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 minced garlic
- 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
Instructions
- Prepare the sauce by mixing chicken stock, honey, rice vinegar, soy sauce, and cornstarch in a bowl until combined.
- Dry the chicken thighs with paper towels. Coat them in a mixture of potato starch, flour, garlic powder, salt, and pepper.
- Heat oil in a large frying pan over medium-high heat. Fry coated chicken thighs for about 7 minutes per side until golden brown.
- Remove the chicken and sauté minced garlic and green onion in the same pan until fragrant.
- Stir in the prepared sauce and return the chicken to cook for an additional 5 minutes.
- Serve hot with steamed rice and vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 thigh (approximately 150g)
- Calories: 290
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg