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garlic soy chicken

Soy Sauce and Garlic Butter Chicken

4.28 from 11 votes
This Asian garlic butter chicken is covered in a delicious soy and garlic butter sauce. Ready in less than 30 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 Servings
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1/2 lb boneless, skinless chicken breasts or thighs
  • 1 cup potato starch or corn starch
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1/2 cup vegetable oil or any frying oil
  • 1/2 cup soy sauce and garlic butter
Soy Sauce and Garlic Butter
  • 3 tbsp olive oil
  • 10 cloves peeled roasted garlic
  • 1/2 cup unsalted butter
  • 2 tbsp minced garlic
  • 2 tbsp lemon juice
  • 5 tsp soy sauce

Method
 

Prepare Soy Sauce and Garlic Butter
  1. Put 10 garlic cloves in an oven safe bowl or ramekin. Cover garlic cloves with ~3 tablespoons of olive oil or just enough to cover the top of the garlic without overfilling ramekin. Sprinkle with salt and pepper. Cover tightly with a piece of foil. Bake in oven or toaster oven for 25-30 minutes or until cloves are tender when pierced with a fork.
  2. Once garlic cloves are tender, carefully remove garlic cloves from the olive oil.
  3. In a microwave safe bowl, soften 1/2 cup of butter in the microwave for about 30 seconds. Add minced garlic, lemon juice, soy sauce, and roasted garlic cloves to the softened butter. Use a fork to mash the garlic cloves and mix everything together. If you prefer a saltier butter, add salt and pepper to taste. Use immediately or store in an airtight container in the fridge for up to 1 week.
Soy Sauce and Garlic Butter Chicken
  1. Prepare soy sauce and garlic butter as mentioned. Set aside 1/2 cup of butter and let rest at room temperature.
  2. Cut chicken into bite-sized pieces. Cut onion into slices. Marinade chicken in mirin and soy sauce for 15 minutes in the fridge.
  3. Once chicken is done marinating, place 1 cup of potato starch in a plate or large ziplock bag. Remove chicken from the marinade and place into potato starch bag. Mix chicken in potato starch and make sure all pieces are equally covered.
  4. Heat up 1 1/2 cups of oil in a large frying pan at medium to high heat. Once oil is hot add in chicken in small batches. Cook one side for 5 minutes then flip chicken and cook other side for another 5 minutes. Cook until chicken are golden brown and 165ºF internal temperature. Cool chicken on rack or on top of paper towels and set aside.
  5. After all chicken has been fried, remove leftover oil in pan. Heat the pan using low heat and add in 1/2 cup of soy sauce and garlic butter. Once all of the butter has melted, add in fried chicken. Mix until all chicken pieces are equally coated with butter sauce.
  6. Serve immediately with some rice or with a salad!