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
- In a mixing bowl, combine the chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch to create the sauce. Set aside.
- Pat the chicken thighs dry with paper towels. Mix potato starch, flour, garlic powder, salt, and black pepper on a plate. Coat each chicken thigh in this mixture.
- Heat neutral oil in a large frying pan over medium-high heat. Fry the coated chicken for about 7 minutes on each side until golden brown. Remove and set aside.
- In the same pan, sauté minced garlic and white parts of green onion until golden brown. Pour in the sauce and cook until thickened.
- Add the fried chicken back into the pan and cook until well-coated with the sauce.
- Serve warm with your choice of sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 thigh (170g)
- Calories: 300
- Sugar: 7g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg