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You are here: Home / Chicken Recipes / Chili Honey Fried Chicken

Chili Honey Fried Chicken

By Connie Veneracion
Marinated chicken is dredged in flour, fried, then tossed in a mixture of chili sauce, honey and butter. Yes, BUTTER. Chili honey fried chicken is the bomb!
Korean chili paste was used in this recipe but feel free to substitute your preferred chili paste or sauce.
Chili Honey Fried Chicken
Course Main Course
Cuisine International
Keyword Spicy
Prep Time 10 mins
Cook Time 15 mins
Marinating time 1 hr
Total Time 1 hr 25 mins
Servings 2 people
Author Connie Veneracion

Ingredients

  • legs, thighs and wings of a 1.5 kilogram chicken (reserve the other parts for another dish)
  • salt
  • pepper
  • ¼ cup all-purpose flour
  • 2 to 3 cups cooking oil
  • 6 tablespoons chili sauce
  • 3 tablespoons honey
  • 6 tablespoons melted butter
  • 1 teaspoon toasted sesame seeds

Instructions

  • Rub the chicken pieces with salt and pepper very generously. If you have time, leave in the fridge to marinate for at least an hour.
  • Place the flour in a large bowl with a tight lid (or use a Ziplock bag), add the chicken, snap on the lid and shake to coat the chicken pieces with flour. Remove the chicken and shake out the excess flour.
  • Heat the cooking oil until thin wisps of smoke start to float on the surface.
  • Fry the chicken until golden brown, flipping halfway through. Because the chicken is floured, if the heat is too high, the flour will burn before the chicken is cooked through. What I do is to start with very high heat to seal the chicken upon contact with the oil, then I lower the heat to medium.
  • While the chicken fries, make the sauce by mixing together the chili sauce, honey and melted butter.
  • When the chicken pieces are done, scoop out and transfer to a bowl. Pour in the sauce. Cover the bowl and toss the chicken to coat evenly with the sauce. Sprinkle in the sesame seeds, cover the bowl again and give the chicken pieces a few more tosses.
  • Transfer the chili honey fried chicken to a platter. Sprinkle with cilantro, if you wish (I love cilantro!) and serve.

Connie’s Notes

Updated from a recipe originally published in September 13, 2013
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January 10, 2021: See more in Chicken Recipes, Fried, Main Courses, Spicy

About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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Inspiration

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Connie’s Diary

Bacon, pancakes and egg
Tiramisu and tea
Pasta Alfredo topped with bacon and parsley
Open-faced sandwiches with homemade slow cooker corned beef
Ice-cold ginger ale in glasses

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