Chicken, Sweet & Spicy Recipe

Prep and marinate

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1- to 1.5-inch pieces if bite-sized pieces are desired, or leave whole for slicing after cooking. In a bowl combine 3 minced garlic cloves, 1 tbsp grated ginger, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp neutral oil, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Make the sauce

In a small bowl whisk together 3 tbsp honey, 1.5 tbsp gochujang (or sambal oelek), 1 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp sesame oil until smooth. In a separate small cup dissolve 1 tsp cornstarch into 1/4 cup water to make a slurry. Reserve both at room temperature until needed.

Cook the chicken

Heat a large nonstick skillet or cast-iron pan over medium-high heat and add 1 tbsp neutral oil. When the oil is shimmering, add the marinated chicken (shake off excess marinade) in a single layer without overcrowding; cook in batches if necessary. Cook undisturbed 3-4 minutes until nicely browned on the bottom, flip and cook another 2-3 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and juices run clear. Transfer cooked chicken to a plate and tent with foil.

Sauté vegetables

Add the remaining 1 tbsp neutral oil to the same pan. Add the sliced red bell pepper and sauté 2-3 minutes until slightly softened but still crisp-tender. Add the reserved minced garlic (if any left) or a light sprinkle of salt and cook another 30 seconds to bloom the aromatics.

Combine chicken and sauce

Return the cooked chicken to the pan with the peppers. Pour the prepared sweet & spicy sauce over the chicken and stir to coat. Bring the sauce to a gentle simmer, then stir in the cornstarch slurry. Simmer 1-2 minutes, stirring, until the sauce thickens and becomes glossy and evenly coats the chicken and peppers. Taste and adjust: add a pinch more salt, 1/2 tsp soy sauce, or a squeeze of lime if you want brighter acidity.

Turn off the heat and stir in sliced green onions (reserve a few for garnish) and 1 tsp toasted sesame seeds if using. Transfer to a serving dish over cooked rice or steamed greens. Garnish with remaining green onions, chopped cilantro (optional), additional sesame seeds and lime wedges. Serve immediately.