Description
Soy garlic chicken thighs bring weeknight dinner magic straight to your kitchen with minimal effort and maximum flavor. Tender chicken pieces get glazed in a seriously addictive sauce that makes your taste buds dance with pure deliciousness.
Ingredients
Scale
Proteins:
- 1.5 lbs boneless skinless chicken thighs
Dry Coating:
- 2 tbsp potato starch
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red chili flakes
Sauce and Supporting Ingredients:
- ½ cup chicken stock
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- Neutral oil
- 2 garlic cloves
- 2 green onions
- Sliced green onions
- Toasted sesame seeds
Instructions
- Whisk chicken stock, honey, rice vinegar, dark soy sauce, and 1 tsp cornstarch in a small bowl until thoroughly combined. Set mixture aside for later.
- Pat 1.5 lbs chicken thighs completely dry using paper towels. Create a coating mixture by blending 2 tbsp potato starch, 2 tbsp all-purpose flour, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper on a flat plate.
- Dredge each chicken thigh thoroughly in the seasoned coating, ensuring even and light coverage across the entire surface.
- For pan-frying, heat neutral oil in a skillet over medium-high heat at 375°F. Cook chicken thighs for 6–8 minutes per side until they transform into a rich golden brown color and reach an internal temperature of 165°F.
- Alternatively, for air frying, preheat your device to 390°F. Lightly spray chicken with oil and cook for 15–18 minutes, turning once midway through cooking.
- In the same pan, add 2 minced garlic cloves, white sections of green onions, and ½ tsp red chili flakes. Sauté ingredients for 2–3 minutes until their aromas become pronounced.
- Pour prepared sauce into the pan, stirring continuously until it thickens and becomes glossy, approximately 1 minute.
- Return cooked chicken to the pan, gently tossing to ensure each piece gets evenly glazed with the sauce.
- Transfer chicken to serving plates. Garnish with sliced green onion tops and toasted sesame seeds. Accompany with steamed rice and your favorite vegetables.
Notes
- Potato starch creates a super crispy coating that helps the chicken stay juicy and catch more sauce, so don’t skip this ingredient.
- Patting chicken dry before dredging ensures a crispier exterior and helps the seasoning stick better to the meat.
- For maximum flavor, let the chicken sit in the seasoned coating for 10 minutes before cooking to help the spices penetrate the meat.
- Air fryer works great for this recipe if you prefer less oil, but pan-frying delivers deeper caramelization and richer flavor development.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 33 g
- Cholesterol: 110 mg