Soy Garlic Chicken
Soy Garlic Chicken
Ingredients
For the Chicken
- 4 boneless, skin-on chicken thighs, lightly salted
- 1/4 cup cornstarch
- 2 tablespoons neutral oil, for pan-frying
For the Soy Garlic Sauce
- 3 tablespoons butter
- 3 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 4 tablespoons light brown sugar
- 4 tablespoons Kikkoman light soy sauce
For Garnish
- 3 scallion greens, sliced thin
Instructions
- 1
Pat the lightly salted boneless, skin-on chicken thighs dry with paper towels. This helps the cornstarch adhere better and promotes crispier skin.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
Heat the neutral oil in a large skillet or frying pan over medium-high heat until shimmering.
⏱️ 2 min
- 4
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.
⏱️ 12 min
- 5
While the chicken is cooking, prepare the sauce. In a separate small saucepan, melt the butter over medium heat.
⏱️ 1 min
- 6
Add the minced garlic and minced ginger to the melted butter. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
Transfer the Soy Garlic Chicken to serving plates. Garnish generously with the sliced scallion greens.
⏱️ 1 min
- 10
Serve immediately with a side of steamed rice, if desired, and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Soy Garlic Chicken
For the Chicken
- 4 boneless, skin-on chicken thighs, lightly salted
- 1/4 cup cornstarch
- 2 tablespoons neutral oil, for pan-frying
For the Soy Garlic Sauce
- 3 tablespoons butter
- 3 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 4 tablespoons light brown sugar
- 4 tablespoons Kikkoman light soy sauce
For Garnish
- 3 scallion greens, sliced thin
Instructions
- 1
Pat the lightly salted boneless, skin-on chicken thighs dry with paper towels. This helps the cornstarch adhere better and promotes crispier skin.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
Heat the neutral oil in a large skillet or frying pan over medium-high heat until shimmering.
⏱️ 2 min - 4
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.
⏱️ 12 min - 5
While the chicken is cooking, prepare the sauce. In a separate small saucepan, melt the butter over medium heat.
⏱️ 1 min - 6
Add the minced garlic and minced ginger to the melted butter. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
Transfer the Soy Garlic Chicken to serving plates. Garnish generously with the sliced scallion greens.
⏱️ 1 min - 10
Serve immediately with a side of steamed rice, if desired, and enjoy!