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Spicy Crazy Chicken

A bold and comforting dish that combines pantry staples with heat-forward ingredients for a quick, family-approved dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces Thighs stay juicier; breasts work too
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 tablespoon cornstarch Helps create a glossy, slightly crispy exterior
For the Marinade / Sauce
  • 3 tablespoons soy sauce Use low-sodium if preferred
  • 2 tablespoons rice vinegar or lime juice Fresh is best
  • 2 tablespoons honey or maple syrup Balances the heat
  • 1.5 tablespoons gochujang or chili garlic sauce Adjust for heat
  • 2 tablespoons sriracha Optional for extra heat
  • 3 cloves garlic, minced Fresh
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons vegetable oil For cooking
  • 0.25 cup chicken broth or water To loosen the sauce if needed
For Garnish and Serving
  • 3 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 lime wedges for squeezing
  • Cooked rice, cauliflower rice, or tortillas for serving

Method
 

Marinate
  1. In a medium bowl, combine soy sauce, rice vinegar or lime juice, honey, gochujang, sriracha, minced garlic, and grated ginger.
  2. Add the chicken pieces, toss to coat, then sprinkle cornstarch over and mix until evenly coated. Let sit for 10 minutes while you prepare sides.
Sear the chicken
  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken pieces in a single layer, cooking for 3–4 minutes until golden and seared.
  3. Flip and cook another 2–3 minutes until mostly cooked through, with an internal temperature of 165°F (74°C).
Build the sauce
  1. Reduce heat to medium. Pour any remaining marinade into the pan and add 1/4 cup chicken broth or water.
  2. Stir constantly as sauce reduces and thickens for about 2–3 minutes until glossy.
  3. If it looks too thin, mix 1 teaspoon cornstarch with 1 tablespoon water and add, stirring until thickened.
Finish and garnish
  1. Once the sauce clings to the chicken and is sticky, remove from heat.
  2. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges.

Notes

Use high heat for searing to get crisp edges; overcrowding the pan causes steaming instead of browning. Adjust heat by reducing gochujang and sriracha if needed. Keep the sauce and cooked rice separate for best texture during reheating.