Spicy Garlic Chicken Recipe

Prep and marinate

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1- to 1.5-inch bite-size pieces. In a medium bowl, combine soy sauce (3 tbsp), rice vinegar, sesame oil, cornstarch, kosher salt, and black pepper. Add the chicken pieces and toss to coat. Let marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

Heat a large nonstick skillet or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil. When oil shimmers, add marinated chicken in a single layer (work in batches if needed to avoid crowding). Cook chicken without moving for 2–3 minutes to get a sear, then stir and continue cooking 3–4 minutes more until exterior is golden and chicken is cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and reserve juices in the pan.

Aromatics

Lower heat to medium. If pan is dry, add up to 1 tbsp vegetable oil. Add the minced garlic and grated ginger to the pan. Sauté, stirring constantly, for 30–45 seconds until fragrant but not browned.

Add red chili flakes and gochujang (or sambal). Stir and cook 20–30 seconds to bloom the chili paste's flavors.

Add honey, brown sugar, additional soy sauce (1 tbsp), and chicken broth (1/4 cup). Stir to combine and bring the sauce to a gentle simmer. Cook 2–3 minutes so the sugar dissolves and flavors meld.

If you want a slightly thicker glossy sauce, make a slurry with 1 tsp cornstarch mixed into 1 tbsp cold water and stir it into the simmering sauce. Cook 1 minute until thickened. Taste and adjust heat/sweetness: add more red pepper or a pinch of salt if needed. Finish by stirring in the lime juice.

Return the cooked chicken and any accumulated plate juices to the skillet with the sauce. Toss constantly for 1–2 minutes so the sauce coats the chicken and the chicken warms through. Cook until sauce clings to the chicken and reaches desired thickness.

Transfer to a serving dish. Sprinkle with sliced green onions, toasted sesame seeds, and cilantro leaves if using. Serve immediately over steamed rice, noodles, or with a side of vegetables.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium heat adding a splash of water or broth to loosen the sauce if it tightens.