Go Back
–+ servings
Delicious plate of Soy Garlic Chicken garnished with scallions

Soy Garlic Chicken

This Soy Garlic Chicken features tender, juicy chicken thighs enveloped in a rich, savory sauce, creating a dish that’s both delicious and easy to prepare.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Coating
  • 1 lb boneless skinless chicken thighs
  • 3 tbsp potato starch (or additional cornstarch if unavailable)
  • 3 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Cooking Ingredients
  • 3 tbsp neutral oil (vegetable, canola, or avocado)
  • 8 cloves garlic, minced
  • 2 stalks green onion separate white and green parts
  • 1 tsp red chili flakes (optional for heat)
Sauce Ingredients
  • 1/2 cup chicken stock (or water + chicken bouillon)
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp dark soy sauce
  • 1 tsp cornstarch
Garnishes
  • Green onion (green part) for garnish
  • Sesame seeds for garnish

Method
 

Preparation
  1. In a small bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Whisk until smooth and set aside.
  2. In a shallow dish, mix potato starch, flour, garlic powder, salt, and black pepper. Dry the chicken thighs with a paper towel and lightly coat each thigh in the mixture on both sides.
Cooking
  1. In a large frying pan over medium-high heat, add enough neutral oil to just cover the bottom.
  2. Once the oil is shimmering, add the chicken thighs. Fry for around 7 minutes per side or until golden brown. Once cooked, transfer the chicken to a plate and keep warm.
  3. In the same pan, add minced garlic, the white parts of the green onion, and red chili flakes if using. Stir-fry for about 3 minutes until the garlic is light golden.
  4. Pour the prepared sauce into the pan. Let it cook for about 1 minute until it starts to thicken slightly.
  5. Place the fried chicken back into the pan, nestling it amongst the sauce. Simmer for an additional 4-5 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
  6. Top with sliced green onion and sesame seeds. Serve with steamed rice and roasted vegetables.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 22gProtein: 28gFat: 18gSaturated Fat: 3gSodium: 600mgSugar: 10g

Notes

For an extra crispy texture, double-fry the chicken. You can also add citrus like lime juice for brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!