Korean Honey Butter Fried Chicken
Crispy fried chicken thighs glazed in a sweet and savory honey butter sauce with garlic. Ready in under 30 minutes for a restaurant-quality meal at home.
- Total time
- 28 min
- Servings
- 2
- Calories
- 542
- Protein
- 38g
Ingredients
- 4 pieces boneless, skinless chicken thighs
- ½ cup all-purpose flour
- 3 tablespoons butter
- 3 tablespoons honey
- 3 cloves garlic cloves, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat the chicken thighs dry with paper towels on both sides, pressing firmly to remove surface moisture so they crisp up when fried.
- 2
Sprinkle salt and pepper evenly over both sides of each chicken thigh.
- 3
Pour the flour into a shallow bowl or plate, then coat each chicken thigh on both sides by pressing it into the flour and shaking off excess.
- 4
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Place the floured chicken thighs skin-side down in the hot oil and listen for a steady, vigorous sizzle; cook without moving for 5 minutes until the bottom turns golden-brown like caramel.
- 6
Flip each chicken thigh over with tongs and cook the other side for 4 minutes until golden-brown, then transfer to a clean plate.
- 7
Reduce heat to medium, then add the 3 tablespoons of butter to the same skillet and let it melt, about 30 seconds.
- 8
Add the minced garlic to the melted butter and stir constantly for 20 seconds until it becomes fragrant and golden.
- 9
Pour the honey into the garlic butter, stir for 10 seconds to combine, then return the chicken thighs to the skillet.
- 10
Tilt and rotate the skillet to coat each chicken thigh in the honey butter sauce for 1 minute until it looks glossy and caramel-colored.
- 11
Transfer the chicken thighs to a serving plate and pour any remaining honey butter sauce from the skillet over the top.
Tools you’ll need
- 12-inch skillet
- paper towels
- shallow bowl or plate for flour
- kitchen tongs
- serving plate
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