Description
A quick and flavorful recipe for Korean soy garlic chicken thighs, perfect for a satisfying dinner in just 20 minutes.
Ingredients
- 5 pieces boneless chicken thighs
- 4 tbsp cornstarch
- 4 tbsp all-purpose flour
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 4 tbsp minced garlic
- ¼ cup dark soy sauce
- ¼ cup water
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp light brown sugar
- 1 tsp sesame oil
- 1 tsp red pepper flakes
- ¼ tsp ginger powder
Instructions
- Combine dark soy sauce, water, sesame oil, rice vinegar, honey, light brown sugar, black pepper, minced garlic, and red pepper flakes in a medium bowl to create the soy garlic sauce.
- Pat the chicken thighs dry with a paper towel.
- Mix all-purpose flour, cornstarch, garlic powder, black pepper, and salt in a shallow plate. Coat each chicken thigh in the dry mixture.
- Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chicken thighs in a single layer.
- Cook the chicken for 2 to 3 minutes until crispy, then flip to cook the other side until crispy.
- Pour the soy garlic sauce over the chicken and let it simmer until the sauce thickens (about 4 to 5 minutes), flipping the chicken to coat.
- Serve the chicken over hot white rice with a side of broccoli.
Notes
For extra flavor, sprinkle sesame seeds or chopped green onions on top before serving. Store leftovers in an airtight container for up to three days.