Description
This Honey Butter Chicken recipe features tender, crispy chicken thighs coated in a flavorful flour and spice mix, fried to golden perfection, and then tossed in a rich, sweet, and tangy honey butter sauce. Ready in 30 minutes, it’s a delightful dish that brings a perfect balance of savory and sweetness to your dinner table, ideal for a family meal or casual get-together.
Ingredients
Scale
Chicken Coating
- 1.3 lb / 600 g boneless skinless chicken thighs, diced into large bite-sized chunks
- 1/3 cup / 50 g flour
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Cooking Fat
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Honey Butter Sauce
- 1/3 cup / 110 g honey
- 5 tbsp / 75 g / 2.6 oz unsalted butter
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- Salt and black pepper, to taste
Instructions
- Coat the Chicken: In a bowl, combine flour, salt, onion powder, garlic powder, and black pepper. Thoroughly coat the diced chicken pieces with this seasoned flour mixture to prepare for frying.
- Fry the Chicken: Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a pan over medium heat. Add the coated chicken pieces and fry them until they are golden brown and crispy on all sides, ensuring they’re cooked through.
- Make the Sauce: In the same pan, melt 5 tablespoons unsalted butter. Stir in honey, apple cider vinegar, soy sauce, and season with salt and black pepper to taste. Simmer the mixture gently until it thickens into a glossy honey butter sauce.
- Combine and Serve: Toss the fried chicken pieces in the prepared honey butter sauce until they are evenly coated. Serve immediately and enjoy this sweet and savory treat!
Notes
- For extra crispiness, let the coated chicken rest for 10 minutes before frying.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- Adjust honey quantity to make the sauce sweeter or less sweet according to your preference.
- Use low-sodium soy sauce if you want to reduce the salt content.
- This dish pairs well with steamed rice or a fresh green salad to balance the richness.
