Korean Honey Butter Fried Chicken
Korean Honey Butter Fried Chicken is irresistibly crispy on the outside and juicy on the inside, coated in a rich, sweet and savory honey butter sauce. This easy Korean fried chicken recipe is perfect for weeknight dinners, party snacks, or anytime you’re craving something indulgent. Every bite is crunchy, flavorful, and completely addictive.
Ingredients
- 600 g / 21 oz Chicken Thighs, cut in bite sizes
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup Cornstarch
- 1/2 tsp Baking Powder
- 1 Egg, room temperature
- 1-2 tsp toasted Sesame Seeds
- Vegetable Oil for frying
- some chopped Green Onions for garnish
Honey Butter Sauce
- 4 tbsp / 60 g Unsalted Butter
- 6 Garlic Cloves, minced
- 3 tbsp Brown Sugar
- 2 tbsp Light Soy Sauce
- 2 tsp Honey
Instructions
- In a large mixing bowl, add the Salt, Black Pepper, Cornstarch, Baking Powder, and Egg. Mix well with the Chicken. Set aside.
- In a wok, add in enough Vegetable Oil for the Chicken pieces to float, on medium-high heat. Add the Chicken pieces one at a time into the hot oil. Fry the Chicken in batches.
- First-fry for 3-5 minutes until golden and cooked through. Remove and drain. Repeat the process.
- For the second fry, return all the Chicken pieces to the wok and fry on medium-high heat for another minute until golden brown. Drain and set aside.
- In a clean wok, on medium heat. Add the unsalted Butter. Once melted, add the Garlic and stir for 15 seconds until fragrant. Then add the Light Soy Sauce, Brown Sugar, and Honey. Stir for 20 seconds. Then turn the heat to low.
- Add all the fried Chicken pieces. Coat well evenly. Then add in some toasted Sesame Seeds. Mix well.
- Transfer to serving plate. Sprinkle more toasted Sesame Seeds on top and garnish with some chopped Green Onions. Ready to enjoy!
Video
Notes
- Watch the color closely while frying — aim for a light golden color during the first fry, then a deeper golden brown in the second fry for that perfect finish.
- Fry in batches and avoid overcrowding the pan — giving each piece enough space helps maintain the oil temperature and ensures every piece turns out evenly crispy.
- Don’t skip the double-fry method — this is the secret to achieving that signature crispy, crunchy texture that stays light and irresistible, even after coating with sauce.
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