Honey Butter Fried Chicken
Seasoned chicken bites get coated in egg and cornstarch, double-fried at 350°F for a crackly shell, and folded into a warm, glossy garlic, butter, honey, soy, and sesame glaze in 30 minutes.
Equipment
- Large Mixing Bowl
- large wok or pan
Ingredients
- 400 grams Chicken breast Boneless chicken breast or thigh ( About 0.88lb )
- ¼ tsp White pepper
- 1 tbsp Regular soy sauce
- 1 Egg
- 1 cup Cornstarch
- 1 tbsp Toasted sesame seeds
- Spring onions
- Neutral oil for frying
Honey Butter Sauce
- 2-3 cloves Garlic
- 4 tbsp Honey
- 4 tbsp Butter
- 1 tbsp Brown sugar
- 2 tbsp Soy sauce Light soy or regular soy sauce
- 1 tbsp Sesame oil
- 2½ tbsp Cornstarch slurry ( Mix ½ tsp cornstarch with 2 tbsp water )
- 1 tsp Crushed chilli ( Optional )
Instructions
- Combine bite-size chicken cubes with the egg, soy sauce, and white pepper in a bowl, then work in the cornstarch until evenly coated. The coating should adhere to every piece without thick pockets of dry starch.
- Cook manageable batches in oil heated to 350°F (180°C) for 1 to 2 minutes, then transfer them out and let them cool briefly. At this stage, the shell should look set and pale gold rather than deeply browned.
- Return the rested chicken to the hot oil for another 2 to 3 minutes, allowing additional cooking if needed for doneness. The crust should become crisp and golden brown, and the center of the thickest piece should reach 165°F (74°C).
- Soften the garlic in 2 tbsp butter over medium heat for 1 to 2 minutes, then lower the heat and stir in the soy sauce, honey, brown sugar, remaining butter, sesame oil, slurry, and optional crushed chilli. A fragrant garlic aroma and a glossy sauce that coats the spoon signal that the glaze is ready.
- Fold the fried chicken through the warm glaze with a spoon or silicone spatula, then scatter over the sesame seeds and spring onions. Each piece should have an even, shiny coating with its crisp edges still intact.
Notes
Texture tip: Keep the oil steady at 350°F (180°C), fry in manageable batches, and drain pieces in a single layer rather than piling them up so trapped steam does not soften the cornstarch shell.
Ingredient tip: Use unsalted butter to keep the glaze balanced since soy sauce seasons both the chicken and sauce, and stir the cornstarch slurry right before adding it so settled starch does not leave the sauce thin.
Glaze tip: Lower the heat before adding the honey and brown sugar so the garlic and sugars do not scorch, then fold the chicken gently into the warm glaze right before serving.
Storage: Refrigerate leftovers promptly in covered shallow containers and use within 3 to 4 days, keeping any unglazed chicken and sauce separate to protect the coating.
Reheating: Reheat spaced apart in an oven or air fryer rather than the microwave, checking often so the honey glaze does not darken before the center warms through.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.