Honey Butter Fried Chicken

Step 1

Pat the 8 boneless skinless chicken thighs completely dry with paper towels — this is crucial for achieving a crispy, golden crust instead of a pale, steamed exterior.

Step 2

In a wide, shallow bowl, whisk together 1 cup all-purpose flour, 0.5 cup cornstarch, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder until evenly combined.

Step 3

Set up your breading station: place the flour mixture in one bowl, and have a large plate ready for the breaded chicken. Working with one piece at a time, dredge each thigh in the flour mixture, coating all sides thoroughly and tapping off any excess so the coating clings but doesn't clump.

Step 4

Pour 3 cups vegetable oil into a large heavy-bottomed pot or Dutch oven and set it over medium-high heat. Let the oil preheat for about 3-4 minutes — use an instant-read thermometer to confirm it reaches 350°F (175°C). The oil should shimmer and move smoothly; if it smokes, it's too hot.

Step 5

Carefully add 3-4 chicken thighs to the hot oil, working in batches to avoid overcrowding the pot — this allows steam to escape and gives you crispy, not steamed, chicken. Maintain the oil temperature between 325-350°F as you fry.

Step 6

Fry for 10-12 minutes, turning the pieces halfway through, until the coating is deep golden brown and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Listen for a gentle, steady sizzle — if it sounds muted or quiet, the oil isn't hot enough.

Step 7

Transfer the fried chicken to a paper-towel-lined plate to drain. Repeat with the remaining chicken thighs, bringing the oil back to 350°F between batches.

Step 8

While the last batch of chicken fries, make the honey butter glaze: melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Peel and mince 3 garlic cloves and add them to the melted butter, stirring constantly for about 30 seconds until fragrant — you should smell the garlic bloom but not brown.

Step 9

Remove the pan from heat and stir in 3 tablespoons honey, 1 tablespoon soy sauce, 0.5 tablespoon rice vinegar, and 0.25 teaspoon gochugaru (Korean red chili flakes). Whisk until smooth and glossy — the mixture should coat the back of a spoon.

Step 10

Transfer all the fried chicken to a large bowl. Pour the warm honey butter glaze over the chicken and gently toss with a silicone spatula until every piece is coated in the sticky, shiny glaze.

Step 11

Transfer the glazed chicken to a serving platter. Scatter 1 tablespoon sesame seeds and the 2 thinly sliced fresh scallions over the top for color and a bright, fresh contrast. Serve immediately while the coating is still crispy — the glaze will continue to caramelize as it cools, creating an addictive sticky-crunchy texture.