Craving a restaurant-quality meal without the restaurant prices or the endless prep time? These Korean Soy Garlic Chicken Thighs are your answer. Imagine tender, juicy chicken bathed in a tantalizing blend of salty soy sauce, sweet garlic, and a hint of spice. Best of all, it’s quick to make, healthier than takeout, and exploding with flavor. As a busy parent myself, this recipe is a lifesaver on weeknights, satisfying even the pickiest eaters.
Why You Will Love This Recipe
My grandmother, a true Korean culinary artist, always emphasized simple, fresh ingredients. While she made everything from scratch (including her own soy sauce!), her love for bold, garlicky flavors has stayed with me. This recipe is a modern, streamlined take on her classic Korean flavors, honoring her legacy while fitting perfectly into my busy, modern life. It brings back cherished memories with every bite, and I know it will do the same for you.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
For the Marinade:
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 2 tbsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tbsp sesame seeds
- 2 tbsp cornstarch
Step-by-Step Instructions for Making the Recipe
- First, in a bowl, whisk together all the marinade ingredients: soy sauce, honey, garlic, sesame oil, rice vinegar, ginger, and red pepper flakes (if using).
- Then, add chicken and cornstarch into the bowl and toss to coat the chicken evenly. Ensure every piece is covered in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat oven to 400°F (200°C).
- In large skillet, heat olive oil over medium-high heat.
- Add chicken to the skillet and cook for 5-7 minutes, until browned on all sides.
- Then, transfer the skillet to the oven and bake for 15-20 minutes, or until chicken is cooked through and the sauce has thickened slightly.
- Before serving, sprinkle with sesame seeds. Garnish with chopped green onions, if desired.
- Finally, serve Korean Soy Garlic Chicken Thighswith rice and your favorite vegetables for a complete and satisfying meal.
Korean Soy Garlic Chicken Thighs
Ingredients
Equipment
Method
- In a bowl, whisk together all the marinade ingredients: soy sauce, honey, garlic, sesame oil, rice vinegar, ginger, and red pepper flakes (if using).1/4 cup soy sauce, 2 tbsp honey or maple syrup, 2 tbsp minced garlic, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1/2 tsp ground ginger, 1/4 tsp red pepper flakes
- Add chicken and cornstarch into the bowl and toss to coat the chicken evenly. Ensure every piece is covered in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.1.5 lbs boneless, skinless chicken thighs, 2 tbsp cornstarch
- Preheat oven to 400°F (200°C).
- In large skillet, heat olive oil over medium-high heat.1 tbsp olive oil
- Add chicken to the skillet and cook for 5-7 minutes, until browned on all sides.1.5 lbs boneless, skinless chicken thighs
- Then, transfer the skillet to the oven and bake for 15-20 minutes, or until chicken is cooked through and the sauce has thickened slightly.
- Before serving, sprinkle with sesame seeds. Garnish with chopped green onions, if desired.1 tbsp sesame seeds
- Serve Korean Soy Garlic Chicken Thighs with rice and your favorite vegetables for a complete and satisfying meal.