Honey Butter Chicken

• total time: 11 minutes

Ingredients

1 ½ chicken thighs, boneless & skinless

1/3 cup all purpose flour

1/3 cup corn starch

2 tbsp water

2 large eggs

1 tsp salt

1 tsp black pepper

1 tsp paprika

2 tsp garlic powder

1 tsp onion powder

Neutral oil (for frying)

Green onions, for garnish

Sesame seeds, for garnish

For the sauce:

4 tbsp butter, unsalted

6 garlic cloves, minced

3 tbsp soy sauce

2 tbsp honey

Directions

Cut the chicken thighs into bite-sized pieces and toss them into a big mixing bowl. Add the flour, cornstarch, eggs, water, and all the seasonings. Mix it all up until you’ve got a sticky, well-coated batter.

First fry (aka warm-up round): Fill a pot or deep pan with enough neutral oil to submerge the chicken. Heat to 350°F (175°C). Working in batches, fry the chicken for about 5 minutes, then set aside on a wire rack or paper-towel-lined plate.

Second fry (for the crunch): Crank the oil up to 375°F (190°C). Fry the chicken again, in batches, for 2–3 minutes until it’s deep golden and ultra crispy. Set aside and try not to eat it all yet.

Make the sauce: In a pan over medium heat, melt the butter. Add garlic and cook for 1–2 minutes until fragrant. Stir in soy sauce and honey, and let it bubble for 2–3 minutes until it thickens slightly.

Toss the hot, crispy chicken into the sauce and stir to coat every glorious piece. Top with sesame seeds and chopped green onions and an optional drizzle of honey. You could eat this over rice, with noodles… or just straight from the pan. I don’t judge.