Description
A comforting and simple recipe that features tender chicken thighs coated in a crispy crust and glazed with a sweet and tangy soy sauce.
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 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 sauce ingredients: chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Mix and set aside.
- Dry chicken thighs with a paper towel.
- Mix potato starch, flour, garlic powder, salt, and black pepper on a large plate.
- Lightly coat chicken thighs with the mixture, shaking off excess.
- Heat neutral oil in a large pan over medium-high heat.
- Add chicken and fry until golden brown, about 7 minutes per side.
- Remove chicken and set aside.
- Add minced garlic, green onion (white parts), and red chili flakes to the same pan and sauté for 3 minutes.
- Pour in the sauce and cook for 1 minute, until thickened.
- Add chicken back to the pan, cooking for 5 minutes until well coated with sauce.
- Let chicken rest briefly before slicing.
- Serve with veggies and steamed rice, garnished with green onions and sesame seeds.
Notes
Using chicken thighs ensures juiciness and better sauce adherence. Adjust honey for sweetness and add lime juice for brightness if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg