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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Serve immediately and enjoy your Crispy Honey Butter Chicken!


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Serve immediately and enjoy your Crispy Honey Butter Chicken!
