Hot Honey Butter Chicken
2
servings
15 mins
20 mins
15 mins
50 mins
Equipment
- Frying pan or deep pot for frying
- Mixing bowls
- Wire rack or paper towels for draining
- Tongs and a thermometer (recommended)
Ingredients
Chicken and Marinade
- 2 boneless chicken thighs (~16 oz.), cut into ½-inch chunks
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt to taste
Batter
- ½ cup rice flour
- ¼ cup potato starch
- ¼ cup water (adjust to pancake-batter consistency)
Sauce
- 1½ tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 tablespoons sriracha (adjust for heat)
- 1½ tablespoons butter
Optional Garnishes
- Scallions, sliced
- Sesame seeds
Instructions
- Marinate: In a bowl, combine the chicken chunks with sesame oil, salt, white pepper, garlic powder, and paprika. Mix well and let sit for 15 minutes to absorb the flavors.
- Prepare the batter: Whisk rice flour, potato starch, and water in a separate bowl until smooth. The texture should be similar to a thin pancake batter—add a touch more water if needed.
- Coat the chicken: Add the marinated chicken to the batter, stirring until each piece is evenly coated.
- First fry: Heat oil in a deep pan to about 350°F (175°C). Carefully add the coated chicken and fry for 5–6 minutes. Remove and let rest briefly on a wire rack to drain excess oil.
- Second fry: Increase the oil temperature to 400°F (205°C) and return the chicken for a quick 2-minute fry to achieve extra crispness and a golden color. Drain on a wire rack.
- Make the sauce: In a separate pan over medium heat, melt the butter. Stir in soy sauce, honey, minced garlic, and sriracha. Simmer gently, stirring, until the sauce thickens and becomes glossy—this should take just a few minutes.
- Toss and serve: Add the hot, crispy chicken to the pan and toss until every piece is coated in the sauce. Serve immediately over rice and garnish with scallions and sesame seeds if desired.
Video
Notes
Nutrition
1
serving
390
kcal
23
g
20.5
g
22.5
g
Nutrition information is automatically calculated and should be used as an approximation.
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Why My Spicy Honey Butter Chicken Is So Good
Hot honey butter chicken balances heat and sweetness with rich, buttery depth. The sauce is glossy and sticky—made with butter, honey, soy sauce, garlic, and sriracha—so it clings to every crispy edge of the fried chicken. Each bite delivers a lively contrast: crunchy coating, tender meat, and a bold, savory-sweet glaze. It’s a simple combination of familiar ingredients that tastes indulgent and restaurant-quality.
How To Get That Restaurant Quality Fried Chicken
This recipe is fast and low-effort while still delivering a professional result. Using rice flour and potato starch creates an ultra-light, crispy crust similar to Korean fried chicken. The double-fry method seals in juices and yields an extra-crisp exterior. The frying steps are short, so timing and temperature matter more than complicated prep—once the chicken is done, the sauce takes only minutes to finish.
Ingredients for Hot Honey Butter Chicken
This recipe uses simple, easy-to-find ingredients. Thighs are recommended for juiciness, but breasts or drumsticks will work.
Chicken & Marinade
- 2 boneless chicken thighs (~16 oz.), cut into ½-inch chunks
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt to taste
Batter
- ½ cup rice flour
- ¼ cup potato starch
- ¼ cup water (adjust to pancake-batter consistency)
Sauce
- 1½ tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 tablespoons sriracha
- 1½ tablespoons butter
How to Make Hot Honey Butter Chicken
Step-by-Step Instructions
Follow the steps above in the Instructions section. Remember to monitor oil temperature during frying: the first fry at a lower temperature cooks the chicken through, and the quick second fry crisps the coating without drying the meat.
Tips and Variations
Can I make it less spicy?
Yes. Reduce the sriracha to 1 tablespoon or replace it with a milder chili sauce to suit your heat preference.
Can I air fry the chicken?
You can air fry at 400°F (205°C) for about 12–14 minutes, flipping halfway through. Texture will differ from deep frying but it remains a tasty, lower-oil option.
What can I serve it with?
Serve over white or jasmine rice for a classic pairing. It also pairs well with fried rice, steamed vegetables, or lettuce wraps for a lighter option.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Breast works fine but watch the cooking time closely to avoid drying it out. Thighs remain juicier and are more forgiving.
What’s the best oil for frying?
Use a neutral oil with a high smoke point such as canola, vegetable, or peanut oil.
How do I reheat leftovers?
Reheat in the oven or air fryer to preserve crispiness. Warm the sauce separately and toss the chicken just before serving.
Can I make the sauce in advance?
Yes. Store the sauce in the refrigerator for up to 5 days. Reheat gently and coat freshly fried chicken when ready to serve.
You Might Also Like
If you enjoy sweet-and-spicy flavors, try variations with garlic honey, reduced heat, or different chili pastes for a custom flavor profile.