Hot Honey Butter Chicken

• servings: 2 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

2 boneless chicken thighs (~16 oz, cut into ½-inch chunks, see note 1)

½ tsp sesame oil

¼ tsp white pepper

¼ tsp garlic powder

¼ tsp paprika

Salt to taste

½ cup rice flour

¼ cup potato starch

¼ cup water (adjust for pancake batter consistency)

1 ½ tbsp soy sauce

2 tbsp honey

2 cloves garlic (minced)

2 tbsp sriracha

1 ½ tbsp butter

Scallions

Sesame seeds

Directions

Marinate chicken with sesame oil, salt, white pepper, garlic powder, and paprika for 15 minutes.

In a separate bowl, combine rice flour, potato starch, and water until smooth. Add the chicken and mix until evenly coated.

Heat oil to 350°F (175°C) and fry the chicken for 5–6 minutes. Increase heat to 400°F (205°C) and fry again for 2 more minutes until golden. Drain on a wire rack.

In a pan, melt butter and stir in soy sauce, honey, garlic, and sriracha. Simmer until the sauce thickens slightly.

Toss the crispy chicken in the hot honey butter sauce until fully coated. Serve over rice and garnish with scallions or sesame seeds if desired.

Nutrition

• Calories: 390 kcal
• Total Fat: 22.5 g
• Total Carbohydrate: 23 g
• Protein: 20.5 g