Sticky, sweet and totally irresistiblethis honey butter chicken brings golden brown perfection to your table. A frying panapproved by the most demanding palates and guaranteed to have everyone begging for seconds.
Because this recipe steals the show
- A real weekly win: With simple steps and in just 30 minutes, this is one of those rare meals that feels special without any extra effort.
- Crispy without frying:A quick coating of cornstarch gives the chicken that satisfying crunch using just a drizzle of oil, no messy frying required.
- Child-friendly format meets adult approval: Picky eaters love the sticky frosting, and adults appreciate the balance of sweet, salty, and spicy!
Ingredients for butter and honey chicken
- Chicken: You can use boneless, skinless chicken pieces or chicken thighs in this recipe!
- Corn starch: Some recipes call for flour, but I’ve found that cornstarch works best. It doesn’t clump, creates the perfect crunchy texture, and keeps this recipe gluten-free!
How to prepare butter and honey chicken
This honey butter chicken recipe is quick, easy, and full of gooey, sweet goodness that clings to every crunchy bite. Add a side of mashed potatoes or green beans for an extra comfort touch.
- Coat the chicken: Cut the chicken into small pieces and place them in a large zip-lock bag. Sprinkle the chicken with garlic salt, then crack an egg over the chicken and rub it in with your hand. Add the cornstarch, then close the bag and shake to coat the chicken well.
- Cook the chicken: In a medium-sized skillet over medium-high heat, add the vegetable oil. Add the breaded chicken and cook for 7-8 minutes or until cooked through and browned. Remove the chicken from the pan, then set aside.
- Prepare the honey butter sauce: Add the unsalted butter to the pan and melt over medium heat. Then add honey, chopped garlic, soy sauce and apple cider vinegar. Stir and cook for a couple of minutes until the sauce is bubbly and starts to thicken.
- Season the chicken in sauce: Add the cooked chicken back to the pan, then stir to coat it with the sauce. If desired, garnish honey butter chicken with sesame seeds and diced green onion. Serve over rice and enjoy!
Alyssa’s expert advice
Ziplock bag tip: Trust me on this one! The BEST and easiest way to coat chicken with cornstarch is to use a zip-top bag. Shake well to separate and coat each piece of chicken.
Press
Chicken with butter and honey
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Ingredients
Chicken
- 1 pound boneless, skinless chicken cut into 1-inch cubes
- 1 big egg
- ¼ teaspoon garlic salt
- 1 cup corn starch
- ⅓ cup vegetable oil for frying
Butter and honey sauce
- ½ cup Honey
- ⅓ cup unsalted butter
- 2 cloves minced garlic
- 2 spoons I’m willow
- 3 spoons apple cider vinegar
Instructions
Chicken
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Cut 1 pound boneless, skinless chicken into small pieces and place them in a large zip-lock bag. Sprinkle chicken with ¼ teaspoon garlic salt. Crack 1 large egg over the chicken and rub it with your hand to coat.
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Add 1 cup cornstarch over the chicken. Seal the bag and shake to coat the chicken well.
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In a medium sized skillet over medium-high heat, add ⅓ cup vegetable oil. Add the breaded chicken and cook for 7-8 minutes or until cooked through and browned. Remove the chicken from the pan and set aside.
Butter and honey sauce
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Returning to the pan, add ⅓ cup unsalted butter. Melt the butter over medium heat, then add ½ cup honey, 2 cloves of garlic minced, 2 tablespoons soy sauceAND 3 tablespoons of apple cider vinegar.
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Whisk together and cook for 1-2 minutes until the sauce is bubbly and slightly thickened.
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Add the cooked chicken to the pan. Dip the chicken in the sauce to coat it well. Garnish with sesame seeds and diced green onion, if desired. Serve over rice and enjoy!
Notes
- Storage: Store the cooled chicken in an airtight container and refrigerate for 3-4 days.
- To heat: Reheat remaining portions of chicken in the microwave for 1-2 minutes or until heated through.
Nutrition
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