If you love bold, savory chicken recipes that come together with simple ingredients, you'll want to try this mouthwatering chicken with garlic soy dressing. The juicy chicken thighs soak up incredible flavor from green onions, ginger, and a garlicky chili sauce that's finished with hot oil for an irresistible kick.
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This recipe works beautifully whether you're using an Instant Pot or the stovetop, and the best part? It's surprisingly easy. Once you taste it, you'll see why it has a permanent spot on my weeknight dinner rotation.
If you're in the mood for another family favorite with a punchy sauce, check out Sticky honey garlic chicken wings too.
Ingredients you'll need
Chicken base
- 4 pieces chicken thighs (with bone & skin, about 2.5 lbs)
- 4 sticks green onion (use the top white part here)
- 4 slices ginger (about 1 oz / 28 g)
- 2 cups water (Instant Pot) or 5 cups water (stovetop)
Sauce
- 1 whole garlic (about 10 cloves), minced
- 4 sticks green onion (use the green bottom part)
- 3 teaspoons paprika
- 1 teaspoon chili peppers
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup vegetable oil
- 3 tablespoons water
- 2.5 tablespoons soy sauce
- 1 teaspoon black vinegar
Step-by-step instructions
Instant pot method
- Wash and cut 4 green onions in half. Use the top white parts for cooking with the chicken and save the green bottoms for the sauce.
- Peel and slice a small piece of ginger (about 1 oz).
- Place 4 chicken thighs (about 2.5 lbs) in the Instant Pot. Add the onion tops and ginger slices.
- Pour in 2 cups of water. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Let the pressure release naturally.
- While the chicken cooks, mince 10 garlic cloves.
- In a bowl, combine paprika, chili peppers, salt, and sugar. Add the garlic and the chopped green onion bottoms.
- Heat ¼ cup vegetable oil in a pan until it reaches about 375-400°F. (Test with a wooden chopstick-if bubbles form, the oil is ready.)
- Carefully pour the hot oil over the garlic mixture and stir well.
- Add soy sauce, vinegar, and 3 tablespoons water. Mix again.
- Once the chicken is cooked, transfer it to an ice bath (2 cups ice + 4 cups water) for 3 minutes.
- Remove bones (optional) and cut the chicken into bite-sized pieces.
- Pour the sauce over the chicken and serve.
Stovetop method
- Wash and cut 4 green onions in half. Use the top white parts for cooking with the chicken and the green bottoms for the sauce.
- Peel and slice 1 oz ginger.
- Place chicken thighs in a pot with the onion tops and ginger slices.
- Add 5 cups of water, making sure the chicken is covered. Bring to a gentle boil over medium-low heat for 15 minutes, then turn off heat, cover, and let sit for 15-20 minutes.
- Meanwhile, prepare the sauce: mince garlic, mix with paprika, chili peppers, salt, sugar, and green onion bottoms.
- Heat oil until hot, then pour over the mixture. Stir.
- Add soy sauce, vinegar, and water. Mix well.
- Transfer chicken to an ice bath for 3 minutes.
- Debone (if you like), cut into pieces, and pour the sauce over top.
Tips for the best results
- Use bone-in, skin-on chicken thighs for maximum flavor.
- Make sure the oil is hot enough before pouring it over the sauce-it helps bring out the garlic and chili aromas.
- The ice bath step keeps the chicken juicy and gives it a firmer texture that's easier to cut.
- You can adjust the chili amount depending on how spicy you like it.
Storage and leftovers
Leftovers keep well in the fridge for up to 3 days. Store the chicken and sauce separately if possible to keep the texture fresh. Reheat gently on the stovetop or in the microwave.
FAQ
Yes, but thighs stay juicier and more flavorful. If using breast, reduce the cook time slightly to avoid drying out.
It's optional, but highly recommended. It cools the chicken quickly, locks in juiciness, and makes slicing easier.
Absolutely! You can cook the chicken earlier in the day and prepare the sauce just before serving.
If you don't have black vinegar, rice vinegar or apple cider vinegar works in a pinch.
Recipes you may like
📖 Recipe
Mouthwatering Chicken with Garlic Soy Dressing
Juicy chicken thighs infused with bold, savory flavor from green onions, ginger, and a garlicky chili soy sauce. This easy dish is made in the Instant Pot or on the stovetop and packs a spicy, aromatic punch.
Ingredients
- 4 pieces chicken thighs (with bone & skin, about 2.5 lbs)
- 4 sticks green onion (use the top white part for chicken, green bottom for sauce)
- 4 slices ginger (about 1 oz / 28 g)
- 2 cups water (Instant Pot) or 5 cups water (stovetop)
- 1 whole garlic (about 10 cloves), minced
- 3 teaspoons paprika
- 1 teaspoon chili peppers
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup vegetable oil
- 3 tablespoons water (for sauce)
- 2.5 tablespoons soy sauce
- 1 teaspoon black vinegar
Instructions
- Wash and cut green onions in half, separating white tops for cooking and green bottoms for sauce.
- Peel and slice ginger (about 1 oz).
- Place chicken thighs in the Instant Pot or pot with onion tops and ginger.
- Add 2 cups water for Instant Pot or 5 cups for stovetop. For Instant Pot: cook on high pressure for 5 minutes, natural release. For stovetop: boil gently for 15 minutes, then let sit covered for 15–20 minutes.
- While chicken cooks, mince garlic and combine with paprika, chili peppers, salt, sugar, and green onion bottoms in a bowl.
- Heat vegetable oil until it reaches 375–400°F, then pour over garlic mixture and stir well.
- Add soy sauce, black vinegar, and 3 tablespoons water. Mix thoroughly.
- Transfer cooked chicken to an ice bath (2 cups ice + 4 cups water) for 3 minutes.
- Debone (optional) and cut into bite-sized pieces.
- Pour sauce over chicken and serve.
Notes
Use bone-in, skin-on chicken thighs for the best flavor. Make sure the oil is hot enough before pouring it over the garlic mixture to release aroma. The ice bath helps firm up the texture and keeps the chicken juicy. Adjust chili to your spice preference. Store leftovers in the fridge for up to 3 days.
Nutrition Information:
Serving Size:
1 chicken thigh with sauceAmount Per Serving: Calories: 310Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 95mgSodium: 680mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 28g
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