Crispy Honey Garlic Butter Chicken
Crispy Honey Garlic Butter Chicken
Ingredients
For the Chicken Marinade
- 2 pounds chicken thighs, boneless, skinless
- 2 green onions, white parts only, sliced
- 1 tablespoon garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
For the Dry Batter
- 1 cup potato starch
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
For the Honey Garlic Butter Sauce
- 1/2 cup unsalted butter
- 1/4 cup garlic, minced
- 1/2 cup soy sauce
- 1/2 cup honey
For Frying and Garnish
- 4 cups vegetable oil, for frying
- 2 green onions, sliced, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Wash your hands thoroughly before handling ingredients.
⏱️ 1 min
- 2
Place the chicken thighs into a large mixing bowl.
⏱️ 1 min
- 3
Add the sliced white parts of the green onions, 1 tablespoon of minced garlic, oyster sauce, 1 tablespoon of soy sauce, Shaoxing wine, 1 tablespoon of honey, chicken bouillon powder, white pepper, and 1 tablespoon of vegetable oil to the chicken thighs.
⏱️ 2 min
- 4
Mix all the ingredients thoroughly with the chicken, ensuring each piece is well coated with the marinade. Cover the bowl and let the chicken marinate at room temperature for 15 minutes.
⏱️ 1 min
- 5
While the chicken marinates, prepare the dry batter. In a separate mixing bowl, combine the potato starch, cornstarch, and salt. Whisk well to combine.
⏱️ 2 min
- 6
Dredge each marinated chicken thigh in the dry batter, making sure to really pack the starch onto the chicken. Shake off any excess dry batter.
⏱️ 5 min
- 7
Place the dredged chicken on a wire rack set over a baking sheet and refrigerate for 10 minutes to allow the coating to set.
⏱️ 2 min
- 8
While the chicken is setting, heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of batter should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 9
Carefully add the coated chicken to the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for 8-10 minutes, flipping halfway through, until the chicken is crispy, golden-brown, and cooked through (internal temperature of 165°F).
⏱️ 10 min•🌡️ 350
- 10
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
- 11
For the sauce, in a clean pan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min - 12
Stir in the 1/2 cup of soy sauce and 1/2 cup of honey. Bring the sauce to a gentle simmer and let it reduce slightly, stirring occasionally, until it thickens to a desired consistency, about 3-5 minutes.
⏱️ 4 min
- 13
Add the crispy fried chicken to the reduced sauce and toss to completely cover the chicken in the glossy sauce.
⏱️ 1 min
- 14
Let the sauced chicken cool slightly for a minute or two, then slice it into individual pieces.
⏱️ 2 min
- 15
Plate the sliced chicken over cooked rice and garnish with fresh sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Honey Garlic Butter Chicken
For the Chicken Marinade
- 2 pounds chicken thighs, boneless, skinless
- 2 green onions, white parts only, sliced
- 1 tablespoon garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
For the Dry Batter
- 1 cup potato starch
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
For the Honey Garlic Butter Sauce
- 1/2 cup unsalted butter
- 1/4 cup garlic, minced
- 1/2 cup soy sauce
- 1/2 cup honey
For Frying and Garnish
- 4 cups vegetable oil, for frying
- 2 green onions, sliced, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Wash your hands thoroughly before handling ingredients.
⏱️ 1 min - 2
Place the chicken thighs into a large mixing bowl.
⏱️ 1 min - 3
Add the sliced white parts of the green onions, 1 tablespoon of minced garlic, oyster sauce, 1 tablespoon of soy sauce, Shaoxing wine, 1 tablespoon of honey, chicken bouillon powder, white pepper, and 1 tablespoon of vegetable oil to the chicken thighs.
⏱️ 2 min - 4
Mix all the ingredients thoroughly with the chicken, ensuring each piece is well coated with the marinade. Cover the bowl and let the chicken marinate at room temperature for 15 minutes.
⏱️ 1 min - 5
While the chicken marinates, prepare the dry batter. In a separate mixing bowl, combine the potato starch, cornstarch, and salt. Whisk well to combine.
⏱️ 2 min - 6
Dredge each marinated chicken thigh in the dry batter, making sure to really pack the starch onto the chicken. Shake off any excess dry batter.
⏱️ 5 min - 7
Place the dredged chicken on a wire rack set over a baking sheet and refrigerate for 10 minutes to allow the coating to set.
⏱️ 2 min - 8
While the chicken is setting, heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of batter should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 9
Carefully add the coated chicken to the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook for 8-10 minutes, flipping halfway through, until the chicken is crispy, golden-brown, and cooked through (internal temperature of 165°F).
⏱️ 10 min•🌡️ 350 - 10
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min - 11
For the sauce, in a clean pan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min - 12
Stir in the 1/2 cup of soy sauce and 1/2 cup of honey. Bring the sauce to a gentle simmer and let it reduce slightly, stirring occasionally, until it thickens to a desired consistency, about 3-5 minutes.
⏱️ 4 min - 13
Add the crispy fried chicken to the reduced sauce and toss to completely cover the chicken in the glossy sauce.
⏱️ 1 min - 14
Let the sauced chicken cool slightly for a minute or two, then slice it into individual pieces.
⏱️ 2 min - 15
Plate the sliced chicken over cooked rice and garnish with fresh sliced green onions.
⏱️ 1 min