Description
A simple, tasty weeknight meal featuring chicken thighs cooked in a sticky, garlicky sauce.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 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 frying)
- 8 cloves garlic (minced)
- 2 stalks green onion (white parts separated)
- 1 tsp red chili flakes
- 1/2 cup chicken stock
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- Green onion (green parts for garnish)
- Sesame seeds (for garnish)
Instructions
- Mix chicken stock, honey, rice vinegar, soy sauce, and cornstarch in a bowl for the sauce and set aside.
- Pat chicken thighs dry with a paper towel.
- Prepare the coating by mixing potato starch, flour, garlic powder, salt, and pepper on a large plate, then coat chicken with the dry mix.
- Heat oil in a frying pan over medium-high heat, add chicken, and fry until golden (about 7 minutes per side). Remove chicken from the pan and set aside.
- Add minced garlic, green onion white parts, and chili flakes into the same pan and sauté for about 3 minutes until the garlic is golden.
- Pour the sauce into the pan and cook for about 1 minute until it thickens.
- Return the chicken to the pan, cooking for another 5 minutes while turning to coat the chicken with the sauce.
- Serve hot over steamed rice and add vegetables on the side, garnishing with green onion greens and sesame seeds.
Notes
Pat chicken very dry before coating for better crisp. Work in batches when frying if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg