Honey butter chicken that’s juicy on the inside, crispy on the outside and smothered in a sticky, sweet-and-salty sauce.
One bite and I literally told Mini Me that this is one of the best recipes I’ve ever made.
We’re using a combination of flour and cornstarch to get the outside super crispy. And we’re frying the chicken on lower heat so it stays super juicy and delicious.
And the sauce? Simple ingredients that deliver huge flavor. You are going to absolutely love this one!
Ingredients
- Chicken thighs
- Flour
- Cornstarch
- Honey
- Butter
- Garlic
- Ginger
- Soy Sauce
How to Make Honey Butter Chicken
Prep the Chicken
Chicken thighs are naturally more fatty than chicken breasts, so use a sharp knife to trim any visible fat off.
Then, cut the thighs into smaller pieces.
Make the Batter
In a large bowl, stir together the flour, cornstarch, salt, black pepper and garlic powder.
Then, add a bit of water. The batter will be on the thicker side, which is good.
Now, toss the chicken pieces in the batter until they’re well coated.
Fry the Chicken
Heat the oil to medium low in a large pan. This is important!
When frying this chicken or any other, the key is to fry at a moderate temperature so that the outside doesn’t cook faster than the inside.
Medium heat is perfect for getting crispy fried chicken that’s juicy inside.
Fry the chicken pieces in the oil. Once it’s golden brown, remove it onto a wire rack.
Make the Sauce
Now for the liquid gold. Start by sauteing the garlic and ginger in melted butter.
Then, stir in the honey and soy sauce. You’ll want to turn up the heat for a minute until the mixture boils, and then take the heat down to a simmer. This will help it get thicker and more syrupy.
Finally, toss the cooked chicken in that delicious sauce and dig in!
Watch how to make Honey Butter Chicken!
Serving Suggestions
1. Over rice. My favorite way to enjoy this crispy honey butter chicken is over a bed of Jasmine rice or sushi rice.
2. With veggies. Serve this sticky chicken with steamed broccoli, green beans or mixed Chinese vegetables.
3. As an appetizer. Use toothpicks to enjoy these chicken bites as part of a party platter.
Storage Instructions
Store any left over honey butter chicken in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
Reheat in the microwave, conventional oven or air fryer.
Can you use chicken breasts instead of chicken thighs?
You sure can. Follow the instructions in the recipe card as they’re written, and simply reduce the frying time by a few minutes. Chicken breasts cook faster than chicken thighs.
Can you air fry instead of pan fry?
Absolutely! To air fry the chicken, omit the water from the batter. Toss the chicken in the dry mixture of flour, cornstarch, garlic powder, salt and pepper.
Then, air fry for about 13-15 minutes. Make the sauce according to the instructions and toss the cooked chicken to coat.
When you try this easy honey butter chicken recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more chicken recipes, try these:
- Crispy Cornflake Chicken (Baked not Fried!)
- Grilled Teriyaki Chicken Skewers
- Chicken and Cheese Mini Tacos
Honey Butter Chicken
Ingredients
- 1 lb. boneless skinless chicken thighs
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1/2 cup honey
- 5 Tbsp. unsalted butter
- 2 cloves garlic minced
- 2 Tbsp. soy sauce
- 1 tsp. fresh ginger minced
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- vegetable oil for frying
Instructions
- Cut the chicken into bite sized pieces.
- In a medium sized bowl, whisk together the flour, cornstarch, salt, pepper and garlic powder. Stir in 1/2 cup of water.
- Toss the chicken in the flour mixture until well coated.
- Heat 1/4 inch of vegetable oil over medium heat in a large skillet. Fry the chicken until golden brown. Remove onto a wire rack.
- Wipe the pan clean and set the heat to low. Melt the butter in the pan. Add the garlic and ginger and saute until sizzling. Stir in the honey and soy sauce.
- Raise the heat until the mixture starts to boil. Then, reduce heat to low. Simmer until thickened, 3-4 minutes. Add the chicken back to the pan and coat in the honey butter sauce.
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