Method

• Combine all the sauce ingredients (½ cup chicken stock, 3 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon dark soy sauce, 1 teaspoon cornstarch), mix then set aside.
• Dry the boneless skinless chicken thighs with a paper towel.
• Mix the potato starch, flour, garlic powder, salt, and black pepper on a large plate.
• Lightly coat the chicken thighs on both sides.
• Heat enough neutral oil in a large frying pan over medium-high heat to cover the bottom of the pan.
• Once the oil is hot, add the chicken thighs and fry until golden brown on both sides, about 7 minutes per side.
• Remove the chicken from the pan and set aside on a plate.
• In the same pan, add the minced garlic, the white part of the green onion, and red chili flakes and saute for 3 minutes until the garlic is golden brown.
• Add the sauce to the pan and cook for 1 minute or until the sauce has thickened.
• Add the chicken back to the pan. Cook for 5 minutes or until the chicken is cooked and covered with the glossy sauce.
• Serve it with your favorite veggies and steamed rice.