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Pan-fried spicy honey garlic chicken thighs served on a plate with herbs

Pan-Fried Spicy Honey Garlic Chicken Thigh

A delightful dish that balances sweet and savory flavors with juicy chicken thighs and a bold garlic sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless chicken thighs (skin on) Juicy and packed with flavor.
  • to taste Salt and black pepper Essential seasonings.
  • 4 tablespoons cornstarch Creates a crispy crust.
  • 1-2 tablespoons neutral oil (for frying) Used for frying the chicken.
For the Sauce
  • 2 tablespoons Korean red chili paste (gochujang) Adds spiciness and depth.
  • 3 tablespoons soy sauce Provides umami flavor.
  • 6-8 cloves garlic, minced Infuses flavor into the sauce.
  • 3 tablespoons honey Balances the spice.
  • 2 tablespoons sesame seeds Adds nutty crunch.
  • 3 tablespoons water Adjusts sauce consistency.
For Garnishing
  • 1-2 stalks green onion, chopped Provides freshness.

Method
 

Preparation
  1. Season the chicken thighs evenly with salt and black pepper, then coat them lightly with cornstarch, shaking off excess.
Cooking the Chicken
  1. In a large pan over medium heat, add neutral oil. Place the chicken thighs skin-side down and pan-fry for 6 minutes per side until crispy and cooked through. Remove and set aside.
Making the Sauce
  1. In the same pan, combine gochujang, soy sauce, minced garlic, honey, sesame seeds, and water. Stir and let simmer for about 30 seconds.
Coating
  1. Return the fried chicken to the pan and coat well with the sauce. Cook for an additional minute on each side until the sauce thickens.
Garnishing and Serving
  1. Remove from heat, garnish with chopped green onion and additional sesame seeds if desired. Serve hot over steamed rice.

Notes

Consider marinating the chicken for extra flavor. Ensure the oil is hot for a crispy texture and avoid overcrowding the pan.