What does garlic soy taste like?

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. 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 garlic. Additionally, some recipes may include other ingredients, such as rice vinegar or dark soy sauce, to add depth and complexity to the flavor.

How long can you marinate chicken in soy sauce?

You do not need to marinate the chicken for this recipe. Lightly coat, pan fry, and add the sauce.

Easy Soy Garlic Chicken Thighs

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4.8 from 6 reviews

Soy Garlic Chicken Thighs are 10 /10 delicious and super easy to make. Everything can be done in one pan. Lightly bread with potato starch. Pan fry the chicken pieces, add the sauce and let it thicken and that’s it.

Author: Carmen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2-4
Category: mains
Method: pan fry
Cuisine: asian

Ingredients

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

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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.

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Notes

Make sure everything is prepped and ready before cooking. This comes together quickly. It makes everything go smoother.
LIGHTLY bread the chicken. You don't want chicken to be heavily breaded. The breading is to create a nice light crust.
Double the recipe of the sauce. The sauce is a great sauce throughout the week. I like to make it ahead of time and just get the sauce out from the fridge when I am ready to cook with it.
If you don't want to pan-fry, simply air fry or bake the chicken until crispy and add the crispy chicken to the sauce.