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
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Chicken Thighs
- Oil, For Frying
- 1 tbsp Minced Garlic
- 2 Green Onion, Whites
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Shaoxing Wine
- 1 tbsp Honey
- 1 tbsp Chicken Bouillon
- 1/2 tsp White Pepper
- 1 tbsp Oil
- 1 cup Potato Starch
- 2 tbsp Cornstarch
- 1/2 tsp Salt
- 3 tbsp Butter
- 3 tbsp Minced Garlic
- 3 tbsp Soy Sauce
- 3 tbsp Honey
- Green Onion, Greens
Instructions
- 1
Marinate the Chicken:
- 2
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
- 3
Make the Dry Batter:
- 4
In a mixing bowl, combine potato starch, cornstarch, and salt. Whisk together until fully combined
- 5
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
- 6
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
- 7
Fry the Chicken:
- 8
Heat enough oil in a frying pan to cover the bottom for a shallow fry. Bring the oil to 350F
- 9
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.)
- 10
Transfer fried chicken to a clean wire rack to rest while you make the sauce
- 11
Make the Honey Butter Garlic Sauce:
- 12
In a clean pan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant
- 13
Stir in soy sauce and honey, then let the sauce bubble and slightly thicken for about a minute
- 14
Add the fried chicken to the pan and toss until it is coated in the sauce
- 15
Remove the chicken from the pan, let it cool slightly, and slice
- 16
Serve:
- 17
Serve the crispy honey butter garlic chicken over a bed of steamed white rice, and garnish with chopped green onions. Enjoy!