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 (sub: water & chicken bouillon)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp cornstarch
- Green onion (green part)
- Sesame seeds
Instructions
- In a bowl, mix chicken stock, honey, rice vinegar, dark soy sauce, and cornstarch. Set aside.
- Pat chicken thighs dry and coat with a mixture of potato starch, flour, garlic powder, salt, and black pepper.
- Heat oil in a large frying pan over medium-high heat and fry the chicken for about 7 minutes per side until golden brown.
- Remove the chicken and sauté minced garlic with green onion and chili flakes in the same pan until golden.
- Add the sauce mixture to the pan and cook until thickened. Return the chicken to coat in the sauce.
- Serve warm with steamed rice or your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh (150g)
- Calories: 300
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg