Honey Butter Chicken Thighs (VIDEO)
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Honey Butter Chicken Thighs are so juicy, tender, and coated in a delicious honey butter sauce that you’re going to want to eat everyday! Make this in under 30 minutes for the perfect easy meal!
Watch the Honey Butter Chicken Recipe Video!
A Note from CJ
Honey Butter Chicken that’s so easy to make at home!
You’re going to love this crispy, Korean Honey Butter Chicken that brings all the flavor of a classic Korean fried chicken restaurant into your kitchen. This tried and tested recipe creates an ultra crispy chicken and a sweet sauce that compliments it perfectly and so delicious over rice!
Try my other chicken recipes like Air Fryer Fried Chicken, Easy Fried Chicken, Air Fryer Chicken Wings, or Korean Fried Chicken!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- boneless chicken thighs – I prefer chicken thighs for this recipe which are juicier and more forgiving if overcooked. You can substitute chicken breasts for this recipe; I would recommend pounding them into 1/2 inch cutlets so they cook quickly and evenly to 165F while still retaining their juiciness.
- garlic – I always recommend grating garlic into marinades, as I find it infuses the flavors better and you don’t have to deal with any garlic chunks when cooking.
- potato starch – potato starch as a dredge allows the chicken to develop a light crust when fried, which the sauce can cling better. Make sure to shake off an excess, as you only need a light coating.
- neutral oil – my go to is avocado oil but you can also use canola, vegetable, or grapeseed oil.
- butter – use unsalted butter, as the honey butter sauce includes soy sauce (which will be enough salt)
- light soy sauce – this is all-purpose soy sauce; you can use low sodium if you prefer.
- honey – you can use raw or regular honey, both work for this recipe.
How to Make Honey Butter Chicken
Season, Dredge Chicken and Fry the Chicken
Marinate the chicken with kosher salt, black pepper, grated garlic, soy sauce and sesame oil for 15 minutes, then drege the chicken thighs with potato starch. Fry the chicken thighs in oil until crispy!
Make the Honey Butter Sauce
Melt butter in a pan then add soy sauce, garlic powder, honey, brown sugar, water and vinegar. Mix to combine then add a cornstarch slurry to thicken the sauce and coat the crispy chicken thighs. Cut and serve with rice.
PRO TIPS
CJ’s Expert Tips + Storage
- Shaking off any excess potato starch from the chicken before pan frying is important – you just want a light coating that sticks to the chicken and reduces the amount of starch releasing into the oil which could burn.
- I prefer chicken thighs for this recipe which are juicier and more forgiving if overcooked. You can substitute chicken breasts for this recipe; I would recommend pounding them into 1/2 inch cutlets so they cook quickly and evenly to 165F while still retaining their juiciness.
- Store any leftover Honey Butter Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until warmed through. I love how this sauce tastes as leftovers – this would be a great recipe for meal prepping!
If you tried this Honey Butter Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Honey Butter Chicken (VIDEO)
Ingredients
- 1 pound boneless chicken thigh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 gloves garlic, grated
- 2 tablespoons light soy sauce
- ¼ cup potato starch
- ½ teaspoon sesame oil
- 1 quart neutral oil, for frying
Honey Butter Glaze
- 4 tablespoons butter, unsalted
- 1/2 cup light soy sauce
- ½ teaspoon garlic powder
- 1/3 cup honey
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
Instructions
- Add the chicken thighs to a bowl and season with salt, pepper, grated garlic, soy sauce and sesame oil. Let the chicken marinate for 15 minutes.
- Add the potato starch to a sheet tray or plate and lightly dredge both sides of the chicken with the potato starch.
- In a large nonstick pan, heat the neutral oil over medium high heat. Add the chicken thighs to the pan and cook for 2-3 minutes until the chicken is crispy and golden. Flip the chicken and cook for another 2-3 minutes until the chicken reads an internal temperature of 165F. Turn off the heat and remove the chicken to a plate to rest.
- Wipe out the pan and melt the butter over medium heat. Add the soy sauce, garlic powder, honey, water, and mix until combined. Bring the sauce to a simmer over medium heat for 2-3 minutes until the sauce has thickened slightly. Add the vinegar, mix and cook for another 30 seconds. Add the chicken back to the pan to coat in the sauce.
- Serve over rice and scoop any residual sauce over the chicken and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
