Easy Soy Garlic Chicken Thighs Recipe

Introduction

This Easy Soy Garlic Chicken Thighs recipe offers a flavorful combination of savory soy, sweet honey, and aromatic garlic. It’s a straightforward dish perfect for a quick weeknight dinner that pairs beautifully with white rice.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 teaspoons salt, divided
• 1 teaspoon black pepper
• 1/3 cup cornstarch
• 2-3 tablespoons cooking oil
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons honey
• 4 cloves garlic, minced
• Cooked white rice, for serving
• Sesame seeds, for garnish (optional)
• Sliced green onions, for garnish (optional)

Instructions

1. Step 1: Pat chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt and a pinch of black pepper. Dredge the chicken in cornstarch until fully coated, shake off the excess, and set aside.
2. Step 2: In a small bowl, whisk together soy sauce, oyster sauce, honey, and minced garlic until well combined.
3. Step 3: Heat cooking oil in a large skillet over medium-high heat. Place the coated chicken thighs carefully in the hot oil, cooking in batches if needed. Fry for 4-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
4. Step 4: Transfer chicken to paper towels to drain excess oil. Pour out most of the oil from the skillet, leaving a thin coating, and reduce heat to medium-low.
5. Step 5: Pour the soy garlic sauce mixture into the skillet and simmer for 1-2 minutes until slightly thickened. Return chicken to the skillet, toss to coat evenly, and cook for an additional 1-2 minutes until the sauce clings to the chicken.
6. Step 6: Serve the chicken immediately over cooked white rice. Garnish with sesame seeds and sliced green onions if desired.

Tips & Variations

• For extra crispiness, double dredge the chicken in cornstarch before frying.
• Substitute honey with maple syrup for a different touch of sweetness.
• Use chicken breasts if preferred, but reduce cooking time slightly to avoid drying out.
• Add a pinch of red pepper flakes to the sauce for a spicy kick.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the sauce flavorful and the chicken moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, just thaw them completely before cooking to ensure even cooking and proper seasoning.

Is oyster sauce necessary? Can I omit it?

Oyster sauce adds a rich, savory depth to the dish, but if unavailable, you can omit it or substitute with hoisin sauce or additional soy sauce for a slightly different flavor.

Easy Soy Garlic Chicken Thighs Recipe

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★★★★★

4.7 from 127 reviews

These Easy Soy Garlic Chicken Thighs are a deliciously flavorful dish featuring tender boneless chicken thighs coated in a crispy cornstarch crust and tossed in a savory soy-garlic-honey sauce. Perfectly pan-fried to golden perfection and served over steamed white rice, this quick and satisfying recipe is great for weeknight dinners or meal prep.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken thighs
• 2 teaspoons salt, divided
• 1 teaspoon black pepper
• 1/3 cup cornstarch
• 2–3 tablespoons cooking oil

Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons honey
• 4 cloves garlic, minced

For Serving and Garnish

• Cooked white rice, for serving
• Sesame seeds, for garnish (optional)
• Sliced green onions, for garnish (optional)

Instructions

1. Prepare Chicken: Pat chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt and a pinch of black pepper. Dredge each thigh thoroughly in cornstarch, shaking off any excess. Set aside.
2. Make Sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, and minced garlic until well combined.
3. Cook Chicken: Heat 2-3 tablespoons cooking oil in a large skillet over medium-high heat. Place coated chicken thighs carefully into the hot oil. Cook for 4-6 minutes on each side, or until golden brown and fully cooked through (internal temperature 165°F/74°C). Cook in batches if needed to avoid overcrowding.
4. Drain Excess Oil: Remove chicken from skillet and place on paper towels to drain excess oil. Pour out most of the oil from the skillet, leaving only a thin coating.
5. Simmer Sauce: Reduce heat to medium-low. Pour the soy garlic sauce mixture into the skillet and simmer gently for 1-2 minutes until it thickens slightly.
6. Coat Chicken: Return chicken thighs to the skillet and toss well to coat them evenly with the sauce. Continue cooking for another 1-2 minutes so the sauce clings to the chicken.
7. Serve: Serve the soy garlic chicken immediately over cooked white rice. Garnish with sesame seeds and sliced green onions, if desired.

Notes

• Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
• Dredging in cornstarch creates a nice crispy crust on the chicken when pan-fried.
• You can adjust the sweetness of the sauce by varying the honey quantity to your taste.
• For a gluten-free version, use tamari instead of soy sauce and check oyster sauce ingredients.
• Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
• Serve with steamed vegetables or a simple salad for a balanced meal.

Keywords: soy garlic chicken, chicken thighs, easy chicken recipe, pan-fried chicken, asian chicken, honey garlic sauce