Sweet Sticky Asian Chicken Thighs (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb boneless skinless chicken thighs
02 -
3 tbsp potato starch
03 -
3 tbsp all-purpose flour
04 -
1 tsp garlic powder
05 -
1/2 tsp salt
06 -
1/2 tsp black pepper
07 -
3 tbsp neutral oil for pan frying
08 -
8 cloves of garlic, minced
09 -
2 stalks green onion (green and white parts separated)
10 -
1 tsp red chili flakes
→ For the Sauce
11 -
1/2 cup chicken stock (or water with chicken bouillon)
12 -
3 tbsp honey
13 -
1 tbsp rice vinegar
14 -
1 tbsp dark soy sauce
15 -
1 tsp cornstarch
→ For Garnish
16 -
Green onion (green parts), sliced
17 -
Sesame seeds
# Instructions:
01 -
In a small bowl, combine all sauce ingredients: chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Whisk until well mixed and the cornstarch is fully dissolved. Set aside.
02 -
Pat the chicken thighs dry with paper towels. This helps the coating stick better and prevents oil splatters during frying.
03 -
On a large plate, mix together the potato starch, all-purpose flour, garlic powder, salt, and black pepper. Lightly coat each chicken thigh on both sides with this mixture. You want just a thin layer, not a heavy breading.
04 -
Heat the neutral oil in a large frying pan over medium-high heat until shimmering. Add the chicken thighs and cook until golden brown and crispy, about 7 minutes per side. Make sure not to overcrowd the pan; work in batches if necessary. Transfer the cooked chicken to a plate.
05 -
In the same pan with the remaining oil and chicken bits (this adds flavor!), add the minced garlic, white parts of the green onion, and red chili flakes. Sauté for about 3 minutes until the garlic turns golden brown and fragrant, being careful not to burn it.
06 -
Give your prepared sauce mixture a quick whisk again (as cornstarch tends to settle), then pour it into the pan. Cook for about 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
07 -
Return the chicken thighs to the pan, turning them to coat thoroughly in the sauce. Simmer for about 5 minutes until the chicken is fully cooked through and has absorbed some of the sauce flavors.
08 -
Sprinkle the dish with the reserved green parts of the green onion and sesame seeds. Serve hot with steamed rice and your favorite vegetables for a complete meal.
# Notes:
01 -
This one-pan Soy Garlic Chicken recipe creates juicy chicken thighs with a crispy exterior, coated in a sweet, tangy, and savory sauce that's irresistible over rice.
02 -
For extra convenience, you can double the sauce recipe and store it in the refrigerator for up to a week to use in other quick weeknight meals.
03 -
If you prefer not to pan-fry, you can air fry the coated chicken at 400°F for 12-14 minutes or bake at 425°F for 20-25 minutes, then add to the sauce.