Honey Butter Chicken
Crispy chicken pieces tossed in a glossy honey butter sauce that skips the water entirely, creating a sticky glaze that clings to every bite without making the crust soggy.
Equipment
- Large cast iron skillet - or heavy nonstick pan for even browning
- Mixing bowls - for tossing the chicken in the coating
- Kitchen tongs - for flipping each piece without tearing the crust
- Wire rack - to hold the fried chicken so it stays crisp
- Instant-read thermometer - to confirm the chicken hits 165°F (74°C)
- Measuring cups and spoons - for the sauce
- Sharp knife and cutting board - for cubing the chicken
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs - 450 g; or chicken breasts, cut into 1-inch (2.5 cm) pieces
- 1/4 cup all-purpose flour - 30 g; for a light coating
- 2 tablespoons cornstarch - 16 g; for extra crunch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons avocado oil - 30 ml; or olive oil, for frying
For the Honey Butter Sauce
- 4 tablespoons unsalted grass-fed butter - 57 g
- 1/3 cup honey - 80 ml; a neutral variety works best
- 1 tablespoon soy sauce - 15 ml; or tamari
- 1 tablespoon rice vinegar - 15 ml
- 3 cloves garlic - minced
- 1/2 teaspoon red pepper flakes - optional
For Garnish
- toasted sesame seeds - to garnish
- sliced green onions - to garnish
Instructions
- Pat the chicken pieces dry with a paper towel. In a mixing bowl, whisk together the flour, cornstarch, salt, black pepper, and garlic powder until evenly combined.
- Add the chicken pieces to the bowl and toss until every piece is lightly and fully coated. Shake off the excess coating from each piece.
- Heat the avocado oil in your skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in two batches if the pan looks crowded.
- Fry undisturbed for 3 to 4 minutes, then flip with tongs and fry the other side for another 3 to 4 minutes. Cook until golden brown and reach an internal temperature of 165°F (74°C). Transfer to a wire rack.
- Lower the heat to medium and wipe out any burnt bits, leaving the pan lightly greased. Add the butter and let it melt, swirling the pan as it starts to foam and turn a shade golden.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the honey, soy sauce, rice vinegar, and red pepper flakes if using. Simmer for 1 to 2 minutes, stirring, until the sauce looks glossy and slightly thickened.
- Return the fried chicken to the skillet. Toss gently with tongs or a spatula until every piece is coated in the sticky glaze. Let it sit in the sauce for about 30 seconds, then remove from the heat.
- Scatter toasted sesame seeds and sliced green onions over the top. Serve right away while the crust is at its crispest, spooning any extra sauce from the pan over the chicken.
Notes
- Dry the chicken first. Moisture on the surface steams the coating instead of crisping it, so pat every piece dry before dredging.
- Do not crowd the pan. Fry in two batches with space between pieces; crowding steams the chicken and keeps it pale.
- Rest on a rack. Keep cooked pieces on a wire rack rather than a plate, because sitting on a flat surface traps steam underneath and softens the crust within minutes.
- Watch the garlic. It only needs about 30 seconds in the butter. Any longer over high heat and it turns bitter.
- Keep the sauce moving. Honey can catch and burn fast, so stir and swirl the pan the whole time it simmers.
- Sauce at the last minute. Toss the chicken in the glaze right before serving so the crust has the least time to soften.
- Taste and adjust. If the sauce leans too sweet, an extra splash of rice vinegar or soy sauce pulls it back into balance.
- Storage: Store leftovers in a shallow airtight container in the refrigerator for up to 3 to 4 days. The sauce thickens as it chills and loosens again when warmed.
- Freezer: Freeze cooked, cooled chicken for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm at 375°F (190°C) in the oven for 8 to 10 minutes or in the air fryer for a few minutes to crisp the coating back up. Microwave is fastest but softest.
- Make ahead: Mix the dry coating and whisk the sauce ingredients separately up to a day early, then fry and toss just before serving.
- Variations: Try an air fryer version (400°F/200°C for 13-15 minutes), add gochujang for spicy honey butter, swap rice vinegar for lemon juice for a citrus-forward glaze, or use maple syrup in place of honey.
Nutrition
Serving: 1ServingCalories: 430kcalCarbohydrates: 30gProtein: 26gFat: 22gSaturated Fat: 9gSodium: 520mgFiber: 0.5gSugar: 24g
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