Description
Honey Butter Chicken is a deliciously crispy, bite-sized fried chicken coated in a rich, sweet, and tangy honey butter sauce. Perfectly balanced with garlic, soy sauce, and apple cider vinegar, this dish is a flavorful main course that pairs wonderfully with rice for a satisfying meal.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken cut into 1-inch cubes
- 1 large egg
- ¼ teaspoon garlic salt
- 1 cup cornstarch
- ⅓ cup vegetable oil for frying
Honey Butter Sauce
- ½ cup honey
- ⅓ cup unsalted butter
- 2 cloves minced garlic
- 2 tablespoons soy sauce
- 3 tablespoons apple cider vinegar
Instructions
- Prepare Chicken: Cut 1 pound boneless skinless chicken into bite-sized pieces and place them into a large ziplock bag. Sprinkle the chicken with ¼ teaspoon garlic salt. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken evenly.
- Coat Chicken: Add 1 cup of cornstarch on top of the chicken in the bag. Seal the bag and shake well to coat each piece thoroughly with cornstarch.
- Fry Chicken: Heat ⅓ cup vegetable oil in a medium-sized skillet over medium-high heat. Add the coated chicken pieces and cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set aside.
- Make Honey Butter Sauce: In the same skillet, melt ⅓ cup unsalted butter over medium heat. Add ½ cup honey, 2 cloves minced garlic, 2 tablespoons soy sauce, and 3 tablespoons apple cider vinegar. Whisk the mixture and cook for 1-2 minutes until the sauce is bubbly and slightly thickened.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Toss the chicken in the sauce to coat it evenly and heat through.
- Serve: Optionally garnish with sesame seeds and diced green onion. Serve the honey butter chicken hot over cooked rice and enjoy your meal.
Notes
- Storage: Allow the chicken to cool before storing it in an airtight container. Refrigerate for up to 3-4 days.
- Reheating: Reheat leftover chicken in the microwave for 1-2 minutes or until heated through to maintain its flavor and texture.
- For extra crispiness, you can double coat the chicken by dipping the chicken pieces again in the egg and cornstarch before frying.
- Vegetable oil can be substituted with canola or peanut oil for frying.
- Adjust garlic salt according to your taste preference.
- To make this dish gluten free, use gluten free soy sauce and cornstarch.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
