Honey Butter Fried Chicken 蜂蜜牛油炸雞

Crispy Korean-style fried chicken coated in a sweet and savory honey butter sauce.

Nutrition (per serving)

Ingredients

• 500g boneless, skin-on chicken thighs, cut into bite-sized pieces
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup (120g) all-purpose flour
• 0.5 cup (60g) cornstarch
• 1 tsp baking powder
• 0.25 tsp salt
• 1 large egg
• 0.5 cup (120ml) cold water
• 4 cups (1L) cooking oil, for deep frying
• 4 tbsp (60g) unsalted butter
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp sugar

Steps

1. Cut chicken thighs into bite-sized pieces. Season with salt and black pepper. Marinate for 15 minutes.
2. In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, egg, and cold water until smooth.
3. Dredge each chicken piece thoroughly in the batter, ensuring it's fully coated.
4. Heat cooking oil in a deep pot or wok to 170°C (340°F). Carefully add coated chicken pieces, frying in batches to avoid overcrowding. Fry for 5-7 minutes until light golden and cooked through. Remove and drain on a wire rack.
5. Increase oil temperature to 180°C (355°F). Return the partially fried chicken to the hot oil and fry for another 2-3 minutes until deeply golden and crispy. Remove and drain.
6. In a separate pan, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in honey, soy sauce, and sugar. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
7. Add the double-fried chicken to the pan with the honey butter sauce. Toss quickly to evenly coat all the chicken pieces. Serve immediately.

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