Soy Mustard Chicken
An easy meal for your weeknights, Soy mustard chicken are fried pieces of juicy chicken thighs smothered in a rich, sweet, salty and tangy sauce. This is a tasty chicken dish that is done in thirty minutes.
This soy mustard chicken is a simple but tasty dish that can be done easily if you want something without all the fuss during your weekdays.
This recipe features crisp pan fried chicken thighs that are smothered in a sweet, tangy and garlicky sauce. Few ingredients, simple preparation, it is s definitely a repeat on my menu,
Recipe Overview
- The chicken thighs are first deboned. Then they are fried and get smothered in a tasty sauce made up of soy sauce, ketchup and mustard.
- This combination yields a sweet, salty and tangy profile that is perfect for me but if you want the “sweet” to dominate, you can add a teaspoon or two of brown sugar.
- Either way, this sauce coats your chicken beautifully making each bite lip lickin’ good.
- You can use any mustard. Yellow will yield a lighter , milder tang. Dijon will give a sharper flavor. I used maple flavored mustard and sometimes just regular too, and they work well with the flavors.
Debone the Chicken
There is nothing really complicated here. The chicken gets deboned, which is done by using a scissor to cut around that little rod of bone at the center of the thigh.
Just make sure that you cut as close to the bone as possible, leaving the meat intact.
Feel like using your knife skills? This post is a nice visual guide to debone a chicken thigh using a knife.
Sear the Chicken
Season the chicken then sear in a pan with hot oil. Once you lay a few pieces at a time in the pan, leave them undisturbed until you get a nice, golden sear. Turn the chicken over and cook on the other side.
Cook the Sauce
Place seared chicken with their juices on a plate and set aside. Melt butter in another pan, saute garlic then add the sauce.
Add in all the fried chicken with all its juices and let everything cook together over medium heat for a few more minutes. Toss the chicken around so that each piece gets coated with the sauce.
Frequently Asked Questions
You can use bone in chicken thighs. You just need to pan fry them a little bit longer. For me , its the eating experience that makes the deboned ones superior 🙂 But other than that, bone in will work just as well.
We enjoy this with mashed potato, or crisp potato wedges. We also have tried it with rice and pasta!
More Chicken Recipes for your Weeknights:
- 5-Ingredient Lemon BBQ Chicken
- Chicken Katsu with Sweet Soy Dipping Sauce
- Rosemary Chicken with Garlic
- Bang Bang Chicken
And if you made a recipe from the blog, tag me on my instagram, I would like to see!
Soy Mustard Chicken
Ingredients
- 5 -6 pieces chicken thighs deboned
- salt and pepper
- 3 cloves garlic minced
- chopped cilantro for garnish
- cooking oil for frying the chicken
- 2 -3 tbsp butter
SOY MUSTARD SAUCE
- 1 tbsp. soy sauce
- 2 tbsp. tomato ketchup
- 1 tbsp. mustard See note. You can use the flavoured ones if you prefer
Instructions
- To debone the chicken thighs, use a scissor to cut around the bones of the chicken, cutting as close to the bone as possible.
- Heat up a frying pan with cooking oil. Combine the sauce ingredients in a small bowl. Fry the chicken thighs with the skin side up until nicely seared and repeat on the skin side, Do this in batches because you will not get a good seared color when the chicken is too crowded in the pan. Remove chicken to a plate and set aside.
- Heat up butter in another pan. Saute the garlic until soft. Add the sauce ingredients and the chicken with all its juices into the pan. Cook for 5-7 more minutes or until chicken is cooked through. Garnish chicken with chopped cilantro.
