Name: 20 Minute Spicy Garlic Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 4 chicken thighs boneless skin on; Salt and black pepper to taste; 4 tbsp (60 ml) cornstarch; 2 tbsp (30 ml) Korean red chili paste gochujang; 3 tbsp (45 ml) soy sauce; 6-8 cloves garlic minced; 3 tbsp (45 ml) honey; 2 tbsp (30 ml) sesame seeds; 3 tbsp (45 ml) water; 1-2 tbsp (23 ml) vegetable oil for frying; 1-2 stalks green onion chopped, for garnish; 4 chicken thighs boneless skin on; Salt and black pepper to taste; 4 tbsp (60 ml) cornstarch; 2 tbsp (30 ml) Korean red chili paste gochujang; 3 tbsp (45 ml) soy sauce; 6-8 cloves garlic minced; 3 tbsp (45 ml) honey; 2 tbsp (30 ml) sesame seeds; 3 tbsp (45 ml) water; 1-2 tbsp (23 ml) vegetable oil for frying; 1-2 stalks green onion chopped, for garnish

Description

Learn how to make flavorful 20 Minute Spicy Garlic Chicken that will spice up your dinner routine. This easy recipe is perfect for busy weeknights!

Ingredients

4 chicken thighs boneless skin on
Salt and black pepper to taste
4 tbsp (60 ml) cornstarch
2 tbsp (30 ml) Korean red chili paste gochujang
3 tbsp (45 ml) soy sauce
6-8 cloves garlic minced
3 tbsp (45 ml) honey
2 tbsp (30 ml) sesame seeds
3 tbsp (45 ml) water
1-2 tbsp (23 ml) vegetable oil for frying
1-2 stalks green onion chopped, for garnish
4 chicken thighs boneless skin on
Salt and black pepper to taste
4 tbsp (60 ml) cornstarch
2 tbsp (30 ml) Korean red chili paste gochujang
3 tbsp (45 ml) soy sauce
6-8 cloves garlic minced
3 tbsp (45 ml) honey
2 tbsp (30 ml) sesame seeds
3 tbsp (45 ml) water
1-2 tbsp (23 ml) vegetable oil for frying
1-2 stalks green onion chopped, for garnish

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Instructions

Sprinkle salt and pepper evenly over the four chicken thighs. Dust each thigh with cornstarch, removing any surplus.
Warm vegetable oil in a large skillet on medium heat. Place the chicken in, starting with the skin side, and cook for about 6 minutes on each side until the exterior is crispy and the chicken is fully done. Take out and set aside.
Using the same pan, combine Korean red chili paste, soy sauce, minced garlic, honey, sesame seeds, and water. Stir and let it cook gently for approximately 30 seconds.
Place the cooked chicken back into the skillet. Ensure each piece is thoroughly coated with the sauce and continue to cook for an additional minute on each side until the sauce thickens and shines.
Sprinkle with chopped green onion and additional sesame seeds if preferred. Serve hot alongside steamed rice!

Notes

Ensure to remove any excess cornstarch from the chicken thighs before cooking to avoid a powdery texture in the final dish. Adjust the amount of Korean red chili paste to your spice preference for a more or less spicy flavor. Coat each chicken thigh evenly with the sauce to ensure a flavorful and well-balanced dish.