Crispy Soy Garlic Chicken Thighs
These amazingly crispy garlic chicken thighs come together in a single pan for an easy meal with hardly any cleanup!
Servings 6
Calories 513kcal
Ingredients
- 6 boneless chicken thighs about 1 1/2 pounds
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup cornstarch
- 1/4 cup vegetable or canola oil
For The Sauce
- 6 tablespoons butter
- 1 tablespoon garlic minced
- 1 tablespoon grated ginger
- 6 tablespoons brown sugar
- 1/2 teaspoon red pepper flakes
- 6 tablespoons soy sauce
- sesame seeds and green onions for garnish
Instructions
- Season chicken with salt and pepper. Then add the cornstarch in a bowl and toss the chicken thighs until well coated.
- Heat a large 12 inch skillet on medium high heat and add the oil. Once the oil is hot add in the chicken and cook 5-6 minutes, flip and cook another 5-6 minutes. or until golden brown and cooked through. Remove to a plate lined with paper towels and set aside.
For the Sauce
- Reduce the heat to medium-low and wipe out any extra oil and add the butter, garlic, and ginger, and cook until the butter is melted and the garlic is fragrant. Add in the brown sugar, red pepper flakes, and soy sauce. Bring to a low simmer for 2-3 minutes until thickened.
- Add the chicken thighs back into the skillet and toss in the sauce until coated.
- Garnish with sesame seeds and green onions and serve with rice!
Video
Notes
- Chicken breasts can be used but you will have to adjust the cooking time according to how thick the breasts are.
- Leftover chicken, allow it to cool and store in an airtight container in the fridge for 2 to 3 days.
Nutrition
Serving: 1serving | Calories: 513kcal | Carbohydrates: 20g | Protein: 20g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1577mg | Potassium: 297mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 489IU | Vitamin C: 0.002mg | Calcium: 28mg | Iron: 1mg
