Ingredients
Scale
- Chicken
- 1 lb chicken thighs boneless skinless
- 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 pan frying
- 8 cloves of garlic (minced)
- 2 stalks green onion (green and white parts seperated)
- 1 tsp red chili flakes
- Sauce
- 1/2 cup chicken stock (sub: water & chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- Garnish
- Green onion (green part)
- Sesame seeds
Instructions
- SOY GARLIC CHICKEN SAUCE: combine all the sauce ingredients 1/2 cup chicken stock (or sub with water and chicken bouillon), 3 tbsp honey, 1 tbsp 1 tbsp rice vinegar, 1 tbsp dark soy sauce, 1 tsp cornstarch, mix then set aside.
- CHICKEN: Dry the boneless skinless chicken thighs with a paper towel.
- Mix the potato starch, flour, garlic powder, salt, and black pepper on a large plate.
- Lightly coat the chicken thighs on both sides.
- Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom of the pan.
- Once the oil is hot, add the chicken thighs and fry until golden brown on both sides, about 7 minutes per side.
- Remove the chicken from the pan and set aside on a plate.
- SAUCE: In the same pan, add the minced garlic, the white part of the green onion, and red chili flakes and saute for 3 minutes until the garlic is golden brown.
- Add the sauce to the pan and cook for 1 minute or until the sauce has thickened.
- Add the chicken back to the pan. Cook for 5 minutes or until the chicken is cooked and covered with the glossy sauce.
- Serve it with your favorite veggies and steamed rice.