Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 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 (green and white parts separated)
- 1 tsp red chili flakes
- 1/2 cup chicken stock (sub: water & chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- Green onion (green part) for garnish
- Sesame seeds for garnish
Instructions
- Prepare the sauce by combining chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch in a mixing bowl; set aside.
- Dry the chicken thighs thoroughly and coat them with a mixture of potato starch, flour, garlic powder, salt, and black pepper.
- Heat oil in a large frying pan over medium-high heat. Fry the coated chicken until golden brown on both sides (about 7 minutes each side). Set aside.
- In the same pan, sauté minced garlic, white parts of green onion, and red chili flakes for about 3 minutes.
- Pour in the prepared sauce and cook until it thickens slightly (about 1 minute). Return the fried chicken to the pan and cook for an additional 5 minutes until fully coated in sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh (140g)
- Calories: 340
- Sugar: 10g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg