Honey Butter Crispy Chicken
Honey Butter Crispy Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless chicken leg meat, cut into 4-6 pieces
- 4 cloves garlic, thinly sliced
- 1 inch ginger, thinly sliced
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Crispy Coating
- 1/2 cup cornstarch, or potato starch
- 1/2 cup vegetable oil, for frying, or as needed
For the Honey Butter Garlic Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
For Garnish
- 1/2 teaspoon dried herbs, such as parsley or thyme
Instructions
- 1
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.
⏱️ 5 min
- 2
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes.
⏱️ 30 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 2 min
- 5
Fry the chicken over medium heat for 90 seconds, until a brittle, crispy shell forms and the chicken is golden brown.
⏱️ 2 min
- 6
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.
⏱️ 8 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 1 min
- 9
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.
⏱️ 2 min
- 10
Serve the Honey Butter Crispy Chicken immediately, garnished with dried herbs.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Butter Crispy Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless chicken leg meat, cut into 4-6 pieces
- 4 cloves garlic, thinly sliced
- 1 inch ginger, thinly sliced
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Crispy Coating
- 1/2 cup cornstarch, or potato starch
- 1/2 cup vegetable oil, for frying, or as needed
For the Honey Butter Garlic Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
For Garnish
- 1/2 teaspoon dried herbs, such as parsley or thyme
Instructions
- 1
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.
⏱️ 5 min - 2
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes.
⏱️ 30 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 2 min - 5
Fry the chicken over medium heat for 90 seconds, until a brittle, crispy shell forms and the chicken is golden brown.
⏱️ 2 min - 6
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.
⏱️ 8 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 1 min - 9
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.
⏱️ 2 min - 10
Serve the Honey Butter Crispy Chicken immediately, garnished with dried herbs.
⏱️ 1 min