Honey Butter Chicken is one of my favorite sweet and savory dishes that hits all the right notes—crispy, juicy chicken coated in a sticky honey-butter glaze with just a touch of garlic. It’s a quick and comforting meal that I turn to when I want something that tastes indulgent but is still simple to make. Whether I serve it with rice, mashed potatoes, or on its own, it always satisfies.
Why You’ll Love This Recipe
I love this recipe because it combines crispy, golden chicken with a glossy, flavorful sauce that’s both sweet and buttery. It only takes a few pantry staples to whip up, and the whole dish comes together in under 30 minutes. It’s family-friendly, crowd-pleasing, and easy to pair with any side dish. I can also adjust the sweetness or spice level to suit whatever I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Salt and black pepper
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Cornstarch or flour (for coating)
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Oil (for frying—vegetable or canola)
For the honey butter sauce:
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Butter
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Honey
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Garlic, minced
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Soy sauce (optional, for balance)
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Red pepper flakes (optional, for heat)
Directions
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I season the chicken pieces with salt and pepper.
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I coat the chicken evenly in cornstarch or flour, shaking off any excess.
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I heat oil in a skillet over medium-high heat and cook the chicken in batches until golden and crispy on all sides. I set them aside on a paper towel-lined plate.
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In a clean pan, I melt the butter over medium heat, then stir in the garlic and cook until fragrant—about 30 seconds.
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I add honey (and soy sauce or red pepper flakes if using) and stir until the sauce is smooth and slightly thickened.
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I return the crispy chicken to the pan and toss it in the sauce until fully coated.
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I serve immediately, garnished with chopped parsley or green onions if I want a pop of color.
Servings and timing
This recipe serves 3 to 4 people. It takes about 10 minutes to prep and 15–20 minutes to cook, so I usually have it ready in around 30 minutes—perfect for a weeknight dinner or quick lunch.
Variations
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I sometimes add a splash of lemon juice for a tangy note that cuts through the sweetness.
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For a spicier version, I increase the red pepper flakes or add a dash of hot sauce to the honey butter glaze.
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I’ve swapped the chicken for shrimp or tofu with great results.
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For a Korean-inspired twist, I add a spoonful of gochujang to the sauce for extra heat and depth.
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When I want a crunchier finish, I double-fry the chicken pieces for added crispiness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat to gently warm the chicken, adding a splash of water to loosen the sauce if needed. I avoid microwaving if I want to keep the chicken crispy, but it still tastes great either way.
FAQs
Can I bake or air-fry the chicken instead of frying?
Yes, I’ve baked it at 400°F (200°C) for about 20–25 minutes or air-fried at 375°F (190°C) for 12–15 minutes. It’s still delicious, though the coating may be slightly less crisp.
What’s the best cut of chicken to use?
I prefer boneless thighs because they stay juicy, but breasts work well too—especially if I cut them into even-sized pieces.
Can I make the sauce in advance?
Yes, I prepare the honey butter sauce ahead and store it in the fridge. I reheat it gently on the stove before tossing it with the chicken.
What should I serve with Honey Butter Chicken?
I usually pair it with steamed rice, mashed potatoes, roasted veggies, or even a fresh salad. It’s also great in lettuce wraps or sliders.
Can I make this dish gluten-free?
Yes, I use cornstarch for coating and make sure all sauce ingredients are gluten-free (including soy sauce or using tamari as a substitute).
Conclusion
Honey Butter Chicken is a simple, crave-worthy dish that I love making when I want something fast, flavorful, and comforting. It’s crispy, saucy, and just the right balance of sweet and savory. Whether I’m cooking for family or just treating myself, this is one of those recipes that always delivers big flavor with minimal effort.
PrintHoney Butter Chicken
Honey Butter Chicken is a quick and flavorful dish featuring crispy, bite-sized chicken coated in a sticky, sweet-savory honey butter glaze. It’s simple, satisfying, and perfect for weeknight dinners or sharing with family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1/2 cup cornstarch or all-purpose flour (for coating)
- Vegetable or canola oil (for frying)
- 3 tbsp butter
- 1/3 cup honey
- 2 cloves garlic, minced
- 1 tsp soy sauce (optional)
- 1/2 tsp red pepper flakes (optional)
- Chopped parsley or green onions (optional, for garnish)
Instructions
- Season chicken pieces with salt and pepper.
- Coat chicken evenly in cornstarch or flour, shaking off excess.
- Heat oil in a skillet over medium-high heat and fry chicken in batches until golden and crispy. Set aside on paper towels.
- In a clean pan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Stir in honey, soy sauce (if using), and red pepper flakes. Simmer until slightly thickened.
- Return chicken to the pan and toss in the sauce until fully coated.
- Serve immediately, garnished with chopped parsley or green onions.
Notes
- Add lemon juice for a tangy twist.
- Double-fry the chicken for extra crispiness.
- Swap chicken for shrimp or tofu for variation.
- Add gochujang for a Korean-inspired version.
- Use gluten-free soy sauce and cornstarch for a gluten-free option.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 17g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 105mg
