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Pat the lightly salted boneless, skin-on chicken thighs dry with paper towels. This helps the cornstarch adhere better and promotes crispier skin.

Place the cornstarch in a shallow dish. Dredge each chicken thigh in the cornstarch, ensuring it is fully and evenly coated on all sides. Shake off any excess.

Heat the neutral oil in a large skillet or frying pan over medium-high heat until shimmering.

Carefully place the cornstarch-coated chicken thighs, skin-side down, into the hot oil. Pan-fry for 5-7 minutes per side, or until both sides are golden brown and crispy, and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.

While the chicken is cooking, prepare the sauce. In a separate small saucepan, melt the butter over medium heat.

Add the minced garlic and minced ginger to the melted butter. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Stir in the Kikkoman light soy sauce and light brown sugar. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly into a glaze, about 2-3 minutes.

Return the pan-fried chicken to the skillet with the glaze. Spoon the sauce over the chicken, ensuring each piece is thoroughly coated. Continue to cook for 1-2 minutes, allowing the sauce to cling to the chicken.

Transfer the Soy Garlic Chicken to serving plates. Garnish generously with the sliced scallion greens.

Serve immediately with a side of steamed rice, if desired, and enjoy!


Pat the lightly salted boneless, skin-on chicken thighs dry with paper towels. This helps the cornstarch adhere better and promotes crispier skin.

Place the cornstarch in a shallow dish. Dredge each chicken thigh in the cornstarch, ensuring it is fully and evenly coated on all sides. Shake off any excess.

Heat the neutral oil in a large skillet or frying pan over medium-high heat until shimmering.

Carefully place the cornstarch-coated chicken thighs, skin-side down, into the hot oil. Pan-fry for 5-7 minutes per side, or until both sides are golden brown and crispy, and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.

While the chicken is cooking, prepare the sauce. In a separate small saucepan, melt the butter over medium heat.

Add the minced garlic and minced ginger to the melted butter. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Stir in the Kikkoman light soy sauce and light brown sugar. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly into a glaze, about 2-3 minutes.

Return the pan-fried chicken to the skillet with the glaze. Spoon the sauce over the chicken, ensuring each piece is thoroughly coated. Continue to cook for 1-2 minutes, allowing the sauce to cling to the chicken.

Transfer the Soy Garlic Chicken to serving plates. Garnish generously with the sliced scallion greens.

Serve immediately with a side of steamed rice, if desired, and enjoy!
