Description
A quick and flavorful weeknight meal featuring succulent chicken thighs coated in a sweet and savory soy garlic sauce.
Ingredients
- 1 lb boneless skinless chicken thighs
- 3 tbsp potato starch
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp neutral oil (for pan-frying)
- 1/2 cup chicken stock (or substitute with water and chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- Green onion (green parts only, for garnish)
- Sesame seeds (for garnish)
Instructions
- In a bowl, whisk together the chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Set aside.
- Pat the chicken thighs dry with paper towels.
- On a large plate, combine the potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly coat each chicken thigh on both sides with this mixture.
- In a large frying pan, heat enough neutral oil over medium-high heat. Add the chicken thighs and fry for about 7 minutes on each side until golden brown.
- Remove the chicken from the pan and set aside.
- In the same pan, add minced garlic, the white parts of the green onion, and red chili flakes. Sauté for about 3 minutes.
- Pour your sauce mixture into the pan and cook for an additional minute until the sauce thickens slightly.
- Return the chicken to the pan, tossing them in the sauce. Cook for another 5 minutes until well-coated.
- Plate the chicken and garnish with green onion tops and sesame seeds. Serve with steamed rice and veggies.
Notes
For optimal crispiness, ensure your oil is hot before adding the chicken. You can also marinate the chicken a few hours in advance for deeper flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian