why make this recipe
Honey Butter Chicken is a delicious and comforting dish that combines the savory flavors of fried chicken with a sweet and sticky honey butter sauce. It’s perfect for family dinners or gatherings with friends. This recipe is easy to follow and creates a crispy outside with tender chicken on the inside, all topped off with a flavorful sauce that will have everyone coming back for seconds. Whether you’re an experienced cook or a beginner, this dish is sure to impress.
how to make Honey Butter Chicken
Ingredients
- 500g chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley (or chives)
Directions
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In a bowl, combine the chicken pieces with all the marinade ingredients. Mix well and let it marinate for at least 30 minutes (longer is better, up to 2 hours in the refrigerator).
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In a separate bowl, mix the flour, salt, and pepper.
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Dredge each marinated chicken piece in the flour mixture, making sure it’s fully coated.
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Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 6-8 minutes, or until golden brown and cooked through.
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Remove the chicken from the oil and place it on a wire rack to drain excess oil.
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While the chicken is frying, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the honey, soy sauce, and rice wine. Bring to a simmer and cook for 1-2 minutes, or until slightly thickened.
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Add the fried chicken pieces to the honey butter sauce and toss gently to coat. Garnish with chopped parsley (or chives). Serve immediately while hot and crispy.
how to serve Honey Butter Chicken
Serve Honey Butter Chicken hot, alongside steamed rice or crispy vegetables. It also goes well with a fresh salad for a balanced meal. You can place extra sauce on the side for those who want a little more sweetness!
how to store Honey Butter Chicken
If you have leftovers, place the chicken in an airtight container in the refrigerator. It can last for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until heated through. This will help keep the chicken crispy.
tips to make Honey Butter Chicken
- For extra crunch, let the coated chicken pieces rest for a few minutes before frying.
- Adjust the sweetness of the sauce by adding more or less honey according to your taste.
- To save time, prepare the chicken marinade the night before and let it marinate overnight.
variation
You can swap chicken thighs for chicken breasts or even make this dish using shrimp or tofu for a different twist. For a spicier version, add a pinch of red pepper flakes to the honey butter sauce.
FAQs
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Can I use a different type of chicken?
Yes, you can use chicken breasts instead of thighs if you prefer. -
What can I serve with Honey Butter Chicken?
It pairs well with rice, mashed potatoes, or a simple salad. -
How do I keep the chicken crispy when reheating?
Reheat the chicken in the oven instead of the microwave to maintain its crispiness.
Honey Butter Chicken
Ingredients
For the chicken marinade
- 500 g chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and black pepper to taste
For the coating
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the honey butter sauce
- 1/4 cup unsalted butter
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley (or chives) for garnish
Instructions
Preparation
- In a bowl, combine the chicken pieces with all the marinade ingredients. Mix well and let it marinate for at least 30 minutes (longer is better, up to 2 hours in the refrigerator).
- In a separate bowl, mix the flour, salt, and pepper.
Cooking
- Dredge each marinated chicken piece in the flour mixture, making sure it's fully coated.
- Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 6-8 minutes, or until golden brown and cooked through.
- Remove the chicken from the oil and place it on a wire rack to drain excess oil.
- While the chicken is frying, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the honey, soy sauce, and rice wine. Bring to a simmer and cook for 1-2 minutes, or until slightly thickened.
- Add the fried chicken pieces to the honey butter sauce and toss gently to coat.
- Garnish with chopped parsley (or chives) and serve immediately while hot and crispy.