Hot Honey Butter Chicken
Equipment
- Wire Rack
Ingredients
Chicken and Marinade
- 2 boneless chicken thighs, ~16 oz, cut into ½-inch chunks, see note 1
- ½ tsp sesame oil
- ¼ tsp white pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- Salt to taste
Batter
- ½ cup rice flour
- ¼ cup potato starch
- ¼ cup water, adjust for pancake batter consistency
Sauce
- 1.5 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp sriracha
- 1.5 tbsp butter
Optional Garnishes
- Scallions
- Sesame seeds
Instructions
- Marinate chicken with sesame oil, salt, white pepper, garlic powder, and paprika for 15 minutes.
- In a separate bowl, combine rice flour, potato starch, and water until smooth. Add the chicken and mix until evenly coated.
- Heat oil to 350°F (175°C) and fry the chicken for 5–6 minutes. Increase heat to 400°F (205°C) and fry again for 2 more minutes until golden. Drain on a wire rack.
- In a pan, melt butter and stir in soy sauce, honey, garlic, and sriracha. Simmer until the sauce thickens slightly.
- Toss the crispy chicken in the hot honey butter sauce until fully coated. Serve over rice and garnish with scallions or sesame seeds if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Why My Spicy Honey Butter Chicken Is So Good
Hot honey butter chicken strikes the perfect balance between spicy heat and sweet richness. The sauce is everything, sticky, glossy, and packed with flavor from butter, garlic, soy sauce, honey, and a bold dose of sriracha. Each bite coats your mouth with a buttery, fiery glaze that clings to every crispy corner of the fried chicken. It’s the kind of sauce that makes you want to lick the spoon…and maybe the plate too! If you’re a fan of bold flavors and crispy textures, this dish brings it all together in the best way.
How To Get That Restaurant Quality Fried Chicken
What makes this recipe so weeknight-friendly is that it’s fast and low-effort without sacrificing flavor. The batter uses pantry-friendly rice flour and potato starch, giving you an ultra-light, crunchy crust. A quick double-fry method locks in the juiciness and adds extra crisp. And while frying might seem intimidating, the short cook time makes it surprisingly approachable. Once the chicken is done, the sauce comes together in one pan and in just a few minutes, no fancy tools or long prep required.
Ingredients for Hot Honey Butter Chicken
This recipe uses easy-to-find ingredients to build layers of flavor. You’ll start with boneless chicken thighs, which stay tender even after frying. The marinade brings subtle depth with sesame oil, garlic powder, and paprika. The batter is a simple mix that mimics Korean-style fried chicken texture using rice flour and potato starch. For the sauce, butter adds richness while soy sauce brings umami and honey softens the heat from sriracha. Garlic rounds everything out for a flavor bomb that tastes like you spent way more time on it than you did.
Chicken & Marinade
- 2 boneless chicken thighs (~16 oz.), cut into ½-inch chunks
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt to taste
Batter
- ½ cup rice flour
- ¼ cup potato starch
- ¼ cup water (adjust to pancake batter consistency)
Sauce
- 1½ tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 tablespoons sriracha
- 1½ tablespoons butter
How to Make Hot Honey Butter Chicken
Step-by-Step Instructions
Marinate chicken with sesame oil, salt, white pepper, garlic powder, and paprika for 15 minutes.
In a separate bowl, combine rice flour, potato starch, and water until smooth. Add the chicken and mix until evenly coated.
Heat oil to 350°F (175°C) and fry the chicken for 5–6 minutes. Increase heat to 400°F (205°C) and fry again for 2 more minutes until golden. Drain on a wire rack.
In a pan, melt butter and stir in soy sauce, honey, garlic, and sriracha. Simmer until the sauce thickens slightly.
Toss the crispy chicken in the hot honey butter sauce until fully coated. Serve over rice and garnish with scallions or sesame seeds if desired.
Tips and Variations
Can I make it less spicy?
Yes! Reduce the sriracha to 1 tablespoon or even 1½ teaspoons, or swap with a milder chili sauce.
Can I air fry the chicken?
You can try air frying at 400°F (205°C) for about 12–14 minutes, flipping halfway through. It won’t be exactly the same, but still tasty.
What can I serve it with?
Serve it over white rice or jasmine rice for the most classic pairing. It’s also great with fried rice or inside lettuce wraps.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast works, but be careful not to overcook it. Thighs stay juicier and are more forgiving.
What’s the best oil for frying?
Neutral oils like canola, vegetable, or peanut oil are great. Avoid olive oil for deep frying.
How do I reheat leftovers?
Reheat in the oven or air fryer to keep the chicken crispy. You can warm the sauce separately and toss again.
Can I make the sauce in advance?
Absolutely. Store it in the fridge for up to 5 days. Reheat gently and toss with freshly fried chicken.
You Might Also Like
If you loved this, check out my Spicy Korean Fried Chicken (Yangnyeom Chicken).
Or try my Sticky Crispy Beef for a savory, crunchy twist.
Want more sweet and spicy combos? Try my Honey Garlic Chicken!
