Description
A delicious and quick 20-minute recipe featuring extra crispy chicken thighs coated in a sticky, sweet, and spicy garlic sauce. Perfect for a busy weeknight dinner.
Ingredients
Scale
- 4 chicken thighs, boneless and skin-on
- Salt and black pepper, to taste
- 4 tbsp cornstarch
- 2 tbsp Korean red chili paste (gochujang)
- 3 tbsp soy sauce
- 6–8 cloves garlic, minced
- 3 tbsp honey
- 2 tbsp sesame seeds
- 3 tbsp water
- 1–2 tbsp neutral oil
- 1–2 stalks green onion, chopped
Instructions
- Step: Season 4 chicken thighs evenly with salt and black pepper.
- Step: Coat each piece lightly with 4 tbsp cornstarch, shaking off any excess.
- Step: Heat 1-2 tbsp neutral oil in a large pan over medium heat.
- Step: Add the chicken, skin side down first, and pan-fry for about 6 minutes per side until the skin is crispy and the chicken is cooked through. Remove and set aside.
- Step: In the same pan, add 2 tbsp Korean red chili paste, 3 tbsp soy sauce, 6-8 cloves garlic, 3 tbsp honey, 2 tbsp sesame seeds, and 3 tbsp water. Stir and let it simmer for about 30 seconds.
- Step: Return the chicken to the pan. Coat it well in the sauce and cook for another 1 minute on each side until the sauce thickens and becomes glossy.
- Step: Garnish with 1-2 stalks green onion chopped and extra sesame seeds if desired. Enjoy hot with steamed rice.
Notes
If you prefer a milder dish, you can substitute the Korean red chili paste with 2 tbsp of tomato ketchup and 1 tbsp of additional soy sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Pan-Fried
- Cuisine: Asian, Chinese, Korean
Nutrition
- Serving Size: 1 thigh
- Calories: 404 kcal
- Sugar: 14 g
- Sodium: 846 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 111 mg
Keywords: 20 Minute Recipes, asian dinner, chicken, dinner ideas, easy, garlic recipe, honey garlic, spicy