Honey Butter Korean Fried Chicken

Okay, y’all, if you haven’t tried Honey Butter Korean Fried Chicken yet, you’re in for a real treat.

This dish is crispy, sweet, buttery, and just a little savory—it’s the perfect combination of flavors.

Kids love it because of the honey glaze, and adults can’t get enough of that crunch.

It’s one of those recipes that feels like a takeout splurge, but you can totally make it at home, and it’s not as hard as you might think! Let’s dive in and make some magic happen.

this recipe!

What You’ll Need

For the Chicken and Batter:

• 1 lb chicken wings or drumettes
• 1 cup buttermilk (for marinating)
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup cold sparkling water (or club soda)
• Vegetable oil (for frying)

For the Honey Butter Sauce:

• 3 tbsp unsalted butter
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp gochujang (optional, for a little heat)

Garnishes:

• Sesame seeds
• Chopped parsley

Pro Tips

1. Cold Sparkling Water is Key: Make sure your sparkling water is super cold—this keeps the batter light and crisp.
2. Don’t Overmix the Batter: A few lumps are fine! Overmixing can make the batter heavy.
3. Fry Twice for Ultimate Crunch: Fry the chicken once at a lower temp, then fry again at a higher temp to lock in the crispiness.
4. Toss in Sauce Quickly: Once the chicken is done, toss it in the honey butter sauce right away so it sticks perfectly.
5. Serve Immediately: This chicken is best when fresh and hot!

Tools You’ll Need

• Mixing bowls
• Whisk
• Deep frying pan or Dutch oven
• Tongs
• Baking sheet with a wire rack
• Saucepan
• Measuring spoons and cups

Substitutions and Variations

• Chicken: Swap drumettes for thighs, tenders, or boneless breast pieces.
• Sparkling Water: Replace with cold club soda or even cold plain water in a pinch.
• Gochujang: Use Sriracha or skip it for no spice.
• Cornstarch: Replace with potato starch for a similar texture.

Make-Ahead Tips

• Marinate the chicken in buttermilk the night before for extra flavor.
• Pre-make the honey butter sauce and reheat it when ready to serve.

Instructions

Step 1: Marinate the Chicken

Pat the chicken wings dry and place them in a bowl. Pour buttermilk over the chicken, cover, and let it marinate for at least 30 minutes, or overnight in the fridge.

Step 2: Make the Batter

In a mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper. Slowly add the cold sparkling water and whisk until just combined. The batter should be slightly thick but still runny.

Step 3: Heat the Oil

Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 325°F.

Step 4: Batter the Chicken

Step 5: Fry the Chicken (First Fry)

Fry the chicken in batches for 5-6 minutes until light golden. Remove and let it rest on a wire rack.

Step 6: Fry the Chicken Again (Second Fry)

Increase the oil temperature to 375°F. Fry the chicken a second time for 2-3 minutes until deep golden and extra crispy.

Step 7: Make the Honey Butter Sauce

In a small saucepan, melt butter over medium heat. Stir in honey, soy sauce, garlic, and gochujang (if using). Simmer for 2-3 minutes until thickened slightly.

Step 8: Toss and Serve

Place the fried chicken in a large bowl and pour the honey butter sauce over it. Toss gently until each piece is coated. Garnish with sesame seeds and parsley.

Leftovers and Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in an oven or air fryer at 375°F to bring back the crunch.

Conclusion

This crispy, battered Honey Butter Korean Fried Chicken is pure perfection. The combination of crunchy coating and sweet buttery glaze is truly something special. I hope you and your family love it as much as mine do! Let me know how it turned out for you—did you add spice or keep it sweet? Drop a comment below, and happy cooking!