Korean Honey Butter Fried Chicken
Crispy chicken perfection with a sweet and savory twist
Delightfully crispy fried chicken glazed with a rich honey butter sauce, perfect for any occasion.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Breading
For the Honey Butter Sauce
For Frying
Preparation
Marinating the Chicken
Combine ingredients
In a large bowl, combine chicken wings, buttermilk, garlic, soy sauce, and ginger.
Refrigerate
Cover and refrigerate for at least 1 hour, or overnight for best results.
Bring to room temperature
Remove from the fridge 30 minutes before cooking to bring to room temperature.
Preparing the Breading
Mix dry ingredients
In a separate bowl, mix flour, cornstarch, baking powder, salt, and pepper.
Dredge chicken
Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is fully coated.
Rest breaded chicken
Place breaded chicken on a tray and let rest for 10 minutes to adhere.
⚠ Maintain oil temperature for consistent frying results. 💡 Allow breaded chicken to rest before frying for a better crust.
Cooking Process
Frying the Chicken
Heat the oil in a deep skillet or fryer to 350°F (175°C) and fry the chicken in batches for 8-10 minutes until golden brown.
Making the Sauce
Melt butter in a pan over low heat, then add honey, soy sauce, and gochujang; stir until combined.
Coating the Chicken
Remove cooked chicken, drain on paper towels, and immediately toss in the honey butter sauce until well coated.
Plating & Serving
Korean Honey Butter Fried Chicken
Korean Honey Butter Fried Chicken
Plating & Serving
Serve hot, with the chicken piled on a plate. Drizzle remaining sauce over the top for extra flavor.