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Honey Butter Fried Chicken

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Cuisine Korean


  • 600 g Chicken
  • 1/8 cup Plain flour
  • 1/8 cup Potato starch
  • 1/4 tsp Baking powder
  • 1/2 tsp Ground Black pepper
  • 1/4 tsp Salt
  • 1 Egg
  • 1 tbsp Pumpkin seeds/ Sesame seeds (optional)
  • Vegetable oil

For the honey butter sauce

  • 3 tbsp Unsalted butter
  • 2 cloves Garlic (minced)
  • 2 1/2 tbsp Brown sugar
  • 1 tbsp Soya sauce
  • 2 tsp Honey


  • In a large bowl, combine plain flour, potato starch, baking powder, salt, and black pepper. Add in the chicken pieces and crack in an egg. Mix well, until the chicken is completely coated.
  • Heat oil in a skillet, when the oil is 175 C/ 350 F, very carefully drop in the chicken pieces. Make sure not to overcrowd, so you might want to fry the chicken in two batches.
  • Fry for 5-6 minutes until its turned brown, and then flip the chicken pieces and fry the other side for another 5-6 minutes.
  • Remove the fried chicken pieces onto a metal strainer/ wire rack.
  • Let the oil heat up again, and fry the chicken pieces one more time for 7-8 minutes, till it's golden brown and crunchy. Remove and drain on the strainer.

To make the sauce

  • Heat a pan, add butter, and minced garlic. Saute for a minute until slightly browned. Add soya sauce and brown sugar. Mix until the sugar has melted and the sauce bubbles and thickens. Pour in the honey and turn off the heat.
  • Add the fried chicken pieces to the sauce. Gently toss, making sure all the pieces are evenly coated. Garnish with pumpkin or sesame seeds. Serve hot and enjoy!