Crispy Honey Butter Garlic Chicken

This crispy honey butter garlic chicken is easily one of the best dishes I’ve made in a while, and both Hanna and Gina honestly could not get enough of it. The chicken thighs come out incredibly tender and juicy. The potato starch in the batter creates a light and airy crunch. Then the chicken is tossed in a honey-butter garlic sauce that is sweet, buttery, and incredibly flavorful. Every bite is irresistible, and it just keeps you coming back for more. Put the crispy chicken over a bowl of rice, and you’ve basically got the ultimate comfort meal. And the best part? You can make it in less than an hour.

Key Ingredients & Substitutions

Chicken thighs: For my recipe, I’m using boneless skinless chicken thighs, but skin-on chicken thighs would be even better. If you want a leaner cut, chicken breast works too

Potato starch: The secret to that light crunch. This, combined with a little bit of cornstarch, makes for the perfect dry batter that gives you a delicate crunch that shatters with each bite. Rice flour is a solid substitution, and AP flour can be used as a last resort.

Honey: Brings sweetness and balance to the garlic, but your choice of sweetener is fine

Butter: Adds richness and helps the sauce cling beautifully, and honestly, the flavor and silkiness of the butter is unmatched

Garlic: Use fresh garlic for the best flavor, and be sure to use plenty of it!

Tips for the Perfect Crunch

Letting the batter set: Once you dredge the chicken, place it on a wire rack in the fridge for 10-15 minutes to allow the batter to settle. This will ensure that the dry batter settles on the chicken, and it doesn’t fall off in the fryer

Oil temperature: Keep your frying oil around 350F. Too hot and the coating will burn before the chicken is cooked through, too low and it’ll absorb too much oil and become soggy

Batch frying: Don’t overcrowd the pan. Fry in small batches so the chicken cooks evenly and stays crunchy.

Storing & Reheating

If you somehow have leftovers (unlikely!), You can fry the chicken first, but wait to coat it in the honey garlic butter sauce. Store the chicken in an airtight container in the fridge for up to 2 days. To re-crisp, pop it in an oven or air fryer at 375F for 4-6 minutes. Make a new batch of sauce, coat the chicken, slice it, and then enjoy as usual!

Crispy Honey Butter Garlic Chicken

4.4 from 62 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

US Metric

• 2 lb 2 Chicken Thighs

• Oil, For Frying

• Marinade:

• 1 tbsp 1 Minced Garlic

• 2 2 Green Onion, Whites

• 1 tbsp 1 Oyster Sauce

• 1 tbsp 1 Soy Sauce

• 1 tbsp 1 Shaoxing Wine

• 1 tbsp 1 Honey

• 1 tbsp 1 Chicken Bouillon

• 1/2 tsp 1/2 White Pepper

• 1 tbsp 1 Oil

• Dry Batter:

• 1 cup 1 Potato Starch

• 2 tbsp 2 Cornstarch

• 1/2 tsp 1/2 Salt

• Honey Butter Garlic Sauce:

• 3 tbsp 3 Butter

• 3 tbsp 3 Minced Garlic

• 3 tbsp 3 Soy Sauce

• 3 tbsp 3 Honey

• Garnish:

• Green Onion, Greens

Directions

• Marinate the Chicken:
• Place your chicken thighs in a mixing bowl, and marinate with minced garlic, the chopped white parts of the green onion, oyster sauce, soy sauce, shaoxing wine, honey, chicken bouillon, white pepper, and oil. Mix well to ensure the chicken is evenly coated. Cover and let the chicken marinate in the fridge for at least 15 minutes while you prep the rest
• Make the Dry Batter:
• In a mixing bowl, combine potato starch, cornstarch, and salt. Whisk together until fully combined
• Take each piece of chicken and dredge it in the batter, pressing the coating firmly onto the chicken to make sure it sticks. Shake off any excess batter
• Place the coated chicken pieces on a wire rack set over a tray, then transfer to the fridge for 10–15 minutes to allow the batter to set
• Fry the Chicken:
• Heat enough oil in a frying pan to cover the bottom for a shallow fry. Bring the oil to 350F
• Fry the chicken in batches for 4–6 minutes on each side, depending on the thickness of the thighs. Cook until the chicken reaches a minimum safe internal temperature of 165F, (for thighs, I personally like around 170-175F.)
• Transfer fried chicken to a clean wire rack to rest while you make the sauce
• Make the Honey Butter Garlic Sauce:
• In a clean pan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant
• Stir in soy sauce and honey, then let the sauce bubble and slightly thicken for about a minute
• Add the fried chicken to the pan and toss until it is coated in the sauce
• Remove the chicken from the pan, let it cool slightly, and slice
• Serve:
• Serve the crispy honey butter garlic chicken over a bed of steamed white rice, and garnish with chopped green onions. Enjoy!

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