If you love crispy chicken with a sticky, flavorful glaze, this soy garlic chicken is one to keep in your weeknight dinner rotation. The sauce hits all the right notes—garlicky, salty, sweet, and tangy—while the chicken stays juicy inside with a golden, crispy crust. I usually serve it over rice with creamy avocado and roasted zucchini to round it out. It’s a solid meal that looks like takeout but tastes way fresher. The soy garlic chicken sauce is what really ties everything together, and it only takes 20 minutes to make. You don’t need a long ingredient list or complicated steps to get big flavor. Let’s get cooking!
What is Soy Garlic Chicken?
Soy garlic chicken is crispy pan-fried chicken coated in a sweet and savory sauce made with soy sauce, garlic, butter, lemon, and honey. It’s inspired by Korean and Asian-style sauces that balance salty and sweet in every bite. The sauce clings to each piece of chicken and adds just the right amount of tang and umami. You can serve this over rice with roasted veggies and avocado for a complete meal.
Ingredients You’ll Need
For the Chicken:
- 3 large chicken thighs (skin-on)
- Oil
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp white or black pepper
- ½ cup cornstarch
For the Soy Garlic Sauce:
- 2 tbsp butter
- 1 tsp garlic, minced
- 3 tbsp lemon juice
- 4 tbsp soy sauce
- 4 tbsp honey
- 3 tbsp water
- Black pepper to taste
For Serving:
- Steamed white rice
- Sliced avocado
- Roasted zucchini (cooked and seasoned)
- Chopped cilantro or chives
- Freshly cracked black pepper
How to Make Soy Garlic Chicken
- Prep and season the chicken
- Pat the chicken thighs dry with paper towels. This helps the skin get crisp.
- In a bowl, season with oil paprika, garlic powder, onion powder, salt, and pepper.
- Toss in the cornstarch and coat the chicken evenly. Let it sit while you prepare the veggies..
- Fry the chicken
- Heat oil in a skillet over medium heat—just enough to shallow-fry
- Place the chicken skin-side down and cook until golden brown and crisp, about 6–7 minutes.
- Flip and cook the other side until fully cooked through. You can use a thermometer to check—165°F is the target.
- Make the sauce
- In a clean pan, melt butter over low heat.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in lemon juice, soy sauce, honey, and water.
- Let the sauce bubble for 1–2 minutes.
- Add a few cracks of black pepper and turn off the heat.
- Coat the chicken
- Add the cooked chicken to the saucepan and spoon the sauce over until well-coated.
- Let it simmer for another minute to soak in the flavor.
- Assemble your bowl
- Scoop a portion of rice into a bowl or plate.
- Slice the chicken and layer it on top.
- Add avocado slices and roasted zucchini.
- Sprinkle chopped cilantro or chives and a crack of black pepper to finish.
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Tips for the Best Soy Garlic Chicken
Use skin-on chicken thighs for max flavor and crisp
Boneless thighs work, but skin-on gives you better texture and juiciness. The skin crisps up in the pan and acts like a sponge for all the seasoning. If you’re worried about grease, just blot it before saucing.
Don’t skip the cornstarch
Cornstarch is what gives the chicken its signature crunch. Flour won’t give the same crisp. After seasoning, coat the chicken evenly and let it sit a few minutes to absorb the powder. This helps it stick during frying and keeps the crust intact when tossed in sauce.
Shallow-fry instead of deep-fry
You don’t need a ton of oil. Just enough to cover the bottom of your pan works. I usually go with a nonstick or cast iron skillet and rotate the chicken once the edges turn golden. It’s less mess and still gives you that crunchy outside.
Balance the sauce to your taste
Taste the sauce before you toss the chicken in. If you like it sweeter, add a bit more honey. For extra tang, squeeze in more lemon. You can even add chili flakes if you want a little heat. It’s easy to tweak.
Don’t skip the sides
Creamy avocado and roasted zucchini aren’t just filler. They balance out the salty-sweet glaze with freshness and a bit of char. Roasted zucchini adds a smoky element, and avocado brings creaminess that tones down the sauce’s sharp edges.
Make it a rice bowl or plate
I like serving this as a bowl with toppings, but you can also plate it up family-style. If you’re feeding a few people, slice the chicken and serve everything separately so everyone can build their own bowl. Leftovers are great the next day too.
Why You’ll Love This Recipe
- Quick prep and simple ingredients
- Crispy skin with sticky, garlicky sauce
- Good for dinner, meal prep, or lunch bowls
- Easily customizable with your favorite veggies
- Tastes like takeout but better and cleaner
Variations and Add-Ons
- Swap chicken thighs for drumsticks or wings
- Add sesame seeds or chopped scallions for garnish
- Mix in chili oil or gochujang for spicy soy garlic chicken
- Use cauliflower or tofu instead for a plant-based option
Pair with cucumber salad, slaw, or pickled veggies
This soy garlic chicken is one of those recipes that’s way easier than it looks. I make it when I want something fast but still packed with flavor. Once you have the sauce down, you can use it for wings, stir-fry, or even tofu. Make a double batch—it always disappears fast.
Soy Garlic Chicken
Ingredients
For the Chicken:
- 3 large chicken thighs skin-on
- Oil
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp white or black pepper
- ½ cup cornstarch
For the Soy Garlic Sauce:
- 2 tbsp butter
- 1 tsp garlic minced
- 3 tbsp lemon juice
- 4 tbsp soy sauce
- 4 tbsp honey
- 3 tbsp water
- Black pepper to taste
For Serving:
- Steamed white rice
- Sliced avocado
- Roasted zucchini cooked and seasoned
- Chopped cilantro or chives
- Freshly cracked black pepper
Instructions
Prep and season the chicken
- Pat the chicken thighs dry with paper towels. This helps the skin get crisp.
- In a bowl, season with oil paprika, garlic powder, onion powder, salt, and pepper.
- Toss in the cornstarch and coat the chicken evenly. Let it sit while you prepare the veggies..
Fry the chicken
- Heat oil in a skillet over medium heat—just enough to shallow-fry
- Place the chicken skin-side down and cook until golden brown and crisp, about 6–7 minutes.
- Flip and cook the other side until fully cooked through. You can use a thermometer to check—165°F is the target.
Make the sauce
- In a clean pan, melt butter over low heat.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Stir in lemon juice, soy sauce, honey, and water.
- Let the sauce bubble for 1–2 minutes.
- Add a few cracks of black pepper and turn off the heat.
Coat the chicken
- Add the cooked chicken to the saucepan and spoon the sauce over until well-coated.
- Let it simmer for another minute to soak in the flavor.
Assemble your bowl
- Scoop a portion of rice into a bowl or plate.
- Slice the chicken and layer it on top.
- Add avocado slices and roasted zucchini.
- Sprinkle chopped cilantro or chives and a crack of black pepper to finish.
