Description
A quick and easy recipe for pan-fried Korean soy garlic chicken thighs with a crispy exterior and savory sauce.
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 garlic, minced
- 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
- Begin by creating the soy garlic sauce. In a medium bowl or measuring cup, combine dark soy sauce, water, sesame oil, rice vinegar, honey, light brown sugar, black pepper, minced garlic, and red pepper flakes. Mix until thoroughly combined.
- Next, take the chicken thighs and pat them dry with a paper towel. In a large, shallow plate, mix together the all-purpose flour, cornstarch, garlic powder, black pepper, and salt. Prepare to coat each chicken thigh; take one at a time and press both sides into the dry mixture until evenly coated.
- Heat approximately 1 tablespoon of vegetable oil in a large pan over medium heat. Once heated, arrange the chicken in an even layer within the pan. Let one side cook for about 2 to 3 minutes until crispy.
- Flip the chicken to the other side and continue cooking until it becomes crispy as well.
- Once both sides achieve that golden-brown color, pour the soy garlic sauce over the chicken. Let the sauce simmer with the chicken for approximately 4 to 5 minutes until it thickens and becomes glossy.
- Serve the soy garlic pan-fried chicken thighs over a bed of hot white rice, complemented by a side of broccoli.
Notes
Allow the coated chicken to rest for about five minutes before frying for better coating adherence.
