Crispy Soy Garlic Chicken with Slaw
Bite-sized chicken pieces fried until golden, then tossed in a glossy soy-garlic glaze. Served with quick cabbage slaw and carrots for the classic Korean fried chicken plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 tbsp soy sauce
- 4 cloves garlic, minced
- 3 cups napa cabbage, shredded
- 2 medium carrots, sliced thin
- 2 tbsp rice vinegar
Instructions
- 1
Cut chicken into 2-inch bite-sized pieces. Pat dry with paper towels.
- 2
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering.
- 3
Working in batches, fry chicken 5–6 minutes per side until golden brown and cooked through. Transfer to a plate.
- 4
Drain oil, leaving 1 tbsp in the pan. Add garlic and cook 30 seconds until fragrant, then stir in soy sauce.
- 5
Return chicken to the pan and toss to coat evenly in the glossy soy-garlic sauce, 1–2 minutes.
- 6
Toss cabbage and carrots with rice vinegar and a pinch of salt. Serve slaw alongside the glazed chicken.
Tools you’ll need
- large skillet (12-inch)
- paper towels
- tongs or spatula
- small bowl for slaw
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