Main Course · Asian · Dinner ·

Korean Honey Butter Fried Chicken

Name: Korean Honey Butter Fried Chicken
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Chicken wings, 1 kg, separated at the joint; Buttermilk, 1 cup; Garlic, minced, 2 cloves; Soy sauce, 1 tablespoon; Ginger, minced, 1 teaspoon; All-purpose flour, 1 cup; Cornstarch, 1/2 cup; Baking powder, 1 teaspoon; Salt, 1/2 teaspoon; Black pepper, 1/2 teaspoon; Unsalted butter, 1/2 cup; Honey, 1/3 cup; Soy sauce, 2 tablespoons; Gochujang (Korean chili paste), 1 tablespoon; Vegetable oil, 3 cups (or enough to fill 1/3 of your pan)

Delightfully crispy fried chicken glazed with a rich honey butter sauce, perfect for any occasion.

4.8(307 reviews)

·By Ethan Brooks·August 28, 2025

Korean Honey Butter Fried Chicken — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken Marinade

For the Breading

For the Honey Butter Sauce

For Frying

Nutrition

Per serving

Calories: 1452 kcal
Protein: 53 g
Carbs: 65.5 g
Fat: 111 g
Fiber: 1.25 g

Whole recipe

Total

Calories: 5806 kcal
Protein: 212 g
Carbs: 262 g
Fat: 444 g
Fiber: 5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken wings 1 kg, separated at the joint	1850	186	0	126	0
Buttermilk 1 cup	152	8	12	8	0
Garlic, minced 2 cloves	9	0	2	0	0
Soy sauce 1 tablespoon	8	1	1	0	0
Ginger, minced 1 teaspoon	2	0	0	0	0
All-purpose flour 1 cup	455	13	95	1	3
Cornstarch 1/2 cup	241	0	58	0	1
Baking powder 1 teaspoon	2	0	1	0	0
Salt 1/2 teaspoon	0	0	0	0	0
Black pepper 1/2 teaspoon	3	0	1	0	1
Unsalted butter 1/2 cup	814	1	0	92	0
Honey 1/3 cup	309	0	82	0	0
Soy sauce 2 tablespoons	16	2	2	0	0
Gochujang (Korean chili paste) 1 tablespoon	35	1	8	1	0
Vegetable oil 3 cups (or enough to fill 1/3 of your pan)	1920	0	0	216	0

These values are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine ingredients
In a large bowl, combine chicken wings, buttermilk, garlic, soy sauce, and ginger.
2
Refrigerate
Cover and refrigerate for at least 1 hour, or overnight for best results.
3
Bring to room temperature
Remove from the fridge 30 minutes before cooking to bring to room temperature.

Preparing the Breading

1
Mix dry ingredients
In a separate bowl, mix flour, cornstarch, baking powder, salt, and pepper.
2
Dredge chicken
Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is fully coated.
3
Rest breaded chicken
Place breaded chicken on a tray and let rest for 10 minutes to adhere.
Tip: ⚠ Maintain oil temperature for consistent frying results. 💡 Allow breaded chicken to rest before frying for a better crust.

How to Make Korean Honey Butter Fried Chicken

Total time: 2 h · Yields 4 servings

1
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.
2
Making the Sauce
Melt butter in a pan over low heat, then add honey, soy sauce, and gochujang; stir until combined.
3
Coating the Chicken
Remove cooked chicken, drain on paper towels, and immediately toss in the honey butter sauce until well coated.