Air Fryer Korean Soy Garlic Chicken Thighs

Some nights you want dinner that feels like a small kindness. This one does that. Easy Soy Garlic Chicken Thighs fits right into weeknights when you’re tired and need something steady on the table. It’s fast. It’s forgiving. And it makes extra sauce that everyone fights over.

I lean on pan-frying for this because it gives the chicken a little crust and a glossy sauce without much fuss. If you like a sweeter spin, try a similar honey-forward idea I use sometimes from honey garlic chicken thighs. It’s different, but the same kind of comfort.

How This Dish Easy Soy Garlic Chicken Thighs Comes Together

The plan is simple. You dust the thighs, fry them until golden, cook the garlic and scallion whites, then bring back the chicken and bathe it in sauce. That’s it.

The sauce is the quiet star sweet, salty, with a little tang and a slick finish from cornstarch. It sticks to the chicken and makes rice a must. Most days, that’s all I want from dinner. If you’re short on time, the chicken can rest while you steam rice. I learned this the hard way.

A lighter lemony chicken is an easy swap if you want something brighter another night.

Ingredients You’ll Need Easy Soy Garlic Chicken Thighs

Chicken, 1 lb chicken thighs boneless skinless, 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 of garlic (minced), 2 stalks green onion (green and white parts seperated), 1 tsp red chili flakes, , Sauce, 1/2 cup chicken stock (sub: water & chicken bouillon), 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp dark soy sauce, 1 tsp cornstarch, , Garnish, Green onion (green part), Sesame seeds

Keep things close at hand. Measure the sauce into a small bowl before you start. That little step saves panic when the pan gets hot.

Making the Dish Easy Soy Garlic Chicken Thighs Step-by-Step Instructions

SOY GARLIC CHICKEN SAUCE: combine all the sauce ingredients 1/2 cup chicken stock (or sub with water and chicken bouillon), 3 tbsp honey, 1 tbsp 1 tbsp rice vinegar, 1 tbsp dark soy sauce, 1 tsp cornstarch, mix then set aside.

CHICKEN: Dry the boneless skinless chicken thighs with a paper towel.

Mix the potato starch, flour, garlic powder, salt, and black pepper on a large plate.

Lightly coat the chicken thighs on both sides.

Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom of the pan.

Once the oil is hot, add the chicken thighs and fry until golden brown on both sides, about 7 minutes per side.

Remove the chicken from the pan and set aside on a plate.

SAUCE: In the same pan, add the minced garlic, the white part of the green onion, and red chili flakes and saute for 3 minutes until the garlic is golden brown.

Add the sauce to the pan and cook for 1 minute or until the sauce has thickened.

Add the chicken back to the pan. Cook for 5 minutes or until the chicken is cooked and covered with the glossy sauce.

Serve it with your favorite veggies and steamed rice.

A few plain notes while you cook: keep the heat high enough so the coating browns but not so high it burns the garlic. If the sauce looks too thin, let it bubble a little longer; cornstarch thickens fast, but it needs that gentle boil. And yes, resting the chicken for a minute off the heat keeps the sauce from sliding off.

How We Like to Serve It

This is a home plate meal. I serve it over plain steamed rice and a quick veg, steamed broccoli or sautéed green beans works. If you want something heartier, add a fried egg on top. The runny yolk is worth it.

If you’re in a hurry, microwaved frozen vegetables work fine. Don’t overthink it. A sprinkle of sliced green onion (green part) and sesame seeds makes it look like effort without the work.

You can also tuck the sliced chicken into a warm wrap with a handful of greens for lunch the next day. Try this idea alongside my cheesy garlic chicken wraps for a different take.

Saving What’s Left

Cool the leftovers to room temperature, then store in an airtight container. It keeps 3–4 days in the fridge. Reheat gently on the stove over low heat. Add a splash of water or stock to loosen the sauce and warm until just hot.

You can freeze it for up to 2 months. Thaw overnight in the fridge before reheating. I don’t recommend microwaving straight from frozen texture suffers.

Small Kitchen Tricks From Experience

• Pat the chicken dry. It makes the coating stick and get crispy.
• Dust, don’t drown. A light coating of starch and flour gives a thin crust, no heavy batter.
• Pre-measure sauce. You’ll thank me when the garlic starts to brown.
• Use the same pan for the sauce. That browned fond adds flavor. Scrape it with a wooden spoon.
• If the garlic browns too fast, lower the heat. Garlic goes from perfect to bitter very quickly. I’ve burned it many times. You live and learn.

For a built-in shortcut, the pan-fry method here pairs well with a simple sheet-pan roast if you ever want less stove time. See how I roast thighs in my baked chicken thighs recipe sometimes.

Common Mistakes to Avoid

• Overcrowding the pan. If you add too many thighs, they steam instead of brown. Brown first, then finish in the sauce.
• Burning the garlic. If you see dark flecks, toss it and start again. Bitter garlic ruins the sauce.
• Skipping the cornstarch. The sauce needs it to cling to the chicken. It also gives that glossy finish we all like.
• Using low-sodium soy if you forget to taste and adjust. Taste the sauce before adding the chicken. You might want a pinch more honey or vinegar. I almost always do.
• Rushing the frying time. You need that color for flavor.

Simple Changes and Adaptations You Can Make

• Make it milder: drop the red chili flakes or halve them.
• Make it spicier: add a spoon of chili paste or more flakes.
• Make it tangier: swap rice vinegar for a bit more and cut honey by a teaspoon.
• Make it kosher: use a gluten-free soy and cornstarch, and swap flour for extra potato starch.
• Swap proteins: try the same method with chicken breasts or tofu; cook times will change. If you want a brighter version, look at my lemon garlic butter chicken thighs idea for a different flavor profile.

Questions That Usually Come Up

Q: Can I use bone-in thighs?
A: Yes. Brown them skin-side down first and finish in the sauce longer, about 10–12 minutes per side depending on size. Check for doneness.

Q: What if I don’t have potato starch?
A: Cornstarch works in a pinch, or use a bit more flour. The texture changes slightly but it still tastes good.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge up to 48 hours. Warm it before adding to the pan.

Q: Is dark soy sauce the same as regular soy?
A: Dark soy is sweeter and less salty; it adds color. You can use regular soy but it’ll taste saltier and look paler.

Q: How do I know the chicken is done?
A: Cut into the thickest piece and look for no pink. Or use a thermometer 165°F (74°C) in the center.

Q: Can I bake instead of pan-fry?
A: You can, but you’ll miss the crust. Bake at 425°F until cooked through, then toss in a hot pan with the sauce for a minute.

Dinner that doesn’t ask for much but still feels like care, that’s what this gives you. If you want a slightly different take or another cook’s version to compare, I like this close rendition over at Soy Garlic Chicken – Valerie’s Kitchen.

Print