Description
A flavorful and simple dish featuring chicken thighs glazed with a delicious soy garlic sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 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, separated into green and white parts
- 1 tsp red chili flakes
- 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 part) for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix well and set aside.
- Pat chicken dry. On a plate, mix potato starch, flour, garlic powder, salt, and pepper. Lightly coat chicken with the mixture.
- In a large frying pan, heat neutral oil over medium-high heat. Add chicken and fry until golden brown on both sides, about 7 minutes per side. Remove and set aside.
- In the same pan, add minced garlic, white green onion parts, and red chili flakes. Sauté for about 3 minutes, until garlic is golden brown.
- Pour sauce into the pan and cook for 1 minute until thickened. Return chicken to the pan and cook for an additional 5 minutes until fully cooked and coated in sauce.
- Serve with steamed rice and vegetables, garnished with green onion tops and sesame seeds.
Notes
Pat the chicken dry for a crispy exterior. Adjust red chili flakes for spice level. Use fresh garlic for best flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Pan Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg