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Sticky Hot Honey Butter Chicken coated in sweet spicy glaze served with fluffy white rice.
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Hot Honey Butter Chicken

Hot Honey Butter Chicken is crispy fried chicken tossed in a glossy sweet and spicy honey butter sauce, ready in 35 minutes and perfect over rice.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Keyword: hot honey butter chicken, hot honey chicken
Servings: 4
Calories: 440kcal
Author: Joanna Cismaru

Ingredients

Chicken

  • 6 boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 4 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 1 egg white
  • 1 tablespoon hot sauce
  • ½ cup cornstarch for coating
  • peanut oil for frying

Hot Honey Butter Sauce

  • 5 tablespoons hot sauce
  • ¼ cup honey
  • 3 tablespoons butter
US Customary - Metric

Instructions

  • In a large bowl, combine bite-sized chicken thighs, 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon sesame oil, 4 minced garlic cloves, 2 teaspoons minced ginger, ½ teaspoon salt, ½ teaspoon white pepper, 1 egg white, and 1 tablespoon hot sauce. Mix well until the chicken is evenly coated. Let it marinate for 15 minutes.
    process shots showing how to make hot honey butter chicken.
  • Add cornstarch to the bowl a little at a time, tossing until each piece of chicken is well coated and slightly tacky.
    process shots showing how to make hot honey butter chicken.
  • Heat peanut oil in a deep skillet or pot to 350°F. Fry the chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate.
    process shots showing how to make hot honey butter chicken.
  • In a small saucepan over medium heat, combine 5 tablespoons hot sauce, ¼ cup honey, and 2 tablespoons butter. Cook for 2 to 3 minutes, stirring constantly, until the butter melts and the sauce is smooth and glossy.
    process shots showing how to make hot honey butter chicken.
  • Add the fried chicken to a large bowl and pour the hot honey butter sauce over it. Toss until every piece is fully coated.
    process shots showing how to make hot honey butter chicken.
  • Serve immediately while hot and sticky over cooked rice.

Notes

  1. Cut the chicken into even bite sized pieces so they cook evenly and crisp at the same time.
  2. Add the cornstarch gradually until the chicken feels lightly coated and tacky, not dry and dusty.
  3. Keep the oil steady at 350°F. If it drops too low, the chicken will absorb oil instead of crisping.
  4. Fry in batches. Crowding the pan ruins crunch.
  5. Let the fried chicken rest on a wire rack before tossing so steam does not soften the crust.
  6. Melt the sauce gently. Do not boil aggressively or the butter can separate.
  7. Toss the chicken in the sauce right before serving for the best balance of crisp and sticky.
  8. If reheating, use a 375°F oven or air fryer to bring back some texture before serving.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 36g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 184mg | Sodium: 1575mg | Potassium: 506mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 335IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg
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