Honey Butter Chicken

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 1 tsp salt (For seasoning the chicken)
• 0.5 tsp black pepper (For seasoning the chicken)
• 1 tsp garlic powder (For seasoning the chicken)
• 1 tsp chicken bouillon powder (For seasoning the chicken)
• 2 tbsp soy sauce (Divide between the chicken seasoning and sauce)
• 1 egg (Lightly beaten)
• 0.75 cup cornstarch (For the batter)
• 0.75 cup all-purpose flour (For the batter)
• 4 cup neutral frying oil (For deep-frying; the amount absorbed will be lower)
• 4 tbsp unsalted butter (For the sauce)
• 3 cloves garlic (Minced)
• 1 tsp gochugaru (Korean red pepper flakes; adjust to taste)
• 0.25 cup brown sugar (For the sauce)
• 0.25 cup honey (For the sauce)
• 1 tsp sesame oil (For the sauce)
• 1 tbsp sesame seeds (Toasted, for garnish)
• 2 green onions (Thinly sliced, for garnish)

Steps

1. 1

   Cut the boneless chicken thighs into bite-size pieces and place them in a large bowl.

2. 2

   Season the chicken with salt, black pepper, garlic powder, chicken bouillon powder, soy sauce, and the beaten egg. Toss thoroughly so every piece is coated, then let it stand for about 10 minutes while you prepare the batter.

3. 3

   In a separate bowl, combine the cornstarch and all-purpose flour. Stir until evenly mixed.

4. 4

   Add the seasoned chicken pieces to the flour mixture, working in batches if necessary. Coat each piece thoroughly, then shake off excess batter so the coating is even and not heavily clumped.

5. 5

   Pour the frying oil into a deep, heavy pot and heat it to approximately 350°F (175°C). Work carefully and do not fill the pot more than halfway.

6. 6

   Fry the chicken in batches, keeping the pieces separated so the oil temperature does not drop too much. Cook until the coating is golden brown and crisp and the chicken reaches 165°F (74°C) internally, about 4–6 minutes per batch.

7. 7

   Transfer the fried chicken to a wire rack or a paper-towel-lined tray to drain. Allow the oil to return to temperature before frying the next batch.

8. 8

   To make the sauce, place a large skillet over medium heat and melt the butter.

9. 9

   Add the minced garlic and gochugaru to the melted butter. Sauté for about 30–60 seconds, stirring constantly, until the garlic is fragrant without becoming brown.

10. 10

    Add the remaining soy sauce, brown sugar, honey, and sesame oil. Stir until the sugar dissolves and the ingredients form a smooth sauce.

11. 11

    Simmer the sauce over medium-low heat for 2–3 minutes, stirring frequently, until it thickens slightly and looks glossy and sticky.

12. 12

    Add the fried chicken to the skillet. Toss gently until every piece is evenly coated in the honey-butter sauce.

13. 13

    Garnish with toasted sesame seeds and sliced green onions. Serve immediately while the chicken is hot and crisp.

Notes

The transcript does not provide exact quantities, so amounts are estimated. Fry in batches to preserve crispness, and use a thermometer to confirm the chicken reaches 165°F (74°C). Serve immediately because the sauce will soften the coating over time.

Nutrition per serving

• main
• Korean-inspired
• fried
• chicken
• comfort food
• spicy
• sweet-and-savory
• family dinner