Spicy Garlic Chicken Thighs that Shouldn’t Be Air Fried or baked)

If something can be air fried, it should be. But this recipe absolutely deserves the pan! If you’re someone to appreciate a good sauce made from the best bits in the pan, this 25-minute recipe is going to be worth the stove-top clean up. But don’t worry, if you use the right pan, the clean up won’t be too bad:)

Why You’ll Love This Recipe

• Sticky, garlicky, spicy sauce that is deeply satisfying

• No need to marinate — just cook and glaze

• Crisps up beautifully in a pan (no batter needed but don’t skip the skin!)

• Easily customisable spice level and sweetness

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2

Ingredients

• 4 boneless chicken thighs, skin-on

• Salt (light and even sprinkle)

• Black pepper

• Cornstarch (optional, on the skin side for EXTRA crispiness)

• 1–2 tbsp neutral oil (Use less for nonstick pans, more for stainless or cast iron)

*Note: Highly highly recommend to use anything but a nonstick pan

For the sauce:

• 2 tbsp gochujang

• 1/2 a bulb of small garlic, minced

• 2–3 tsp honey (add more if you prefer it sweeter)

• 2 tbsp soy sauce (adjust to taste)

• 3 tbsp water

• Cayenne pepper (optional, but I love the extra kick)

Method

1. Prep your chicken thighs
   Pat dry, then season lightly with salt and black pepper. If you’re using cornstarch, dust it only on the skin side — this helps to add extra crisp when pan-searing!

2. Heat your pan
   Use medium-high heat. Add neutral oil and let it get hot before placing the chicken thighs skin-side down. You want that initial sizzle.

3. Cook the chicken
   Let the thighs sear, untouched, for 6–7 minutes until the skin is deeply golden and crisp. Flip and cook the other side for another 4–5 minutes until cooked through. Remove and set aside.

4. Make the sauce
   In the same pan – do not scrape off any remnants from cooking the chicken – turn heat down to low-medium. Add a touch more oil if needed, then sauté the garlic until fragrant (30 seconds). Turn down heat to low then stir in gochujang, honey, soy sauce, water, and cayenne if using. Let the sauce bubble and reduce for 1–2 minutes.

5. Taste and adjust
   Before adding the chicken back in, give the sauce a quick taste — more honey? More soy sauce? More water if it’s too flavourful? You do you.

6. Glaze and finish
   Add the chicken back to the pan, skin-side up. Spoon sauce over to coat. Simmer for 1–2 minutes max — just enough to bring everything together. Enjoy!~

Product(s) Highlight

Pan to reduce splatter

Tips & Add-Ons

• This pairs beautifully with white rice

• If you're cooking in stainless steel, let the pan preheat properly before searing.

• Leftover sauce? Save it and drizzle over eggs or tofu the next couple of days.

Storage & FAQ

Q1 Can I use chicken breast?
Technically yes, but it won’t crisp or be as juicy. Thighs are queen here! But if you really want to, I’ll cube the breast first.

Q2 Can I make this less spicy?
Skip the cayenne and reduce the gochujang slightly — but don’t cut it completely or you’ll lose that signature flavour and depth!

Q3 Can I use the air fryer?
I love air frying as much as anyone, but this one really shines in the pan. The sauce needs those brown bits, and the texture just hits different.

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