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 kosher 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 unsalted 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

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  1. victor122 Israel joined 5/17 & has 1 comment

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

  2. michellelo Fremont, CA joined 5/17 & has 1 comment

    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!

  3. stonefly Olympia WA joined 11/11 & has 61 comments

    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???

  4. SimplyRegina Atlanta, GA joined 3/17 & has 1 comment

    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

  5. Nhidinhi Koblenz joined 3/17 & has 1 comment

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

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  6. Leilarebecca London joined 1/17 & has 1 comment

    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!

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  7. lolliepopsicle Malaysia joined 12/16 & has 1 comment

    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.

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  8. AngieFNLee Melaka joined 2/16 & has 4 comments

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

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  9. ivorianchef Quebec joined 12/16 & has 1 comment

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

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  10. Learntocook Chicago joined 12/16 & has 1 comment

    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!

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  11. Jeffery Ohio, USA joined 11/16 & has 5 comments

    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.

  12. gogumagogu Melbourne joined 11/16 & has 1 comment

    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!

    • Maangchi New York City joined 8/08 & has 12,047 comments

      It should be ok up to several hours but not overnight.
      Fry the chicken once and kept them in the freezer but fry them again before serving. Double frying is very important for this recipe because we want very crunchy chicken.

  13. Bet Canada joined 11/16 & has 1 comment

    Just tried this and I must say it is delicious!

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  14. safaa04 Chicago joined 11/16 & has 1 comment

    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.

  15. 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!

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