Name: Honey Butter Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb chicken thighs or breasts, cut into bite-sized pieces; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup vegetable or canola oil (for frying); 3 tbsp butter; 3 tbsp honey; 2 tbsp soy sauce; 2 cloves garlic, minced; 1/4 tsp chili flakes (optional); 1 tbsp sesame seeds (for garnish); 2 green onions, chopped (for garnish)

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Why You’ll Love This Recipe

Crispy, tender chicken coated in a glossy honey-butter glaze.
Easy to make with pantry staples.
The perfect balance of sweet, savory, and slightly salty.
Great as an appetizer, main dish, or party food.
Pairs beautifully with rice, noodles, or a fresh salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs or breasts, cut into bite-sized pieces
Salt and black pepper
Cornstarch and all-purpose flour (for coating)
Eggs, beaten
Vegetable or canola oil (for frying)
Butter
Honey
Soy sauce
Garlic, minced
Optional chili flakes (for heat)
Sesame seeds and green onions, for garnish

Directions

Prepare the chicken: Cut the chicken into bite-sized pieces and season with salt and pepper.
Coat for frying: Dredge each piece in a mix of flour and cornstarch, then dip into beaten eggs and coat again in the dry mixture for extra crispiness.
Fry the chicken: Heat oil in a deep pan or skillet over medium-high heat. Fry chicken pieces in batches until golden brown and cooked through, about 4–5 minutes per side. Transfer to a paper towel–lined plate.
Make the honey butter sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in honey and soy sauce, mixing until smooth and slightly thickened.
Combine: Add the fried chicken to the sauce and toss until each piece is evenly coated and glossy.
Serve: Garnish with sesame seeds and chopped green onions. Serve hot with rice or as a snack.

Servings and timing

Serves: 4 people
Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Spicy Honey Butter Chicken: Add chili flakes, gochujang, or hot sauce to the glaze for heat.
Baked version: Bake breaded chicken at 400 °F (200 °C) for 25 minutes, then toss in the sauce.
Air fryer version: Air fry at 375 °F (190 °C) for 15–18 minutes, shaking halfway through, then coat with sauce.
Garlic lovers: Double the garlic for a stronger aroma.
Asian twist: Add a splash of rice vinegar or sesame oil for deeper flavor.
Honey Butter Wings: Use chicken wings instead of bites for a crowd-pleasing appetizer.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked (unsauced) chicken pieces for up to 2 months. Thaw and coat with freshly made sauce before serving.
Reheating: Reheat in a skillet or air fryer until warm and crisp. Avoid microwaving to keep the coating crunchy.
Tip: If the sauce thickens too much after cooling, add a splash of water while reheating.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, chicken breast works perfectly—just avoid overcooking to keep it tender.

2. What type of honey works best?

Any mild, light-colored honey will work well. Stronger honeys like buckwheat will give a deeper flavor.

3. How do I make the chicken extra crispy?

Double coat the chicken and make sure your oil is hot enough (around 350 °F / 175 °C) before frying.

4. Can I make this recipe without frying?

Yes! You can bake or air fry the chicken for a lighter version.

5. Is this dish very sweet?

It’s mildly sweet with a savory balance from the soy sauce and butter. You can reduce honey if you prefer less sweetness.

6. Can I make the sauce ahead of time?

Yes, prepare the honey butter sauce in advance and store it in the fridge. Reheat gently before tossing with chicken.

7. What sides go well with Honey Butter Chicken?

Steamed jasmine rice, coleslaw, or pickled cucumbers complement the flavors nicely.

8. How can I make it spicier?

Add red pepper flakes, chili oil, or a spoon of gochujang to the sauce.

9. Can I use margarine instead of butter?

Butter gives the best flavor, but margarine or plant-based alternatives can be used if needed.

10. How do I keep the chicken crispy after adding the sauce?

Add the sauce just before serving, and toss lightly so the coating stays crisp but still glazed.

Conclusion

Honey Butter Chicken is the ultimate fusion of sweet, savory, and buttery goodness. With its crispy coating and sticky glaze, every bite offers the perfect mix of crunch and flavor. Whether pan-fried, air-fried, or baked, this dish is easy to make and sure to become a favorite for family dinners or game-night gatherings.

Honey Butter Chicken

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Honey Butter Chicken is a Korean-inspired comfort dish featuring crispy fried chicken coated in a luscious honey-butter glaze. The combination of sweet honey, savory soy sauce, and rich butter creates an irresistible glossy coating that’s both indulgent and perfectly balanced.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Korean
Diet: Halal

Instructions

Season the chicken pieces with salt and black pepper.
Combine cornstarch and flour in a bowl. Dredge each chicken piece in the mixture, then dip into beaten eggs, and coat again in the dry mixture for extra crispiness.
Heat oil in a deep skillet over medium-high heat. Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through. Drain on a paper towel–lined plate.
In a clean skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds.
Stir in honey and soy sauce, cooking for 1–2 minutes until slightly thickened. Add chili flakes if using.
Add fried chicken to the sauce and toss until well coated and glossy.
Garnish with sesame seeds and chopped green onions. Serve immediately with rice or salad.

Notes

Use chicken thighs for juicier results, or breasts for a leaner option.
Double coat the chicken for extra crunch.
For a spicy kick, mix gochujang or chili oil into the sauce.
Bake or air fry for a lighter version.
Add the sauce right before serving to maintain crispiness.

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 14g
Sodium: 820mg
Fat: 27g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 28g
Cholesterol: 140mg