Go Back
A close-up shot of glistening, golden-brown Honey Butter Chicken piled high, showcasing its crispy texture and delicious sauce.

Best Honey Butter Chicken

This Honey Butter Chicken recipe offers a perfect balance of sweet and savory flavors. Crispy, golden-brown chicken is coated in a delicious honey butter sauce, making it a crowd-pleasing dish that's surprisingly easy to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Korean-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 large eggs
  • 1 cup vegetable or canola oil, for frying
  • 4 tablespoons unsalted butter
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, chopped, for garnish

Equipment

  • cutting board
  • knife
  • Shallow dishes
  • whisk
  • Large skillet or frying pan
  • Thermometer
  • Wire rack or paper towel-lined plate
  • spatula
  • Wok (optional)

Method
 

  1. Cut the chicken into bite-sized pieces if needed.
  2. Prepare the breading station: In one shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. In another shallow dish, whisk the eggs.
  3. Dip each piece of chicken into the egg mixture, then dredge it in the flour mixture, making sure to coat it completely. Pat the flour on gently to help it adhere.
  4. Pour about 1/2 inch of oil into a large skillet or frying pan. Heat the oil over medium-high heat until it reaches around 350°F (175°C).
  5. Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. Ensure internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the pan and place it on a wire rack or paper towel-lined plate to drain excess oil.
  7. In a large skillet or wok, melt the butter over medium heat.
  8. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  9. Add the honey, soy sauce, rice vinegar, and red pepper flakes (if using). Whisk until everything is well combined and the sauce is smooth.
  10. Bring the sauce to a simmer and cook for about 2-3 minutes, or until it thickens slightly.
  11. Add the fried chicken to the skillet with the honey butter sauce. Toss to coat the chicken evenly.
  12. Sprinkle with sesame seeds and green onions. Serve immediately and enjoy!

Notes

Don't overcrowd the pan when frying the chicken. Adjust the sweetness of the sauce to your liking. For a spicier dish, add more red pepper flakes or cayenne pepper. Serve the chicken fresh for the best taste and texture. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave, oven, or skillet. To make this recipe gluten-free, use gluten-free flour for the breading and tamari instead of soy sauce. For a healthier option, you can air fry the chicken.