If you love easy chicken recipes then you will love these Spicy Soy Garlic Chicken Thighs. They are 10 out of 10 delicious and super easy to make. Everything can be done in one pan. Lightly bread with potato starch, these chicken pieces are inherently gluten free. Pan fry the chicken pieces, add the sauce and let it thicken and that’s it.
The sauce for Spicy Soy Garlic Chicken Thighs is perfectly well balanced and the ingredients are simple you will already probably already have it all in your pantry.
Jump to:
What you need
Chicken
Chicken thighs – boneless skinless
Potato starch
Garlic powder
Salt
White pepper
Grapeseed oil for frying
Butter
Garlic
Red chili flakes
Sauce
Water
Honey
Rice vinegar
Dark soy
Better than bouillon chicken flavor
Garnish – Cilantro
See recipe card for quantities.
How to make Spicy Soy Garlic Chicken Thighs
MAKE THE SAUCE:
- Combine all the sauce ingredients and set aside.
PREP THE CHICKEN:
- Cut your boneless skinless chicken thighs vertically in half and set aside.
- In a large bowl, mix together the potato starch, garlic powder, salt, and white pepper.
- Add the chicken thighs to the bowl and toss to coat evenly.
- Heat enough grapeseed 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 5-6 minutes per side.
- Remove the chicken from the pan and set aside on a plate.
- Remove some of the oil. Only leave 1 tablespoon of oil in the pan.
- Add the butter, garlic, and red chili flakes and saute for 3 minutes until the garlic is fragrant.
- Return the chicken to the pan and coat it evenly with the sauce.
- Cook for an additional 2-3 minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Garnish with chopped cilantro and serve hot.
I love using this large skillet for this recipe.
Buy Now →
Substitutions
Chicken thighs: You can use chicken breasts or chicken drumsticks instead of thighs.
Potato starch: Cornstarch or all-purpose flour can be used instead of potato starch.
Garlic powder: Fresh minced garlic can be used instead of garlic powder.
Grapeseed oil: Any neutral-flavored oil like vegetable or canola oil can be used instead of grapeseed oil.
Better than Bouillon chicken flavor: You can use chicken stock or chicken broth instead of Better than Bouillon.
Cilantro: If you don’t like cilantro, you can use parsley or scallions instead.
Variations
Kid-friendly: You can make the sauce less spicy by omitting the red chili flakes or reducing the amount of dark soy sauce. You can also cut the chicken thighs into smaller pieces to make them more manageable for kids.
Low-carb: Instead of potato starch, you can use almond flour or coconut flour to coat the chicken.
Gluten-free: Make sure to use gluten-free soy sauce and chicken broth if you need to make this recipe gluten-free.
Oven-baked: Instead of frying the chicken, you can bake it in the oven at 400°F for 20-25 minutes or until fully cooked.
Equipment
- I love using my cast iron pan for this or a large skillet.
- Knife
- Cutting board
- Measuring spoons
- Bowl
Storage
To store leftover Soy Garlic Chicken Thighs, allow the dish to cool to room temperature and then transfer it to an airtight container. The container should be stored in the refrigerator and consumed within 3-4 days.
To reheat the chicken, you can use one of the following methods:
- Microwave: Place the chicken in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat on high for 1-2 minutes, or until the chicken is heated through.
- Oven or Air Fryer: Preheat the oven to 350°F. Place the chicken in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until the chicken is heated through.
- Skillet: Heat a skillet over medium heat and add a small amount of oil or butter. Once the skillet is hot, add the chicken and cook, stirring occasionally, until heated through.
No matter which method you choose, be sure to check the internal temperature of the chicken with a food thermometer to ensure that it has reached a safe temperature of 165°F.
Top tips for success
Here are some top tips to successfully make Soy Garlic Chicken Thighs.
- Use boneless skinless chicken thighs for the recipe as they tend to be more tender and juicy than chicken breasts, and they are also easier to cook.
- Coat the chicken evenly with the potato starch mixture to get a crispy exterior.
- When frying the chicken, make sure the oil is hot enough before adding the chicken to the pan. The oil should be around 350°F.
- To make the sauce, use dark soy sauce for a deeper, richer flavor.
- Adjust the amount of red chili flakes according to your heat tolerance. If you don’t like spice, you can omit them altogether.
- When reheating the chicken, make sure to heat it to a safe internal temperature of 165°F.
- If you want to make the dish kid-friendly, adjust the amount of red chili flakes or omit them altogether, and cut the chicken into smaller pieces.
- For a low-carb version of the recipe, use almond flour or coconut flour instead of potato starch.
- To make the recipe gluten-free, make sure to use gluten-free soy sauce and chicken broth.
- Serve the chicken hot with your favorite side dishes, such as steamed rice, roasted vegetables, or a fresh salad.
FAQ
In a small bowl, whisk together ¼ cup water, 2 tablespoons honey, 2 tablespoons rice vinegar, 2 tablespoons dark soy sauce, and 1 teaspoon Better than Bouillon Chicken Flavor (or chicken bouillon powder) until well combined. This mixture will be the base for your Soy Garlic Sauce.
Soy garlic is a combination of savory, salty, and slightly sweet flavors with a prominent garlic taste. The garlic adds a pungent and fragrant flavor to the soy sauce, while the soy sauce adds a salty and umami-rich taste. Together, they create a delicious flavor profile that is often used in many Asian dishes, including chicken and other meats.
The sweetness in soy garlic sauce can come from various sources, including honey or sugar, which helps to balance out the saltiness of the soy sauce and the pungency of the garlic. Additionally, some recipes may include other ingredients, such as rice vinegar or dark soy sauce, to add depth and complexity to the flavor.
The length of time you can marinate chicken in soy sauce depends on the type of soy sauce used and the recipe you are following. In general, marinating chicken in soy sauce for 30 minutes to 2 hours can enhance the flavor and tenderize the meat, but marinating for too long can result in the chicken becoming overly salty and mushy.
If you are using regular soy sauce, which is high in sodium, it is recommended to marinate the chicken for no more than 2 hours. However, if you are using a low-sodium or light soy sauce, you can marinate the chicken for up to 4 hours without it becoming too salty.
It’s important to note that if your marinade contains acidic ingredients, such as vinegar or citrus juice, marinating the chicken for too long can result in the meat becoming tough or mushy. So, always refer to your recipe for the recommended marinating time and ingredients, and adjust as needed based on the type of soy sauce and other ingredients used.
Related
Looking for other recipes like this? Try these:
What to serve with Soy Garlic Chicken Thighs
These are my favorite dishes to serve with this dish.
Easy Soy Garlic Chicken Thighs
If you love easy chicken recipes then you will love these Spicy Soy Garlic Chicken Thighs. They are 10 out 10 delicious and super easy to make. Everything can be done in one pan. Lightly bread with potato starch, these chicken pieces are inherently gluten free. Pan fry the chicken pieces, add the sauce and let it thicken and that’s it.
The sauce for Spicy Soy Garlic Chicken Thighs are perfectly well balanced and the ingredients are simple you will already probably already have it all in your pantry.
- Total Time: 30 minutes
- Yield: 2-4
Ingredients
Chicken
2 lbs chicken thighs boneless skinless
3 tablespoon potato starch
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon white pepper
3 tablespoon grapeseed oil for frying
2 tablespoon butter
5 cloves of garlic
1 tablespoon red chili flakes
Sauce
½ cup water
3 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon dark soy
1 teaspoon better than bouillon chicken flavor
Garnish
Cilantro
Instructions
- SAUCE: combine all the sauce ingredients water, honey, rice vinegar, dark soy, and better than bouillon then set aside.
- CHICKEN: Cut your boneless skinless chicken thighs vertically in half and set aside.
- In a large bowl, mix together the potato starch, garlic powder, salt, and white pepper.
- Add the chicken thighs to the bowl and toss to coat evenly.
- Heat enough grapeseed 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 5-6 minutes per side.
- Remove the chicken from the pan and set aside on a plate.
- Remove some of the oil. Only leave 1 tablespoon of oil in the pan.
- Add the butter, garlic, and red chili flakes and saute for 3 minutes until the garlic is fragrant.
- Return the chicken to the pan and coat it evenly with the sauce.
- Cook for an additional 2-3 minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Garnish with chopped cilantro and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: mains
- Method: pan fry
- Cuisine: asian
Keywords: soy garlic chicken, garlic chicken, chicken thigh recipes
Nacy
This is unbelievable and a must make!! My family absolutely loved (including my picky kids).
Carmen
That is so good to hear
Janet Trentson
So easy to make, and absolutely delicious!!! Kids loved it and my husband has requested it three times in 2 weeks! Really good 😊
Amy Woo
Wow, this was amazing!!!! Thanks Carmen, absolutely loved this!!!
Carmen
Thank you!
Susan Seymour
in your recipe instructions you don’t mention when to add honey or the Chicken better than bouillon.
Unless I missed it ..
Carmen
Hi Susan, I am sorry it was unclear, I have updated the recipe card. It is at the very beginning with combining all the sauce ingredients. I hope you enjoy them!