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Soy and Garlic Chicken Recipe

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4.3 from 20 reviews

This Soy and Garlic Chicken recipe features tender, juicy chicken thighs cooked to crispy perfection in a weighted pan, then coated with a sticky, flavorful garlic, honey, and soy sauce glaze. Served with a refreshing, spicy cucumber salad and steamed rice, it offers a perfect balance of savory, sweet, and tangy flavors infused with Asian-inspired seasonings.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Chicken

  • 4 chicken thighs (boneless, skin-on)
  • Flaky sea salt, to taste
  • Olive oil, to drizzle
  • 30 g unsalted butter
  • 5 garlic cloves, crushed
  • 3 tbsp runny honey
  • 2 ½ tbsp soy sauce

Cucumber Salad

  • 5 baby cucumbers (or ½ English cucumber), thinly sliced into rounds
  • ½ tsp chili flakes
  • 1 tsp sesame oil
  • ½ lime, juiced
  • Sesame seeds, for sprinkling

Garnish and Serving

  • Steamed rice, to serve
  • Scallions (spring onions), thinly sliced
  • Thai basil leaves

Instructions

  1. Prepare the cucumber salad: Slice the cucumber into thin rounds and place in a medium-sized bowl. In a small separate bowl, mix the chili flakes, sesame oil, and lime juice. Pour this dressing over the cucumbers, sprinkle with sesame seeds, and toss gently to coat. Set aside to marinate and develop flavor.
  2. Cook the chicken skin-side down: Pat the chicken thighs dry and season both sides with flaky sea salt. Heat a heavy-based pan (preferably cast iron) over medium heat and drizzle with a little olive oil. Lay the chicken thighs skin-side down in the pan. Cover them completely with a layer of tin foil, then place a smaller heavy pan filled with cans or weights on top to press the chicken down. Cook undisturbed for about 9 minutes to achieve extra crispy skin.
  3. Flip and finish cooking the chicken: Remove the foil and weight, carefully flip the chicken thighs, and cook for an additional 2 minutes or until cooked through. Remove from the pan and rest skin-side up to retain juiciness and crispness.
  4. Make the garlic soy sauce: Drain excess oil from the pan, preserving the browned bits. Place the pan over low heat and add the butter. Once melted, add the crushed garlic, soy sauce, and honey. Simmer gently for around 2 minutes, stirring occasionally, until the soy sauce thickens slightly into a sticky glaze. Be careful not to burn the garlic by keeping the heat low.
  5. Assemble and serve: Scoop steamed rice into serving bowls. Slice the rested chicken and arrange on top of the rice. Spoon over the sticky soy-garlic sauce. Add a generous handful of the crunchy cucumber salad on the side. Garnish with sliced scallions and fresh Thai basil leaves. Serve immediately and enjoy!

Notes

  • Using a heavy weight on the chicken skin while cooking helps achieve perfectly crispy skin without frying.
  • Be mindful of the garlic in the sauce; cook it gently on low heat to avoid bitterness.
  • If you don’t have Thai basil, substitute with regular basil or cilantro for a fresh herbal note.
  • Can be served with jasmine or basmati rice for best results.
  • For spicier cucumber salad, increase the chili flakes to taste.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://allyumcooks.com/soy-and-garlic-chicken-recipe/