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 1/2-inch pieces
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon MSG, (optional)
- 1 teaspoon baking powder
- 1 egg, large
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying, or as needed
For the Sauce
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons 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 cut chicken pieces with 1 tablespoon of soy sauce, white pepper, salt, MSG (if using), baking powder, and the egg. Mix thoroughly until all chicken pieces are well coated.
⏱️ 5 min
- 2
Add 1/2 cup of cornstarch to the chicken mixture. Mix again until the chicken pieces are fully coated and a thick batter forms around them. Ensure there are no dry spots.
⏱️ 3 min
- 3
Heat 3 cups of vegetable oil in a large deep pan or Dutch oven over medium-high heat to 350°F. Carefully add the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry the chicken for 5-7 minutes per batch, or until it turns golden brown and appears crispy. Use a thermometer to maintain oil temperature.
⏱️ 15 min•🌡️ 350
- 4
Remove the fried chicken pieces from the oil using a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min
- 5
While the chicken is frying, prepare the honey butter sauce. In a separate medium pan or skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min
- 6
Pour in 2 tablespoons of soy sauce, sesame oil, brown sugar, and chili flakes. Stir to combine the ingredients and bring to a gentle simmer.
⏱️ 1 min
- 7
Add the remaining 2 tablespoons of unsalted butter and drizzle in the honey. Stir well until the butter melts completely and the sauce is smooth and thoroughly mixed.
⏱️ 2 min
- 8
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Add the cornstarch slurry to the simmering sauce. Stir continuously until the sauce thickens to a desired consistency, about 1-2 minutes.
⏱️ 2 min
- 9
Add the previously fried crispy chicken pieces into the pan with the prepared honey butter sauce. Toss the chicken thoroughly to ensure every piece is evenly coated with the sauce.
⏱️ 2 min
- 10
Transfer the coated chicken to a serving platter. Sprinkle a generous amount of toasted sesame seeds over the sauced chicken. Garnish with chopped green onions.
⏱️ 1 min
- 11
Serve immediately and enjoy your Crispy Honey Butter Chicken!
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 1/2-inch pieces
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/4 teaspoon MSG, (optional)
- 1 teaspoon baking powder
- 1 egg, large
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying, or as needed
For the Sauce
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons 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 cut chicken pieces with 1 tablespoon of soy sauce, white pepper, salt, MSG (if using), baking powder, and the egg. Mix thoroughly until all chicken pieces are well coated.
⏱️ 5 min - 2
Add 1/2 cup of cornstarch to the chicken mixture. Mix again until the chicken pieces are fully coated and a thick batter forms around them. Ensure there are no dry spots.
⏱️ 3 min - 3
Heat 3 cups of vegetable oil in a large deep pan or Dutch oven over medium-high heat to 350°F. Carefully add the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry the chicken for 5-7 minutes per batch, or until it turns golden brown and appears crispy. Use a thermometer to maintain oil temperature.
⏱️ 15 min•🌡️ 350 - 4
Remove the fried chicken pieces from the oil using a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min - 5
While the chicken is frying, prepare the honey butter sauce. In a separate medium pan or skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min - 6
Pour in 2 tablespoons of soy sauce, sesame oil, brown sugar, and chili flakes. Stir to combine the ingredients and bring to a gentle simmer.
⏱️ 1 min - 7
Add the remaining 2 tablespoons of unsalted butter and drizzle in the honey. Stir well until the butter melts completely and the sauce is smooth and thoroughly mixed.
⏱️ 2 min - 8
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Add the cornstarch slurry to the simmering sauce. Stir continuously until the sauce thickens to a desired consistency, about 1-2 minutes.
⏱️ 2 min - 9
Add the previously fried crispy chicken pieces into the pan with the prepared honey butter sauce. Toss the chicken thoroughly to ensure every piece is evenly coated with the sauce.
⏱️ 2 min - 10
Transfer the coated chicken to a serving platter. Sprinkle a generous amount of toasted sesame seeds over the sauced chicken. Garnish with chopped green onions.
⏱️ 1 min - 11
Serve immediately and enjoy your Crispy Honey Butter Chicken!