Description
A quick and tasty dish with chicken thighs glazed in a sweet and savory soy garlic sauce. Perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken thighs, boneless 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 of 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
Instructions
- Combine all sauce ingredients (chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch) in a bowl and mix well. Set aside.
- Dry chicken thighs and coat with a mixture of potato starch, all-purpose flour, garlic powder, salt, and black pepper.
- Heat neutral oil in a pan over medium-high heat and fry chicken thighs until golden brown, about 7 minutes per side. Remove from pan.
- In the same pan, sauté minced garlic, white part of green onion, and red chili flakes for 3 minutes until garlic is golden brown.
- Pour in sauce mixture and cook for 1 minute or until thickened.
- Add chicken back to the pan and cook for 5 minutes until cooked through and shiny with sauce.
- Serve hot, garnished with green onion and sesame seeds, alongside steamed rice and vegetables.
Notes
For extra flavor, consider marinating the chicken in the sauce for an hour before cooking. Adjust red chili flakes for spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg