Korean Honey Butter Chicken – Crispy, Sweet, and Buttery Perfection
Korean-style Honey Butter Chicken (허니버터치킨) is a delicious dish featuring crispy fried chicken coated in a sweet, buttery, and slightly savory honey butter glaze. It's popular in Korea, especially as a comfort food or snack to enjoy with drinks.
About Korean Honey Butter Chicken
Korean Honey Butter Chicken is a fusion dish that combines crispy fried chicken with a sweet, buttery, and slightly savory honey glaze. This dish became popular in Korea due to the country’s love for Korean Fried Chicken (KFC) and the honey butter flavor trend, which started with honey butter chips.
Origins & Popularity
While Korean fried chicken is often coated in spicy gochujang-based sauces (like Yangnyeom Chicken), Honey Butter Chicken takes a milder and sweeter approach. The combination of butter and honey gives the dish a rich, slightly caramelized coating, while a hint of garlic and soy sauce adds a balance of umami. It’s often served in Korean fried chicken restaurants or made at home for a comforting treat.
What Makes It Special?
- Double-fried crispiness – The chicken is twice-fried, making it ultra-crispy while staying juicy inside.
- Buttery-sweet glaze – The honey butter sauce coats each piece with a glossy, melt-in-your-mouth finish.
- Perfect balance of flavors – A mix of sweet, savory, and slightly spicy (if using gochugaru).
- Popular drinking snack – In Korea, it’s often eaten with beer (chimaek: 치맥) or paired with pickled radish.
Variations & Serving Suggestions
- Spicy Version: Add gochujang (Korean chili paste) for a spicy kick.
- Cheese Topping: Some versions sprinkle powdered cheese seasoning on top for extra flavor.
- Side Dishes: Often served with pickled radish (치킨무), coleslaw, or even rice.
This dish is a crowd-pleaser and a great introduction to Korean fried chicken for those who prefer a mild yet flavorful alternative to the classic spicy varieties.
What You Need to Make Korean Honey Butter Chicken
Chicken & Coating
- 500g boneless chicken thighs (cut into bite-sized pieces) – thighs stay juicier than breast meat
- 1/2 cup potato starch or cornstarch – for an ultra-crispy coating
- 1/4 cup all-purpose flour – helps create a light, crunchy batter
- 1 egg – binds the coating to the chicken
- 1/2 tsp salt – seasons the chicken
- 1/4 tsp black pepper – adds mild heat
- Oil for deep frying – use neutral oils like canola or vegetable oil
Honey Butter Glaze
- 2 tbsp unsalted butter – creates a rich, creamy base for the sauce
- 3 tbsp honey – provides natural sweetness and a sticky texture
- 1 tbsp soy sauce – balances the sweetness with umami flavor
- 1 tbsp sugar – enhances the caramelization
- 1 garlic clove (minced) – adds aroma and depth
- 1/2 tsp gochugaru (Korean red pepper flakes) (optional) – for a slight spicy kick
3. Garnish (Optional, but Recommended!)
- Sesame seeds – adds a nutty crunch
- Chopped parsley or green onions – brings freshness and color
Tools You’ll Need
- Mixing bowls
- Deep frying pan or wok
- Slotted spoon or kitchen tongs
- Paper towels (for draining oil)
- Saucepan (for making the honey butter glaze)
How to Make Korean Honey Butter Chicken (허니버터치킨)
Step 1: Prepare the Chicken
- Cut 500g boneless chicken thighs into bite-sized pieces.
- Season with 1/2 tsp salt and 1/4 tsp black pepper.
- In a bowl, mix 1/2 cup potato starch (or cornstarch) and 1/4 cup all-purpose flour.
- Beat 1 egg in a separate bowl.
- Coat the chicken pieces in the flour mixture, dip them in the beaten egg, then coat again with the flour mixture for extra crispiness.
Step 2: Fry the Chicken
- Heat oil in a deep frying pan to 170°C (340°F).
- Fry the chicken in batches for 5-6 minutes, until golden brown.
- Remove and drain on a paper towel.
- Increase the oil temperature to 190°C (375°F) and fry the chicken again for 1-2 minutes for extra crunch.
Step 3: Make the Honey Butter Glaze
- In a pan over low heat, melt 2 tbsp unsalted butter.
- Add 1 minced garlic clove and cook until fragrant.
- Stir in 3 tbsp honey, 1 tbsp soy sauce, and 1 tbsp sugar.
- (Optional) Add 1/2 tsp gochugaru (Korean red pepper flakes) for a slight heat.
- Let the sauce bubble slightly, then turn off the heat.
Step 4: Coat & Serve
- Add the crispy fried chicken to the pan and toss until fully coated in the honey butter glaze.
- Garnish with sesame seeds and chopped parsley or green onions.
- Serve immediately with pickled radish (치킨무), rice, or a cold drink!
