Recipe Overview

• 10 minutes to be ready
• Time to cook: 20 minutes
• Total Time: 30 minutes
• Number of servings: 2 to 4
• Course: Fry in a pan
• Food: Pan fry

Ingredients & Kitchen Tools

Ingredients

• 1 pound of boneless, skinless chicken thighs
• 3 tablespoon potato starch
• 3 tablespoon all purpose flour
• 1 teaspoon of garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoon neutral oil for pan frying
• 8 cloves of garlic minced
• 2 stalks green onion green and white portions separated
• 1 teaspoon red chili flakes

Sauce

• ½ cup chicken stock sub: water & chicken bouillon
• 3 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon dark soy sauce
• 1 teaspoon cornstarch

Garnish

• Green onion green portion
• Sesame seeds

Kitchen Tools

• cutting board
• Glass Bowl with Lid
• knife
• large skillet
• measuring spoons

I like to use a big skillet or wok for this.

Step-by-Step Instructions

1. SOY GARLIC CHICKEN SAUCE: combine all the sauce ingredients ½ cup chicken stock (or sub with water and chicken bouillon), 3 tablespoon honey, 1 tablespoon 1 tablespoon rice vinegar, 1 tablespoon dark soy sauce, 1 teaspoon cornstarch, mix then leave aside.
2. CHICKEN: Dry the boneless skinless chicken thighs with a paper towel.
3. Mix the potato starch, flour, garlic powder, salt, and black pepper on a big plate.
4. Lightly coat the chicken thighs on both sides.

5. Heat enough neutral oil in a big frying pan over medium-high heat to cover the bottom of the pan.
6. Once the oil is hot, add the chicken thighs and cook until golden brown on both sides, about 7 minutes per side.
7. Take the chicken out of the skillet and put it on a platter.
8. In the same pan, add the minced garlic, the white part of the green onion, and the red chili flakes. Cook for 3 minutes, or until the garlic is golden brown.
9. Add the sauce to the pan and simmer for 1 minute or until the sauce has thickened.
10. Put the chicken back in the pan. Cook for 5 minutes or until the chicken is done and covered with the glossy sauce.

11. Serve it with steamed rice and your favorite vegetables.

Tips & Variations

You can bake or air fry the chicken until it is crispy and golden brown instead of frying it. In a big skillet, cook the garlic and green onions until they smell good. Then add the sauce to thicken it up and the chicken.

Make sure everything is prepped and ready before cooking. This comes together fast. It makes things move more smoothly.

Put some bread crumbs on the chicken. You don’t want a lot of breading on the chicken. The breading is there to make a beautiful, light crust.

Make the sauce twice as much. The sauce is good all week long. I like to make it ahead of time and just bring the sauce out from the fridge when I am ready to cook with it.

If you don’t want to pan-fried, simply air fry or bake the chicken until crispy and add the crispy chicken to the sauce.

You can use chicken breasts or drumsticks instead of thighs.

You can use cornstarch or all-purpose flour instead of potato starch.

Instead of garlic powder, you can use fresh minced garlic.

If you don’t have grapeseed oil, you can use any oil with a neutral taste, like vegetable or canola oil.

You can use chicken stock or chicken broth instead of Better than Bouillon for chicken flavor.

If you don’t like cilantro, you can substitute parsley or scallions instead.

You can make the sauce less spicy by leaving out the red chili flakes or using less dark soy sauce. You can also cut the chicken thighs into smaller pieces so that kids can handle them better.

Not many carbs: You can coat the chicken with almond flour or coconut flour instead of potato starch.

If you need to make this recipe gluten-free, be sure to use gluten-free soy sauce and chicken broth.

Storage & Reheating Instructions

Let the Soy Garlic Chicken Thighs cool down to room temperature before moving them to a container that won’t let air in. Put the container in the fridge and eat it within three to four days.

You can use one of the following ways to heat up the chicken again:

• Put the chicken in a dish that can go in the microwave and cover it with a lid or plastic wrap that can also go in the microwave. Put it on high for 1–2 minutes, or until the chicken is hot all the way through.
• If you’re using an oven, set it to 350°F. Put the chicken in a dish that can go in the oven and cover it with foil. Put the chicken in the oven for 15 to 20 minutes, or until it is hot all the way through.
• Skillet: Put a little oil or butter in a skillet and heat it over medium heat. When the skillet is hot, add the chicken and cook it, tossing it every so often, until it is cooked all the way through.

Use a food thermometer to check the chicken’s internal temperature no matter which method you use. It should be at least 165°F to be safe.