Honey Butter Chicken

Serves 1
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Directions

  1. 1In a large bowl, mix chicken pieces with salt, black pepper, chicken bouillon powder, and garlic powder
  2. 2In a large bowl, mix chicken pieces with salt, black pepper, chicken bouillon powder, and garlic powder
  3. 3In a large bowl, mix chicken pieces with salt, black pepper, chicken bouillon powder, and garlic powder
  4. 4Add eggs, flour, and cornstarch directly into the bowl and stir until the chicken is fully coated in the thick batter.
  5. 5Add eggs, flour, and cornstarch directly into the bowl and stir until the chicken is fully coated in the thick batter.
  6. 6Add eggs, flour, and cornstarch directly into the bowl and stir until the chicken is fully coated in the thick batter.
  7. 7Heat oil in a deep pan or fryer to 350°F (175°C).
  8. 8Heat oil in a deep pan or fryer to 350°F (175°C).
  9. 9Heat oil in a deep pan or fryer to 350°F (175°C).
  10. 10Fry the chicken in batches for about 5 minutes, ensuring they don’t overcrowd the pan and transfer to a paper towel-lined tray to drain excess oil.
  11. 11Fry the chicken in batches for about 5 minutes, ensuring they don’t overcrowd the pan and transfer to a paper towel-lined tray to drain excess oil.
  12. 12Fry the chicken in batches for about 5 minutes, ensuring they don’t overcrowd the pan and transfer to a paper towel-lined tray to drain excess oil.
  13. 13Fry the chicken again for another 3 minutes or until golden brown and ultra crispy.
  14. 14Fry the chicken again for another 3 minutes or until golden brown and ultra crispy.
  15. 15Fry the chicken again for another 3 minutes or until golden brown and ultra crispy.
  16. 16Melt butter in a pan over medium heat.
  17. 17Melt butter in a pan over medium heat.
  18. 18Melt butter in a pan over medium heat.
  19. 19Sauté garlic until fragrant (1 minute), then add honey, soy sauce, brown sugar, and the remaining butter and stir until the sugar dissolves and the sauce thickens (2–3 minutes).
  20. 20Sauté garlic until fragrant (1 minute), then add honey, soy sauce, brown sugar, and the remaining butter and stir until the sugar dissolves and the sauce thickens (2–3 minutes).
  21. 21Sauté garlic until fragrant (1 minute), then add honey, soy sauce, brown sugar, and the remaining butter and stir until the sugar dissolves and the sauce thickens (2–3 minutes).
  22. 22Add fried chicken to the pan, toss until fully coated, then drizzle sesame oil for extra aroma.
  23. 23Add fried chicken to the pan, toss until fully coated, then drizzle sesame oil for extra aroma.
  24. 24Add fried chicken to the pan, toss until fully coated, then drizzle sesame oil for extra aroma.
  25. 25Top with green onions and sesame seeds and serve.
  26. 26Top with green onions and sesame seeds and serve.
  27. 27Top with green onions and sesame seeds and serve.

Ingredients

  • 1 lb chicken
  • 1 lb chicken
  • 1 lb chicken
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.5 tsp chicken bouillon powder
  • 0.5 tsp chicken bouillon powder
  • 0.5 tsp chicken bouillon powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 40 g all-purpose flour
  • 40 g all-purpose flour
  • 40 g all-purpose flour
  • 40 g cornstarch
  • 40 g cornstarch
  • 40 g cornstarch
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 3 tbsp honey
  • 3 tbsp honey
  • 3 tbsp honey
  • green onions
  • green onions
  • green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Tips

  • Cut the chicken into bite-sized pieces.
  • Double frying guarantees the perfect crunch!
  • Drizzle sesame oil for extra aroma.