Crispy Honey Butter Chicken

This twist on Korean honey butter fried chicken delivers unbelievably crunchy outsides with succulent, moist insides, all wrapped in a buttery, sweet-savory coating that'll have your mouth watering instantly.

I whipped this up during a family movie evening, and it vanished quicker than any delivery we've ever gotten. My teens now beg for it every week, swearing it beats their favorite downtown Korean chicken joint hands down.

Ingredients

For the Chicken Marinade

• 1 pound chicken tenders: roughly 8 to 10 pieces. Go for fresh ones instead of frozen to keep them super juicy
• 1 teaspoon kosher salt: to flavor the meat all the way through
• ½ teaspoon white pepper: gives gentle spiciness without dark spots
• ½ teaspoon black pepper: brings that classic pepper kick and look
• ½ teaspoon garlic powder: soaks the meat with tasty goodness
• ½ teaspoon onion powder: makes everything richer without chunky onion bits
• ½ teaspoon ginger powder: adds a subtle warmth and Asian flair
• ¼ teaspoon cayenne pepper: tweak this based on how spicy you like things

For the Seasoned Flour

• 2 cups all purpose flour: makes the perfect outer shell
• 1 tablespoon kosher salt: gives you that tasty crunch
• 1 tablespoon white pepper: adds kick without changing your coating's color
• 1 teaspoon black pepper: brings that regular pepper taste and look
• 1 teaspoon garlic powder: boosts the savory taste in your crispy layer
• 1 teaspoon onion powder: works with the garlic for knockout flavor

For the Wet Batter

• ½ cup all purpose flour: makes everything stick together
• 1 large egg: gives body and richness to your coating
• 1 cup ice cold sparkling water: those bubbles make your chicken incredibly light and crunchy

For the Honey Butter Sauce

• 4 tablespoons unsalted butter: creates that luxurious sauce base
• 2 tablespoons honey: try local kinds for more interesting flavors
• 2 tablespoons granulated sugar: evens out the saltier elements
• 2 tablespoons soy sauce: brings that deep umami taste and saltiness

Additional Items

• 1 cup all purpose flour: for the first dusting that helps everything else stick
• Neutral oil for frying: pick something with high heat tolerance like peanut or canola

Step-by-Step Instructions

Season the Chicken:

Mix your chicken tenders with the kosher salt, white pepper, black pepper, garlic powder, onion powder, ginger powder, and cayenne in a bowl. Get your hands dirty and rub those spices all over the chicken so they stick everywhere. Let them chill in the fridge for at least 30 minutes, but leaving them overnight will make them taste even better.

Prepare the Dredging Stations:

Set up three spots in a row. First, grab a bowl with 1 cup of plain flour. Next, make your wet mix by stirring ½ cup flour, egg, and ice cold sparkling water until it's completely smooth. Last, mix your seasoned coating by throwing together 2 cups flour with the kosher salt, white pepper, black pepper, garlic powder, and onion powder in a big bowl.

Create the Texture Secret:

Splash a tablespoon of sparkling water right into your seasoned flour. Use your fingers to gently work the water into the flour until you see little clumps forming. These little bits are the chef's trick that makes those amazing crunchy patches everyone fights over on the finished chicken.

Coat the Chicken:

Take each chicken piece through all three stations. First, roll it in plain flour and tap off extra. Then dip it in the wet stuff, letting excess drip away. Finally, press it firmly into the seasoned flour, really packing it on to get lots of texture. Put each piece on a tray without touching others.

Rest Before Frying:

Let your coated chicken sit untouched for 10 minutes while your oil heats up. This waiting time helps the coating stick to the chicken so it won't fall off during frying and ensures maximum crunchiness.

First Fry:

Heat about 2 inches of neutral oil in a heavy pot to exactly 350°F. Work with small batches of 3 or 4 pieces, carefully dropping tenders into the hot oil while keeping the temperature steady. Cook for 4 to 5 minutes, turning now and then, until the coating turns light gold. Move them to a wire rack over a baking sheet, not paper towels which make them soggy.

Second Fry for Ultimate Crispiness:

Get your oil back to 350°F and fry each tender again for another 1 to 2 minutes until they're deep gold and super crunchy. This double-fry trick is what gives you that classic Korean fried chicken texture. Sprinkle them with a bit of salt right away while they're still hot for better taste.

Create the Honey Butter Sauce:

In a pot over medium heat, melt your butter completely. Add honey, sugar, and soy sauce, stirring all the time so nothing burns. Keep cooking for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon and looks glossy.

Apply the Sauce:

For maximum crunch, brush the sauce onto the chicken. For more flavor coverage, quickly toss the chicken in the sauce. Don't dawdle here because the longer the chicken sits in sauce, the more crunchiness you'll trade for flavor.

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The honey-butter combo might seem totally Western, but this dish actually takes its cues from Korean honey butter chicken that took South Korea by storm around 2015. The first time I cooked it, my Korean neighbor came knocking asking what smelled so good. She wound up joining us for dinner!

Make-Ahead Options

Fresh fried chicken always tastes best, but you can prep stuff beforehand to save time. Soak the chicken overnight for deeper flavor. You can even do the first fry up to 2 hours before serving, then finish with the second fry right when you're ready to eat. The sauce keeps in the fridge for up to 3 days and just needs gentle warming.

Perfect Pairings

This honey butter chicken goes great with cool sides that balance out its richness. Try it with simple cucumber slices tossed in rice vinegar, or traditional Korean pickled veggies like kimchi. For a full meal, serve some steamed rice to soak up all that yummy sauce, or wrap chicken pieces in lettuce leaves with a bit of gochujang for a Korean-inspired twist.

Troubleshooting Tips

If your coating falls off while frying, your oil's probably too cool. Always check with a thermometer to keep it at 350°F. If your chicken browns too fast but stays raw inside, your oil's too hot. For the crunchiest results, don't crowd your chicken when frying. Working with small batches keeps your oil temperature right and makes everything crispier.

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Frequently Asked Questions

→ Why fry the chicken twice?

Double frying is the key to getting that super crispy outer layer Korean chicken is known for. The first fry cooks it all through, and the second locks in and boosts the crunch that lasts, even after saucing.

→ How can I make it spicier?

Easy! Toss in ¼ teaspoon more cayenne into the marinade or mix 1 tablespoon of Korean chili paste (gochujang) into the honey butter topping. You’ll get a deliciously spicy kick!

→ Why use sparkling water for batter?

That icy, bubbly water adds air to the mix, making the coating crispier. It’s what brings that lighter crunch when you fry the batter-filled chicken in hot oil!

→ What’s with the flour clumps?

Mixing a splash of liquid into your seasoned flour forms little chunks that stick to the chicken. These bits fry up into those addictively crunchy pockets you love with every bite.

→ How do I keep it crispy post-sauce?

Brush or lightly toss the sauce just before serving. Moving fast prevents sogginess. The second fry really helps the crunch stay intact even after glazing, but serve it fresh for best results.

→ What’s the best oil for frying?

Stick to neutral oils like vegetable, peanut, or canola. They don’t add unwanted flavors and handle high heat (350°F) that gives your chicken that perfect, golden crisp.