20-Minute Pan Fried Korean Soy Garlic Chicken Thighs
Quick and crispy chicken thighs coated in a savory soy garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan Frying
- Cuisine: Korean
- Diet: Gluten-Free Option Available
Ingredients
Scale
- 5 pieces boneless chicken thighs
- 4 tablespoons cornstarch
- 4 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons garlic, minced
- ¼ cup dark soy sauce
- ¼ cup water
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes
- ¼ teaspoon ginger powder
Instructions
- Combine dark soy sauce, water, sesame oil, rice vinegar, honey, light brown sugar, black pepper, minced garlic, and red pepper flakes in a medium bowl to make the soy garlic sauce.
- Pat the chicken thighs dry with a paper towel. In a shallow plate, mix all-purpose flour, cornstarch, garlic powder, black pepper, and salt. Coat each chicken thigh in the mixture.
- Heat vegetable oil in a large pan over medium heat. Cook the chicken for 2-3 minutes on each side until crispy and golden brown.
- Pour the soy garlic sauce over the chicken and let it simmer for 4-5 minutes until thickened.
- Serve over hot white rice with a side of broccoli.
Notes
Use a thermometer to ensure chicken reaches 165°F for safety. Adjust red pepper flakes based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg