Description
Crispy and flavorful Honey Butter Fried Chicken featuring tender bite-sized chicken pieces double-fried to golden perfection and tossed in a rich, glossy honey butter sauce infused with garlic and a hint of soy. This dish offers a perfect balance of sweet, savory, and subtle heat, enhanced by toasted sesame seeds and fresh spring onions for a delightful crunch and aroma.
Ingredients
Units
Scale
Chicken and Coating
- 400 grams Chicken breast or thigh, boneless (about 0.88 lb), cut into bite-size cubes
- 1/4 tsp White pepper
- 1 tbsp Regular soy sauce
- 1 Egg
- 1 cup Cornstarch
- Neutral oil for frying (enough for deep frying)
Honey Butter Sauce
- 2-3 cloves Garlic, minced
- 4 tbsp Honey
- 4 tbsp Butter (divided: 2 tbsp for sautéing garlic, 2 tbsp for sauce)
- 1 tbsp Brown sugar
- 2 tbsp Soy sauce (light or regular)
- 1 tbsp Sesame oil
- 2 1/2 tbsp Cornstarch slurry (Mix 1/2 tsp cornstarch with 2 tbsp water)
- 1 tsp Crushed chilli (optional)
Garnish
- 1 tbsp Toasted sesame seeds
- Spring onions, chopped
Instructions
- Prepare Chicken: Cut the chicken into bite-size cubes and place them in a bowl. Add one egg, 1 tbsp soy sauce, and ¼ tsp white pepper. Mix thoroughly to coat the chicken evenly.
- Coat Chicken: Add 1 cup cornstarch to the marinated chicken pieces and toss well to coat each piece uniformly with starch.
- First Fry: Heat neutral oil in a deep pan or fryer to 350°F (180°C). Fry chicken pieces in batches for 1-2 minutes until they look cooked but not fully golden. Remove and set aside on paper towels to cool for a few minutes.
- Second Fry: Reheat the oil to 350°F (180°C) if necessary. Double fry the chicken pieces for 2-3 minutes or until they develop a crispy golden-brown crust. Drain on paper towels and keep warm.
- Make Sauce: Heat a pan over medium heat and melt 2 tbsp butter. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.
- Finish Sauce: Lower the heat to low; add 4 tbsp honey, 1 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp butter, 1 tbsp sesame oil, the prepared cornstarch slurry, and crushed chilli (if using). Stir continuously until the sauce thickens and becomes glossy.
- Toss Chicken in Sauce: Add the double-fried chicken pieces into the sauce. Toss well to coat each piece thoroughly with the honey butter glaze.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped spring onions over the coated chicken. Serve immediately while hot and crispy.
Notes
- Double frying the chicken ensures an ultra-crispy coating while keeping the meat moist inside.
- Maintain medium-high frying temperature and avoid overcrowding the pan to prevent the oil temperature from dropping and soggy chicken.
- For a spicy kick, crushed chili can be added to the sauce. Omit if you prefer a milder flavor.
- Toasted sesame seeds add a nutty flavor and crunchy texture; alternatively, add toasted pumpkin seeds, walnuts, or crushed roasted peanuts.
Nutrition
- Serving Size: 1 serving (approximately 150 grams)
- Calories: 470 kcal
- Sugar: 20 g
- Sodium: 989 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 135 mg