🍗 Filipino Soy Garlic Chicken

Chicken · Main ingredient: chicken · ⏱ 35 min · Serves 4 · ~₱262 · Best for: Dinner, Lunch

Ingredients

• 900 g 900g boneless, skinless chicken thighs (about 6 pieces)
• 3 pinch 1/2 tsp salt
• 0.5 tsp 1/2 tsp ground black pepper
• 0.3333 cup 1/3 cup cornstarch, for dredging
• 3 tbsp 3 tbsp cooking oil
• 0.25 cup 1/4 cup soy sauce
• 4 tbsp 4 tbsp brown sugar
• 1 thumb 1 thumb ginger, minced
• 4 clove 4 cloves garlic, minced
• 2 tsp 2 tsp cornstarch (for the sauce)
• 2 tsp 2 tsp vinegar (rice vinegar or apple cider vinegar)
• 1 stalk Thinly sliced spring onion greens, for garnish

Instructions

1. In a small bowl, combine the soy sauce, brown sugar, water, minced ginger, minced garlic, cornstarch, and vinegar, stirring well so the cornstarch does not clump. Set this glaze mixture aside.
2. Blot the chicken thighs with paper towels to remove excess moisture, then rub both sides with salt and pepper.
3. Spread the dredging cornstarch on a plate and roll each chicken piece through it, tapping off anything extra.
4. Warm the cooking oil in a wide skillet over medium-high heat until it starts to shimmer, then lay the chicken pieces flat in the pan without overlapping. Let them cook undisturbed until deeply golden and fully cooked, roughly 7 to 9 minutes on each side.
5. Turn the heat down to medium. Give the reserved sauce a quick stir, then add it to the skillet. Keep stirring and turning the chicken as the mixture bubbles and reduces into a glossy coating, about 2 minutes.
6. Top with sliced spring onions before serving alongside steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice, consult a doctor or dietitian for guidance specific to you.

Guides

• 🧊 How Long Does It Really Keep? A Food Safety Guide to Filipino Ingredients
• 💵 How Much Should You Actually Budget for Filipino Groceries?

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