Imported from Instagram

Crispy Honey Garlic Butter Chicken

Name: Crispy Honey Garlic Butter Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2 lb Chicken thighs (Cut into small cubes); 0.5 cup All-purpose flour; 0.333 cup Cornstarch (Source states 1/3 cup); 0.5 tsp Baking powder; 0.5 cup Sparkling water (The source lists sparkling water again as 1/2 cup, or cold water; this appears to be a repeated batter-liquid entry.); 0.5 cup Sparkling water or cold water (Repeated in the source ingredient list; use only the amount needed to achieve a smooth, slightly thick batter.); Salt (To taste); 1 tsp Black pepper; 1 tbsp Garlic powder; 2 tbsp Soy sauce (For the batter); 4 tbsp Butter (For the honey glaze); 2 tbsp Honey (Source states 2–3 tbsp; use up to 3 tbsp to taste); 1 tbsp Soy sauce (For the honey glaze); Sesame seeds (For garnish); 3 Garlic (Source states 3–4 cloves, finely minced; for the honey glaze); Oil (For frying; amount not specified)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Small cubes of chicken thighs are coated in a seasoned sparkling-water batter, fried twice for extra crispiness, and quickly tossed in a buttery honey-garlic glaze. The finished chicken is garnished with sesame seeds and served immediately.

4 servings50 minEast Asian

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Ingredients

2 lb Chicken thighs (Cut into small cubes)
0.5 cup All-purpose flour
0.333 cup Cornstarch (Source states 1/3 cup)
0.5 tsp Baking powder
0.5 cup Sparkling water (The source lists sparkling water again as 1/2 cup, or cold water; this appears to be a repeated batter-liquid entry.)
0.5 cup Sparkling water or cold water (Repeated in the source ingredient list; use only the amount needed to achieve a smooth, slightly thick batter.)
Salt (To taste)
1 tsp Black pepper
1 tbsp Garlic powder
2 tbsp Soy sauce (For the batter)
4 tbsp Butter (For the honey glaze)
2 tbsp Honey (Source states 2–3 tbsp; use up to 3 tbsp to taste)
1 tbsp Soy sauce (For the honey glaze)
Sesame seeds (For garnish)
3 Garlic (Source states 3–4 cloves, finely minced; for the honey glaze)
Oil (For frying; amount not specified)

Steps

1
In a bowl, combine the flour, cornstarch, baking powder, black pepper, garlic powder, and salt.
2
Add the soy sauce and sparkling water. Whisk until the mixture becomes a smooth, slightly thick batter, similar to pancake batter. Because the source repeats the sparkling-water quantity, add it gradually and use only enough to reach the stated consistency.
3
Add the cubed chicken thighs to the batter and mix until every piece is fully coated.
4
Heat oil to 350°F (175°C).
5
Fry the chicken in batches, taking care not to overcrowd the pan. Cook each batch for about 4–5 minutes, until lightly golden.
6
Remove the chicken from the oil and let it rest for 2–3 minutes.
7
For extra crispiness, heat the oil to 375°F and fry the chicken again for 2–3 minutes, until deep golden and crispy.
8
Drain the fried chicken on a rack or on paper towels.
9
In a pan over medium heat, melt the butter.
10
Add the finely minced garlic and sauté for about 30 seconds, until fragrant.
11
Stir in the honey and soy sauce. Simmer for 1–2 minutes, until the glaze is slightly thickened.
12
Add the fried chicken to the sauce and toss quickly to coat the pieces evenly.
13
Garnish with sesame seeds and serve immediately.

Notes

The source lists sparkling water twice in the batter ingredients, both as 1/2 cup. The method refers to adding sparkling water once, so the duplicate entry is treated as an apparent repetition rather than an additional required cup. The amount of frying oil and sesame seeds is not specified.