Honey Butter Fried Chicken蜂蜜牛油炸雞
Crispy Korean-style fried chicken coated in a sweet and savory honey butter sauce.
01Ingredients
- 500g boneless, skin-on chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup (120g) all-purpose flour
- 0.5 cup (60g) cornstarch
- 1 tsp baking powder
- 0.25 tsp salt
- 1 large egg
- 0.5 cup (120ml) cold water
- 4 cups (1L) cooking oil, for deep frying
- 4 tbsp (60g) unsalted butter
- 3 tbsp honey
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp sugar
Nutrition (per serving)1287kcal
- Protein42.5g
- Carbs68.2g
- Fat87.3g
Fiber 1.2 gSodium 1158 mg
02Steps
- Cut chicken thighs into bite-sized pieces. Season with salt and black pepper. Marinate for 15 minutes.
- In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, egg, and cold water until smooth.
- Dredge each chicken piece thoroughly in the batter, ensuring it's fully coated.
- Heat cooking oil in a deep pot or wok to 170°C (340°F). Carefully add coated chicken pieces, frying in batches to avoid overcrowding. Fry for 5-7 minutes until light golden and cooked through. Remove and drain on a wire rack.
- Increase oil temperature to 180°C (355°F). Return the partially fried chicken to the hot oil and fry for another 2-3 minutes until deeply golden and crispy. Remove and drain.
- In a separate pan, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in honey, soy sauce, and sugar. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
- Add the double-fried chicken to the pan with the honey butter sauce. Toss quickly to evenly coat all the chicken pieces. Serve immediately.
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