Korean Honey Butter Chicken
-1 lb chicken breast, cut into chunks
-1/2 tsp salt
-1/4 tsp black pepper
-1 large egg
-1/4 cup cornstarch or potato starch
-1/4 cup all purpose flour
-1/2 tsp baking powder
-sesame seeds, to garnish
*honey butter sauce:
-1/2 cup salted butter
-4 cloves garlic, chopped
-1/4 cup honey
-1/4 cup brown sugar
Toss chicken pieces with salt, ground pepper, cornstarch, flour, and egg in a large bowl. Make sure every piece is completely covered.
Heat oil in a large skillet/pan. When the oil is hot enough, start adding the chicken pieces into the oil one by one, careful not to crowd the pan. Cook for 5 minutes and turn them over. Let them cook for another 10 minutes until all sides are crunchy.
Transfer the fried chicken onto a paper towel or rack to strain any excess oil. Repeat the process for any remaining chicken pieces that needs to fry.
Rest the chicken for 1-2 minutes before starting the second fry. Add the chicken back into the hot oil and fry for 3-5 minutes or until golden brown. Remove from oil and let it strain.
To make the honey butter sauce:
In a clean skillet, add the butter. Once the butter melts, add garlic and fry for a minute until fragrant. Then add the brown sugar, once sugar melts, immediately add the honey, give a quick mix and turn off the heat.
For the final step, add the fried chicken and mix until the sauce thoroughly coats all the chicken pieces. Sprinkle with sesame seeds and serve hot. Enjoy!
Use tapioca, arrowroot, or potato starch as the cornstarch and flour substitute.
You can use any cut of chicken for this recipe, just change the cooking time from 5-10 minutes to 10-15 minutes. And about 8 minutes for the second fry. Always make sure the meat is cooked properly.