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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!
