Honey Butter Chicken

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.

Course Dinner, Lunch

Cuisine Korean

Keyword honey butter chicken, honey butter chicken recipe, honey butter fried chicken, honey butter sauce

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 501kcal

Author Megan

Equipment

Ingredients

Chicken

1 lb boneless skinless chicken thighs cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon white pepper
½ teaspoon chicken bouillon powder
½ teaspoon garlic powder
1 large egg

Batter

⅓ cup all-purpose flour
⅔ cup cornstarch

Honey Butter Sauce

4 tablespoons butter unsalted
5 cloves garlic minced
4 tablespoon honey
1 tablespoon brown sugar
2 tablespoons soy sauce
1 ½ teaspoons Gochugaru
½ tablespoon sesame oil

Garnish

1 stalk Green onions chopped
1 tablespoon toasted sesame seeds

Instructions

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!

Notes

See the Expert Tips section for more guidance.

Nutrition