Honey Butter Chicken
Equipment
- Pot for frying
Ingredients
Chicken & Batter
- 4 boneless skinless chicken thighs, cut into ½-inch chunks
- ½ cup rice flour
- ¼ cup potato starch
- ½ tsp salt
- ½ tsp black pepper
- ½ cup water, adjust until slightly thinner than pancake batter
Honey Butter Sauce
- 2 tbsp butter
- 1 tsp minced ginger
- 2 tbsp honey
- 1 tbsp soy sauce
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Cut your chicken thighs into ½-inch chunks. In a bowl, combine rice flour, potato starch, salt, black pepper, and water, mixing until the batter is slightly thinner than pancake batter. Dredge the chicken thoroughly in the batter.
- Heat oil to 350°F (175°C) and fry the chicken in batches until cooked through and pale golden. Remove and set aside.
- Raise the oil temperature to 420°F (215°C) and fry the chicken a second time until deep golden and crispy.
- For the sauce, melt butter in a pan and sauté minced ginger for about 1 minute. Add honey and soy sauce, then simmer until slightly thickened. Let cool for 5 minutes.
- Toss the fried chicken in the sauce until fully coated.
- Serve in a bowl and optionally garnish with sesame seeds and scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Honey Butter Chicken Always Steals the SPotlight
I’ve always envied that one friend who brings a dish that’s super popular, but for me, this Honey Butter Chicken is that dish! I’ve brought it to potlucks, served it on random weekdays, even made it just for myself, and it never gets old! The crispiness of the chicken has people wondering how I fried it to get that crispy, and the sauce tastes super complex without too many ingredients or steps! Honestly, I think it could even replace a turkey at a Thanksgiving table, but I digress.
The Trick to The Crispiest Fried Chicken Ever
I promise you that this isn’t your basic fried chicken. The combination of rice flour and potato starch gives it a super light exterior, but still extremely crispy bite. The glaze on top of this already amazing fried chicken brings it all together. It’s a super simple sauce made of butter, honey, ginger, and soy sauce, which comes together into something that’s sweet, salty, and incredibly addictive! I like to save some extra sauce and drizzle it over my rice, which is great for the carb load!
Ingredients You’ll Need To Make Honey Butter Chicken
Chicken & Batter
- 4 boneless, skinless chicken thighs, cut into ½-inch chunks
- ½ cup rice flour
- ¼ cup potato starch
- ½ tsp salt
- ½ tsp black pepper
- ½ cup water (adjust so it’s slightly thinner than pancake batter)
Honey Butter Sauce
- 2 tbsp butter
- 1 tsp minced ginger
- 2 tbsp honey
- 1 tbsp soy sauce
Optional Garnishes
- Sesame seeds
- Scallions
How to Make Honey Butter Chicken
Cut chicken thighs into ½-inch pieces.
In a bowl, mix the rice flour, potato starch, salt, pepper, and water into a smooth batter. It should coat a spoon but still run off, like a loose pancake batter.
Toss the chicken in the batter until fully coated and set aside.
Heat oil to 350°F (175°C) and fry the chicken in batches for 4–5 minutes, until lightly golden and cooked through. Drain on paper towels.
Increase oil to 420°F (215°C) and fry the chicken a second time until crisp and deep golden brown.
In a clean pan, melt the butter and sauté ginger for a minute. Add honey and soy sauce, then simmer until it thickens slightly. Let cool for 5 minutes.
Toss the fried chicken in the warm glaze until every piece is coated. Garnish with sesame seeds and scallions if you like.
Tips & Variations
Don’t skip the double fry!
I know double frying sounds like a pain, but I promise this extra step is what gives the chicken that unbelievable crunch!
Make it spicy!
Add sriracha or chili flakes to the glaze if you want a little more spice. I find that it helps balance out the flavors!
Try other cuts of chicken!
You absolutely do not have to use boneless chicken thighs, I just find them the juiciest! You can use chicken tenders or even wings too.
Lactose intolerant?
Same here! But if you would like, substitute with a plant based butter, it still tastes amazing!
Frequently Asked Questions
Can I air fry this instead?
You can! Spray lightly with oil and air fry at 400°F for 12–14 minutes, flipping halfway. It won’t be as crispy, but it still tastes amazing!
Why cool the glaze before tossing?
If the glaze’s too hot, it can make the crust soggy. Letting it cool for a few minutes helps it cling better and keeps that crunch. Additionally, the sauce may be too thin if its super hot, helping it cool will thicken it naturally.
Can I swap flours?
You can use all-purpose, but rice flour and potato starch give you that extra crispy exterior, like the ones you find at a Korean Fried Chicken restaurant.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at the highest setting for 5 minutes.
Try These Next
Craving more side dishes for your dinner table? You’ll love my Gochujang Mac and Cheese!
Want something else crispy but even bigger? Try my Honey Butter Chicken Tenders!
Looking for a fried chicken dish with some spice? Check out my Spicy Korean Fried Chicken (Yangnyeom Chicken).
