Name: Honey Butter Fried Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: Chicken:; 400g boneless chicken breast or thigh (about 0.88 lb), cut into bite-sized pieces; ¼ tsp white pepper; 1 tbsp regular soy sauce; 1 egg; 1 cup cornstarch; Neutral oil for frying; Garnish:; 1 tbsp toasted sesame seeds; Chopped spring onions; Honey Butter Sauce:; 2–3 cloves garlic, minced; 4 tbsp honey; 4 tbsp butter (divided); 1 tbsp brown sugar; 2 tbsp soy sauce (light or regular); 1 tbsp sesame oil; 2½ tbsp cornstarch slurry (½ tsp cornstarch mixed with 2 tbsp water); 1 tsp crushed chili (optional)

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Honey Butter Fried Chicken is a popular Korean dish known for its ultra-crispy fried chicken pieces coated in a rich, sweet, and savory honey butter sauce. It’s crunchy on the outside, juicy on the inside, and glossy with a buttery glaze that’s completely irresistible. Perfect as a main course or party finger food, this dish is guaranteed to be a hit with both kids and adults.

Why You’ll Love This Recipe

This recipe brings together the satisfying crunch of double-fried chicken with a rich and sticky honey butter glaze that’s sweet, savory, and lightly garlicky. Whether you’re making it for dinner, game day, or a party platter, it’s a crowd-pleaser that’s easy to devour.

Honey Butter Fried Chicken

Double-fried for the ultimate crispy texture
Easy to make with simple ingredients
Sweet, savory, and buttery flavor in every bite
Great as a snack, appetizer, or main dish
Kid-friendly but easy to spice up for adults

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

400 grams (about 0.88 lb) boneless chicken breast or thigh
¼ teaspoon white pepper
1 tablespoon regular soy sauce
1 egg
1 cup cornstarch
Neutral oil, for frying
1 tablespoon toasted sesame seeds, for garnish
Spring onions, sliced, for garnish

Honey Butter Sauce:

2–3 cloves garlic, minced
4 tablespoons honey
4 tablespoons butter
1 tablespoon brown sugar
2 tablespoons soy sauce (light or regular)
1 tablespoon sesame oil
2½ tablespoons cornstarch slurry (½ teaspoon cornstarch mixed with 2 tablespoons water)
1 teaspoon crushed chili (optional for spice)

Directions

Prep the Chicken: Cut the chicken into bite-sized cubes. In a bowl, mix with soy sauce, white pepper, and egg. Stir in cornstarch to fully coat the pieces.
Fry the Chicken:
- Heat oil to 350°F (180°C).
- Fry the chicken for 1–2 minutes until pale golden. Remove and let cool for a few minutes.
- Double-fry the chicken for another 2–3 minutes until deep golden brown and crispy. Set aside on paper towels.
Make the Sauce:
- In a pan over medium heat, melt 2 tablespoons of butter and sauté garlic until fragrant (1–2 minutes).
- Lower the heat and add soy sauce, honey, brown sugar, remaining butter, sesame oil, and the cornstarch slurry.
- Stir continuously until the sauce becomes thick and glossy. Add crushed chili if using.
Combine: Add the fried chicken to the pan with the sauce. Toss well to coat every piece evenly.
Garnish and Serve: Sprinkle with toasted sesame seeds and chopped spring onions. Serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use thighs for extra juiciness: Thighs remain more moist and flavorful than breasts.
Make it spicy: Increase the crushed chili or add a splash of gochujang for heat.
Add crunch: Top with crushed peanuts or pumpkin seeds.
Gluten-free: Use tamari or a certified gluten-free soy sauce.
Air fryer version: Coat chicken lightly in oil and air fry at 390°F (200°C) for 10–12 minutes, flipping halfway.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze plain fried chicken (without sauce) for up to 2 months. Add sauce after reheating.
Reheating: Reheat in the oven or air fryer at 350°F until crispy. Avoid microwaving to preserve texture.

FAQs

Can I use pre-cooked chicken?

For best texture, raw chicken double-fried fresh is recommended. Pre-cooked chicken won’t achieve the same crispiness.

Do I need to double fry?

Yes! Double frying creates that signature Korean-style crunch that holds up even after saucing.

Can I make this ahead of time?

You can fry the chicken in advance and store it. Re-crisp in the oven before tossing with the freshly made sauce.

What’s the best oil for frying?

Use neutral oils with high smoke points like canola, vegetable, or sunflower oil.

Can I bake instead of frying?

You can, but the chicken won’t be as crispy. Bake at 400°F for 20–25 minutes or until golden and cooked through.

What does the sauce taste like?

It’s a blend of buttery richness, honey sweetness, savory soy sauce, and a mild garlicky depth.

Can I use store-bought honey butter sauce?

Homemade sauce is recommended for freshness and flavor control, but store-bought can work in a pinch.

How do I prevent soggy chicken?

Double frying ensures a strong crust. Also, add the sauce just before serving and serve immediately.

Is this dish very sweet?

It’s mildly sweet with savory and buttery notes. You can reduce the honey or sugar to taste.

Can I make this dish in bulk?

Yes, just fry the chicken in batches and multiply the sauce ingredients accordingly.

Conclusion

Honey Butter Fried Chicken is the perfect combination of crisp, juicy chicken and a glossy, flavorful glaze that hits every note—sweet, salty, buttery, and just a little spicy if you like. Whether you’re serving it as a crowd-pleasing appetizer or a comforting main course, this dish is sure to become a repeat favorite in your kitchen.