Crispy Honey Butter Chicken
Crispy Honey Butter Chicken
Ingredients
For the Chicken Marinade & Coating
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 2 tablespoons soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon MSG, (optional)
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup cornstarch, for marinade
- 1 1/2 cups cornstarch, for coating
- 4 cups vegetable oil, for deep frying
For the Honey Butter Sauce
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 cup brown sugar, packed
- 1/2 teaspoon chili flakes, or to taste
- 1/4 cup honey
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, chopped
Instructions
- 1
In a large bowl, combine the chicken pieces with 2 tablespoons of soy sauce, white pepper, salt, MSG (if using), baking powder, 1 egg, and 1/4 cup of cornstarch. Mix thoroughly until all chicken pieces are well coated. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the coating. In a separate shallow dish or tray, add 1 1/2 cups of cornstarch. Use a spoon to spread and loosen the cornstarch.
⏱️ 2 min
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 8 min•🌡️ 350
- 4
Working in batches, take individual pieces of marinated chicken and dredge them completely in the cornstarch, ensuring an even coating. Shake off any excess. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 5
Fry the chicken for 4-6 minutes per batch, or until golden brown and crispy. Remove the crispy chicken pieces from the oil using tongs or a spider strainer and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 6
In a large skillet or wok, melt 1/4 cup of unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min
- 7
Stir in 2 tablespoons of soy sauce, sesame oil, brown sugar, and chili flakes. Bring to a gentle simmer.
⏱️ 2 min
- 8
Add the remaining 1/4 cup of unsalted butter and the honey to the sauce. Stir until the butter is melted and the sauce is well combined.
⏱️ 2 min
- 9
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering sauce, stirring continuously with a wooden spatula until the sauce thickens to a desired consistency.
⏱️ 2 min
- 10
Add the fried crispy chicken pieces directly into the thickened honey butter sauce. Sprinkle with toasted sesame seeds and chopped green onions.
⏱️ 1 min
- 11
Toss the chicken thoroughly with the spatula until all the pieces are evenly coated in the rich, glossy sauce. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Butter Chicken
For the Chicken Marinade & Coating
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 2 tablespoons soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon MSG, (optional)
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup cornstarch, for marinade
- 1 1/2 cups cornstarch, for coating
- 4 cups vegetable oil, for deep frying
For the Honey Butter Sauce
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 cup brown sugar, packed
- 1/2 teaspoon chili flakes, or to taste
- 1/4 cup honey
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, chopped
Instructions
- 1
In a large bowl, combine the chicken pieces with 2 tablespoons of soy sauce, white pepper, salt, MSG (if using), baking powder, 1 egg, and 1/4 cup of cornstarch. Mix thoroughly until all chicken pieces are well coated. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the coating. In a separate shallow dish or tray, add 1 1/2 cups of cornstarch. Use a spoon to spread and loosen the cornstarch.
⏱️ 2 min - 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 8 min•🌡️ 350 - 4
Working in batches, take individual pieces of marinated chicken and dredge them completely in the cornstarch, ensuring an even coating. Shake off any excess. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 5
Fry the chicken for 4-6 minutes per batch, or until golden brown and crispy. Remove the crispy chicken pieces from the oil using tongs or a spider strainer and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 6
In a large skillet or wok, melt 1/4 cup of unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 7
Stir in 2 tablespoons of soy sauce, sesame oil, brown sugar, and chili flakes. Bring to a gentle simmer.
⏱️ 2 min - 8
Add the remaining 1/4 cup of unsalted butter and the honey to the sauce. Stir until the butter is melted and the sauce is well combined.
⏱️ 2 min - 9
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering sauce, stirring continuously with a wooden spatula until the sauce thickens to a desired consistency.
⏱️ 2 min - 10
Add the fried crispy chicken pieces directly into the thickened honey butter sauce. Sprinkle with toasted sesame seeds and chopped green onions.
⏱️ 1 min - 11
Toss the chicken thoroughly with the spatula until all the pieces are evenly coated in the rich, glossy sauce. Serve immediately.
⏱️ 1 min