Description

This Honey Butter Chicken recipe features tender, bite-sized chicken pieces coated in a seasoned flour mixture, pan-fried to a golden crisp, and then tossed in a luscious honey butter sauce with tangy apple cider vinegar and savory soy sauce. Ready in just 30 minutes, it’s a perfect combination of sweet, savory, and buttery flavors that makes for an irresistible dish for any occasion.

Ingredients

Chicken and Coating

1.3lb / 600g boneless skinless chicken thigh, diced into large bite-sized chunks
1/3 cup / 50g flour
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper

Cooking and Sauce

1 tbsp unsalted butter
1 tbsp olive oil
1/3 cup / 110g honey
5 tbsp / 75g / 2.6oz unsalted butter
2 tbsp apple cider vinegar
1 tbsp soy sauce
Salt & black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Coat the Chicken: In a bowl, combine the flour, salt, onion powder, garlic powder, and black pepper. Thoroughly coat the diced chicken pieces in this seasoned flour mixture, ensuring each bite-sized chunk is evenly covered.
Fry the Chicken: Heat the unsalted butter and olive oil together in a pan over medium heat. Once hot, add the coated chicken pieces and fry them until they are golden brown and crispy on both sides, ensuring they are cooked through.
Make the Sauce: Remove the cooked chicken from the pan. In the same pan, melt the 5 tablespoons of unsalted butter. Stir in the honey, apple cider vinegar, soy sauce, and season with salt and black pepper to taste. Let the sauce simmer gently until it thickens slightly and becomes glossy.
Combine and Serve: Return the fried chicken to the pan and toss it well in the honey butter sauce until all pieces are evenly coated. Serve immediately and enjoy the delicious sweet and savory flavors.

Notes

For extra crispiness, ensure the pan is sufficiently hot before adding the chicken.
You can substitute chicken thighs with chicken breasts, but thighs provide juicier results.
Adjust the honey quantity to your preferred level of sweetness.
This dish pairs wonderfully with steamed rice or sautéed vegetables.
Use low-sodium soy sauce if you want to reduce the saltiness.