Crispy Korean Honey Butter Chicken Tenders Tips, FAQ & printable recipe

Tips for success

To achieve the best results, make sure your chicken strips are uniform in size. This ensures they cook evenly during the frying process.

If some pieces are significantly larger than others, they will take longer to cook, which could lead to uneven texture. Use a sharp knife to trim any excess fat or connective tissue before marinating.

If you prefer a spicier kick, you can add a pinch of red pepper flakes to the glaze while it is melting in the wok. This complements the sweetness of the honey and the richness of the butter perfectly. Always taste the glaze before adding the chicken to ensure the balance of salt and sweetness meets your personal preference.

Variations

• Spicy Honey Butter: Add one tablespoon of gochujang or a teaspoon of red pepper flakes to the glaze ingredients for a spicy, savory kick that balances the sweetness.
• Garlic Lover's Version: Sauté two cloves of finely minced fresh garlic in the butter before adding the honey and soy sauce for an intense, aromatic garlic flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat in a preheated oven or air fryer at 375°F (190°C) for 5 to 7 minutes until hot and crispy.

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the crispy crust will lose its texture over time as it absorbs moisture from the glaze. For the best experience, consume the chicken immediately after cooking while the crust is at its peak crunchiness.

You can marinate the chicken in the refrigerator for up to 4 hours before frying.

However, do not coat the chicken in potato starch until just before you are ready to fry, as the starch will absorb moisture and become gummy if left on for too long. The glaze can be prepared just before frying to ensure it is fresh and glossy.

Serving ideas

Serve these chicken tenders immediately while they are still piping hot and the crust is at its crunchiest.

They make an excellent main dish when served alongside steamed white rice or a fresh, crisp cucumber salad, which helps cut through the richness of the buttery glaze. The combination of textures is what makes this dish so enjoyable.

For a casual gathering, serve the tenders on a large platter with extra toasted sesame seeds sprinkled on top. They are best eaten with chopsticks or tongs to keep your hands clean from the sticky glaze.

Encourage your guests to eat them quickly while the glaze is still warm and the chicken is perfectly crispy for the best dining experience.

Frequently asked questions

Recipe card

Crispy Korean Honey Butter Chicken Tenders

Prep 15 minCook 8 minRest 2 minTotal 25 minServes 2

Ingredients

• 500 grams chicken breast tenders, cut into strips
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 tsp salt to taste
• 1/2 tsp black pepper to taste
• 1 cup potato starch for serving
• 4 cups frying oil for serving
• 4 tablespoons unsalted butter
• 3 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tbsp toasted sesame seeds for serving

Instructions

1. Place the chicken tenders in a bowl with the milk, garlic powder, salt, and pepper. Marinate in the refrigerator for at least 15 minutes. Remove the chicken from the liquid and toss thoroughly in potato starch until every piece is evenly and thinly coated.
2. Heat oil to 340°F (170°C). Fry the chicken for 4 minutes until cooked through. Remove and let rest on a wire rack for 2 minutes. Increase the oil temperature to 375°F (190°C) and fry the chicken again for 2 minutes until it reaches an internal temperature of 165°F (74°C) and becomes shatteringly crisp.
3. In a wide wok, melt the butter with the honey, brown sugar, and soy sauce over medium heat. Once the mixture starts foaming and bubbling into a glossy glaze, add the hot crispy chicken. Toss vigorously until every contour is glistening. Sprinkle with toasted sesame seeds and serve immediately.

Contains: gluten, soy, milk, sesame

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

35 g

Fat

24 g

Fiber

0.5 g

Sugar

18 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.