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Carmen Spillette

Honey Butter Chicken Recipe

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This easy Honey Butter Chicken is your new recipe for a delicious, easy weeknight dinner! Tender chicken bites pan-fried to golden perfection and then coated in a luscious honey butter glaze that’s incredibly addictive.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Panfry
Cuisine: Panfry
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs boneless skinless, cut into 2” pieces
  • 1 tablespoon of cornstarch
  • 1 tablespoon of flour you can use Bob’s gluten free 1 to 1
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 3 garlic cloves sliced thinly
  • 1 tablespoon avocado oil
  •  
Honey Butter Sauce:
  • ¼ cup honey
  • 4 tablespoon cold unsalted butter
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • Garnish with finely chopped parsley

Equipment

Method
 

  1. Prep the Chicken: Cut the chicken thighs into 2-inch bite-sized pieces. In a large bowl, combine the cornstarch, flour, salt, pepper, and garlic powder. Toss the chicken pieces in the mixture until they are lightly coated.
  2. Cook the Chicken: Heat avocado oil in a large skillet over medium heat. Once hot, add the chicken in a single layer. Cook for 8 minutes per side until the chicken is golden brown and crispy. Ensure each piece is well-seared for that perfect crunch. Remove the chicken and set aside. 
  3. Add the Garlic: After the chicken is crispy, add the sliced garlic to the pan. Cook for 1 minute until fragrant.
  4. Make the Honey Butter Sauce: Lower the heat and add the cold butter to the pan. Stir in the water, honey, soy sauce (or tamari), and rice vinegar. Toss the chicken in the sauce until it’s fully coated and the honey butter sauce thickens slightly.
  5. Serve: Garnish with finely chopped parsley and serve hot.

Notes

  • Get Crispy Chicken: For that golden, crispy coating, make sure the chicken pieces are evenly coated in the flour-cornstarch mixture and cook them in a single layer without crowding the pan. Overcrowding traps steam and prevents crispiness!  
  • Use Cold Butter for the Sauce: Adding cold butter to the pan creates a silky, glossy sauce that clings perfectly to the chicken.
  • Balance the Sauce to Taste: Taste the honey butter sauce before tossing it with the chicken. If you prefer a sweeter flavor, add a touch more honey. For extra tang, a splash more rice vinegar works wonders.

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