Description
This Honey Butter Chicken is sweet, sticky, and full of flavor with crispy chicken coated in a luscious honey-butter glaze, ready in under 30 minutes.
Ingredients
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 lb chicken breasts, cut into 1-inch pieces
- 1 tbsp unsalted butter
- 1 tbsp canola oil (or light oil)
- 1 tbsp sliced green onions
- 5 tbsp butter, room temperature
- 1/2 cup honey
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Mix flour, garlic powder, cayenne, onion powder, salt, and black pepper in a bowl. Toss in chicken until coated, shaking off excess.
- Heat butter and oil in a heavy skillet over medium-high heat. Add chicken pieces in a single layer, cooking 2–3 minutes per side until golden and cooked through. Transfer to a paper towel.
- Lower the heat, then add the remaining butter. Once melted, stir in honey, soy sauce, apple cider vinegar, salt, and pepper. Cook until sauce is smooth and caramel-like.
- Return chicken to the pan, tossing to coat completely. Turn off the heat and let rest 5 minutes so flavors meld.
- Garnish with sliced green onions and serve with rice and sautéed green beans.
Notes
- For extra juiciness, use boneless, skinless chicken thighs.
- Use potato flour and double-fry for added crispiness.
- Sprinkle with extra cayenne or drizzle with hot honey for more heat.
- Store in an airtight container for 3–4 days in the fridge.
- Freeze up to 2–3 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 22g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg
