Honey Butter Chicken
Jessica Gray
4
This recipe is the perfect recipe to show off our Gotcha Good sauce. It makes the most delightful little morsels of crunchy chicken coated in a delicious sizzling gochujang honey butter sauce. This chicken goes perfectly on a donburi or poke bowl. Chuck it into some wraps or bao buns, or just eat it straight, it's that good.
Ingredients
600 g chicken thighs, boneless
2 tbsp Gotcha Good Sauce (or Wok Sauce)
1/2 cup potato starch or cornflour
1 L oil, for frying
- Man Grind
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- 50 g butter
- 4 cloves garlic (optional)
- 3 tbsp honey
1/3 cup Gotcha Good Sauce
Directions
- Dice the chicken thighs into small cubes and place in a large bowl with 2tbsp of Gotcha Good, toss well to coat. Heat oil in a saucepan deep enough to cover the chicken when frying. You are wanting to fry over a medium high heat or at a temp of around 170
- Add the potato starch or cornflour to the chicken. Toss gently to coat
- The chicken should look fairly dry and not too sticky. If it is too sticky add some more starch
- Fry the chicken in batches for 5-6 minutes or until golden and cooked through. Drain excess oil on paper towels and then season with a little Man Grind
- While the chicken is frying, make the sauce
- Finely mince fresh garlic. You can leave the garlic out of the sauce if you like
- Add butter to a pan and add garlic if using. Cook the garlic for a minute
- Add in gotcha sauce and honey. If you would like this spicy you can add sesh oil to taste. A tablespoon of sesh would give a decent level of heat
Simmer over a medium high heat for 4-5 minutes or until bubbling and sticky. Keep a close eye on the sauce and reduce heat if it stars to catch
- Add the chicken to a large bowl Pour over the hot sticky sauce
- Give the chicken a good toss to coat.
- Serve as part of a Buddha bowl, in wraps, tacos, bao buns or as a fried chicken starter
