Soy Garlic Chicken Thighs are a simple yet incredibly flavorful dish that is sure to satisfy your cravings. With the perfect combination of sweet, savory, and slightly spicy flavors, these chicken thighs come together quickly, making it a great choice for busy weeknights. The best part? This recipe only requires one pan, so cleanup is a breeze. The lightly breaded chicken is pan-fried until golden brown, then coated in a rich and glossy soy garlic sauce that will have you coming back for seconds. It’s a dish that’s easy to make, delicious, and will quickly become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
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1 lb boneless, skinless chicken thighs
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3 tablespoon potato starch
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3 tablespoon all-purpose flour
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1 teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon black pepper
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3 tablespoon neutral oil for pan frying
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8 cloves of garlic, minced
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2 stalks green onion (green and white parts separated)
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1 teaspoon red chili flakes
For the Sauce:
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½ cup chicken stock (or substitute with water & chicken bouillon)
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3 tablespoon honey
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1 tablespoon rice vinegar
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1 tablespoon dark soy sauce
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1 teaspoon cornstarch
For Garnish (optional):
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Green onion (green part)
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Sesame seeds
Directions
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Prepare the Sauce:
In a bowl, combine the chicken stock (or water and chicken bouillon), honey, rice vinegar, dark soy sauce, and cornstarch. Mix well and set aside. -
Prepare the Chicken:
Pat the boneless, skinless chicken thighs dry with a paper towel.
In a large plate, mix together the potato starch, flour, garlic powder, salt, and black pepper.
Lightly coat the chicken thighs on both sides with the mixture. -
Pan Fry the Chicken:
Heat the neutral oil in a large frying pan over medium-high heat, ensuring it covers the bottom of the pan.
Once the oil is hot, add the chicken thighs and fry until golden brown on both sides, about 7 minutes per side.
Remove the chicken from the pan and set aside on a plate. -
Make the Sauce:
In the same pan, add the minced garlic, white part of the green onion, and red chili flakes. Sauté for 3 minutes, or until the garlic is golden brown.
Add the prepared sauce to the pan and cook for 1 minute or until the sauce thickens. -
Combine:
Return the chicken to the pan, cooking for an additional 5 minutes, or until the chicken is fully cooked and coated in the glossy sauce. -
Serve:
Serve the soy garlic chicken thighs with your favorite veggies and steamed rice. Garnish with green onion (green part) and sesame seeds if desired.
Servings and Timing
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Servings: 2 – 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Add Vegetables: Toss in some sliced bell peppers, broccoli, or snap peas for a complete one-pan meal.
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Air Fry or Bake: If you prefer not to pan-fry, you can air fry or bake the chicken until crispy and then toss it in the sauce.
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Spicy Version: Increase the amount of red chili flakes for a spicier kick, or add a bit of sriracha to the sauce.
Storage/Reheating
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Storage: Store any leftover chicken in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in a pan over medium heat for a few minutes until warmed through. You can also microwave it if needed.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts can be substituted, but thighs tend to be juicier and more flavorful.
2. Can I make the sauce ahead of time?
Absolutely! The sauce can be made ahead of time and stored in the fridge for up to a week. Just reheat it before adding to the pan.
3. Can I double the sauce recipe?
Yes, doubling the sauce is a great idea if you like extra sauce for your chicken or plan to serve it with additional sides.
4. How can I make this dish spicier?
Add more red chili flakes to the sauce or include some fresh chopped chili peppers for an added heat boost.
5. What if I don’t have potato starch?
If you don’t have potato starch, you can substitute it with cornstarch or arrowroot powder.
6. Can I use a different type of oil for frying?
Yes, you can use other neutral oils like vegetable oil or canola oil for frying the chicken.
7. Can I cook the chicken in advance?
You can cook the chicken ahead of time, store it in the fridge, and then reheat it in the pan with the sauce when ready to serve.
8. Is this recipe gluten-free?
To make this gluten-free, use a gluten-free flour blend and substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
9. Can I freeze the leftovers?
Yes, you can freeze the cooked chicken in the sauce for up to 2 months. Reheat it in the pan or microwave.
10. How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) when fully cooked.
Conclusion
Soy Garlic Chicken Thighs are a simple yet flavorful dish that’s perfect for busy weeknights or when you want something delicious in under 30 minutes. The crispy chicken coated in a sweet and savory sauce will have everyone coming back for more. With minimal ingredients and easy steps, this dish is a guaranteed hit that will quickly become a favorite in your home. Enjoy with your favorite sides and relish in the satisfaction of a meal done right!
Print
Easy Soy Garlic Chicken Thighs Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
These Soy Garlic Chicken Thighs are a quick, flavorful dish that’s sure to impress! With a crispy, light breading and a delicious soy garlic sauce, this recipe is perfect for a fast and easy dinner. Made in just one pan, the chicken is cooked to perfection and coated with a rich, glossy sauce that’s slightly sweet, savory, and spicy. Whether served with rice or veggies, this recipe is a must-try!
Ingredients
For the Chicken:
1 lb boneless, skinless chicken thighs
3 tablespoons potato starch
3 tablespoons all-purpose flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons neutral oil (for pan frying)
8 cloves garlic, minced
2 stalks green onion (green and white parts separated)
1 teaspoon red chili flakes
For the Sauce:
½ cup chicken stock (or substitute with water & chicken bouillon)
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1 teaspoon cornstarch
For Garnish (optional):
Green onion (green part)
Sesame seeds
Instructions
Make the Soy Garlic Sauce:
Combine all sauce ingredients: ½ cup chicken stock, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon dark soy sauce, and 1 teaspoon cornstarch. Mix well and set aside.
Prepare the Chicken:
Dry the boneless, skinless chicken thighs with a paper towel. On a large plate, mix potato starch, flour, garlic powder, salt, and black pepper. Lightly coat the chicken thighs on both sides with the flour mixture.
Cook the Chicken:
Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom of the pan. Once the oil is hot, add the chicken thighs and fry until golden brown on both sides, about 7 minutes per side. Remove the chicken from the pan and set aside.
Make the Sauce:
In the same pan, add minced garlic, the white part of the green onion, and red chili flakes. Sauté for about 3 minutes until the garlic turns golden brown. Add the sauce mixture and cook for 1 minute, or until the sauce thickens.
Combine and Serve:
Add the cooked chicken back to the pan and cook for 5 minutes, or until the chicken is fully cooked and coated with the glossy sauce.
Serve with your favorite veggies and steamed rice.
Notes
Prep Everything in Advance: This recipe comes together quickly, so having everything prepped before cooking makes the process smoother.
Lightly Bread the Chicken: You want a light crust, not heavy breading. This creates the perfect texture while still allowing the chicken to stay tender.
Make Extra Sauce: The sauce is delicious and can be made in advance. It keeps well in the fridge and can be used throughout the week.
Alternate Cooking Methods: If you don’t want to pan-fry the chicken, you can air fry or bake it until crispy, then add the crispy chicken to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
