Korean honey butter fried chicken (허니버터치킨)

Korean honey butter fried chicken (허니버터치킨)

– Hello, everybody! Today, we are going to
make honey butter chicken. In Korean, ha nee beoteo chikin! The same. In my last video, I showed you how to cut up a whole chicken, around a chicken weighs four pounds. I cut it up, and then made two packages. One package, in one plastic bag, I put the chicken breasts. This is the rest of that.
I kept it in the freezer, and this morning, I just thawed out. A little more than two pounds;
two pounds four ounces. Instead of this, you guys can prepare two pounds of chicken wings. Then we are going to
make delicious chicken. I left Korea a long time ago, but last year, I visited Korea. I knew there, I saw a lot of Koreans were crazy about honey butter flavor. Honey butter chip, honey butter
bla bla, honey butter nuts. I tasted it, it tasted so good! So I thought that maybe I
should develop this recipe, even though my dakgangjeong,
my previous yangnyeom-tongdak Korean fried chicken recipes are super super popular on YouTube,
but this one is also. I’m sure that you guys will love it. So it was frozen, you know, including
all these backbones. Yeah, you remember? If you saw my video,
probably, you remember. To make this honey butter chicken, I like to cut it up
into small pieces like chicken wings,
small-size chicken wings. You saw this from my channel intro. I’m using this. So I’m going to cut it
up a little smaller. Small size, this is going to be. Quickly cooked, and also more tasty. My last one, that’s it. I cut it up, it looks
like more than before. It looks like it was increased in amount. It can’t be! I’m heating up my oil, this corn oil, four cups of corn oil,
while I’m preparing this. I’m going to make a batter
and mix with my chicken. Chicken first. Salt, half a teaspoon. And some ground black pepper. Quarter teaspoon. This is potato starch. Potato starch, I’m going
to use a quarter cup. And this is flour, all-purpose flour, quarter cup, same amount. I like to use half a
teaspoon of baking powder to make it fluffy and crunchy. And then, egg. I will add two eggs. And then, let’s mix. How many times I’m supposed to fry this? Yay, you guys are right! Double fry, always double fry. And I just mix this very nicely to coat so that all this batter
is all coated well. Okay, what I’m looking
for, temperature is 350F. And then, let’s fry. This is my 12-inch pan, skillet. I will just add all this
two-pound chicken here. Let it cook. So I’m cooking over high heat, because it’s all crowded here. So around five minutes, I fried this. Now I see the bottom
part is a little crunchy, it’s time to flip over,
and disconnect if these guys are connected. If you cannot cut up
chicken because it’s too scary, then you can ask your butcher. Say, “Please cut it up into small pieces, “like chicken wing size.” It’ll be perfect. I feel this is really
soft, it’s not crunchy. We have to keep cooking. From the very beginning,
it took 20 minutes just to make crunchy chicken. And now, eventually, it is all crunchy. So I’m going to take it out one by one. Most crunchy one first. Keep flipping over. Keep flipping over while you are cooking so that all sides should
be really crunchy. The color is very beautiful. I never turned off this heat. This is a second fry. A lot of people ask me, “Between the first fry and second fry, “how many minutes do you have to wait?” Actually, not many minutes,
just in one minute. So again, bubbling,
there’s a lot of bubbles. It’s busy cooking! Now I’m going to make
sauce, honey butter sauce. We need two garlic cloves. Chicken and garlic
always go well together. Look at this color, so beautiful. Golden brown, crunchy crunchy. And too crunchy guys, first take it out. It looks like popcorn chicken. This is the second fry. I just fried only seven to eight minutes, but you see everybody’s heat is different. Always check out. Don’t burn. Turn off. Okay, next, I’ll make sauce. I need honey, sugar, and
a little bit of soy sauce. These are pumpkin seeds, optional, but pumpkin seeds’ color, green color is really pretty, turns out so pretty, so you guys can use these. Sugar, honey… oh, I forgot butter! I will bring my butter! So one, two, three,
four, four tablespoons. Add this. Now we need garlic. Just wait until this garlic is a little crispy and fragrant. Wow, butter is really bubbling now. And then we need to add
soy sauce, two teaspoons. And sugar, quarter cup. And then, honey. We gotta add some honey, right? two teaspoons. Honey is for only just honey flavor. If you add too much honey,
it’s going to be mushy. So I like to just add a
little bit in the last minute. Looks awesome. It’s all bubbling now. Let’s put this directly. And I told you, quarter
cup of pumpkin seeds. It’s going to be really tasty Honey butter chicken. Be careful, very hot, so
slowly slowly, well coated! This is parchment paper. It’s really buttery smell. Let me taste! Are you curious about what it is? Water, just water. Hello, everybody. Today, we made honey butter chicken! hani butteo chikin! Taste. Sweet, crunchy, buttery, honey flavor. Irresistible. Delicious, delicious. Make this for your family,
friends, and party. You’ll be really, really popular. This is a non-spicy version, but really buttery and honey-garlicy, and tasty. No wonder why all
Koreans love this flavor. Enjoy my recipe. See you next time! Bye!

100 thoughts on “Korean honey butter fried chicken (허니버터치킨)

  1. Youtube loves to recommend me food recipe videos at midnight. What a torture, these looks so delicious! 😭❤️

  2. Wow Maangchi that looks absolutely delicious and so crunchy I'm definitely gonna make this recipe. Thank you for sharing.

  3. My children won't eat anything and I was missing Korean food, so I made this and my family ate it so fast! They loved it! You make it so enjoyable for me and your videos are easy to follow. Thank you so much for making it possible for me to be able to have a little Korea with me in the US! (I discovered you when I still lived in Korea when I followed your videos for making bibimbap & bulgogi! You are my favorite chef!)

  4. Hello Maangchi , Happy new year to you , I hope your doing well, . I jest saw your beautiful recipe, excellent as always, delicious delicious 😋 thank you for sharing.,🌹🥰🥰🥰🥰🌹🌹🌹🌹🌹❤️❤️❤️❤️❤️

  5. Gonna make this tonight with chicken breast 😋 I'm missing potato starch but I have corn starch, so I'm sure it'll be delicious still. Excited for dinner!

  6. I made it today. My friend was here, so I gave her a plate and she said this is pretty damn good for someone who dont love to cook.. lol.
    Well we have to eat and I'm still loving good food, that's why I use to try your recipes. They are awesome and this chicken here is almost illegal lol. Thanks dear for all this great recipes. Much love from Germany

  7. u guys should try to double fry chicken when u want to cook fried chicken. because its really can make the fried chicken more crunchy and can stay crunchy until dinner.

    thank you maangchi

  8. Khmer caption is up now! One of my viewers submitted the caption! Thank you so much! https://www.youtube.com/timedtext_video?ref=wt&auto=yes&bl=watch&v=KXajiO-30Ow&nv=1

  9. I do enjoy a wet batter sometimes, However, I didn't like applying the wet batter to the chicken. It didn't cover my chicken well. I may try it without the egg. I do know if you make a dry batter (like flour) and put the wings in the fridge it will turn into a wet batter on its on. But will entirely coat the chicken. What are the disadvantage of not using egg? This sauce ROCKS!

  10. Hello Maangchi 언니~ I really want to cook 뿌링클 chicken like that from BHC. Do you have any recipe for it? 고마워요 ❤

  11. I made this recipe with chicken tenders because my son likes boneless chicken. it is soo yummy! my husband and son loves it. thank you Maangchi ^^

  12. she's so lovely and sweet, plus that hat or any other accessories she's using in other videos. i love how she really give us the steps without making it too boring to watch long duration videos and how she always wash her hands after contact with the meat

  13. Hi! I have a question, why is my sauce separated, like the butter is separated from the melted sugar in the pan. Is there any way I can fix this or please tell me where did I do wrong?
    Thank you so much!

  14. ❤️❤️❤️❤️🌸🌸🌹🌸🌸❤️❤️❤️❤️🌸🌹🌹🌹🌹🌸🌸❤️❤️❤️❤️❤️🌸🌸🌹💖💖💖🌹

  15. Looks wry delicious! Thank you I will try to make soon. Hawaii is big on food, growing up I learn all kind dishes and this is a new one.

  16. Maangchi!!! Lots love for you!!! Please show us how to make HONEY MUSTARD CHICKEN WINGSS, plssssssssss

  17. Im so confused 😭😭😭 i've tried 2 batches of sauce and both failed because my sugar just didn't want to melt 😭😭😭 what to do?

  18. Just made this today! Had to use corn starch instead of potato starch (stupid allergies), my husband couldn't stop eating it!!! We love it!

  19. I'm making this right now and it smells heavenly 😍 I had this last week at a new Korean BBQ restaurant by my house and fell in love with it!

  20. Your recipes look amazing and you’re the cutest to watch! I can’t wait to try them myself! Thank you for all the descriptive details

  21. You are adorable 😍 And I don't know how you manage to cook, let alone, fry chicken without wearing a apron!
    Must be some sort of magic ❤️

  22. I made this last night. It turned out amazing!!! I used chicken wings.
    Next time I will get some leg quarters and cut them up.
    Most definitely use the pumpkin seeds. I got some roasted and seasond ones at the supermarket.
    If you make thus for company they will flip out! It is that good! Perfect crunch and so delicious!

  23. I had this delicious sweet and spicy fried chicken in Seoul last summer. So if I want to make a similar can I just ad a spice sauce with the honey and butter?

  24. She is too cute. That yellow is so cute. I’m going to try this recipe next time I go grocery shopping 🛒

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