Honey Butter Chicken
Juicy, crispy chicken thighs coated in a sweet and savory honey butter glaze—this recipe is pure comfort food bliss. The double-frying method ensures maximum crunch, while the sauce brings a perfect balance of garlicky, buttery goodness with hints of umami from the soy sauce. Whether you're serving this for a weeknight dinner or a special treat, your family and friends will be obsessed with every bite!
Why You’ll Love This Honey Butter Chicken:
- Incredibly Crispy: The double-frying method makes each bite satisfyingly crunchy.
- Perfectly Balanced Sauce: The honey butter glaze is sweet, savory, and garlicky, with just the right hint of richness.
- Customizable to Your Taste: Whether you love a sweet glaze or prefer a more savory umami-packed bite, this recipe can be easily adjusted to suit your taste.
Tips for Success:
1. Double Frying:
Double frying isn’t just a trick—it’s a game-changer. The first fry cooks the chicken, while the second fry crisps up the outer layer for a longer-lasting crunch that won’t get soggy when tossed in the sauce.
2. Making It Saucier:
If you love extra sauce to drizzle over rice or veggies, increase the sauce ingredients by 1.5x or even double the amounts. This way, you’ll have more of that irresistible honey butter coating.
(adsbygoogle = window.adsbygoogle || []).push({});3. Storage and Reheating:
This chicken is best enjoyed fresh for maximum crispiness. However, you can reheat leftovers in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore some of the crunch.
4. Customization Ideas:
- Add a pinch of red pepper flakes or gochugaru if you like a spicy kick.
Serving Suggestions:
Pair your Honey Butter Chicken with fluffy white rice, garlic fried rice, or a side of roasted vegetables. The sauce also tastes amazing drizzled over mashed potatoes or even buttered noodles! For a lighter option, serve it with a crisp cucumber salad or steamed broccoli.
(adsbygoogle = window.adsbygoogle || []).push({});How to Make It Ahead:
- Make the Sauce: The sauce can be made ahead of time and stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan and toss with the freshly fried chicken.
- Prep the Chicken: You can cube and season the chicken a few hours in advance and store it in the fridge. When you're ready to fry, just add the eggs, flour, and potato starch.
Substitutions and Additions:
- Chicken Thighs: You can swap them for chicken breasts, but thighs will stay juicier and more tender.
- Potato Starch: If you don’t have potato starch, you can use cornstarch as a substitute, though potato starch yields a crispier coating.
- Brown Sugar: Feel free to use light or dark brown sugar for the sauce—dark brown sugar will add a richer, molasses-like depth.
If you’re craving a meal that’s packed with bold flavors, crispy textures, and a buttery, garlicky glaze you’ll want to drizzle over everything, this Honey Butter Chicken is the answer! It’s the perfect combination of comfort food and indulgence, yet customizable to suit your taste. Whether you’re making it for a cozy weeknight dinner or impressing guests at a get-together, this dish is sure to become a staple in your recipe collection. Now, let’s get into how to make this irresistible honey butter chicken—you’re going to love every bite!
(adsbygoogle = window.adsbygoogle || []).push({});This Honey Butter Chicken recipe features crispy, double-fried chicken thighs tossed in a savory-sweet honey butter sauce packed with garlic and umami from soy sauce. With its golden, crunchy coating and glossy, buttery glaze, this dish is perfect for serving over rice or alongside your favorite veggies. Easily customizable to suit your preferred sweetness or saltiness, this recipe will become a family favorite!
- 2 lb chicken thighs (cubed)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp chicken bouillon powder
- 1/4 tsp garlic powder
- 1/3 cup all purpose flour
- 1/3 cup potato starch
- 2 eggs
- 4 cloves garlic (minced)
- 6 tbsp butter (divided (2 tbsp used for sauteeing, 4 tbsp added to sauce at end))
- 3 tbsp honey
- 1 tbsp brown sugar
- 3 tbsp soy sauce (adjust more or less based on preference)
- 1 tbsp sesame oil
- green onions (chopped)
- sesame seeds
- Coat the Chicken:
In a large bowl, combine cubed chicken thighs with salt, white pepper, chicken bouillon powder, and garlic powder. Add in the eggs, flour, and potato starch. Mix until each piece of chicken is thoroughly coated in the batter.
- Fry the Chicken (First Fry):
Heat oil in a large pot or deep fryer to 350°F (175°C). Fry the chicken in batches to avoid overcrowding the pot, cooking for about 4 minutes per batch. Transfer the chicken to a paper towel-lined tray to drain excess oil.
- Double Fry for Extra Crispiness:
Once the first round of frying is complete, fry the chicken again for another 3 minutes or until golden brown and crispy. This double-frying method locks in the crunch.
- Make the Sauce:
In a large pan over medium heat, melt 2 tablespoons of butter and sauté the minced garlic until fragrant (about 1 minute). Add the honey, soy sauce, brown sugar, and the remaining butter. Stir until the brown sugar dissolves and the sauce thickens slightly, about 2–3 minutes.
refer to "Tips for Success" number 2 if you want a saucier chicken. - Taste and Adjust:
The beauty of this sauce is that it’s fully customizable. Prefer a sweeter finish? Add a little more honey. For a deeper savory note, add an extra splash of soy sauce. If you like a more caramelized taste, let the sauce simmer for a minute longer before adding the chicken. Taste as you go to find the perfect balance that suits your preference.
- Coat the Chicken:
Add the fried chicken to the pan and toss it in the honey butter sauce until each piece is evenly coated. Drizzle the sesame oil over the top for extra fragrance.
- Garnish and Serve:
Sprinkle the chicken with chopped green onions and sesame seeds before serving. Enjoy immediately!
