If you’re looking for the ultimate sweet and savory chicken recipe, this honey butter chicken is guaranteed to be your next favorite. This recipe features bite-sized, juicy chicken thighs that are seasoned, battered, and fried until golden-crisp perfection. And then tossed with the most delicious, sticky-sweet, and savory garlicky honey butter sauce.
This is my all-time favorite Korean fried chicken recipe! Every bite is crunchy, sticky, and so satisfying. You can serve this dish for dinner with a bowl of steamed white rice and vegetables, or eat it on its own as an appetizer or snack!
Honey butter chicken is a crispy Korean fried chicken dish coated in a glossy, thick sauce made with butter, honey, garlic, and other savory seasonings. This sweet-and-savory, crispy chicken with honey butter sauce was popularized by Korean fried chicken restaurants and has become a fan-favorite comfort food.
This honey butter sauce is incredibly versatile! It can be used over any type of cooked chicken. It can be fried in little bites, as in this recipe, fried whole or chopped, or simply pan-seared. You can also air-fry the chicken instead of deep-frying! I’ve left instructions in the FAQ section below.
Ingredients
You can find all the ingredients for this Korean honey butter chicken recipe at your local grocery market. Full measurements and links to everything I used are in the recipe card below.
Chicken Seasoning
Boneless Skinless Chicken Thighs: for a juicy, more forgiving cut that is less likely to be dry when overcooked.
Salt and White Pepper: to season the chicken.
Chicken Bouillon Powder: to enhance the flavor of the chicken.
Garlic Powder: for another garlicky, savory layer.
Egg: binds the chicken to the batter.
Dry Batter
All-Purpose Flour: creates structure and helps the cornstarch stick to the chicken.
Cornstarch: yields a crispier, light and delicate exterior.
Honey Butter Sauce
Unsalted Butter: to be able to control the salt content in the sauce. Alternatively you can use salted butter, but adjust the amount of soy sauce.
Garlic: for a rich savory garlicky flavor.
Honey: the base of the sauce that adds its signature sticky glossy sweet flavor and texture.
Brown Sugar: caramelizes and creates a glossier brown sauce and adds more depth of flavor.
Chicken cut: chicken breast, or chicken tenders work but may be slightly drier if overcooked.
Potato starch: instead of cornstarch will yield an even crispier, lighter coating.
Soy sauce alternatives: tamari, coconut aminos or light soy sauce.
Sweeteners: granulated sugar instead, or corn syrup.
Additions
Heat: fresh chili peppers or chili oil for added heat.
How to Make
Here are the step-by-step instructions for how to make this honey butter chicken recipe.
Thoroughly mix the chicken thigh pieces with salt, white pepper, chicken bouillon powder, garlic powder, soy sauce, and egg.
In a mixing bowl, combine all purpose flour, and cornstarch. Then coat the chicken.
In a large, heavy-bottomed pot, heat enough vegetable oil to cover the bottom by about 2 inches, then heat until the oil reaches 375°F (190°C).
Working in batches, lower the chicken and fry until golden brown and crispy. Remove the chicken from the pan and place it on a wire rack.
Double Fry (optional). For a crispier chicken, increase the heat to 385°F (196°C) and fry for 1 minute. Remove the chicken and place it on a wire rack.
Melt the butter in a pan over medium heat. Then add the garlic and gochugaru and sauté for 30 seconds. Next, add honey, brown sugar, soy sauce, and sesame oil. Cook for 1-2 minutes or until it thickens.
Add the chicken and toss until evenly coated.
Garnish with sesame seeds and green onion. Enjoy!
Expert Tips
Cut the chicken evenly. Cut the chicken into evenly sized pieces to ensure they cook evenly.
Single fry v. double fry. Double-frying makes the chicken extra crispy, so it will not get soggy when tossed with the sauce. You can always single-fry the chicken for longer instead.
Fry the chicken in batches. This will allow the oil to not fluctuate too much and allow your chicken to cook evenly.
Use a thermometer in your oil. For crispy chicken, use a cooking thermometer in the oil to adjust the temperature as it fluctuates between batches.
Gently simmer the sauce until thickened. Simmer the sauce on medium-low heat until it thickens into a thick, glossy glaze. Be sure to heat the sauce on high heat; it will burn the butter.
Use an oil solidifier to dispose of oil. Use an oil solidifier like fry away to solidify the oil to make it easy to throw away in the trash
Storage Instructions
This recipe is best served immediately for the best texture. You can store any leftover honey butter chicken in an airtight container in the refrigerator for up to 3 days.
Reheat: Bake or air-fry at 375°F (191°C) for 5-7 minutes, tossing halfway through, or until warm and crispy.
Freeze: You can freeze the fried chicken and the sauce separately in freezer-safe containers for up to 3 months. You can bake or air-fry the chicken directly from frozen at 375°F (191°C) for 10-12 minutes. Thaw the sauce in the refrigerator overnight before warming on a stove and tossing the chicken.
Pairing Suggestions
Honey butter chicken can be served as an appetizer, snack, for lunch or dinner, with the following pairing suggestions.
Yes, you can use any cut of chicken you’d like! I prefer thighs because they are juicier and are more forgiving when fried.
Can I air-fry the chicken instead of deep-frying?
Yes! You can spray the air fryer basket with oil, then spray the chicken generously. Lay the chicken in a single layer, making sure not to overcrowd the chicken. Then cook at 400°F (204°C) for 10-14 minutes, flipping halfway or until crispy and cooked through.
Can I make this recipe in advance?
Yes! For the best texture, fry the chicken and prepare the sauce separately. Reheat the chicken in the oven or air fryer until crispy and then toss it in a warmed sauce before serving.
This crispy-on-the-outside, incredibly juicy-on-the-inside fried honey butter chicken is tossed in an amazing sweet, savory, and sticky sauce. All you need are a handful of pantry staples and chicken thighs for this incredibly addicting fried chicken recipe.
Season the chicken. In a large bowl, combine the chicken thighs, salt, white pepper, chicken bouillon powder, garlic powder, soy sauce, and egg.
Coat in batter. In a mixing bowl, combine all-purpose flour and cornstarch. Then coat the chicken and shake off any excess.
Heat the oil. In a large, heavy-bottomed pot, heat enough vegetable oil to cover the bottom by about 2 inches, then heat over medium-high heat until the oil reaches 375°F (190°C).
Fry the chicken. Working in batches, gently lower the chicken, making sure that you don’t crowd the pan. Fry until golden brown and crispy, about 5 minutes. The chicken will lower the temperature, so try to keep the temperature around 375°F (190°C). Remove the chicken from the pan and place it on a wire rack to drain excess oil. Be sure to bring the temperature back to 375°F (190°C) before adding the next batch.
Double Fry (optional). For crispier chicken, increase the heat to 385°F (196°C) and fry in batches for 1 minute, or until golden brown and crispy. Remove the chicken and place it on a wire rack.
Cook the sauce. Melt the butter in a pan over medium heat. Then add the garlic and gochugaru and sauté for 30 seconds or until fragrant. Next, add honey, brown sugar, soy sauce, and sesame oil. Cook for 1-2 minutes or until it reaches a gentle simmer and the sauce has thickened.
Add chicken. Lastly, add the chicken and toss until evenly coated.
Serve. Garnish with sesame seeds and green onion and serve with steamed white rice. Enjoy!
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