Korean Honey Butter Fried Chicken is crispy, golden, and coated in a glossy sauce that combines buttery richness, garlic, honey, and brown sugar with a savory touch of soy sauce. It is an easy Korean-inspired chicken recipe that brings takeout-style flavor straight to your kitchen.
Why You’ll Love This Recipe
- Crispy and juicy: Bite-sized chicken thighs stay tender inside while the coating turns beautifully crisp.
- Sweet and savory: Honey, brown sugar, garlic, butter, and soy sauce create an irresistible balance.
- Simple ingredients: Most of the ingredients are everyday pantry staples.
- Family-friendly: The mild, sticky sauce makes this a crowd-pleasing dinner.
- Extra crispy: A quick second fry gives the chicken its signature crunch.
Ingredients
- 600 g / 21 oz chicken thighs, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1 egg, room temperature
- 1–2 tsp toasted sesame seeds
- Vegetable oil, for frying
- Chopped green onions, for garnish
Honey Butter Sauce
- 4 tbsp / 60 g unsalted butter
- 6 garlic cloves, minced
- 3 tbsp brown sugar
- 2 tbsp light soy sauce
- 2 tsp honey
Instructions
- Prepare the chicken. Add the chicken thighs, salt, black pepper, cornstarch, baking powder, and egg to a large mixing bowl. Mix thoroughly until every piece is evenly coated. Set aside for a few minutes.
- Heat the oil. Pour enough vegetable oil into a wok or deep, heavy-bottomed pan for the chicken pieces to float. Heat over medium-high heat until the oil reaches about 175°C / 350°F.
- First fry. Carefully add the chicken pieces one at a time, working in batches so the pan does not become overcrowded. Fry for 3–5 minutes, or until golden and cooked through. Transfer to a wire rack or paper towel-lined plate and repeat with the remaining chicken.
- Second fry. Return the fried chicken to the hot oil and fry for about 1 minute, until deeply golden and extra crispy. Drain well.
- Make the sauce. Heat a clean wok over medium heat and add the butter. Once melted, add the minced garlic and stir for about 15 seconds, until fragrant.
- Add the soy sauce, brown sugar, and honey. Stir for about 20 seconds, then reduce the heat to low.
- Coat the chicken. Add the crispy chicken to the sauce and toss gently until every piece is evenly coated. Sprinkle in the toasted sesame seeds and mix again.
- Serve. Transfer the chicken to a serving plate. Sprinkle with additional sesame seeds and chopped green onions. Serve immediately while hot and crispy.
Tips & Tricks
- Use chicken thighs: They stay juicy and tender during frying. Chicken breast can also be used, but avoid overcooking it.
- Do not overcrowd the oil: Frying in small batches helps maintain the oil temperature and produces crispier chicken.
- Use a wire rack: Draining the chicken on a rack helps prevent the bottom from becoming soggy.
- The second fry matters: This short second frying step creates a lighter, crunchier coating.
- Keep the sauce on low heat: High heat can make the honey and sugar caramelize too quickly.
- For more garlic flavor: Add another minced garlic clove if you enjoy a stronger garlic taste.
- For less sweetness: Reduce the brown sugar slightly while keeping the honey for flavor.
- For extra heat: Add a pinch of Korean chili flakes or a little gochujang if desired.
- Halal-friendly: Use halal-certified chicken and check that the soy sauce and other packaged ingredients contain no alcohol-based additives.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Deep Frying
- Cuisine: Korean-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly; contains egg, dairy, and soy
Notes
Serve Korean Honey Butter Fried Chicken immediately for the best texture. It pairs especially well with steamed white rice, Korean-style pickled radish, cucumber salad, or a simple green salad.
For a spicier variation, add Korean chili flakes or a small amount of gochujang to the honey butter sauce. You can also substitute chicken breast for thighs if preferred.
Nutrition
Approximate per serving:
- Calories: 590 kcal
- Protein: 31 g
- Carbohydrates: 38 g
- Fat: 35 g
Nutrition will vary depending on how much oil the chicken absorbs during frying and the exact ingredients used.
FAQ
1. What makes Korean Honey Butter Fried Chicken crispy?
The cornstarch coating and double-frying method are the key. The first fry cooks the chicken, while the second brief fry makes the exterior extra crisp.
2. Can I make Korean Honey Butter Fried Chicken with chicken breast?
Yes. Cut the chicken breast into evenly sized bite-sized pieces and avoid overcooking it so it remains juicy.
3. Can I make the honey butter sauce less sweet?
Absolutely. Reduce the brown sugar or honey slightly to create a more savory sauce while keeping the buttery garlic flavor.
4. Why is my fried chicken not crispy?
Overcrowding the pan can lower the oil temperature and make the coating greasy. Fry in batches and use the second-fry technique for better crunch.
5. What should I serve with Korean fried chicken?
Steamed rice, Korean pickled radish, cucumber salad, kimchi, or simple steamed vegetables are excellent choices.
6. Can I make this recipe without deep frying?
Yes. The chicken can be air-fried or oven-baked, although the texture will be different from traditionally fried chicken. Toss the cooked chicken with the sauce just before serving.
Storage
Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Keep in mind that the coating will soften once refrigerated.
Freezer: For best quality, freeze the cooked chicken before adding the sauce. Place cooled chicken in a freezer-safe container and freeze for up to 2 months.
Reheating: Reheat refrigerated or frozen chicken in an air fryer or oven until hot and crisp. Warm the honey butter sauce separately and toss with the chicken just before serving.
Similar Recipes
Korean Honey Butter Fried Chicken
Ingredients
- 600 g / 21 oz chicken thighs cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1 egg room temperature
- 1 –2 tsp toasted sesame seeds
- Vegetable oil for frying
- Chopped green onions for garnish
Honey Butter Sauce
- 4 tbsp / 60 g unsalted butter
- 6 garlic cloves minced
- 3 tbsp brown sugar
- 2 tbsp light soy sauce
- 2 tsp honey
Instructions
- Prepare the chicken. Add the chicken thighs, salt, black pepper, cornstarch, baking powder, and egg to a large mixing bowl. Mix thoroughly until every piece is evenly coated. Set aside for a few minutes.
- Heat the oil. Pour enough vegetable oil into a wok or deep, heavy-bottomed pan for the chicken pieces to float. Heat over medium-high heat until the oil reaches about 175°C / 350°F.
- First fry. Carefully add the chicken pieces one at a time, working in batches so the pan does not become overcrowded. Fry for 3–5 minutes, or until golden and cooked through. Transfer to a wire rack or paper towel-lined plate and repeat with the remaining chicken.
- Second fry. Return the fried chicken to the hot oil and fry for about 1 minute, until deeply golden and extra crispy. Drain well.
- Make the sauce. Heat a clean wok over medium heat and add the butter. Once melted, add the minced garlic and stir for about 15 seconds, until fragrant.
- Add the soy sauce, brown sugar, and honey. Stir for about 20 seconds, then reduce the heat to low.
- Coat the chicken. Add the crispy chicken to the sauce and toss gently until every piece is evenly coated. Sprinkle in the toasted sesame seeds and mix again.
- Serve. Transfer the chicken to a serving plate. Sprinkle with additional sesame seeds and chopped green onions. Serve immediately while hot and crispy.
Notes
Conclusion
This Korean Honey Butter Fried Chicken is a simple way to make crispy, restaurant-style chicken at home. The crunchy chicken, buttery garlic sauce, honey, and toasted sesame seeds come together for a sweet-and-savory dish that is easy to love. Follow the double-frying method, keep the sauce over low heat, and you’ll have deliciously crispy chicken ready for the table.