Korean Honey Butter Fried Chicken
Equipment
Ingredients
Chicken
chicken pieces (raw)
1.5 kg
Batter & Coating
all-purpose flour (dry)
200 g
cornstarch (dry)
100 g
baking powder (dry)
10 g
salt (dry)
10 g
black pepper (dry)
5 g
Honey Butter Garlic Sauce
butter (melted)
80 g
honey (liquid)
60 ml
garlic (minced)
6 cloves
soy sauce (liquid)
30 ml
sesame oil (liquid)
15 ml
Frying
vegetable oil (liquid)
2 L
Instructions
Prepare Chicken
Cut chicken into serving pieces and pat dry thoroughly.
Make Crispy Batter
Combine flour, cornstarch, baking powder, salt, and pepper in a bowl.
Coat Chicken
Coat each piece of chicken generously in the batter mixture.
First Fry
Heat oil to 160°C and fry chicken pieces for 12-15 minutes until cooked through but pale.
Second Fry
Increase oil temperature to 190°C and double-fry chicken for 3-4 minutes until golden and super crispy.
Prepare Honey Butter Sauce
Melt butter in a pan, add minced garlic, honey, soy sauce, and sesame oil. Cook until sauce thickens slightly.
Coat Chicken in Sauce
Immediately toss hot double-fried chicken pieces in the honey butter garlic sauce until well coated.
Serve
Serve immediately while hot and crispy, garnished with sesame seeds if desired.
Original recipe
Storage
Best served immediately for maximum crispiness. Leftovers lose their crunch but remain tasty when reheated
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