There’s something absolute magic about the combination of soy and garlic, which is why I just can’t help but share this tried-and-true recipe for Easy Soy Garlic Chicken Thighs. Long ago, a good friend introduced me to it, and from that moment on, it’s been a staple in our household. I remember cooking it for the first time, the sizzling sound of chicken hitting the hot pan, the aroma of garlic wafting through the air — it felt like a warm hug. Trust me, once you try it, you’ll understand why this dish has earned a permanent spot in my recipe box.
Why cooking this recipe tonight
Now, why should you whip this dish up tonight? For starters, it’s unapologetically delicious. The chicken becomes so tender and juicy, while the soy-garlic sauce envelops each piece like a warm, flavorful blanket. It’s that perfect blend of sweet, salty, and savory that dances on your taste buds. And here’s the kicker: it’s incredibly easy to prepare, which is fantastic for those busy weeknights or last-minute guests.
Not only does this dish shine in taste, but it also leans into health. Chicken thighs are juicy and rich in flavor, packed with protein to keep you fueled. Plus, you get to customize the spice level with the chili flakes — whether you like just a little kick or an all-out firestorm! So why not treat yourself and your loved ones to a plate full of happiness tonight?
Gather these ingredients
Let’s talk about what you’ll need to make this scrumptious dish shine! Here’s your shopping list:
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1 lb boneless skinless chicken thighs: These thighs are packed with flavor and remain juicy, even after cooking. They’re your best friend for this recipe!
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3 tbsp potato starch: This is our secret weapon for achieving that crispy exterior without frying it to oblivion. Feel free to swap it with cornstarch if that’s what you have!
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3 tbsp all-purpose flour: Just to add a bit of texture to our batter. It helps create that delightful golden crust when fried.
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1 tsp garlic powder: Not only does it boost the garlic flavor, but it also helps the coating adhere better to the chicken.
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1/2 tsp salt and black pepper: A basic seasoning duo that elevates all the flavors in our dish. Don’t skimp on this part!
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3 tbsp neutral oil for frying: Go for something like canola or vegetable oil here, something that gets nice and hot without adding its own flavor.
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8 cloves garlic, minced: Ah, the star of the show! Fresh garlic adds incredible aroma and depth to the sauce.
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2 stalks of green onion (both green and white parts): These provide a fresh, zesty touch. The white part flavors the sauce, and the green part makes the perfect garnish!
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1 tsp red chili flakes: A bit of heat to spice things up. Use more or less depending on your preference.
For the sauce:
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1/2 cup chicken stock (or water combined with chicken bouillon): This is the foundation of our sauce. If you don’t have stock, don’t worry; the bouillon will do just fine!
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3 tbsp honey: A touch of sweetness balances the saltiness of the soy sauce.
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1 tbsp rice vinegar: This brightens everything up, adding a little tang that cuts through the richness.
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1 tbsp dark soy sauce: This is what lends that mouthwatering depth and color to our dish. Trust me, it makes a difference!
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1 tsp cornstarch: This will thicken our sauce beautifully, making it cling to the chicken perfectly.
And for garnish:
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Green onion (green part): Gives a fresh pop of color and taste.
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Sesame seeds: Just a sprinkle adds that gourmet touch to our dish.
The cooking process explained
Alright, let’s dig into how you can bring this recipe to life!
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Prepare the chicken: Start by drying your chicken thighs thoroughly using a paper towel. This will help in achieving that crispy outer layer we all love.
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Mix the coating: Grab a large plate and mix together the potato starch, all-purpose flour, garlic powder, salt, and black pepper. This combination is going to give the chicken a delightful crunch!
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Coat the chicken: Gently coat each chicken thigh in the starch-flour mixture, making sure both sides are evenly covered. Give them a little shake to remove any excess.
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Heat the oil: In a large frying pan, pour in enough neutral oil to cover the bottom, and crank up the heat to medium-high. Let it warm until it’s shimmering — it should sizzle when you add the chicken!
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Fry the chicken: Carefully place the chicken thighs into the hot oil. Let them fry away until they turn golden brown on both sides, about 7 minutes each. You want that crispy perfection!
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Set the chicken aside: Once golden and cooked through, transfer the chicken to a plate and keep it warm.
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Prepare the sauce: In the same pan, add your minced garlic, the white parts of the green onion, and red chili flakes. Sauté them for about 3 minutes until the garlic is golden and fragrant.
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Add the sauce: Whisk together your sauce ingredients (chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch), then introduce this mix to the pan. Cook for about a minute until it thickens.
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Combine: Return the chicken to the pan and give everything a gentle toss. Allow it to cook for about 5 minutes so the chicken absorbs that luscious sauce.
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Serve: Plate it up with your favorite veggies and some fluffy steamed rice. You’ll want to soak up that sauce with every bite!
Best way to enjoy it
Once your Easy Soy Garlic Chicken Thighs are ready, it’s all about the presentation! Serve it over a bed of steaming jasmine rice or fluffy quinoa for a wholesome meal. Throw in some stir-fried veggies or a crisp salad on the side—think broccoli, bell peppers, or snap peas. The colors on the plate will dance, creating a feast for both the eyes and the belly.
To finish, sprinkle on the chopped green parts of the green onion and a dash of sesame seeds. This is your moment to shine!
How to store and freeze
If you find yourself with leftovers (which is rare, but hey, it happens!), you can easily store them. Just let the chicken cool to room temperature, then place it in an airtight container. It’ll stay fresh in the fridge for about 3-4 days. Easy peasy!
To reheat, you can pop it in the microwave or warm it up in a skillet over medium heat, adding a splash of water to keep things moist. If you’d like to store it for longer, you can freeze it! Just make sure to use a freezer-safe container, and it should hold up well for up to 2 months.
Extra tips and advice
Here’s where I share my insider tips to ensure your soy garlic chicken shines like a star:
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Make it crunchy: For extra crunch, consider double-coating the chicken — dip it in the coating twice before frying!
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Garlic enthusiasts: If you love garlic as much as I do, you can also add some whole cloves or even roasted garlic to the sauce for an umami explosion.
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Dietary adjustments: If you’re gluten-free, substitute the soy sauce with tamari and use a gluten-free flour blend. Same delicious results!
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Experiment with flavors: Feel free to mix it up! Add some fresh ginger to the sauce for a zingy twist or lime juice for brightness.
Your questions answered
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How long does it take to prepare and cook?
- You’re looking at about 30 minutes total! Quick and delicious!
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Can I use chicken breasts instead of thighs?
- Absolutely! Just be mindful they may dry out if overcooked.
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What can I serve it with?
- Great question! Alongside steamed rice, stir-fried veggies, or even in a lettuce wrap for a fresh touch!
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Can I make this vegetarian?
- Sure! Try it with tofu — just press, cube, and coat the tofu, then follow the same cooking instructions!
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What’s the best way to store leftovers?
- Keep them in an airtight container in the fridge for up to 4 days or freeze them for up to 2 months to enjoy later!
As you can see, Easy Soy Garlic Chicken Thighs are not just a meal; they’re a joyous experience waiting to unfold in your kitchen! So gather those ingredients, get cooking, and remember to have a blast along the way. Feel free to get creative with the flavors and support that luscious sauce! I can’t wait to hear how your version turns out, so don’t forget to drop a comment and share your cooking triumphs!
Easy Soy Garlic Chicken Thighs
Description
Easy Soy Garlic Chicken Thighs combines tender chicken with a sweet and savory soy-garlic sauce, perfect for busy weeknights.Ingredients
For the Chicken
For the Sauce
For Garnish
Cooking Instructions
Prepare the Chicken
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Dry Chicken
Using a paper towel, dry the chicken thighs thoroughly.This helps achieve a crispy outer layer.
Mix and Coat
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Combine Coating
In a plate, mix potato starch, flour, garlic powder, salt, and pepper. -
Coat Chicken
Gently coat each chicken thigh in the mixture, shaking off excess.
Fry the Chicken
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Heat the Oil
Heat oil in a frying pan over medium-high heat until shimmering. -
Cook Chicken
Fry chicken thighs for about 7 minutes on each side until golden brown.Ensure they are cooked through. -
Set Aside
Transfer the fried chicken to a plate and keep warm.
Prepare the Sauce
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Sauté Garlic
In the same pan, add minced garlic, white parts of green onion, and chili flakes. Sauté until fragrant.About 3 minutes. -
Make Sauce
Whisk together stock, honey, vinegar, soy sauce, and cornstarch, then add to pan. Cook until thickened.About a minute.
Combine and Serve
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Mix Chicken and Sauce
Return chicken to the pan and gently toss to coat in sauce. Cook for additional 5 minutes. -
Plate and Garnish
Serve with vegetables and steamed rice. Garnish with green onion and sesame seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 800mg34%
- Potassium 500mg15%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 35g70%
- Vitamin A 200 IU
- Vitamin C 5 mg
- Calcium 30 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 8 mg
- Vitamin B6 0.5 mg
- Folate 15 mcg
- Vitamin B12 1 mcg
- Pantothenic Acid 1 mg
- Phosphorus 250 mg
- Magnesium 20 mg
- Zinc 2 mg
- Selenium 30 mcg
- Copper 0.2 mg
- Manganese 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
