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In a large bowl, combine the chicken leg meat, sliced garlic, sliced ginger, oyster sauce, 2 tablespoons of soy sauce, salt, and black pepper. Mix thoroughly to ensure all chicken pieces are well coated.

Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes.

After marinating, remove the chicken from the refrigerator. Place the cornstarch in a shallow dish. Dredge each piece of marinated chicken in the cornstarch, ensuring an even and thorough coating. Let the coated chicken sit for 2 minutes to allow the starch to adhere.

Heat the vegetable oil in a large skillet or pan over medium heat. Once the oil is hot (a small piece of starch should sizzle immediately), carefully place the coated chicken pieces, skin-side down if applicable, into the pan. Do not overcrowd the pan; cook in batches if necessary.

Fry the chicken over medium heat for 90 seconds, until a brittle, crispy shell forms and the chicken is golden brown.

Flip the chicken pieces, reduce the heat to low, and continue to fry until the chicken is fully cooked through and golden brown on all sides, about 5-7 minutes. Remove the cooked chicken from the pan and place it on a cutting board. Once slightly cooled, cut the chicken cutlets into smaller, bite-sized pieces.

Carefully pour out any excess oil from the pan, leaving about 1 tablespoon. Add the butter to the same pan and melt over medium-low heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds to 1 minute.

Stir in 1 tablespoon of soy sauce and 1 tablespoon of honey into the pan with the garlic and butter. Stir well to combine and create the sauce.

Return the fried, bite-sized chicken pieces to the pan with the sauce. Toss the chicken to ensure it is evenly coated with the honey butter garlic glaze.

Serve the Honey Butter Crispy Chicken immediately, garnished with dried herbs.


In a large bowl, combine the chicken leg meat, sliced garlic, sliced ginger, oyster sauce, 2 tablespoons of soy sauce, salt, and black pepper. Mix thoroughly to ensure all chicken pieces are well coated.

Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes.

After marinating, remove the chicken from the refrigerator. Place the cornstarch in a shallow dish. Dredge each piece of marinated chicken in the cornstarch, ensuring an even and thorough coating. Let the coated chicken sit for 2 minutes to allow the starch to adhere.

Heat the vegetable oil in a large skillet or pan over medium heat. Once the oil is hot (a small piece of starch should sizzle immediately), carefully place the coated chicken pieces, skin-side down if applicable, into the pan. Do not overcrowd the pan; cook in batches if necessary.

Fry the chicken over medium heat for 90 seconds, until a brittle, crispy shell forms and the chicken is golden brown.

Flip the chicken pieces, reduce the heat to low, and continue to fry until the chicken is fully cooked through and golden brown on all sides, about 5-7 minutes. Remove the cooked chicken from the pan and place it on a cutting board. Once slightly cooled, cut the chicken cutlets into smaller, bite-sized pieces.

Carefully pour out any excess oil from the pan, leaving about 1 tablespoon. Add the butter to the same pan and melt over medium-low heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds to 1 minute.

Stir in 1 tablespoon of soy sauce and 1 tablespoon of honey into the pan with the garlic and butter. Stir well to combine and create the sauce.

Return the fried, bite-sized chicken pieces to the pan with the sauce. Toss the chicken to ensure it is evenly coated with the honey butter garlic glaze.

Serve the Honey Butter Crispy Chicken immediately, garnished with dried herbs.
