Honey butter fried chicken

Heoni-beoteo-chikin 허니버터치킨

I’m very excited to release this recipe today! My previous Korean fried chicken recipes have been loved by my readers and their friends and families for years. Now I’m sure many people will love this recipe, too.

Last year I visited Korea and found so many of my fellow Koreans were crazy about honey butter flavored potato chips. I tasted them I liked them, even though I’m usually not a fan of butter. They were addicting! The company that makes honey butter chips is building a new factory to meet Koreans’ demand, and in the meantime there’s a shortage. It’s became a craze in Korea to give almost any kind of snack a honey butter flavor.


When I got back home to New York, I thought I could make something crunchy and sweet with a honey butter flavor, and I started experimenting with fried chicken. It took a lot of experiments until I was satisfied with the result.

It’s small pieces of crunchy sweet chicken with garlic, honey, butter flavor. So yummy! No wonder so many Koreans love this taste! It’s hard to stop eating them once you start! And this recipe is non-spicy, so everyone can enjoy it. Like my other Korean fried chicken recipes, we need to double fry the chicken to make it extra crispy, flavorful, and light.

Enjoy the recipe!Korean honey butter fried chicken


  • 2 pounds of chicken wings (or chunks of chicken)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 eggs
  • ¼ cup potato starch
  • ¼ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ cup pumpkin seeds (optional)
  • 4 cups cooking oil (corn or vegetable oil)


For honey butter sauce:

  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • ¼ cup white or brown sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons honey


Prepare the chicken

  1. Put the chicken in a bowl and mix with salt and ground black pepper.
  2. Crack the eggs into the bowl and add starch, flour, and baking powder.
  3. Mix well by hand.Korean honey butter fried chicken

Double fry!

  1. Heat up a 12 inch skillet with the cooking oil over high heat for 5- to 7 minutes until it reaches 350° F. You can dip a tip of chicken into the hot oil to see if it is right temperature or not. If several bubbles come up, it’s time to fry.
  2. Put all the chicken pieces into the hot oil one by one. Let cook for about 5 minutes until the bottoms of the chicken turn a little crunchy. Then flip them over with tongs, splitting up any pieces that have fused together.
  3. Let cook another 5 minutes and then turn them all over.
  4. Keep frying and occasionally turning over for another 10 minutes until all sides are nice and crunchy.
  5. Transfer the crunchy chicken one by one into a strainer over a stainless steel bowl.Korean honey butter fried chicken
  6. Let the oil heat up for 1 minute and then put all the chicken back in. Cook for 7 to 8 minutes until all sides are crunchy and look golden brown.
  7. Strain the chicken and turn off the heat.
    Korean honey butter fried chicken

Make honey butter fried chicken

  1. Heat up a large skillet for a couple of minutes. Add butter and garlic and stir it up until the garlic turns fragrant and a little crispy. Add soy sauce, sugar and stir until well melted. Add honey and stir.
  2. Keep stirring until it bubbles vigorously.Korean honey butter fried chicken
  3. Add the chicken and the pumpkin seeds (if used).  Mix and stir well to coat evenly.
  4. Serve right away or let cool to serve later.Korean honey butter fried chicken



  1. YoonYul31 Malaysia joined 8/17
    Posted August 29th, 2017 at 10:04 am | # |

    Hi Maangchi!
    Can i use corn starch instead of potato starch??? It is hard to find potato starch near my area.

  2. Lee Jay Ern Malaysia joined 8/17
    Posted August 17th, 2017 at 6:37 pm | # |

    Hi Maangchi, I have tried your recipe few days ago! It is so good! I ate 20 honey butter chicken in 1 meal! (Very big appetite). Today I nailed it on making cheese buldak! Cant wait to try more of your recipes!

    • Maangchi New York City joined 8/08
      Posted August 23rd, 2017 at 11:11 am | # |

      It sounds like you are really getting into Korean cooking these days!

  3. MaddyCar WA, Australia joined 7/17
    Posted July 27th, 2017 at 10:27 pm | # |

    Hey there :)

    I have been given a school task called cultural banquet. Our task is to choose a dish from a different culture and make it in the span of two lessons. (2 hours altogether) I decided to do Korean and have chosen this dish :) I was reading through the instructions and decided i would be able to handle this, but i am wondering is there anything that i should look out for or common mistakes that can occur with this dish as i have to share it around with the class once i have finished making it, for it to be judged.

    Thank you, Maddy :)

  4. DannyLam Auckland joined 2/17
    Posted July 20th, 2017 at 4:44 am | # |

    I just made this now :) it was delicious. I found another way to keep the chicken kind of crispy! I didnt double fry but immediately transferred to a rack in the oven something to catch oil underneath. I baked them at around 190/200 C until I finished the sauce.

    See full size image

    • Maangchi New York City joined 8/08
      Posted August 23rd, 2017 at 11:12 am | # |

      Wow, it looks great!
      But next time double-fry, so the crunchiness will long last. : )

  5. babychefs New England joined 7/17
    Posted July 12th, 2017 at 10:20 pm | # |

    I made this for my family and it was a big hit :D My parents can’t handle spicy food so this was perfect to make for them. Sweet and crunchy, everyone was so happy with this– Thank you Maangchi!!

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