Quick one-pan Asian chicken dish (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb chicken thighs, boneless skinless
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
→ Sauce
11 -
1/2 cup chicken stock (sub: water & chicken bouillon)
12 -
3 tbsp honey
13 -
1 tbsp rice vinegar
14 -
1 tbsp dark soy sauce
15 -
1 tsp cornstarch
→ Garnish
16 -
Green onion (green part)
17 -
Sesame seeds
# Instructions:
01 -
Combine all the sauce ingredients: 1/2 cup chicken stock (or sub with water and chicken bouillon), 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp dark soy sauce, 1 tsp cornstarch. Mix then set aside.
02 -
Dry the boneless skinless chicken thighs with a paper towel. Mix the potato starch, flour, garlic powder, salt, and black pepper on a large plate. Lightly coat the chicken thighs on both sides.
03 -
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 on a plate.
04 -
In the same pan, add the minced garlic, the white part of the green onion, and red chili flakes and saute for 3 minutes until the garlic is golden brown.
05 -
Add the sauce to the pan and cook for 1 minute or until the sauce has thickened.
06 -
Add the chicken back to the pan. Cook for 5 minutes or until the chicken is cooked and covered with the glossy sauce.
07 -
Garnish with the green parts of green onion and sesame seeds. Serve with your favorite veggies and steamed rice.
# Notes:
01 -
Soy Garlic Chicken Thighs are 10/10 delicious and super easy to make. Everything can be done in one pan.
02 -
Make sure everything is prepped and ready before cooking. This comes together quickly. It makes everything go smoother.
03 -
LIGHTLY bread the chicken. You don't want chicken to be heavily breaded. The breading is to create a nice light crust.
04 -
Double the recipe of the sauce. The sauce is a great sauce throughout the week. I like to make it ahead of time and just get the sauce out from the fridge when I am ready to cook with it.
05 -
If you don't want to pan-fry, simply air fry or bake the chicken until crispy and add the crispy chicken to the sauce.