Soy Garlic Chicken

Soy Garlic Chicken is a delicious and easy dish to make when you need dinner on the table in under 30 minutes. All you do is pan-sear the thighs and coat it in sauce, and you’re done. I served it with Jasmine rice and English cucumbers.

My husband and son could not stop saying how good it was while they were eating it! They both asked how I made it. Thankfully, I make videos so they can learn for themselves. 🙂

I bought bone-in skin-on thighs and deboned them myself with kitchen shears. All you have to do is cut around one bone, and you can save the bones for broth if you want. You can also cook it with the bone-in, it’ll just take longer. You can also use boneless skinless thighs.

If you enjoy this soy garlic chicken recipe, be sure to check out more chicken recipes below.

More chicken recipes:

Air-fried Vietnamese wings– you’ll never believe they were air-fried!
Air-fried sesame chicken – It’s better than takeout!
Air-Fried Five Spice chicken – the crispiest air-fried thighs with delicious spices

Soy Garlic Chicken

Author: Phuong Le-Tran Courses:Main

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesServings:6 thighs

Description

Soy Garlic Chicken is a delicious and easy dish to make when you need dinner on the table in under 30 minutes. All you do is pan-sear the thighs and coat it in sauce, and you’re done. I served it with Jasmine rice and English cucumbers.

Ingredients

• 6 boneless skin-on thighs (debone bone-in thighs, or boneless skinless thighs)

Seasoning

• salt + pepper
• garlic powder

Sauce

• 3 tablespoon soy sauce
• 3 tablespoon sugar
• 2 tablespoon mirin or Aji mirin
• 1 tablespoon white vinegar
• 1 teaspoon honey
• 6+ garlic cloves, minced or grated

Instructions

1. Mix together sauce ingredients in a small bowl
2. Pat chicken skin dry. Season thighs with a pinch of salt & pepper and garlic powder 
3. Heat large pan between med and med-high heat for 1 minute. Add just a little bit of oil as the chicken will release a lot of fat. After 30 seconds, add the chicken skin-side down and cook for 9-10 minutes until crispy. 
4. Flip the chicken over and cook for another 5-10 minutes until the internal temperature of the thickest part reaches 160-165F. Larger pieces will take longer. If using bone-in thighs, it will take about 10-15 minutes longer.
5. Remove chicken to a plate. Discard oil/fat into a glass container. Add the sauce and cook and stir for about 3 minutes on medium heat until sauce is slightly syrupy. Turn off the heat and let it continue to thicken up for 30-60 seconds as the video shows. Add the chicken and coat both sides thoroughly. 
6. Serve with Jasmine rice and cucumbers or steamed veggies.

Video

Keywords:soy garlic chicken, easy dinner, chicken recipe, pan seared chicken, asian chicken