Description
A quick and easy Soy Garlic Chicken recipe with crispy pan-fried chicken coated in a glossy savory-sweet garlic sauce. This one-pan dinner comes together in 30 minutes and tastes perfect with rice and vegetables.
Ingredients
1 pound boneless skinless chicken thighs
3 tablespoons potato starch
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons neutral oil
8 cloves garlic, minced
2 green onion stalks, white and green parts separated
1 teaspoon red chili flakes
1/2 cup chicken stock
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1 teaspoon cornstarch
Sesame seeds, for garnish
Steamed rice, for serving
Vegetables, for serving
Instructions
1. In a small bowl, whisk together the chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Set aside.
2. Pat the chicken thighs dry with paper towels.
3. In a shallow plate, mix the potato starch, all-purpose flour, garlic powder, salt, and black pepper.
4. Lightly coat each chicken thigh on both sides in the flour mixture.
5. Heat the neutral oil in a large skillet over medium-high heat.
6. Add the chicken and cook for about 7 minutes per side until golden brown and crispy.
7. Transfer the cooked chicken to a plate.
8. In the same skillet, add the minced garlic, green onion whites, and red chili flakes.
9. Cook for about 3 minutes, stirring often, until fragrant and lightly golden.
10. Pour the sauce mixture into the skillet and stir until it bubbles and thickens, about 1 minute.
11. Return the chicken to the skillet and spoon the sauce over the top.
12. Cook for about 5 more minutes until the chicken is fully cooked and well coated in the sauce.
13. Garnish with green onion tops and sesame seeds.
14. Serve hot with steamed rice and vegetables.
Notes
Prep all ingredients before you start cooking because the recipe moves quickly once the pan is hot.
Use a light coating on the chicken for the best crisp texture.
Do not overcrowd the pan or the chicken may steam instead of brown.
Watch the garlic closely so it does not burn.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat until the chicken reaches 165°F inside.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 145mg