Soy Garlic Crispy Chicken with Slaw
Glossy, garlicky fried chicken thighs coated in a sticky soy-butter glaze, served with crunchy cabbage slaw and carrots. Ready in 25 minutes with a showstopping crispy-yet-tender finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb (about 6–8 thighs) boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ tsp gochugaru (Korean red chili flakes)
- 3 cups napa cabbage, shredded
- 1 medium carrot, julienned or thinly sliced
- 2 tbsp rice vinegar
Instructions
- 1
Pat chicken dry and season both sides with salt and black pepper.
- 2
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Place chicken thighs skin-side down in the pan and sear without moving for 5 minutes until golden and crispy.
- 4
Flip thighs and cook 4 more minutes until cooked through (internal temp 165°F).
- 5
Push chicken to the side, add butter and minced garlic to the empty space, stir for 30 seconds until fragrant.
- 6
Pour soy sauce and gochugaru over chicken, tilt pan to coat, and simmer 1 minute until glossy.
- 7
Toss cabbage and carrot with rice vinegar and a pinch of salt in a bowl.
- 8
Plate chicken with glaze and serve slaw alongside.
Tools you’ll need
- 12-inch skillet or larger
- paper towels
- meat thermometer (optional)
- medium mixing bowl
- wooden spoon or spatula
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