Why Make This Recipe
Easy Soy Garlic Chicken Thighs is a delicious and simple dish perfect for busy weeknights. It brings together the sweet and savory flavors of soy sauce and honey with the aromatic goodness of garlic. This recipe uses minimal ingredients but delivers maximum flavor, making it ideal for families, meal prep, or even impressing guests. It’s also a customizable dish; you can serve it with various sides, making it a versatile addition to your cooking repertoire.
How to Make Easy Soy Garlic Chicken Thighs
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
- 8 cloves garlic (minced)
- 2 stalks green onion (green and white parts separated)
- 1 tsp red chili flakes
- 1/2 cup chicken stock (or water & chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- Green onion (green part, for garnish)
- Sesame seeds (for garnish)
Directions:
- Combine all sauce ingredients (chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch) in a bowl and mix well. Set aside.
- Dry the chicken thighs with a paper towel.
- Mix potato starch, flour, garlic powder, salt, and black pepper on a plate. Lightly coat the chicken thighs on both sides.
- Heat enough oil in a frying pan over medium-high heat to cover the bottom. Once hot, add chicken thighs and fry until golden brown on both sides (about 7 minutes per side). Remove and set aside.
- In the same pan, add minced garlic, the white part of the green onion, and red chili flakes; sauté for 3 minutes until garlic is golden brown.
- Add the sauce to the pan and cook for 1 minute until thickened. Add chicken back to the pan and cook for an additional 5 minutes, or until chicken is cooked and coated in sauce.
- Serve hot over steamed rice with your choice of vegetables. Garnish with green onions and sesame seeds.
How to Serve Easy Soy Garlic Chicken Thighs
Serve Easy Soy Garlic Chicken Thighs over a bed of fluffy steamed rice. You can also pair it with stir-fried vegetables, sautéed green beans, or a fresh salad. Garnishing with extra green onions and sesame seeds enhances the dish’s appearance and adds crunch.
How to Store Easy Soy Garlic Chicken Thighs
If you have leftovers, let the chicken cool down to room temperature. Store the chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or on the stovetop until heated through. You can also freeze it for up to one month. Thaw in the refrigerator overnight before reheating.
Tips to Make Easy Soy Garlic Chicken Thighs
- Make sure to dry the chicken thighs well before coating them in the flour mixture. This helps achieve a crispier texture.
- Use fresh garlic for the best flavor.
- Adjust the amount of honey for sweetness based on your taste.
- If you like it spicy, add more red chili flakes or serve with a spicy sauce.
Variations
You can customize this recipe by adding different vegetables to the mix, like bell peppers or broccoli, during the cooking process. Another option is to substitute the chicken thighs with chicken breasts or tofu for a lighter or plant-based option.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. Adjust the cooking time, as they may cook faster than thighs.
What can I use if I don’t have potato starch?
You can substitute potato starch with cornstarch or arrowroot flour for a similar result.
Can I make this dish in advance?
Yes, you can prepare the chicken and sauce separately in advance. Just combine and cook when you’re ready to serve.
Easy Soy Garlic Chicken Thighs
Ingredients
For the chicken
- 1 lb boneless skinless chicken thighs
- 3 tbsp potato starch Can substitute with cornstarch or arrowroot flour.
- 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 For frying the chicken.
For the sauce
- 8 cloves garlic (minced) Use fresh garlic for the best flavor.
- 2 stalks green onion (green and white parts separated)
- 1 tsp red chili flakes Adjust for desired spiciness.
- 1/2 cup chicken stock (or water & chicken bouillon)
- 3 tbsp honey Adjust based on your taste.
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
For garnish
- Green onion (green part, for garnish)
- Sesame seeds (for garnish)
Instructions
Preparation
- Combine all sauce ingredients (chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch) in a bowl and mix well. Set aside.
- Dry the chicken thighs with a paper towel.
- Mix potato starch, flour, garlic powder, salt, and black pepper on a plate. Lightly coat the chicken thighs on both sides.
Cooking
- Heat enough oil in a frying pan over medium-high heat to cover the bottom. Once hot, add chicken thighs and fry until golden brown on both sides (about 7 minutes per side). Remove and set aside.
- In the same pan, add minced garlic, the white part of the green onion, and red chili flakes; sauté for 3 minutes until garlic is golden brown.
- Add the sauce to the pan and cook for 1 minute until thickened. Add chicken back to the pan and cook for an additional 5 minutes, or until chicken is cooked and coated in sauce.
Serving
- Serve hot over steamed rice with your choice of vegetables. Garnish with green onions and sesame seeds.
