7 minutes per side until golden brown. Set aside.
Cook the Sauce: In the same pan, sauté minced garlic, green onion whites, and chili flakes for 3 minutes until fragrant. Add the prepared sauce and cook until it thickens.
Combine: Add the chicken back into the pan and cook for another 5 minutes until the chicken is coated in the sauce.
Serve: Garnish with green onions and sesame seeds. Serve with steamed rice and your favorite vegetables.

Servings and Timing

Servings: This recipe serves 4.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Variations

Kid-Friendly: Reduce or omit the red chili flakes for a milder dish.
Low-Carb: Use almond flour or coconut flour instead of potato starch for a low-carb version.
Gluten-Free: Ensure you use gluten-free soy sauce and chicken broth.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat in the microwave, oven (350°F for 15-20 minutes), or in a skillet until hot throughout.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out faster. Thighs are recommended for a juicier texture.

2. Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the fridge for up to 3 days.

3. Can I bake the chicken instead of frying it?

Yes, you can air fry or bake the chicken until golden brown and crispy.

4. How do I make this dish spicier?

Add more red chili flakes or even some chopped fresh chili to the sauce for extra heat.

5. Can I freeze the leftovers?

Yes, this dish freezes well. Store it in an airtight container and freeze for up to 2 months.

6. What’s a good side to serve with this?

Serve with steamed rice, sautéed vegetables, or a fresh salad.

7. Can I use regular soy sauce instead of dark soy sauce?

Yes, but dark soy sauce adds a deeper color and richer flavor.

8. What can I substitute for potato starch?

Cornstarch or all-purpose flour work as good alternatives.

9. Can I add vegetables to the pan?

Absolutely! Try adding some bell peppers, carrots, or snap peas to the pan for added flavor and nutrition.

10. How can I thicken the sauce more?

If you prefer a thicker sauce, add a little more cornstarch mixed with water and stir until it reaches your desired consistency.

Conclusion

Soy Garlic Chicken Thighs are a flavorful, easy-to-make dish that packs a punch in every bite. Whether you fry, bake, or air fry the chicken, the savory sauce coats the meat perfectly, making it an irresistible choice for any meal. This one-pan wonder is sure to become a family favorite!

Soy Garlic Chicken Thighs

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These Soy Garlic Chicken Thighs are crispy on the outside, juicy on the inside, and coated in a sweet-savory garlic soy sauce. Ready in under 30 minutes, this easy one-pan recipe is perfect for busy weeknights.

Author: Laura
Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 4servings
Category: Main Course ,Chicken
Method: Pan-Frying
Cuisine: Asian-Inspired
Diet: Gluten Free

Instructions

Make the Sauce: In a bowl, whisk together chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Set aside.
Prep the Chicken: Pat chicken thighs dry with paper towels. In a bowl, mix potato starch, flour, garlic powder, salt, and black pepper. Coat the chicken evenly.
Fry the Chicken: Heat oil in a large frying pan over medium-high heat. Fry chicken thighs for 7 minutes per side, until golden brown and crispy. Remove and set aside.
Cook the Sauce: In the same pan, sauté garlic, green onion whites, and red chili flakes for 2-3 minutes until fragrant. Pour in the prepared sauce and cook until it thickens.
Combine: Add the fried chicken back into the pan. Toss for 5 minutes to fully coat the chicken in sauce.
Serve: Garnish with chopped green onions and sesame seeds. Serve with steamed rice and vegetables.

Notes

Variations:
- Kid-Friendly: Reduce or omit red chili flakes.
- Low-Carb: Use almond or coconut flour instead of all-purpose flour.
- Gluten-Free: Use gluten-free soy sauce and flour alternatives.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a microwave, oven (350°F for 15 minutes), or skillet until hot.