Ingredients
Chicken Ingredients
- 1 lb chicken thighs, boneless and skinless
- 3 tbsp potato starch
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp neutral oil for pan frying
- 8 cloves garlic, minced
- 2 stalks green onion, separated into green and white parts
- 1 tsp red chili flakes
Sauce Ingredients
- 1/2 cup chicken stock (or substitute with water and chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
Garnish
- to taste Green onion (green part) for garnish
- to taste Sesame seeds for garnish
Method
Prepare the Sauce
- In a bowl, combine all the sauce ingredients: 1/2 cup chicken stock, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp dark soy sauce, and 1 tsp cornstarch. Mix well and set aside.
Prepare the Chicken
- Pat the chicken thighs dry with a paper towel.
- On a large plate, mix the potato starch, flour, garlic powder, salt, and black pepper. Lightly coat both sides of the chicken thighs with this mixture.
- In a large frying pan, heat enough neutral oil over medium-high heat to cover the bottom.
- Once hot, add the chicken thighs and fry until golden brown on both sides, about 7 minutes per side. Remove the chicken from the pan and set aside on a plate.
Cook the Sauce
- In the same pan, add the minced garlic, the white parts of the green onion, and red chili flakes. Sauté for about 3 minutes, until the garlic turns golden brown.
- Pour the sauce into the pan and cook for 1 minute or until the sauce thickens.
- Return the chicken to the pan and cook for an additional 5 minutes, or until the chicken is fully cooked and coated in the glossy sauce.
Serve
- Serve the chicken with your favorite veggies and steamed rice.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 10g
Notes
If you have leftovers, let the chicken cool to room temperature, then transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it in a pan on medium heat until heated through, or use a microwave for quicker results. Make sure the oil is hot enough before adding the chicken to get a nice golden brown crust. Don’t overcrowd the pan; cook the chicken in batches if necessary.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!