Crispy Honey Butter Garlic Chicken

Ingredients

• 2 lb chicken thighs (boneless, skinless recommended)
• 3 green onions (white parts only, chopped)
• 1 tbsp minced garlic (for marinade)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce (for marinade)
• 1 tbsp Shaoxing wine
• 1 tbsp honey (for marinade)
• 1 tbsp chicken bouillon (powdered)
• white pepper (a pinch)
• oil (a splash for marinade)
• 1 cup potato starch
• 2 tbsp cornstarch
• salt (a pinch for dry batter)
• oil for frying (neutral oil like vegetable or canola)
• 2 tbsp butter (for sauce)
• 2 tbsp minced garlic (for sauce)
• 2 tbsp soy sauce (for sauce)
• 2 tbsp honey (for sauce)

Steps

1. 1

   Place 2 pounds of chicken thighs into a large mixing bowl.

2. 2

   Add the chopped white parts of the green onions, 1 tablespoon minced garlic, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon honey, 1 tablespoon chicken bouillon, a pinch of white pepper, and a splash of oil to the chicken.

3. 3

   Mix the ingredients thoroughly to ensure the chicken is evenly coated and let it marinate for 15 minutes.

4. 4

   In a separate shallow dish, prepare the dry batter by combining 1 cup potato starch, 2 tablespoons cornstarch, and a pinch of salt.

5. 5

   Dredge each marinated chicken thigh in the starch mixture, pressing firmly to pack the starch onto the meat, then shake away any excess.

6. 6

   Place the coated chicken in the fridge for 10 minutes to allow the coating to set.

7. 7

   Heat frying oil in a pan to 350°F (175°C).

8. 8

   Pan fry the chicken for 8 to 10 minutes, flipping halfway through, until crispy and golden brown.

9. 9

   In a clean pan or wok, combine equal parts (approximately 2 tablespoons each) butter, minced garlic, soy sauce, and honey.

10. 10

    Simmer the sauce over medium heat until it reduces slightly and becomes syrupy.

11. 11

    Add the crispy chicken to the sauce and toss until every piece is completely covered.

12. 12

    Remove from heat, let the chicken cool slightly to allow the sauce to adhere, then slice and serve.

Notes

Letting the starch-coated chicken rest in the fridge is a key step for ensuring the coating doesn't fall off during frying. For the sauce, 'equal parts' refers to the volume of the four main ingredients; 2 tablespoons each is a standard amount for this quantity of chicken.

Nutrition per serving

• main
• chicken
• fried chicken
• honey garlic
• crispy
• dinner
• pan-fried