Korean Honey Butter Chicken Recipe (with Video)

Marinating the Chicken
1. Marinate chicken tenders in a bowl with kosher salt, white pepper, black pepper, garlic powder, onion powder, ginger powder, and cayenne pepper.
2. Mix until thoroughly coated and set aside.
Preparing the Dry and Wet Batter
1. In a large bowl, combine 2 cups of flour with kosher salt, white pepper, black pepper, garlic powder, and onion powder.
2. In a separate bowl, make a wet batter by combining flour with egg and ice cold sparkling water.
3. Whisk until combined.
4. In a separate bowl, add 1 cup of flour.
5. In a line, place your plain flour, wet batter, and seasoned flour next to each other.
6. Add 1 tbsp of soda water to the seasoned flour and rub together with your hands to create small clumps of flour.
Coating the Chicken
1. Dust your chicken tenders in the plain flour (shake off excess), then into the wet batter until fully coated, letting excess batter drip off.
2. Finally, coat the chicken in the seasoned flour and pack in the dredge until completely coated.
3. Let the tenders rest on a tray while you heat your oil.
Frying the Chicken
1. In a heavy bottomed pot or dutch oven, heat oil to 350F and fry the chicken in batches for 4-5 minutes until lightly golden.
2. Remove, then fry a second time at 350F for 1-2 minute until golden and extra crispy.
3. Season with salt to taste.
Preparing the Sauce
1. In a pan over medium heat, melt butter then add honey, soy sauce, and sugar.
2. Stir and mix until the sugar has dissolved and the sauce is bubbling.
3. Cook 1-2 minutes until the sauce has thickened.
4. Coat or brush the sauce on your chicken tenders and enjoy!