introduction

Easy Soy Garlic Chicken Thighs is a simple, tasty weeknight meal. The chicken cooks fast and gets a sticky, garlicky sauce. If you like quick garlic chicken, try the similar recipe for 15-minute garlic butter chicken bites for another fast option.

why make this recipe

This recipe is quick, uses few ingredients, and gives big flavor. It works well with rice or vegetables. The sauce is sweet, salty, and garlicky. The coating gives the chicken a light crisp before the sauce makes it glossy.

how to make Easy Soy Garlic Chicken Thighs

Make the sauce: mix 1/2 cup chicken stock, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp dark soy sauce, and 1 tsp cornstarch in a bowl. Stir and set aside.
Pat the 1 lb boneless skinless chicken thighs dry with a paper towel.
On a large plate, mix 3 tbsp potato starch, 3 tbsp all purpose flour, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Lightly coat both sides of the chicken in the dry mix.
Heat enough neutral oil (about 3 tbsp) in a large frying pan over medium-high heat to cover the bottom. When oil is hot, add the chicken. Fry until golden, about 7 minutes per side. Remove chicken and set aside.
In the same pan, add 8 cloves minced garlic, the white parts of 2 stalks green onion, and 1 tsp red chili flakes. Sauté about 3 minutes until the garlic is golden.
Pour the sauce into the pan and cook about 1 minute until it thickens.
Return the chicken to the pan. Cook 5 minutes, turning so the chicken gets covered in the glossy sauce and is cooked through.
Serve with steamed rice and vegetables.

Ingredients :

Chicken: 1 lb chicken thighs, boneless skinless
Coating: 3 tbsp potato starch, 3 tbsp all purpose flour, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper
For frying: 3 tbsp neutral oil (for pan frying)
Aromatics: 8 cloves garlic (minced), 2 stalks green onion (green and white parts separated), 1 tsp red chili flakes
Sauce: 1/2 cup chicken stock (sub: water & chicken bouillon), 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp dark soy sauce, 1 tsp cornstarch
Garnish: green onion (green part), sesame seeds

how to serve Easy Soy Garlic Chicken Thighs

Serve hot over steamed rice. Add steamed or roasted vegetables on the side, like broccoli, bok choy, or green beans. Sprinkle green onion greens and sesame seeds on top for color and crunch.

how to store Easy Soy Garlic Chicken Thighs

Fridge: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Place in a freezer container for up to 2 months. Thaw in the fridge before reheating.
Reheat: Warm gently in a pan over low heat so the sauce does not burn. Add a splash of water or stock if it gets too thick.

tips to make Easy Soy Garlic Chicken Thighs

Pat chicken very dry before coating for better crisp.
Do not crowd the pan when frying. Work in batches if needed.
Use medium-high heat to brown, then lower slightly if the garlic starts to burn.
Taste the sauce before adding chicken back and adjust with more honey or soy if you want sweeter or saltier.

variation (if any)

Spicy: add more red chili flakes or a dash of gochujang to the sauce.
Citrus: add 1 tsp lemon or lime juice to the sauce for brightness.
Gluten-free: use cornstarch or tapioca starch instead of flour, and use gluten-free soy sauce.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use thin-cut breasts or pound them to an even thickness. Cook time may be shorter.

Q: How do I make the sauce less sweet?
A: Reduce honey to 2 tbsp and add a little more soy sauce or a splash of rice vinegar.

Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 400°F (200°C) for 18–22 minutes until cooked, then toss in the sauce in a pan to finish.

Q: Is potato starch necessary?
A: It helps get a light crisp. You can use all flour, but the texture will be different.

Q: Can I make the sauce ahead?
A: Yes. Mix the sauce and store in the fridge for a day. Re-stir before using.