Description
How to make sweet and savory honey butter chicken with tender meat and golden crispy coating that creates the perfect comfort food dinner.
Ingredients
Scale
Chicken Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Honey Butter Sauce
- 1/3 cup honey
- 4 tbsp unsalted butter
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
For Cooking
- 3 tbsp vegetable oil
- 2 green onions, sliced for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Season Chicken: In a large bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper. Add chicken pieces and toss until evenly coated. Let sit for 5 minutes to help coating stick.
- Heat Oil: Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. The oil is ready when a small piece of flour sizzles immediately when dropped in.
- Cook Chicken: Add coated chicken pieces in a single layer, don’t overcrowd. Cook 4-5 minutes until golden brown, then flip and cook another 4-5 minutes until cooked through and crispy.
- Make Sauce: While chicken cooks, whisk together honey, butter, soy sauce, vinegar, minced garlic, and red pepper flakes in a small bowl until well combined and smooth.
- Combine Everything: Reduce heat to medium-low and pour honey butter sauce over the cooked chicken. Toss gently until all pieces are coated and sauce is bubbling and thickened.
- Finish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately while hot and crispy for the best texture and flavor experience.
Notes
- Don’t overcrowd the pan when cooking chicken or it will steam instead of getting crispy.
- Let the flour coating rest on chicken for 5 minutes before cooking for better adhesion.
- Reduce heat before adding sauce or the honey will burn and taste bitter.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat gently in skillet with splash of broth to prevent sauce from separating.
- Double the sauce recipe if you want extra for drizzling over rice or vegetables.
Allergy Information: Gluten, Soy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g