Honey Butter Chicken (VIDEO)
This crispy Honey Butter Chicken is one of my go to recipes during the week because of how delicious it is! The sauce is sweet and pairs perfectly with the crispy, juicy chicken - perfect over rice!
Servings: 4
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
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.
Nutrition
Calories: 523kcal | Carbohydrates: 40g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2601mg | Potassium: 445mg | Fiber: 1g | Sugar: 30g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
