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
- 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 mixing chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch in a bowl; set aside.
- Dry chicken thighs with paper towels. In a plate, combine potato starch, flour, garlic powder, salt, and pepper; coat each thigh.
- Heat neutral oil in a large frying pan over medium-high heat. Fry chicken thighs until golden brown (about 7 minutes per side), then remove from the pan.
- In the same pan, sauté minced garlic and the white parts of green onion until golden. Add the prepared sauce and simmer until thickened.
- Return chicken to the pan, cooking for an additional five minutes until fully coated in sauce.
- Serve hot garnished with green onion tops and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 11g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 90mg