Take the chicken in a bowl. Add soy sauce, pepper, paprika, salt, and oil.

Mix it. Gently — no need to overdo it.

Add the cornstarch afterward. Toss it again. It lightly coats the chicken so the sauce sticks later.

Let it rest for 10 minutes or so.

You don’t need to wait forever.

In another bowl, combine:

honey

soy sauce

chili flakes

hot sauce

vinegar

and that little splash of water

Stir it until the honey blends in.

Looks simple now, but it transforms once it hits the heat.

Heat the pan. Medium-high. Add a small amount of oil.

Place the chicken pieces down. You’ll hear the sizzle — that’s your sign you’re doing it right.

Let them sit. Don’t flip immediately.

After 4 minutes or so, check one. If it’s golden, flip the rest.

Cook the other side too. Chicken should look lightly browned, not pale.

Move it out of the pan and keep it aside.

Same pan.

Add butter. Let it melt slowly.

Drop in garlic. Let it turn soft golden — not dark brown, not burnt.

Now pour the sauce mixture in.

It bubbles instantly… that’s normal.

Stir it around.

Let it thicken slightly — you’ll see it change consistency.

Put the chicken into the bubbling sauce.

Turn the heat low.

Move the pieces around so they get coated — like painting them with flavor.

Let everything simmer quietly for about 2–3 minutes.

Once the sauce becomes shiny and sticky, you’re done.

Add sesame seeds or spring onion if you feel fancy.

That’s really it.