if you only have 20 minutes, make Spicy Garlic Chicken!

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

1. Season the Chicken

   Place the chicken pieces in a mixing bowl, sprinkle with salt and pepper, and toss to coat evenly.

   Time: PT2M

2. Add Cornstarch Coating

   Sprinkle the cornstarch over the seasoned chicken and toss until each piece has a thin, even layer.

   Time: PT1M

3. 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

4. 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

5. 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

6. 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