Korean Honey Butter Fried Chicken

Ingredients

• 1.5 lb Chicken Thighs (skinless, bone‑in, cut into bite‑sized pieces)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 large Egg (beaten)
• 1 tsp Salt (kosher salt)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup All-Purpose Flour (sifted)
• 0.5 cup Potato Starch (also called cornstarch alternative)
• 1 tsp Baking Powder (helps crispness)
• 3 cup Vegetable Oil (high smoke point oil for deep frying (e.g., canola))
• 3 tbsp Unsalted Butter (melted)
• 2 clove Garlic (minced)
• 1 tbsp Granulated Sugar (white sugar)
• 3 tbsp Honey (liquid honey)
• 2 tbsp Crushed Peanuts (unsalted, toasted)
• 2 stalks Scallions (thinly sliced)

Instructions

1. Prepare Chicken

   Trim any excess fat from the thighs and cut the meat into uniform bite‑size pieces.

   Time: PT5M

2. Marinate and Coat

   In a bowl combine soy sauce, beaten egg, salt, and pepper. Add the chicken pieces and toss to coat. In a separate bowl mix flour, potato starch, and baking powder; dredge the marinated chicken in this dry mixture, shaking off excess.

   Time: PT5M

3. Heat Oil for First Fry

   Fill the deep pot with vegetable oil to a depth of about 2‑3 inches and heat to 350°F (175°C) using the thermometer.

   Time: PT5M

   Temperature: 350°F

4. First Fry

   Working in small batches, lower the coated chicken into the oil and fry for about 4 minutes, until lightly golden.

   Time: PT4M

   Temperature: 350°F

5. Rest Chicken

   Remove the chicken with tongs, place on the paper‑towel‑lined plate, and let rest for 2 minutes.

   Time: PT2M

6. Increase Oil Temperature

   Raise the oil temperature to 375°F (190°C) for the second fry.

   Time: PT3M

   Temperature: 375°F

7. Second Fry

   Return the chicken to the hot oil and fry for 2‑3 minutes, until deep golden and ultra‑crisp.

   Time: PT3M

   Temperature: 375°F

8. Make Honey Butter Sauce

   While the chicken fries, melt butter in a small saucepan over medium heat, add minced garlic and sauté 30 seconds. Stir in sugar, soy sauce, and honey; simmer gently for 2 minutes until glossy.

   Time: PT3M

9. Coat Chicken in Sauce

   Transfer the fried chicken to a large bowl, pour the honey‑butter sauce over, and toss until every piece is evenly coated.

   Time: PT2M

10. Garnish and Serve

    Scatter crushed peanuts and sliced scallions over the coated chicken. Serve immediately while hot and crispy.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

20g

Fat

25g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken breast, Chicken drumsticks
• Instead of Soy Sauce: Tamari
• Instead of Egg: Egg white, Flax egg
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Rice flour
• Instead of Potato Starch: Cornstarch
• Instead of Vegetable Oil: Peanut oil
• Instead of Unsalted Butter: Margarine
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Granulated Sugar: Brown sugar
• Instead of Honey: Maple syrup
• Instead of Crushed Peanuts: Chopped almonds
• Instead of Scallions: Chives

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk (optional)
• Tongs
• Deep Pot or Dutch Oven
• Kitchen Thermometer
• Silicone Spatula
• Plate with Paper Towels
• Serving Dish
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Ensuring uniform chicken pieces for even cooking
• Maintaining precise oil temperatures for both fry stages
• Double‑frying to achieve extra crispness
• Preparing the honey‑butter sauce without burning

Chef Tips from the Video

• Using potato starch in the coating creates an ultra‑light, crunchy crust.
• Keep a thermometer handy; a 25°F drop in oil temperature can affect crispness.
• Drain fried chicken on a wire rack instead of paper towels for extra dryness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to regain crispness.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month. Reheat directly in the oven.

Room temperature: Not recommended; the coating will become soggy.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in the refrigerator for deeper flavor.
• The honey‑butter sauce can be prepared ahead and reheated gently before tossing.
• Fried chicken can be reheated on a wire rack in a preheated oven (350°F) to retain crispness.

Frequently Asked Questions