Honey Butter Fried Chicken Recipe
Bring Korean street food vibes to your kitchen with this irresistible Honey Butter Fried Chicken. Juicy bites of fried chicken are tossed in a sweet and savoury glaze that kids and adults adore.
Perfect for parties or late-night snacking, Honey Butter Fried Chicken combines crispy coating with rich honey butter sauce. Every bite is a balance of crunch, sweetness, and subtle heat.
What You Need for Honey Butter Fried Chicken
- Chicken breast – Tender, boneless chicken cut into bite-sized pieces makes every mouthful juicy and satisfying.
- Cornstarch – Essential for that ultra-crispy golden crust that stays crunchy even after saucing.
- Egg – Helps bind the cornstarch to the chicken, ensuring a crisp, cohesive coating.
- White pepper – Adds a subtle warmth that lifts the savoury profile of the chicken.
- Soy sauce – Provides a base layer of umami that balances the sweetness of the sauce.
- Garlic – Infuses the honey butter glaze with aromatic depth.
- Honey – The star sweetener that gives the sauce its signature sticky shine.
- Butter – Adds luxurious richness and smoothness to the glaze.
- Brown sugar – Deepens the sweetness with a hint of caramel flavour.
- Sesame oil – Brings a nutty note that rounds out the sauce beautifully.
- Crushed chilli – Optional kick of heat for those who like a subtle spicy edge.
- Toasted sesame seeds – Finishing touch for crunch and visual appeal.
- Spring onions – Fresh garnish that brightens up each bite.
- Neutral oil – Needed for deep frying the chicken to golden perfection.
How to Make Honey Butter Fried Chicken
Start by seasoning and coating the chicken. Mix the chicken with egg, soy sauce, and white pepper, then dredge generously in cornstarch for that extra crunch.
Fry the chicken once to cook it through, then fry it again for a shatteringly crisp exterior. While the chicken rests, melt butter in a pan and sauté minced garlic until fragrant.
Reduce the heat, then whisk in honey, brown sugar, soy sauce, more butter, sesame oil, and an optional sprinkle of crushed chilli for heat. Stir until thick and glossy.
Toss the fried chicken in the sticky honey butter sauce until every piece glistens. Sprinkle toasted sesame seeds and fresh spring onions on top for the final flourish.
Tips and Twists for the Perfect Crunch
Always double fry for maximum crunch. The first fry cooks the chicken through, while the second locks in that unbeatable crispiness without drying the meat. Keep your oil at a steady medium-high heat and avoid overcrowding the pan to maintain perfect fry temperature.
If you prefer extra heat, feel free to up the amount of crushed chilli or even add a dash of gochujang to the sauce. For extra texture, try sprinkling crushed roasted peanuts or pumpkin seeds before serving. Pair it with pickled radish or a crisp green salad for a refreshing contrast.
Keeping Leftovers Crispy
If you’re lucky enough to have leftovers, store Honey Butter Fried Chicken in an airtight container in the fridge for up to two days. Reheat in an oven or air fryer at 180°C (350°F) until warmed through and crisp again. Avoid microwaving, as it can soften the crunchy coating. Freeze only the plain fried chicken if needed, then glaze with fresh sauce when ready to enjoy.
Dig in and savour every sticky, buttery, and perfectly crispy bite!
Honey Butter Fried Chicken Recipe
Ingredients
- 1 tbsp Toasted sesame seeds
- ¼ tsp White pepper
- 400 grams Chicken breast boneless, or use thigh
- Spring onions
- 1 Egg
- 1 tbsp Regular soy sauce
- 1 cup Cornstarch
- Neutral oil for frying
Honey Butter Sauce
- 2½ tbsp Cornstarch slurry ½ tsp cornstarch mixed with 2 tbsp water
- 4 tbsp Butter
- 2-3 cloves Garlic
- 1 tbsp Brown sugar
- 1 tbsp Sesame oil
- 4 tbsp Honey
- 1 tsp Crushed chilli optional
- 2 tbsp Soy sauce light or regular
Instructions
- Dice the chicken into bite-sized cubes and transfer to a bowl. Combine with the egg, soy sauce, and white pepper, mixing thoroughly to coat each piece. Add the cornstarch, ensuring the chicken is evenly covered. Heat neutral oil to 350°F (180°C) and fry the chicken in batches for 1–2 minutes, then remove and let rest briefly. Return the chicken to the hot oil for a second fry lasting 2–3 minutes until each piece is golden and crisp. Warm a pan over medium heat, melt 2 tablespoons of butter, and sauté the garlic for 1–2 minutes until aromatic. Lower the heat, stir in the soy sauce, honey, brown sugar, remaining butter, sesame oil, cornstarch slurry, and crushed chilli if using. Continue stirring until the sauce turns thick and glossy. Toss the fried chicken in the sauce until each piece is thoroughly coated. Garnish with toasted sesame seeds and chopped spring onions. Serve immediately.
