Korean Honey Butter Fried Chicken

I’ve made enough fried chicken at this point that I’m probably dangerously close to considering myself an expert.

And one thing I think gets overlooked with fried chicken is honey.

This recipe is all about giving honey the attention it deserves. The chicken gets seasoned, coated in an extra-craggy flour and cornstarch breading, then fried twice until ridiculously crispy. From there, it gets tossed in a buttery garlic honey glaze with soy sauce, sesame, and just enough gochugaru to balance the sweetness.

The result is sweet, savory, buttery, garlicky, and incredibly crunchy. The glaze sticks to all those little crispy edges without completely drowning the breading, and the honey remains the flavor you notice first.

It takes a little more effort than ordering fried chicken, but after you taste it, you’ll understand why we’re frying it twice.