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