Description
Tender chicken cubes in crispy batter, tossed in a sweet and savory honey butter garlic sauce. A quick and easy weeknight meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil, for cooking
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon chopped fresh parsley, for garnish
- 1 tablespoon sesame seeds, for garnish
- Cooked white rice, for serving
- Steamed broccoli, for serving
- Green onions, thinly sliced, for garnish
Instructions
- Cut chicken breasts into uniform 1-inch cubes. Pat the chicken cubes dry with paper towels.
- In a medium-sized bowl, whisk together the cornstarch, all-purpose flour, garlic powder, onion powder, paprika, black pepper, and salt.
- Add the chicken cubes to the bowl with the dry ingredients. Toss the chicken thoroughly until each piece is evenly coated.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the coated chicken cubes to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook the chicken for about 5-7 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Once the chicken is cooked, remove it from the skillet with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
- In the same skillet (after wiping it clean with a paper towel), melt the butter over medium heat.
- Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant.
- Pour in the honey, soy sauce, rice vinegar, and red pepper flakes (if using). Stir well to combine all the ingredients.
- Bring the sauce to a simmer and let it cook for about 2-3 minutes, or until it thickens slightly.
- Add the cooked chicken to the skillet with the honey butter garlic sauce. Toss the chicken to coat it evenly with the sauce.
- Let the chicken simmer in the sauce for another 1-2 minutes, allowing the flavors to meld together.
- Serve the honey butter garlic chicken immediately over cooked white rice or with steamed broccoli.
- Garnish with chopped fresh parsley and sesame seeds for added flavor and visual appeal. You can also add thinly sliced green onions for a fresh, vibrant touch.
Notes
- Don’t overcrowd the pan when frying the chicken.
- Use fresh garlic for the best flavor.
- Adjust the heat by adding more or less red pepper flakes.
- Adjust the sweetness by adding more or less honey.
- To make gluten-free, use tamari instead of soy sauce and ensure that your cornstarch is certified gluten-free.
- You can prepare the chicken coating and the sauce ahead of time.
- Leftover honey butter garlic chicken can be reheated in the microwave or in a skillet over medium heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes