Korean Honey Butter Fried Chicken

These are some of the crispiest, most flavorful Korean Honey Butter Fried Chicken I have ever made! Here is what you’ll need:

Korean Fried Chicken

• chicken tenders

Chicken Seasoning

• kosher salt
• white pepper
• black pepper
• garlic powder
• onion powder
• ginger powder
• cayenne powder

Seasoned Flour

• all-purpose flour 
• kosher salt
• white pepper
• black pepper
• garlic powder
• onion powder

Wet Batter

• all-purpose flour 
• egg
• sparkling water – This is a KEY ingredient in this recipe! The carbonation makes the batter lighter and more aerated – basically, the carbon dioxide bubbles in the batter expand when they hit the hot oil and it leaves the chicken tender with tiny pores that allow for more air (AKA MORE CRUNCH).

neutral oil, for frying – My go-to is avocado oil but you can also use canola or vegetable oil. Do not use sesame oil or olive oil!

Marinate the Chicken

The key to this Korean Honey Butter Fried Chicken is using a flavorful marinade of several different spices! Here is what you’ll need:

• Kosher Salt
• White pepper
• Black Pepper
• Garlic Powder
• Ginger Powder
• Cayenne Pepper

Create the seasoned dredge for the Honey Butter Fried Chicken

In another bowl, combine your ingredients for the Seasoning Flour and mix well. Add additional sparkling water to the seasoning flour 1-2 tbsp at a time and rub the flour with your hands to create additional craggily bits.

In another bowl, mix together your Wet Batter ingredients and whisk to combine. In a third bowl, add 1 cup of plain flour.

Dredge the chicken prior to frying

Dust the chicken in the plain flour, then dip your chicken in the Wet Batter and let any excess batter drip off. Next, coat the chicken in the Seasoning Flour and use your hands to pack the coating into the chicken. Place on a tray and let the chicken rest for 15 minutes while you heat up the oil.

Once the chicken has been seasoned, let the chicken tenders sit for at least 20 minutes to allow the salt to absorb into the meat. This is called “dry brining” which will result in a more juicy chicken tender.

Once the chicken tenders are breaded, let them sit on a tray for at least 15 minutes on a tray. I’ve found that letting the chicken sit once it is dredged in the season flour allows the breading to stick when frying.

Recipe Tips for Korean Honey Butter Fried Chicken

• CRAGGILY BITS – Adding a little bit of your leftover soda water to your seasoned flour and rubbing together with your hands is key for extra texture! It will create small clumps that will stick to the chicken providing extra crunch. If you run out of soda water after making your wet batter, you can drizzle regular water to your seasoned flour to create the craggly bits!

• DOUBLE FRY – Don’t skip the double fry! If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.

• SAUCE – TIMING IS KEY! – The sauce is going to thicken once you make it (and will continue to thicken until it’s not usable), so make sure to do this step LAST and IMMEDIATELY coat/brush the sauce on the chicken! This is not one of those sauces you make ahead!

• “DRY BRINE” – This is the KEY tip for quick but JUICY chicken! Season the chicken with salt & pepper for 15 minutes before cooking to allow the salt absorb into the meat. This “dry brine” will result in crispy skin and juicy meat. The salt will draw out some moisturize, so make sure to pat the chicken as dry as possible with a paper towel prior to sauteing in the pan. (Otherwise your skin will not get as crispy!)

If you liked this Korean Honey Butter Fried Chicken recipe, check out some of the most popular fried chicken recipes on the blog!

• Soy Garlic Wings
• Easy Fried Chicken
• Mochiko Fried Chicken
• Chicken Karaage
• Korean Fried Chicken
• Taiwanese XXL Fried Chicken

If you tried this Korean Honey Butter Fried Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!