Soy Garlic Chicken Thighs (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 chicken thighs without bones
02 -
2 teaspoons of salt (use about 1/2 tsp for each piece)
03 -
1 teaspoon of ground black pepper
04 -
1/3 cup of cornstarch for coating
05 -
Oil (any cooking oil works)
→ For the Soy Garlic Glaze
06 -
3 tablespoons of soy sauce
07 -
1 big spoonful of oyster sauce
08 -
2 spoons of honey
09 -
4 cloves of garlic, finely chopped
→ For Serving
10 -
Cooked plain rice
11 -
Optional: a sprinkle of sesame seeds
12 -
Optional: chopped green onions
# Instructions:
01 -
Mix soy sauce, oyster sauce, honey, and garlic in a small bowl until smooth and blended. Leave it aside for later.
02 -
Take paper towels and pat the chicken thighs until they're dry. Sprinkle salt and pepper all over both sides. Lightly dust each piece with cornstarch so it crisps up nicely.
03 -
Pour a bit of oil into a big non-stick pan, then heat it over medium-high. Lay the chicken (skin-side down if there’s skin) in the pan and fry for 4-5 minutes until golden and crispy. Flip them over and cook the other side for another 4-5 minutes. Take the chicken out and set it aside.
04 -
Take the pan you used for the chicken and pour in the sauce mixture. Let it bubble on the heat for about 30 seconds, so it starts to thicken just a little.
05 -
Put the chicken back into the pan. Flip each piece in the sauce until it's all coated. Let it cook for 1 minute per side so the glaze sticks and gets that glossy, sticky look.
06 -
Put the finished chicken over warm white rice. Top it off with sesame seeds and green onions if you'd like.
# Notes:
01 -
If you want some heat, mix a little sriracha or red pepper flakes into the sauce.