Honey Butter Fried Chicken Recipe
2
servings
15 mins
15 mins
30 mins
Equipment
-
Wok or medium-sized pot
-
Mixing bowls
Ingredients
Chicken & Batter
- 16 oz chicken thighs, cut into bite-sized chunks
- ½ cup rice flour (see note)
- ½ cup potato starch
- ½ tsp salt
- ¾ cup water, adjust as needed for batter consistency
- Neutral oil, for frying
Honey Butter Sauce
- 2 tbsp butter
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tbsp honey
- 1 tsp minced ginger
Optional Garnishes
- Sesame seeds
- Scallions, sliced
Instructions
- In a bowl, whisk together the rice flour, potato starch, salt, and water until smooth. The batter should be slightly thinner than pancake batter so it clings evenly to the chicken.
- Add the chicken pieces to the batter and toss until completely coated.
- Heat neutral oil in a wok or pot to 375°F (190°C). Fry the battered chicken in batches for about 8 minutes, or until each piece is golden brown and cooked through. Drain briefly on a rack or paper towel and let rest for a minute so the crust sets.
- While the chicken fries, melt the butter in a small pan over medium heat. Stir in the soy sauce, rice vinegar, honey, and minced ginger. Simmer gently until the sauce reduces slightly and becomes glossy, then remove from heat.
- Place the fried chicken in a large bowl, pour the warm sauce over it, and toss to coat every piece evenly. Work quickly so the sauce adheres without overly softening the coating.
- Serve immediately in bowls. Garnish with sesame seeds and sliced scallions if desired.
Video
Notes
Nutrition
Calories: 890 kcal
Carbohydrates: 46 g
Protein: 38 g
Fat: 63 g
Nutrition information is automatically calculated and should be used as an approximation only.
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Introduction
This honey butter fried chicken is my go-to when I want something crunchy and flavorful. The batter uses rice flour and potato starch to create a light, airy crust that crisps up beautifully. The sauce combines butter, honey and a touch of soy and vinegar for a glossy finish that clings to the chicken without making it soggy. Although deep frying can sound intimidating, the technique here is straightforward: maintain the oil temperature and work in small batches for consistent results.
How This Honey Butter Fried Chicken Gets So Crispy
The secret is the wet batter made from rice flour and potato starch. That combination yields an ultra-light coating that turns golden and crunchy when fried. Because it’s a wet batter, it adheres evenly to each piece of chicken, producing a consistent crust. Frying at a steady 375°F ensures the chicken cooks through while the exterior crisps quickly. Letting the chicken rest for a minute after frying helps the crust firm up so it stays crunchy even once sauced.
Why The Sauce Is So Important
The sauce is what elevates this dish. Butter creates a rich mouthfeel, honey provides sweetness and body, soy sauce adds savory depth, and rice vinegar brightens the glaze. Ginger adds a warm, aromatic lift that ties everything together. Properly reduced, the sauce becomes glossy and clingy — just enough to coat the crust without making it soggy.
Ingredients Overview
Chicken + batter: Chicken thighs remain juicy under a light rice-flour and potato-starch batter that fries crisp.
Sauce: Butter, soy sauce, rice vinegar, honey and ginger make a balanced glaze that’s sweet, salty and slightly tangy.
Garnishes: Toasted sesame seeds and sliced scallions add texture and brightness.
How to Make It
Mix the dry ingredients with water to form a smooth batter. Coat the chicken completely, then fry at 375°F until golden and crisp. While the chicken cooks, melt the butter and combine the remaining sauce ingredients, simmering until slightly thickened. Toss the fried chicken in the warm sauce and serve immediately with optional sesame seeds and scallions.
What to Serve With It
This rich, crispy chicken pairs well with simple sides that balance the flavors:
- Steamed white rice: Perfect for soaking up extra sauce.
- Pickled vegetables: Acidic pickles cut through the richness and refresh the palate.
- Coleslaw: A cold, crunchy slaw offers contrast and brightness.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat while preserving texture, use an air fryer or oven at 300°F (149°C) for about 10 minutes. The microwave can reheat quickly but will soften the crust; heat on medium-high for about 2 minutes if using that method.
Substitutions
Adjust ingredients based on what you have on hand:
- Chicken breast: A leaner alternative to thighs; cook times may vary.
- All-purpose flour: Can replace rice flour and potato starch (1:1), though the coating will be heavier.
- Brown sugar: Use in place of honey for a similar caramelized sweetness.
What to Make Next
If you enjoyed this, try pairing it with garlic noodles, Korean-style fried chicken tenders, or a savory pork belly fried rice recipe to round out the meal.