Soy-Glazed Chicken Thigh Stir-Fry

Name: Soy-Glazed Chicken Thigh Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: chicken thigh 300 g; soy sauce 3 tsp; sugar 1 tsp; oligosaccharide syrup 1 tsp; garlic 3 clove; ginger 5 g; sesame oil 1 tsp; sesame seeds 1 tsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Think of it as a close cousin of teriyaki: the same sticky sweet-salty shine, but with garlic and ginger fried in the oil first so their sharpness comes through more directly.

Patting the boneless thighs dry matters, since a wet surface colors slowly even over high heat.

Ingredients

servings

IngredientAmount

oligosaccharide syrup

garlic3 clove

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Instructions

6 steps

1

Cut 300 g chicken thigh into 3 to 4 cm bite-size pieces, then pat every surface dry with kitchen towels.

Dry chicken browns faster over high heat and reduces splattering in the pan.
2

Mix 3 teaspoons soy sauce, 1 teaspoon sugar, and 1 teaspoon oligosaccharide syrup until the sugar starts dissolving.

Slice 3 garlic cloves and 5 g ginger thinly so their aroma releases quickly in hot oil.
3

Heat the pan well over high heat, add a thin layer of oil, then add the sliced garlic and ginger.

Stir only 20 to 30 seconds, just until fragrant, so the aromatics do not burn.
4

Add the chicken in a single layer and stir-fry for 3 to 4 minutes.

Leave it mostly undisturbed for the first minute so one side browns before tossing the pieces through the aromatic oil.
5

Pour in the prepared sauce and reduce the heat to medium, then simmer for 2 to 3 minutes.

The sauce should move from large bubbles to smaller sticky bubbles and coat the chicken with a glossy surface.
6

Turn off the heat once the chicken is cooked through and only a little sauce remains on the pan bottom.

Add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, toss lightly, and serve warm.