1Cut chicken into strips and place them in a bowl.
2For every pound of chicken, add one tablespoon of garlic powder, onion powder, paprika, chili powder, and cornstarch. Add salt and black pepper to taste.
3Mix the chicken and spices very well, ensuring all the chicken is evenly coated.
4Place your pan on the stove over medium-high heat.
5For every pound of chicken, add three tablespoons of high smoke point oil to the hot pan.
6Once the oil is hot, add the chicken to the pan and cook for four minutes on one side.
7Turn the chicken over and cook for another four minutes on the other side until cooked through (internal temperature of 165 degrees).
8Remove the cooked chicken from the pan.
9Add five cloves of minced garlic to the same pan and let it bloom for about thirty seconds, mixing it around.
10Add a half a cup of honey and a quarter cup of soy sauce to the pan. Optionally, add a small pinch of sugar.
11Mix the sauce ingredients together.
12Return the cooked chicken to the pan with the sauce and ensure all chicken gets coated well.
13Lower the heat to medium-low, cover the pan, and cook for another three minutes.
14Remove the chicken from the pan and plate it.
15Garnish with green onion and sesame seeds if desired.
Ingredients
2 lbs chicken breast or thighs
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp paprika
2 tbsp chili powder
2 tbsp cornstarch
to taste salt
to taste black pepper
6 tbsp oil
5 cloves minced garlic
0.5 cup honey
0.25 cup soy sauce
a small pinch sugar
green onion
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.