Easy Soy Garlic Chicken Thighs

I love how this Easy Soy Garlic Chicken Thighs dish delivers tender and flavorful chicken in just one pan. It’s lightly breaded, pan‑fried to a golden crisp, then coated in a glossy, garlicky sauce that’s simply irresistible.

Why I’ll Love This Recipe

I adore this recipe because it’s quick and fuss‑free—everything happens in one skillet, making cleanup a breeze. The combination of soy, garlic, honey, and a hint of rice vinegar creates a perfectly balanced sauce that’s sweet, savory, and tangy. The light crust from the potato starch and flour mix gives the chicken wonderful texture without being heavy. It’s a 10/10 in my book!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken thighs

• 3 tablespoons potato starch

• 3 tablespoons all‑purpose flour

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 3 tablespoons neutral oil for pan‑frying

• 8 cloves garlic, minced

• 2 stalks green onion, white and green parts separated

• 1 teaspoon red chili flakes

Sauce

• ½ cup chicken stock (or substitute with water + chicken bouillon)

• 3 tablespoons honey

• 1 tablespoon rice vinegar

• 1 tablespoon dark soy sauce

• 1 teaspoon cornstarch

Garnish

• Green onion tops

• Sesame seeds

Directions

1. In a small bowl, whisk together all sauce ingredients (stock, honey, rice vinegar, dark soy sauce, cornstarch). Set aside.

2. Pat the chicken thighs dry with paper towels.

3. On a large plate, combine potato starch, flour, garlic powder, salt, and pepper. Lightly coat each chicken thigh on both sides.

4. Heat neutral oil in a large skillet over medium‑high heat, enough to cover the bottom.

5. Once the oil shimmers, add the chicken thighs. Pan‑fry until golden brown, about 7 minutes per side. Transfer to a plate.

6. In the same skillet, sauté the minced garlic, white parts of the green onion, and red chili flakes for about 3 minutes, until the garlic turns golden.

7. Pour in the prepared sauce and cook for about 1 minute, until it thickens.

8. Return the chicken to the pan. Cook for 5 more minutes, spooning the glossy sauce over the chicken to coat it evenly.

9. Garnish with green onion tops and sesame seeds. Serve with steamed rice and your favorite veggies.

Servings and timing

• Servings: 2–4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Spicy kick: Add more red chili flakes or a splash of sriracha.

• Different coatings: Swap potato starch for cornstarch or use panko for extra crunch.

• Alternative cooking method: I sometimes air‑fry or bake the chicken until crispy, then toss it in the sauce for a lighter option.

• Flavor twist: Stir in a teaspoon of sesame oil or top with chopped cilantro for extra aroma.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm the chicken and sauce in a skillet over low heat, adding a splash of water if it gets too thick. It also reheats well in the microwave.

FAQs

Can I use chicken breasts instead of thighs?

Yes—I’ve tried using boneless chicken breasts, but they tend to dry out faster. To keep them juicy, I pound them to an even thickness and reduce pan‑fry time slightly.

What if I don’t have potato starch?

I often substitute potato starch with all‑purpose flour or cornstarch. The coating still crisps nicely, just with a slightly different texture.

Can I prep the sauce ahead of time?

Definitely—I double the sauce recipe and store it in the fridge. When I’m ready to cook, I pour it straight into the pan for a quick finish.

Is there a gluten‑free option?

Yes—use gluten‑free flour or cornstarch instead of all‑purpose flour, and swap the soy sauce for tamari to keep it gluten‑free.

How do I make it less spicy?

I reduce or omit the red chili flakes. I’ve even made it without any heat, and the flavors still shine through beautifully.

Conclusion

I find this Easy Soy Garlic Chicken Thighs recipe to be a go‑to for busy weeknights—it’s flavorful, quick to make, and requires just one pan. The light crust and glossy sauce are always a hit, and it’s versatile enough to tweak with different protein or flavor variations. I hope it becomes a staple in your kitchen, just as it has in mine!