Description
This Honey Butter Chicken recipe features tender, juicy chicken thighs coated in a crispy seasoned flour mixture, fried to golden perfection, and tossed in a luscious, sweet, and tangy honey butter sauce. Ready in just 30 minutes, it’s a perfect weeknight dinner that balances savory and sweet flavors effortlessly.
Ingredients
Scale
Chicken and Coating
- 1.3lb / 600g boneless skinless chicken thigh, diced into large bite sized chunks
- 1/3 cup / 50g flour
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Cooking
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Sauce
- 1/3 cup / 110g honey
- 5 tbsp / 75g / 2.6oz 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 the flour, salt, onion powder, garlic powder, and black pepper. Toss the diced chicken thighs in this seasoned flour mixture until evenly coated.
- Fry the Chicken: Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the coated chicken pieces and fry them until they turn golden brown and crispy on both sides, ensuring they are cooked through.
- Make the Sauce: In the same pan, melt 5 tablespoons of unsalted butter. Stir in honey, apple cider vinegar, soy sauce, and season with salt and black pepper to taste. Let the sauce simmer on low heat until it thickens slightly, about 2-3 minutes.
- Combine and Serve: Toss the crispy fried chicken pieces in the thickened honey butter sauce until fully coated. Serve immediately and enjoy the perfect balance of sweet and savory flavors.
Notes
- Use skinless chicken thighs for juicier meat with a rich flavor.
- Adjust honey quantity to make the sauce sweeter or less sweet according to preference.
- For extra crispiness, double coat the chicken by dipping back into the flour mixture before frying.
- This dish pairs well with steamed rice or fresh vegetables.
- Ensure chicken is cooked through before tossing in sauce to avoid undercooked poultry.
