Directions
- 1Pat the chicken thighs dry and season with salt, pepper, and cornstarch.
- 2Pan-fry the chicken until golden brown and crispy on both sides (about 5-6 minutes per side).
- 3In the same pan, sauté minced garlic, ginger, and chili in butter until fragrant.
- 4Add light brown sugar and cook for a few minutes until fragrant.
- 5Pour in the soy sauce and let it thicken into a glaze.
- 6Add the cooked chicken back to the pan and toss in the sauce.
- 7Serve the soy garlic chicken over white rice and garnish with sliced green onions.
Ingredients
- 1.5 lb boneless skin on chicken thighs
- 0 salt
- 0 pepper
- 3 tbsp cornstarch
- 2 tbsp avocado oil
- 2 tbsp butter
- 5 minced garlic
- 2 chopped chili
- 1 tbsp minced ginger
- 3 tbsp light brown sugar
- 4 tbsp kikkoman light soy sauce
- 0 sliced green onions
Equipment
frying panplateknifespoontongs
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