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Sticky, sweet, and totally irresistible, this honey butter chicken brings golden brown perfection to your dinner table. One pan, picky-eater approved, and guaranteed to have everyone begging for seconds.
Why This Recipe Steals the Show
- A True Weeknight Win: With simple steps and only 30 minutes, this is one of those rare meals that feels special without extra effort.
- Crispy Without Deep Frying: A quick cornstarch coating gives the chicken that satisfying crunch using just a little oil, no messy frying required.
- Kid-Friendly Meets Adult-Approved: Picky eaters love the sticky glaze, and adults appreciate the balance of sweet, savory, and tangy!
Honey Butter Chicken Ingredients
- Chicken: You can use chicken tenders or boneless, skinless chicken thighs in this recipe!
- Cornstarch: Some recipes call for flour, but I have found that cornstarch works best. It doesn’t clump, creates the perfect crisp texture, and keeps this recipe gluten-free!
How to Make Honey Butter Chicken
This honey butter chicken recipe is quick, easy, and packed with sticky, sweet goodness that clings to every crispy bite. Add a side of mashed potatoes or green beans for extra comfort food vibes.
- Coat the Chicken: Cut the chicken into bite sized pieces and place them into a large ziplock bag. Sprinkle the chicken with garlic salt, then crack an egg over the chicken, and massage it in with your hand. Add the cornstarch, then seal the bag and shake to coat the chicken well.
- Cook the Chicken: In a medium sized skillet over medium high heat, add vegetable oil. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet, then set aside.
- Make the Honey Butter Sauce: Add unsalted butter to the skillet and melt over medium heat. Then add honey, minced garlic, soy sauce, and apple cider vinegar. Whisk together and cook for a couple of minutes until the sauce is bubbly and starts to thicken.
- Toss Chicken in Sauce: Add the cooked chicken back to the skillet, then toss to coat with the sauce. Garnish honey butter chicken with sesame seeds and diced green onion, if desired. Serve over rice and enjoy!
Alyssa’s Pro Tip
Ziplock Bag Tip: Trust me on this! The BEST and easiest way to coat the chicken with cornstarch is with a ziplock bag. Shake well to separate and coat each piece of chicken.
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Honey Butter Chicken
Tender chicken cooked in a rich honey butter sauce until golden and caramelized. Sweet, savory, and simple enough for weeknights.
Ingredients
Chicken
- 1 pound boneless skinless chicken cut into 1-inch cubes
- 1 large egg
- ¼ teaspoon garlic salt
- 1 cup cornstarch
- ⅓ cup vegetable oil for frying
Honey Butter Sauce
- ½ cup honey
- ⅓ cup unsalted butter
- 2 cloves minced garlic
- 2 tablespoons soy sauce
- 3 tablespoons apple cider vinegar
Instructions
Chicken
- Cut 1 pound boneless skinless chicken into bite-sized pieces and place them into a large ziplock bag. Sprinkle the chicken with ¼ teaspoon garlic salt. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
- Add 1 cup cornstarch on top of the chicken. Seal the bag and shake to coat the chicken well.
- In a medium-sized skillet over medium-high heat, add ⅓ cup vegetable oil. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.
Honey Butter Sauce
- Returning to the skillet, add ⅓ cup unsalted butter. Melt the butter over medium heat, then add ½ cup honey, 2 cloves minced garlic, 2 tablespoons soy sauce, and 3 tablespoons apple cider vinegar.
- Whisk together and cook for 1-2 minutes until the sauce is bubbly and slightly thickened.
- Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sesame seeds and diced green onion, if desired. Serve over rice and enjoy!
Notes
Storage & Reheating Instructions
- Storage: Store cooled chicken in an airtight container and refrigerate for 3-4 days.
- To Reheat: Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.
Nutrition
Calories: 704kcalCarbohydrates: 65gProtein: 27gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 160mgSodium: 805mgPotassium: 498mgFiber: 0.5gSugar: 35gVitamin A: 574IUVitamin C: 2mgCalcium: 26mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More 30-Minute Chicken Recipes
For a similar recipe with a little kick, try my sweet chili chicken next. Here are some more 30-minute chicken recipes!
It’s as simple, easy, & tasty as it claims to be. The butter gives it such a smooth mouth feel & it isn’t overly sweet. If you let it sit for a bit before digging in, the sauce gets that yummy stickiness. Will be making it again.
I tried this recipe and, although it took ME twice as long as the 30 minutes suggested (lol), it turned out delicious and my husband loved it! I am going to be using a lot more of your recipes!
Our new favorite
Love this recipe but used a plant based chicken as I am vegan.
Turned out delicious I used swap chicken.
Thank you for the inspiration!
This was a delicious chicken dish! I passed the recipe on to friends and 2 of them have already made it. Thank you for sharing
I love this it’s so so good my family loved it too would love to have the recipe
This was so so good! I cheated a little and used Tyson frozen grilled chicken bites and it worked perfectly. I also used garlic powder instead of garlic salt and then used salted butter because l hsd those 2 things on hand. Definitely a keeper recipe!
Wow nice thanks for sharing
Can this be made ahead and frozen please? Thanks
I would cook the chicken, don’t put the sauce on, freeze it. Make the sauce freeze it in its own bag. When you’re ready to eat it, bake or airfry the chicken, probably like 350 degrees for 15 minutes. Warm up the sauce while the chicken cooks then toss the chicken in the sauce.
I haven’t made this yet so I obviously can’t rate it. However I still give it 5 stars ⭐️ because I think it looks easy and delicious! I will try it soon, probably using boneless thighs. Thank you Melissa.
Thank you!! Wow this is delicious. I didn’t have chicken, so I used extra firm Tofu and didn’t change any other ingredients. simply yummy!
I’ve got a question: I detest vinegar. I know it’s necessary for many recipes and I understand why. That said, is it possible to swap some or all of the apple cider vinegar for lemon juice?
Looks good. Will try it..
I intend to try this in place of ordering carry-out for General Tso’s chicken. Looks delicious!