SPICY GARLIC CHICKEN - my first ever viral recipe 🤤

Ingredients

• 1 lb Boneless Skinless Chicken Thighs (trimmed, patted dry)
• 1 tsp Salt (fine sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Cornstarch (for a thin coating)
• 2 tbsp Korean Red Chili Paste (Gochujang) (spicy fermented paste)
• 2 tbsp Soy Sauce (regular or low‑sodium)
• 3 cloves Garlic (minced)
• 2 tbsp Honey (preferably raw)
• 1 tbsp Sesame Seeds (toasted)
• 0.25 cup Water (room temperature)
• 2 tbsp Vegetable Oil (high smoke‑point oil for pan‑frying)

Instructions

1. Season and Coat the Chicken

   Pat the chicken thighs dry, then season both sides with salt and pepper. Place the cornstarch in a shallow bowl and lightly dredge each piece, shaking off excess.

   Time: PT5M

2. Pan‑Fry the Chicken

   Heat the vegetable oil in a large skillet over medium‑high heat. Add the coated chicken and fry for about 6 minutes on each side, until golden brown and cooked through.

   Time: PT12M

   Temperature: medium‑high

3. Prepare the Spicy Honey Garlic Sauce

   Remove the chicken and set aside. In the same skillet, add gochujang, soy sauce, minced garlic, honey, sesame seeds, and water. Stir continuously and simmer for about 30 seconds until the sauce thickens slightly.

   Time: PT1M

   Temperature: medium

4. Coat the Chicken in Sauce

   Return the fried chicken to the skillet. Cook for 1 minute on each side, turning to coat the pieces evenly with the sauce.

   Time: PT2M

   Temperature: medium

5. Serve

   Transfer the chicken to a serving plate, drizzle any remaining sauce over the top, and garnish with extra toasted sesame seeds if desired. Serve immediately with steamed rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

10g

Fiber

1g