Honey Butter
Honey butter, sweet and salty — Korean honey butter fried chicken, skillet corn, cornbread, yeast rolls, cinnamon honey butter — easy weeknight comfort.
★ dinner
dinnerIngredients
- 1 lb Boneless Chicken Thighs, cut into 1 1/2 inch pieces
- 2 Tbsp All purpose Flour
- 2 Tbsp Corn Starch
- 1 Egg
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 3 Tbsp Butter
- 2 Tbsp Garlic, minced
- 3 Tbsp Soy sauce
- 1 Tbsp Honey
- 1 Tbsp Sugar
- 1 Tbsp Gojujang
- Frying oil
- Sesame Seeds, garnish
Instructions
- 1Heat oil to 350
- 2Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated
- 3Fry 3-4 minutes (in batches) or until just beginning to get some color
- 4Remove and let drain
- 5Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat
- 6Fry all chicken together one more time until beautifully golden brown (2-3 mins)
- 7While it finishes, rewarm the sauce, remove chicken from oil, and let drain
- 8Then just add the chicken to the sauce and gently toss well to coat
- 9Garnish with sesame seeds
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Open in Pepper →Honey And Butter Make Everything Better
Honey butter is the kind of thing you stir together in two minutes and suddenly the whole table is quiet. It softens cornbread, glazes chicken, and turns plain frozen corn into the dish everybody asks about.
Cooks on Pepper reach for this collection when supper needs one sweet-salty thing to pull it together — a pan of corn on a Tuesday, or fried chicken when the kids have friends over.
Every recipe here leans on that butter-and-honey combination: Korean Honey Butter Fried Chicken, Honey Butter Skillet Corn, Honey Butter Cornbread, yeast rolls with honey butter, Cinnamon Honey Butter for the biscuit basket, and Cajun Corn Ribs in Hot Honey Butter when you want some heat.
Quick Tips
- 1
Soften the butter first
Let 2 sticks sit out 30 to 45 minutes before whipping in honey, or it will stay lumpy and separate.
- 2
Glaze chicken off heat
Toss fried chicken in honey butter after it leaves the oil, about 1 minute before serving, so the coating stays crisp.
- 3
Do not thaw the corn
Add frozen corn straight to the melted butter and honey and cook 5 to 7 minutes, stirring, so it does not turn watery.
- 4
Rest cornbread ten minutes
Let the pan cool 10 minutes before cutting so the crumb sets and the honey butter melts in instead of running off.
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