if you only have 20 minutes, make Spicy Garlic Chicken
if you only have 20 minutes, make Spicy Garlic Chicken! is a easy Korean recipe that serves 4. 250 calories per serving. Recipe by TIFFYCOOKS on YouTube.
Prep: 7 min | Cook: 10 min | Total: 20 min
Cost: $15.81 total, $3.95 per serving
Ingredients
- 1.5 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper (freshly ground)
- 2 tablespoons Cornstarch (for a light coating)
- 2 tablespoons Vegetable Oil (high‑smoke‑point oil for pan‑frying)
- 2 tablespoons Korean Red Chili Paste (Gochujang)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 4 cloves Garlic (minced)
- 1 tablespoon Honey
Instructions
Season the Chicken
Place the chicken pieces in a mixing bowl, sprinkle with salt and pepper, and toss to coat evenly.
Time: PT2M
Add Cornstarch Coating
Sprinkle the cornstarch over the seasoned chicken and toss until each piece has a thin, even layer.
Time: PT1M
Pan‑Fry the Chicken
Heat the vegetable oil in the skillet over medium‑high heat. Add the chicken in a single layer and fry for about 4 minutes on each side, until golden brown and cooked through. Remove and set aside on a plate.
Time: PT8M
Temperature: 375°F
Create the Spicy Garlic Sauce
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 15 seconds, then stir in gochujang, soy sauce, and honey. Let the mixture simmer for about 30 seconds until fragrant.
Time: PT1M
Temperature: Medium
Finish the Dish
Return the fried chicken to the pan, increase the heat to high, and toss everything together for 2–3 minutes until the chicken is glossy and the sauce clings.
Time: PT2M
Temperature: High
Serve
Transfer the spicy garlic chicken to a serving plate and garnish with sliced green onions or sesame seeds if desired. Serve immediately with steamed rice or noodles.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Gluten‑free if tamari is used, Dairy‑free, Nut‑free
Allergens: Soy, Honey
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Boneless Skinless Chicken Breast
- Instead of Cornstarch: All‑purpose flour
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Korean Red Chili Paste (Gochujang): Thai chili paste, Sriracha mixed with miso
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Garlic: Garlic paste
- Instead of Honey: Maple syrup, Agave nectar
Equipment Needed
- Large Skillet or Frying Pan
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Spatula or Tongs
Critical Steps — Do Not Skip
- Coating the chicken with a thin layer of cornstarch to achieve a crisp exterior.
- Ensuring the garlic does not burn when making the sauce.
- Tossing the chicken on high heat at the end so the sauce fully adheres without overcooking the meat.
Chef Tips from the Video
- Use a well‑seasoned cast‑iron skillet for the best crust.
- For extra heat, add a pinch of crushed red pepper flakes with the gochujang.
- Finish with a drizzle of toasted sesame oil for added aroma.
Troubleshooting
Chicken turns out dry.
Do not over‑cook the chicken in the first fry; it should be just cooked through. Finish on high heat only for 2–3 minutes.
Sauce is too thick.
Add a splash of water or chicken broth to thin it to a glossy consistency.
Garlic burns and becomes bitter.
Reduce heat to medium when adding garlic and stir constantly; remove from heat as soon as fragrant.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can freeze for up to 2 months; reheat gently on the stovetop.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and coat the chicken up to 30 minutes ahead; keep refrigerated.
- Mix the sauce ingredients in a small bowl and refrigerate; add to pan when ready.
Frequently Asked Questions
What is the cultural significance and history of Spicy Garlic Chicken in Korean cuisine?
Spicy Garlic Chicken, often made with gochujang, reflects Korea’s love for bold, fermented flavors and the frequent use of garlic in everyday dishes. While not a traditional banquet dish, it embodies the modern Korean home‑cooking trend of quick, flavorful stir‑fries that can be served with rice.
What are the traditional regional variations of Spicy Garlic Chicken in Korean cooking?
In the southern regions of Korea, the dish may include gochugaru (coarse red pepper flakes) and a splash of rice‑wine (mirin) for extra sweetness. In the north, a lighter soy‑based glaze is preferred, and sesame seeds are often sprinkled on top.
How is Spicy Garlic Chicken traditionally served in Korea?
It is typically served hot, directly from the wok, alongside steamed short‑grain rice and a side of kimchi. A small bowl of ssamjang (a thick dipping sauce) is sometimes offered for extra flavor.
During which Korean celebrations is Spicy Garlic Chicken commonly prepared?
While not a ceremonial dish, it appears frequently at family gatherings, weekend meals, and school‑yard lunches because it can be prepared quickly and satisfies both children and adults.
What other Korean dishes pair well with Spicy Garlic Chicken?
Pair it with classic Korean sides such as kimchi, seasoned bean sprouts (kongnamul), or a simple cucumber‑soy salad. A bowl of plain rice or Korean glass noodles (japchae) balances the heat nicely.
What makes Spicy Garlic Chicken special compared to other Korean chicken dishes?
The thin cornstarch coating gives a light crispness without the heavy batter of Korean fried chicken, while the quick gochujang‑garlic glaze delivers a sweet‑spicy punch in under 20 minutes.
What are the most common mistakes to avoid when making Spicy Garlic Chicken?
Common errors include over‑coating the chicken with cornstarch, which makes the crust soggy, and burning the garlic, which adds bitterness. Also, cooking the chicken too long in the final high‑heat step can dry it out.
Why does this Spicy Garlic Chicken recipe use gochujang instead of plain chili flakes?
Gochujang provides a balanced sweet‑spicy flavor and a thick, glossy texture that clings to the chicken, whereas plain chili flakes would give heat without the characteristic depth and sheen.
Can I make Spicy Garlic Chicken ahead of time and how should I store it?
Yes, you can fry the chicken and keep the sauce separate. Store both in airtight containers in the refrigerator for up to 3 days, then reheat together in a skillet for a few minutes before serving.
What does the YouTube channel TIFFYCOOKS specialize in?
The YouTube channel TIFFYCOOKS focuses on fast, approachable home‑cooked meals, often highlighting Asian-inspired flavors and providing clear, step‑by‑step tutorials for busy cooks.
How does the YouTube channel TIFFYCOOKS' approach to Korean cooking differ from other Korean cooking channels?
TIFFYCOOKS emphasizes ultra‑quick, 20‑minute meals using pantry‑friendly ingredients, whereas many Korean cooking channels showcase more elaborate, traditional preparations that require longer marinating or deep‑frying steps.
Last updated: August 31, 2026
