20-Min Honey Butter Chicken Recipe You’ll Make on Repeat!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour is more nutritious.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for frying.

Slice each chicken thigh about 1 inch apart without cutting all the way through.

Season the chicken with salt and white pepper on both sides.

Sprinkle a thin layer of cornstarch over the chicken on both sides and dust off the excess.

In a pan over medium-high heat, add about 2 tablespoons of cooking oil.

Place the chicken skin side down in the pan.

Pan fry the chicken for about 4 minutes until golden brown.

Flip the chicken and pan fry for another 4 minutes until golden brown.

Remove the chicken from the pan.

Over medium heat, add butter, garlic, soy sauce, honey, brown sugar, and chicken stock to the pan.

Mix well and return the chicken to the pan.

Simmer for about 5 minutes until the sauce transforms into a sticky coating that sticks to the chicken.

Ensure the internal temperature of the chicken is at least 165° F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens