20-Min Honey Butter Chicken Recipe
Honey Butter Chicken is juicy, golden chicken coated in a glossy honey butter glaze that’s sweet, savory, and garlicky.
Ingredients
For the chicken
- 4 pieces 1½ pounds chicken thighs, boneless
- Pinch of salt
- Pinch of white pepper, or black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cooking oil
For the honey butter sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 4 tablespoons chicken stock
Instructions
- To prepare the chicken, make shallow cuts across each chicken thigh about 1 inch apart without cutting all the way through, then season both sides with the salt and white pepper, then lightly coat with the cornstarch and dust off the excess.
- To pan-fry the chicken, in a pan over medium-high heat, add the cooking oil and place the chicken smooth-side down and cook for about 4 minutes until golden brown, then flip and cook another 4 minutes until golden brown, then remove.
- To make the sauce, in the same pan over medium heat, add the butter, garlic, soy sauce, honey, brown sugar, and chicken stock and stir until combined.
- To glaze the chicken, return the chicken to the pan and simmer for about 5 minutes, occasionally spooning the sauce over the chicken until glossy and sticky.
- To serve, slice the chicken into bite-sized pieces and spoon the extra sauce over the top before serving.
Video
Notes
Make shallow cuts first: This helps the chicken cook evenly and absorb more sauce.
Use a light cornstarch coating: It helps create a golden crust and keeps the chicken juicy.
Start with medium-high heat: This helps develop better browning before glazing.
Simmer gently: Gentle heat helps the sauce reduce into a sticky glaze without burning the honey.
Spoon the sauce over the chicken: This builds flavor and creates a glossy finish.
Protein swap: You can use chicken breast, shrimp, or tofu.