If your taste buds crave that perfect balance of sweet, savory, and just a hint of spice, look no further than Honey Butter Chicken. This dish is a golden, caramelized dream that blends Korean-style flair with good old American comfort food. Crisp on the outside, juicy inside, and glazed with a buttery honey sauce that’s practically addictive—this is the kind of weeknight meal that disappears fast.
Inspired by Korean honey butter flavors and the crispy textures we love in classic fried chicken, this recipe brings a fusion of cultures and taste to your kitchen in under 30 minutes.
Why You’ll Love This Honey Butter Chicken
- Quick and easy: On the table in 30 minutes or less.
- Simple ingredients: Everything you need is probably already in your pantry.
- Kid-friendly: A subtle sweetness that everyone loves.
- Perfect year-round: Serve it with rice and greens in winter, or a fresh salad in summer.
- Unforgettable flavor: Sweet honey, creamy butter, and a touch of umami—need we say more?
Ingredients
For the Chicken
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 lb chicken breasts, cut into 1-inch pieces
- 1 tbsp unsalted butter
- 1 tbsp canola oil (or any neutral oil)
- 1 tbsp sliced green onions, for garnish
For the Honey Butter Sauce
- 5 tbsp butter, room temperature
- 1/2 cup honey
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Step-by-Step Instructions
1. Coat the Chicken
In a large bowl, combine the flour, garlic powder, cayenne, onion powder, salt, and black pepper. Add the chicken pieces and toss until fully coated. Shake off any excess flour before frying.
Pro Tip: The seasoned flour gives the chicken a light, crisp crust without deep frying.
2. Sear Until Golden
Heat the butter and oil in a large cast-iron skillet over medium heat. Once hot, add the chicken in a single layer. Sear each piece for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
3. Make the Honey Butter Sauce
Turn the heat to low and add the remaining butter to the skillet. Once melted, stir in the honey, soy sauce, apple cider vinegar, salt, and pepper. Stir continuously until the sauce thickens into a smooth, caramel-like glaze.
Watch carefully: the sauce can burn quickly if the heat is too high.
4. Coat the Chicken
Return the chicken to the skillet and toss to coat every piece in the glossy sauce. Cook for another minute, just until heated through. Turn off the heat and let the dish sit for 5 minutes.
5. Serve and Garnish
Transfer to a serving platter and garnish with fresh green onions. Serve hot with steamed white rice and sautéed green beans or bok choy.
Serving Suggestions
This honey butter chicken is ultra-versatile. Pair it with:
- Steamed jasmine or sticky rice
- Sautéed green beans or baby bok choy
- Korean-style pickled radish for contrast
- Fresh cucumber salad for a cooling touch
Variations & Add-Ins
Want to add a twist to the classic? Try:
- Spicy kick: Mix a bit of gochujang or chili flakes into the sauce.
- Extra crunch: Toss in some crushed peanuts or sesame seeds.
- Vegetarian option: Replace chicken with tofu or cauliflower florets.
What Makes Honey Butter Chicken So Addictive?
It’s all about the balance. The sauce hits every note—sweet honey, creamy butter, salty soy sauce, and just a hint of vinegar for brightness. Together with tender chicken and a crispy edge, it creates that craveable, restaurant-style flavor that’s hard to beat.
In Korean cuisine, honey butter has become a trendy flavor profile, popping up in everything from potato chips to fried chicken. This homemade version brings the best of that sensation to your kitchen.
Honey Butter Chicken
Ingredients
For the Chicken
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 lb chicken breasts cut into 1-inch pieces
- 1 tbsp unsalted butter
- 1 tbsp canola oil or any neutral oil
- 1 tbsp sliced green onions for garnish
For the Honey Butter Sauce
- 5 tbsp butter room temperature
- 1/2 cup honey
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
Coat the Chicken
- In a large bowl, combine the flour, garlic powder, cayenne, onion powder, salt, and black pepper. Add the chicken pieces and toss until fully coated. Shake off any excess flour before frying.
- Pro Tip: The seasoned flour gives the chicken a light, crisp crust without deep frying.
Sear Until Golden
- Heat the butter and oil in a large cast-iron skillet over medium heat. Once hot, add the chicken in a single layer. Sear each piece for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
Make the Honey Butter Sauce
- Turn the heat to low and add the remaining butter to the skillet. Once melted, stir in the honey, soy sauce, apple cider vinegar, salt, and pepper. Stir continuously until the sauce thickens into a smooth, caramel-like glaze.
- Watch carefully: the sauce can burn quickly if the heat is too high.
Coat the Chicken
- Return the chicken to the skillet and toss to coat every piece in the glossy sauce. Cook for another minute, just until heated through. Turn off the heat and let the dish sit for 5 minutes.
Serve and Garnish
- Transfer to a serving platter and garnish with fresh green onions. Serve hot with steamed white rice and sautéed green beans or bok choy.
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