1Cut chicken into strips and place them in a bowl.
2Cut chicken into strips and place them in a bowl.
3Cut chicken into strips and place them in a bowl.
4For every pound of chicken, add one tablespoon of garlic powder, onion powder, paprika, chili powder, and cornstarch. Add salt and black pepper to taste.
5For every pound of chicken, add one tablespoon of garlic powder, onion powder, paprika, chili powder, and cornstarch. Add salt and black pepper to taste.
6For every pound of chicken, add one tablespoon of garlic powder, onion powder, paprika, chili powder, and cornstarch. Add salt and black pepper to taste.
7Mix the chicken and spices very well, ensuring all the chicken is evenly coated.
8Mix the chicken and spices very well, ensuring all the chicken is evenly coated.
9Mix the chicken and spices very well, ensuring all the chicken is evenly coated.
10Place your pan on the stove over medium-high heat.
11Place your pan on the stove over medium-high heat.
12Place your pan on the stove over medium-high heat.
13For every pound of chicken, add three tablespoons of high smoke point oil to the hot pan.
14For every pound of chicken, add three tablespoons of high smoke point oil to the hot pan.
15For every pound of chicken, add three tablespoons of high smoke point oil to the hot pan.
16Once the oil is hot, add the chicken to the pan and cook for four minutes on one side.
17Once the oil is hot, add the chicken to the pan and cook for four minutes on one side.
18Once the oil is hot, add the chicken to the pan and cook for four minutes on one side.
19Turn the chicken over and cook for another four minutes on the other side until cooked through (internal temperature of 165 degrees).
20Turn the chicken over and cook for another four minutes on the other side until cooked through (internal temperature of 165 degrees).
21Turn the chicken over and cook for another four minutes on the other side until cooked through (internal temperature of 165 degrees).
22Remove the cooked chicken from the pan.
23Remove the cooked chicken from the pan.
24Remove the cooked chicken from the pan.
25Add five cloves of minced garlic to the same pan and let it bloom for about thirty seconds, mixing it around.
26Add five cloves of minced garlic to the same pan and let it bloom for about thirty seconds, mixing it around.
27Add five cloves of minced garlic to the same pan and let it bloom for about thirty seconds, mixing it around.
28Add a half a cup of honey and a quarter cup of soy sauce to the pan. Optionally, add a small pinch of sugar.
29Add a half a cup of honey and a quarter cup of soy sauce to the pan. Optionally, add a small pinch of sugar.
30Add a half a cup of honey and a quarter cup of soy sauce to the pan. Optionally, add a small pinch of sugar.
31Mix the sauce ingredients together.
32Mix the sauce ingredients together.
33Mix the sauce ingredients together.
34Return the cooked chicken to the pan with the sauce and ensure all chicken gets coated well.
35Return the cooked chicken to the pan with the sauce and ensure all chicken gets coated well.
36Return the cooked chicken to the pan with the sauce and ensure all chicken gets coated well.
37Lower the heat to medium-low, cover the pan, and cook for another three minutes.
38Lower the heat to medium-low, cover the pan, and cook for another three minutes.
39Lower the heat to medium-low, cover the pan, and cook for another three minutes.
40Remove the chicken from the pan and plate it.
41Remove the chicken from the pan and plate it.
42Remove the chicken from the pan and plate it.
43Garnish with green onion and sesame seeds if desired.
44Garnish with green onion and sesame seeds if desired.
45Garnish with green onion and sesame seeds if desired.
Ingredients
2 lbs chicken breast or thighs
2 lbs chicken breast or thighs
2 lbs chicken breast or thighs
2 tbsp garlic powder
2 tbsp garlic powder
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp onion powder
2 tbsp onion powder
2 tbsp paprika
2 tbsp paprika
2 tbsp paprika
2 tbsp chili powder
2 tbsp chili powder
2 tbsp chili powder
2 tbsp cornstarch
2 tbsp cornstarch
2 tbsp cornstarch
to taste salt
to taste salt
to taste salt
to taste black pepper
to taste black pepper
to taste black pepper
6 tbsp oil
6 tbsp oil
6 tbsp oil
5 cloves minced garlic
5 cloves minced garlic
5 cloves minced garlic
0.5 cup honey
0.5 cup honey
0.5 cup honey
0.25 cup soy sauce
0.25 cup soy sauce
0.25 cup soy sauce
a small pinch sugar
a small pinch sugar
a small pinch sugar
green onion
green onion
green onion
sesame seeds
sesame seeds
sesame seeds
Equipment
bowlpan
Tips
For every pound of chicken, use one tablespoon of each spice.
Cook chicken to an internal temperature of 165 degrees Fahrenheit.
Let minced garlic bloom for about 30 seconds to extract flavor.
Adding a small pinch of sugar to the sauce is optional but enhances flavor.
Lower heat to medium-low when coating chicken in sauce and cover for 3 minutes.