Easy One-Pan Chicken Thighs

This soy garlic chicken thigh recipe has become my weeknight dinner hero when I need something that delivers big flavor with minimal effort. The combination of sticky, glossy sauce with perfectly crisp chicken creates a restaurant-quality meal right in your home kitchen.

I first made this on a busy Tuesday when I needed dinner on the table quickly and had chicken thighs defrosting. My family was so impressed they thought I had ordered takeout! Now it's in regular rotation whenever we crave something with Asian-inspired flavors.

Ingredients

• Boneless skinless chicken thighs: for juicy tender meat that stays moist during cooking
• Potato starch: creates the perfect light crispy coating without being heavy
• All purpose flour: works with the potato starch for the ideal texture
• Garlic powder: adds depth to the coating
• Minced fresh garlic cloves: for that aromatic punch in the sauce
• Green onions: provide both flavor in cooking and fresh garnish
• Red chili flakes: add a gentle heat that balances the sweet sauce
• Chicken stock: forms the flavorful base of the sauce
• Honey: provides natural sweetness and creates that sticky glaze
• Rice vinegar: adds brightness and cuts through the richness
• Dark soy sauce: delivers color and umami depth
• Cornstarch: thickens the sauce to the perfect consistency

Step-by-Step Instructions

Prepare the Sauce:

Combine chicken stock, honey, rice vinegar, dark soy sauce and cornstarch in a small bowl and whisk until completely smooth. This ensures your cornstarch won’t clump when it hits the hot pan. Set aside within reach of your cooking area.

Prepare the Chicken:

Pat chicken thighs completely dry with paper towels. This crucial step ensures proper browning and helps the coating adhere. Mix potato starch, flour, garlic powder, salt and pepper on a large plate. Lightly dredge each thigh in the mixture, pressing gently to coat both sides. Shake off any excess.

Pan Fry the Chicken:

Heat neutral oil in a large skillet over medium high heat until shimmering but not smoking. Add the chicken thighs without crowding the pan and cook undisturbed for about 7 minutes until deeply golden brown. Flip once and cook another 7 minutes until the second side is equally golden. Transfer to a plate but don’t clean the pan.

Create the Flavor Base:

In the same pan with all those delicious chicken bits, add minced garlic, white parts of green onion and red chili flakes. Sauté for exactly 3 minutes, stirring constantly to prevent burning. The garlic should become fragrant and turn a light golden color, releasing its essential oils.

Finish the Dish:

Pour in your prepared sauce and allow it to simmer and thicken for about 1 minute. Watch as it transforms into a glossy sauce. Return the chicken to the pan, turning each piece to coat completely in the sauce. Let everything cook together for 5 more minutes until the chicken is cooked through and the sauce has reached a beautiful sticky consistency.

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The potato starch is truly my secret weapon in this recipe. I discovered it after years of trying to recreate that perfect takeout texture at home. Unlike cornstarch alone, it creates that light but distinctive crust that stays crispy even when coated with sauce.

Make Ahead Options

This chicken reheats beautifully, making it perfect for meal prep. Cook the entire dish then store in airtight containers in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium heat with a splash of water to revive the sauce or microwave in 30 second intervals until heated through. The flavor actually improves after sitting overnight as the sauce penetrates deeper into the chicken.

Perfect Pairings

This soy garlic chicken works beautifully with simple sides that let the flavorful sauce shine. Steamed white rice is the classic choice, soaking up all that delicious sauce. For a lower carb option, try cauliflower rice or a simple cucumber salad dressed with rice vinegar. Steamed or stir fried vegetables like broccoli, bok choy or green beans complement the rich chicken perfectly. For a complete meal, consider adding a small side of kimchi or quick pickled vegetables for acidity and contrast.

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Customization Ideas

The beauty of this recipe is how adaptable it becomes once you master the base technique. For a spicier version, double the red pepper flakes or add a tablespoon of gochujang paste to the sauce. Craving something sweeter? Add a tablespoon of brown sugar or a drizzle of maple syrup. For a citrus twist, finish the dish with a squeeze of lime or orange juice and some zest just before serving. You can also swap the protein, using this same technique with thinly sliced pork chops, shrimp or even firm tofu for a vegetarian option.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be careful not to overcook them as they're leaner than thighs. Cut them into smaller pieces for quicker, more even cooking, and reduce the cooking time to prevent dryness.

→ What can I use instead of potato starch?

Cornstarch makes an excellent substitute for potato starch in this dish. You could also use tapioca starch or even just all-purpose flour, though the texture will be slightly different.

→ How can I make this dish spicier?

To increase the heat level, add more red chili flakes or incorporate fresh minced chili peppers. Sriracha or gochujang (Korean chili paste) would also work well stirred into the sauce.

→ Can I prepare any components ahead of time?

Yes! As suggested in the notes, you can prepare the sauce ahead of time and refrigerate it until needed. You can also pre-mix the breading ingredients and store them in an airtight container.

→ What vegetables pair well with this chicken?

This chicken pairs beautifully with steamed broccoli, bok choy, snow peas, or stir-fried mixed vegetables. For a complete meal, serve with steamed rice and kimchi or a simple cucumber salad.

→ Is there a way to make this dish gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure you're using gluten-free soy sauce or tamari instead of regular soy sauce.