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. gogumagogu Melbourne joined 11/16
    Posted November 18th, 2016 at 7:40 pm | # |

    Hi Maangchi! Love love love your recipes! <3
    I am planning to prepare this fried chicken early, can I know how long it can stay crunchy for with the sauce?
    What can I do to prepare earlier? If I leave mixing in the sauce till when I want to serve it, and the chicken double fried earlier, will it stay crunchy longer?

    Thank you soo much!

  2. stonefly Olympia WA joined 11/11
    Posted March 23rd, 2017 at 10:23 pm | # |

    I plan to make this tomorrow with cut up boneless, skinless chicken thighs. But I like it spicy, so I will add 1/4 cup Korean pepper flakes. Do you ever do this???

  3. hoangyen Vietnam joined 10/16
    Posted October 27th, 2016 at 10:23 am | # |

    Hi Maangchi, I can’t wait to try this recipe. Potato starch is really hard to find here. Can I use corn starch or tapioca starch instead of potato starch?
    I love you and your recipe so much.

    • Maangchi New York City joined 8/08
      Posted October 27th, 2016 at 10:33 am | # |

      Cornstarch will work well, too.

  4. michellelo Fremont, CA joined 5/17
    Posted May 12th, 2017 at 11:53 pm | # |

    Hi Maangchi. I have tried this recipe two times now and I’ve encountered the same problem both times with the honey butter sauce. The sugar (I used brown sugar) didn’t seem to dissolve into the butter but kind of stuck together, so I can see butter and sugar separately in the “sauce”. The sugar turned into something like candy, and although it kind of adhered to the chicken, it was really sticky and hard and kept sticking to the teeth. Is this the way it should be or did I do something wrong? Should the sauce have the consistency like, say, the sweet and sour sauce in sweet and sour chicken? Please advise. Thanks!

  5. Nhidinhi Koblenz joined 3/17
    Posted March 9th, 2017 at 5:31 pm | # |

    It was soo good. My family loved it!!!

    See full size image

  6. AngieFNLee Melaka joined 2/16
    Posted December 20th, 2016 at 9:27 am | # |

    So so so delicious..even better than KFC. Thumb up!!!

    See full size image

    • Maangchi New York City joined 8/08
      Posted December 25th, 2016 at 2:36 am | # |

      You made sweet, crunchy, and buttery honey butter chicken! Yum!

  7. victor122 Israel joined 5/17
    Posted May 18th, 2017 at 8:08 am | # |

    Hi Maangchi. Is there a spicy version for this recipe? If not will adding dried chile/pepper flakes be ok?

  8. SimplyRegina Atlanta, GA joined 3/17
    Posted March 20th, 2017 at 11:00 pm | # |

    Maangchi, HELP!!

    I tried to make this tonight. The chicken was DELICIOUS and perfectly crispy.
    However, when I tried to make the sauce, the butter and sugar weren’t combining well ☹️

    I tried this 2 times and both times the sugar burned too fast and would not mix. I have a non-gas stove and I was cooking on medium heat

  9. Leilarebecca London joined 1/17
    Posted January 3rd, 2017 at 2:37 am | # |

    I love this recipe – made it for me and my sister who’s a very fussy eater and she ate it all and came back or seconds. THANK YOU MAANGCHI!

    See full size image

    • Maangchi New York City joined 8/08
      Posted January 3rd, 2017 at 11:12 am | # |

      I’m happy to hear that you impressed your sister with your honey butter chicken! : )

  10. lolliepopsicle Malaysia joined 12/16
    Posted December 26th, 2016 at 9:07 pm | # |

    I made it few weeks back. It was so good that I finished all of it on my own. The chicken remained crispy until the next day. Thank you for the excellent recipe.

    See full size image

    • Maangchi New York City joined 8/08
      Posted December 27th, 2016 at 11:50 am | # |

      Your honey butter chicken looks absolutely crunchy and delicious! “The chicken remained crispy until the next day.” That’s right! I’m so happy to see this photo!

  11. ivorianchef Quebec joined 12/16
    Posted December 13th, 2016 at 10:06 pm | # |

    hello maangchi. i made this today with maple syrup instead of the honey and sugar. It turned out delicious

    See full size image

    • Maangchi New York City joined 8/08
      Posted December 14th, 2016 at 10:22 am | # |

      It looks and sounds great!

  12. Learntocook Chicago joined 12/16
    Posted December 11th, 2016 at 2:36 pm | # |

    Hi Maangchi,
    I found your video on YouTube and I just tried it today. It’s so delicious, my daughter love the coating sauce.
    Thanks alot!

    See full size image

  13. Jeffery Ohio, USA joined 11/16
    Posted November 22nd, 2016 at 6:12 pm | # |

    Another wonderful recipe. I love the crispiness of the chicken paired with sweet and savory flavor of the sauce. I’ve made this recipe a few times now.

  14. Bet Canada joined 11/16
    Posted November 11th, 2016 at 2:53 pm | # |

    Just tried this and I must say it is delicious!

    See full size image

  15. safaa04 Chicago joined 11/16
    Posted November 8th, 2016 at 8:03 pm | # |

    I just made this today following the recipe exactly and even double fried. It tastes delicious but it was not crunchy, even as I was taking it out of the oil I noticed mine was not crunchy =( I’m not sure what happened but it was delicious nonetheless. I’ll be trying it again soon! Thanks for the delicious recipe.

  16. HyunsoosMom joined 3/15
    Posted November 6th, 2016 at 1:22 am | # |

    My husband is addicted to these chips and has his mother and friends ship these chips to us all of the time because the ones with this flavor at our local Hmart are not the same as the ones he likes. I think this definitely needs to be the next thing I try to make. Already going to the grocery store tomorrow, so looks like I should add chicken wings to my list!

  17. romel Toronto joined 10/16
    Posted October 30th, 2016 at 4:54 pm | # |

    Hi Maangchi,

    My wife and I made these the other night and they were delicious! Really love the recipe. Will be making these again.

    See full size image

  18. rosebud san diego, calif joined 10/16
    Posted October 26th, 2016 at 9:38 pm | # |

    I made this last night and oh my was it delishious thank you for all the great recipes Ive loved them all

  19. Alycia Philly joined 10/16
    Posted October 25th, 2016 at 9:20 am | # |

    Made this last night! Was so good and I had a lot of fun making it. Definitely want to try it with the pumpkin seeds next time. Love your recipes Maangchi!

    See full size image

    • Maangchi New York City joined 8/08
      Posted October 25th, 2016 at 9:45 am | # |

      Alycia, you had fun making this! : ) It looks sweet and crunchy! Cheers!

  20. tygerstryped singapore joined 1/14
    Posted October 25th, 2016 at 7:07 am | # |

    망치 안녕하세요!! i made this for dinner tonight (finally) and it’s absolutely crispy on the outside, juicy on the inside and super delicious. maangchi’s double-fry technique is truly daebak! thank you for your recipe, we truly enjoyed it!

    See full size image

    • Maangchi New York City joined 8/08
      Posted October 25th, 2016 at 9:42 am | # |

      yes, it looks daebak (huge success)! : ) Congratulations!

  21. Regus Singapore joined 10/16
    Posted October 24th, 2016 at 12:53 pm | # |

    Hi Maangchi!

    I checked out your other Fried Chicken recipe they only use potato starch to coat the chicken. For this recipe you add all purpose flour and also egg, is it because you looking for different crispy texture?

    Can’t wait to try the recipe~ :)

    • Maangchi New York City joined 8/08
      Posted October 25th, 2016 at 9:58 am | # |

      yes, I wanted to make this chicken batter a little fluffy without losing crunchiness. I hope you like this chicken, too. : )

      • Regus Singapore joined 10/16
        Posted October 25th, 2016 at 12:53 pm | # |

        Hi Maangchi! Finally made the chicken for dinner, I forgot to take the picture because me and my wife are already so hungry.

        I don’t have all purpose flour so I use combination of potato starch & premix frying flour, the chicken came out fluffy and crispy :) but the highlight of the chicken is the honey butter sauce! It’s taste so goooood, especially with steamed rice. Thank you Maangchi! :D

  22. danahess1974 Davenport IA USA joined 4/14
    Posted October 23rd, 2016 at 12:27 am | # |

    Made this tonight…was really good! Think that time should be adjusted for chunks of chicken, though, as it was a bit dry after the frying time was done per the recipe.

    See full size image

  23. Hannahy17 United States joined 10/16
    Posted October 22nd, 2016 at 2:22 pm | # |

    Hi Maangchi! Is there much difference using this batter (egg, flour, potato starch) instead of just potato starch like your other chicken recipe?

  24. EvilGrin joined 6/15
    Posted October 22nd, 2016 at 1:15 pm | # |

    I make something similar but add gochujang to the sauce. I love sweet and spicy wings.

  25. Anacav Pamplona, Spain joined 10/16
    Posted October 21st, 2016 at 11:53 am | # |

    I’ve just cooked it, It is just wonderful and crunchie!!! I’m a big fun of you and your recipes. It is not so easy to find Korean products in my town but I manege.

    See full size image

  26. ApronStrings Texas joined 10/16
    Posted October 20th, 2016 at 1:18 pm | # |

    I made this for dinner last night using chunks of boneless chicken breasts. My boyfriend gobbled it up! It was so delicious! Served it with white rice and some kimchi on the side. The crunchiness made my mouth so happy :)

    • Maangchi New York City joined 8/08
      Posted October 21st, 2016 at 8:13 am | # |

      Congratulations! As long as you knew how to make your chicken crunchy crunchy, the result will be awesome!

  27. InaJolieZola joined 4/15
    Posted October 20th, 2016 at 2:38 am | # |

    Hi Maangchi, I tried this recipe today. Wow debbak….I love the taste of the chicken even before I put the sauce on. But for the sauce I put more soya sauce as it too sweet. Thanks for the recipe, you’re the best.

  28. Gardeneva Smithsburg, Maryland joined 10/16
    Posted October 18th, 2016 at 8:35 pm | # |

    Thank you for this recipe. I look forward to trying it soon. I need to purchase a cleaver first to “chop-chop” the chicken like you do. ;) We like spicy … what can we add for the spicy? Love your recipes!

    See full size image

  29. Santiago97 Denmark joined 10/16
    Posted October 18th, 2016 at 4:27 pm | # |

    Hey Mamma’Maangchi I wan’t to make “Butter Honey Chicken” Can I use cornstarch instead of potato starch?

    -Thank you so much for sharing all of this good stuff with us! :)

    • Maangchi New York City joined 8/08
      Posted October 18th, 2016 at 4:46 pm | # |

      Yes, you can use cornstarch instead of potato starch. good luck!

  30. maryami Chicago IL joined 10/16
    Posted October 17th, 2016 at 10:32 pm | # |

    Hi maangchi, I am a huge fan of your korean recipes.
    I was thinking of what to have for dinner, and as soon as I saw the recipe for honey butter fried chicken, I just had to try it.

    See full size image


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