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Honey Butter Fried Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 93 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian Fusion

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

  1. 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.
  2. Coat Chicken: Add 1 cup cornstarch to the marinated chicken pieces and toss well to coat each piece uniformly with starch.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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