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Yield: 4
Mark Phillips
@chefsoutherntemp
00:20
Prep
00:45
Cook
01:05
Total Time
Ingredients & Directions
Directions
Spicy Honey Garlic Chicken
1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into bite sized pieces
3 teaspoons
Soy sauce*, divided
1 teaspoon
Black pepper
1 teaspoon
Garlic powder
2 tablespoons
Corn flour/corn starch + additional for coating chicken for frying
Vegetable oil for frying
8 cloves
Garlic, peeled and chopped
1 tablespoon
Olive oil
2 tablespoons
Korean chili paste (Gochujang)
3 tablespoons
Honey
2 tablespoons
Water
1/4 cup
Red bell pepper, diced
1/4 cup
Red onion, diced
Toasted sesame seeds, for garnish
Green onions, sliced for garnish
- Marinate chicken pieces with 2 tablespoons of soy sauce, black pepper, garlic powder and 2 tablespoons of corn flour; set aside for 1 hour.
- Heat vegetable oil in a frying pan over medium-high heat.
- Cover the marinated chicken lightly with additional corn flour and fry in oil for 2-3 minutes. [Optional, but highly recommend double frying for extra crispiness: remove from oil and let rest for a few minutes before frying an additional 1-2 minutes.]
- In a sauté pan, add olive oil, peppers, and onion and sauté on medium-high heat for 2-3 minutes.
- Add in chili paste, honey, 1 tablespoon of soy sauce and 2 tablespoons of water.
- Turn the heat to medium-low and mix thoroughly.
- Add garlic and stir for another 1-2 minutes.
- Toss chicken in sauce until all of the pieces are evenly coated.
- Serve over cooked rice and garnish with toasted sesame seeds and sliced green onions.
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Spicy Honey Garlic Chicken from @chefsoutherntemp
Mark Phillips
@chefsoutherntemp
Yield: 4
00:20
Prep
00:45
Cook
01:05 Total Time
Ingredients
Directions
Spicy Honey Garlic Chicken
1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into bite sized pieces
3 teaspoons
Soy sauce*, divided
1 teaspoon
Black pepper
1 teaspoon
Garlic powder
2 tablespoons
Corn flour/corn starch + additional for coating chicken for frying
Vegetable oil for frying
8 cloves
Garlic, peeled and chopped
1 tablespoon
Olive oil
2 tablespoons
Korean chili paste (Gochujang)
3 tablespoons
Honey
2 tablespoons
Water
1/4 cup
Red bell pepper, diced
1/4 cup
Red onion, diced
Toasted sesame seeds, for garnish
Green onions, sliced for garnish
- Marinate chicken pieces with 2 tablespoons of soy sauce, black pepper, garlic powder and 2 tablespoons of corn flour; set aside for 1 hour.
- Heat vegetable oil in a frying pan over medium-high heat.
- Cover the marinated chicken lightly with additional corn flour and fry in oil for 2-3 minutes. [Optional, but highly recommend double frying for extra crispiness: remove from oil and let rest for a few minutes before frying an additional 1-2 minutes.]
- In a sauté pan, add olive oil, peppers, and onion and sauté on medium-high heat for 2-3 minutes.
- Add in chili paste, honey, 1 tablespoon of soy sauce and 2 tablespoons of water.
- Turn the heat to medium-low and mix thoroughly.
- Add garlic and stir for another 1-2 minutes.
- Toss chicken in sauce until all of the pieces are evenly coated.
- Serve over cooked rice and garnish with toasted sesame seeds and sliced green onions.
