Honey Butter Chicken
This honey butter chicken is the one I make when I want dinner to feel like a treat but my energy says otherwise. Golden, juicy chicken bites get tossed in a sticky garlic honey butter glaze, and the whole thing is done in about 30 minutes. The sweet, salty, buttery flavor has been on repeat at my house ever since.
Equipment
- Large 12-inch skillet with enough room to cook the chicken in a single layer
- Sharp chef's knife
- Cutting board for cubing the chicken
- Instant-read meat thermometer to confirm the chicken reaches 165°F
- Large mixing bowl for coating the chicken in flour
- Small colander or fine mesh strainer for shaking off extra flour
- Tongs or spatula for turning and tossing
- Clean plate for the cooked chicken
- Measuring cups and spoons
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs 680g, cut into 1-inch pieces
- 1/2 cup all-purpose flour 60g, for coating the chicken
- 1 teaspoon garlic powder for the flour mixture
- 1/2 teaspoon onion powder for the flour mixture
- 1 teaspoon kosher salt divided; 3/4 teaspoon for the flour mixture, 1/4 teaspoon for the sauce
- 1/2 teaspoon freshly ground black pepper divided; 1/4 teaspoon for the flour mixture, 1/4 teaspoon for the sauce
- 1 tablespoon olive oil for searing
- 5 tablespoons unsalted butter divided; 1 tablespoon for searing, 4 tablespoons for the sauce
- 3 cloves garlic minced, for the sauce
- 1/3 cup raw honey for the sauce
- 2 tablespoons apple cider vinegar for the sauce
- 1 tablespoon low sodium soy sauce for the sauce
- 2 green onions thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Pat the chicken thighs dry with paper towels, trim any large pieces of visible fat, and cut into 1-inch pieces. Place in a large mixing bowl.
- Mince the garlic cloves and thinly slice the green onions. Set aside. Measure out the honey, apple cider vinegar, and soy sauce.
- In a wide, shallow bowl, whisk together the flour, garlic powder, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
- Add the chicken pieces to the seasoned flour and toss until every piece is lightly covered. Transfer to a colander and shake gently to remove extra flour. Let sit for 2 to 3 minutes.
- Place a 12-inch skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter, swirling until the butter melts and the foam settles, about 1 to 2 minutes.
- Add half of the coated chicken to the skillet in a single layer. Cook without moving for about 3 minutes until golden brown, then flip and cook another 3 to 4 minutes until golden all over and cooked through to 165°F. Transfer to a clean plate.
- Wipe out any dark or burnt flour bits from the pan. Add the remaining chicken in a single layer and cook the same way, about 3 minutes on the first side and 3 to 4 minutes on the second side. Move to the plate with the first batch.
- Reduce heat to medium-low. Add the remaining 4 tablespoons butter and let it melt, about 1 minute. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Pour in the honey, apple cider vinegar, and soy sauce. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir and simmer gently for 2 to 3 minutes, scraping up browned bits, until the sauce is slightly thickened and glossy.
- Return all the chicken and any juices from the plate to the skillet. Stir gently for 1 to 2 minutes until every piece is coated in the glaze. Taste and adjust with a tiny splash of vinegar if desired.
- Remove the skillet from the heat. Sprinkle with sliced green onions and toasted sesame seeds. Serve right away while the glaze is warm and sticky.
Notes
- Choose chicken thighs over breasts for the juiciest, most tender results — they stay tender even if cooked a minute too long.
- Pat the chicken completely dry before coating; moisture on the surface keeps the flour from crisping.
- Cook the chicken in two batches to avoid crowding the pan, which gives you golden edges instead of steamed chicken.
- Lower the heat to medium-low before adding the honey — honey caramelizes and burns quickly, so a gentle simmer is all you need.
- Toss the chicken in the sauce right before serving to keep the coating tender-crisp.
- Use unsalted butter so you can control the saltiness, since soy sauce already adds plenty.
- For a spicy version, add a drizzle of sriracha or a pinch of red pepper flakes to the sauce.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat in a skillet over medium-low heat with a splash of water or a small pat of butter.
- To freeze, store cooled chicken in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator.
- Serve over steamed jasmine rice, roasted broccoli, crispy roasted potatoes, or in lettuce cups to soak up the extra glaze.
Nutrition
Serving: 1ServingCalories: 490kcalCarbohydrates: 32gProtein: 34gFat: 25gSaturated Fat: 13gSodium: 800mgSugar: 23g
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