Description
Crispy golden chicken thighs coated in a fall-off-the-bone soy garlic sauce, cooked in one pan for quick weeknight magic. Pan-fried to perfection with a glossy sweet-savory glaze, this Asian-inspired recipe impresses with zero effort.
Ingredients
6 boneless, skinless chicken thighs
1/4 cup potato starch
2 tablespoons all-purpose flour
1 1/2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
3 garlic cloves, minced
1 teaspoon chili flakes
1 tablespoon vegetable oil
1 teaspoon sugar
Salt and pepper to taste
Instructions
In a shallow bowl, whisk potato starch, flour, salt, and pepper. Dredge chicken thighs in the mixture until fully coated.
Heat oil in a large skillet over medium-high heat. Add chicken thighs and cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate.
In the same skillet, add garlic and chili flakes. Sauté 1-2 minutes until fragrant.
Whisk together soy sauce, honey, rice vinegar, sugar, and 2 tablespoons water. Pour into the skillet and stir to deglaze, scraping up browned bits.
Return chicken thighs to the skillet, coat in sauce, and simmer 2-3 minutes until thickened and bubbly. Serve warm.
Notes
Use boneless thighs for even cooking
Adjust chili flakes for spice level
Serve with steamed rice and stir-fried bok choy
Leftovers keep in fridge for 3 days
Double the sauce for meal prepping
Nutrition
- Serving Size: 1 chicken thigh with 2 tablespoons sauce
- Calories: 320
- Sugar: 7g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 115mg