Do you need a quick & easy 20 minute dinner? Well these easy soy garlic chicken thighs are the answer! Perfectly crispy chicken thighs coated in a sticky, garlicky soy glaze—this dish is a weeknight winner!
Serve it over fluffy white rice, and you’ve got a restaurant-worthy meal in under 20 minutes! The chicken is so juicy & crispy at the same time!
If you love quick & easy meals, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
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Ingredients
- Chicken Thighs
- Cornstarch
- Soy Sauce
- Oyster Sauce
- Honey
- Garlic Cloves
See recipe card for quantities.
Instructions
Mic together the soy sauce, honey, oyster sauce & minced garlic!
Pan fry the chicken coated in corn starch!
Add the sauce to the pan & coat the chicken!
Serve over rice & enjoy!
- Make the sauce – In a small bowl, whisk together soy sauce, oyster sauce, honey, and minced garlic. Set aside.
- Prep the chicken – Pat the chicken dry with a paper towel, then season both sides with salt and pepper. Lightly coat with cornstarch for that extra crispy finish.
- Sear to perfection – Heat a drizzle of oil in a pan over medium-high heat. Place the chicken skin-side down and cook for 4-5 minutes per side, flipping as needed, until golden brown and crispy. Remove from the pan and set aside.
- Glaze it up – Pour the sauce into the same pan and let it simmer for 30 seconds until slightly thickened.
- Finish cooking – Add the chicken back in, flipping for about 1 minute per side to coat in the glaze. Let the sauce caramelize slightly for that sticky, glossy finish.
- Serve & enjoy – Garnish with sesame seeds and green onions. Serve over hot rice and enjoy every bite!
Substitutions
- Chicken Thighs: Chicken breasts, bone-in or boneless
- Salt: Sea salt or kosher salt
- Black Pepper: White pepper or freshly cracked pepper
- Cornstarch: Arrowroot powder or rice flour
- Soy Sauce: Tamari (for gluten-free) or coconut aminos
- Oyster Sauce: Hoisin sauce or vegetarian oyster sauce
- Honey: Maple syrup, agave, or brown sugar
- Garlic Cloves: Garlic powder or shallots (use about 1 teaspoon garlic powder for each clove)
Variation: Make it Spicy!
- Add 1 teaspoon sriracha or red pepper flakes to the sauce for a spicy kick.
- Finish with a squeeze of fresh lime juice for extra brightness.
Equipment
- 1 large non stick pan, I like to use my hexclad!
- Knife & Cutting Board
- Measuring Cups
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or microwave in 30-second intervals until warm. To freeze, let the chicken cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop for the best texture.
Top tips
- Pat the Chicken Dry – Removing excess moisture ensures a crispier sear and better caramelization.
- Don’t Overcrowd the Pan – Cook in batches if needed to keep the chicken crispy and prevent steaming.
- Let the Sauce Thicken – Simmer the glaze until slightly sticky before adding the chicken back for maximum flavor coating.
FAQs
Yes, but they may be less juicy. Use boneless, skinless breasts, slice them in half for even cooking, and reduce the cook time slightly to prevent drying out.
Let it simmer for an extra minute, or stir in a cornstarch slurry (½ teaspoon cornstarch + 1 teaspoon water) for a stickier consistency.
Yes! Bake at 400°F (200°C) for 25-30 minutes, then brush with the sauce and broil for 2-3 minutes to caramelize.
P.S. Keep scrolling down for the full recipe card!
Related
Looking for other quick recipes like this? Try these:
Easy Soy Garlic Chicken Thighs (20 minute Recipe)
Ingredients
Equipment
Method
- Make the sauce – In a small bowl, whisk together soy sauce, oyster sauce, honey, and minced garlic. Set aside.
- Prep the chicken – Pat the chicken dry with a paper towel, then season both sides with salt and pepper. Lightly coat with cornstarch for that extra crispy finish.
- Sear to perfection – Heat a drizzle of oil in a pan over medium-high heat. Place the chicken skin-side down and cook for 4-5 minutes per side, flipping as needed, until golden brown and crispy. Remove from the pan and set aside.
- Glaze it up – Pour the sauce into the same pan and let it simmer for 30 seconds until slightly thickened.
- Finish cooking – Add the chicken back in, flipping for about 1 minute per side to coat in the glaze. Let the sauce caramelize slightly for that sticky, glossy finish.
- Serve & enjoy – Garnish with sesame seeds and green onions. Serve over hot rice and enjoy every bite!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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