Hot Honey Butter Chicken

Method5 steps

1. 1

   Step 1: Cut all 4 chicken thighs into bite-sized pieces. Mix with the 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, 1 tsp sesame oil, 4 minced garlic cloves, 2 tsp minced ginger, ½ tsp salt, ½ tsp white pepper, 1 egg white and the separate 1 tbsp marinade hot sauce until every piece is coated.

   Uses 4 chicken thighs, cut into bite-sized pieces · 2 tbsp soy sauce · 1 tbsp sake · 1 tbsp mirin · 1 tsp sesame oil · 4 clove garlic (minced) · 2 tsp ginger (minced) · 0.5 tsp salt

   
2. 2

   Step 2: Cover the earlier chicken and its marinade and refrigerate for 1 hour before coating and frying.

   Chicken marinade in the refrigerator · 60 minUses All earlier raw chicken in its mixed marinade

3. 3

   Step 3: For the glaze, gently heat the separate 5 tbsp glaze hot sauce and ¼ cup honey in a small saucepan until simmering. Stir in the 2 tbsp cold butter until fully melted, then take off the heat and set aside.

   Uses 5 tbsp hot sauce for honey-butter glaze · 0.25 cup honey · 2 tbsp butter

   
4. 4

   Step 4: Dredge the earlier refrigerated marinated chicken in potato starch to coat and shake off loose excess. Deep-fry in neutral oil in uncrowded batches for about 5–6 minutes per batch, until golden and crisp and fully cooked to 74°C / 165°F at the centre. Drain each cooked batch.

   Fry chicken — repeat for each batch · 5 minUses All earlier chicken after its one-hour refrigerated marinade · potato starch, to coat · neutral oil, for frying

   
5. 5

   Step 5: Toss all the earlier fully cooked drained chicken with all the earlier hot honey-butter glaze until coated. Divide into 3 portions. If desired, garnish with chopped scallions or chives and serve with ready hot steamed rice.

   Uses All earlier fully cooked fried chicken · All earlier prepared hot-sauce, honey and butter glaze · as desired scallions, chopped (or chives) (optional) · Hot cooked steamed rice to serve, optional; amount unspecified