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 (or 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
- In a mixing bowl, combine chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Set aside.
- Pat dry the chicken thighs and coat them with a mixture of potato starch, flour, garlic powder, salt, and pepper on both sides.
- Heat neutral oil in a large frying pan over medium-high heat and fry the chicken until golden brown on both sides (about 7 minutes per side). Remove from pan.
- In the same pan, sauté minced garlic with green onion whites and red chili flakes for about 3 minutes until fragrant.
- Add the prepared sauce to the pan and cook until slightly thickened (about 1 minute).
- Return fried chicken to the pan and cook for an additional 5 minutes until fully coated in sauce.
- Garnish with chopped green onions and sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 352
- Sugar: 9g
- Sodium: 710mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 138mg