I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Korean Honey Butter Fried Chicken
...in your mind.
Korean Honey Butter Fried Chicken

Korean Honey Butter Fried Chicken

Ingredients

  • Oil for frying
  • 1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
  • 2 tablespoons all purpose flour
  • 2 tablespoons corn starch
  • 1 egg
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter
  • 2 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1 tablespoon Gojujang (Korean red pepper paste) or sriracha

Directions

  1. Heat oil to 350
  2. Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated
  3. Very carefully drop pieces one at a time into the oil – do not overcrowd or the temp will drop – you might need to do this in 2 batches
  4. Fry 3-4 minutes or until just beginning to get some color, see video below
  5. Remove and let drain – continue with remaining chicken
  6. Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat
  7. Fry all chicken together one more time until beautifully golden brown – probably 2-3 minutes
  8. While it finishes, rewarm the sauce, remove chicken from oil, and let drain
  9. Then just add the chicken to the sauce and gently toss well to coat
  10. Eat, and say “eff u orange chicken!”
Korean Honey Butter Fried Chicken

Korean Honey Butter Fried Chicken

Ingredients

  • Oil for frying
  • 1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
  • 2 tablespoons all purpose flour
  • 2 tablespoons corn starch
  • 1 egg
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter
  • 2 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1 tablespoon Gojujang (Korean red pepper paste) or sriracha

Directions

  1. Heat oil to 350
  2. Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated
  3. Very carefully drop pieces one at a time into the oil – do not overcrowd or the temp will drop – you might need to do this in 2 batches
  4. Fry 3-4 minutes or until just beginning to get some color, see video below
  5. Remove and let drain – continue with remaining chicken
  6. Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat
  7. Fry all chicken together one more time until beautifully golden brown – probably 2-3 minutes
  8. While it finishes, rewarm the sauce, remove chicken from oil, and let drain
  9. Then just add the chicken to the sauce and gently toss well to coat
  10. Eat, and say “eff u orange chicken!”