Go Back
Crispy, golden pieces of honey butter chicken glazed with a sticky sauce, garnished with green onions, served in a white bowl.
Print

The Best Honey Butter Chicken (Air Fryer or Oven)

Incredibly crispy chicken tossed in a luscious, sticky honey butter glaze. This easy recipe includes both air fryer and oven methods for a perfect weeknight dinner.
Course Dinner, Main Course
Cuisine American, Korean
Keyword Easy Honey Butter Chicken Air Fryer Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 Servings
Calories 420kcal
Author C. Sophie

Ingredients

For the Chicken:

  • - 1.5 lbs Boneless Skinless Chicken (Thighs or Breasts, cut into 1-inch pieces)
  • - 1/3 cup Cornstarch
  • - 1/2 tsp Salt
  • - 1/4 tsp Black Pepper
  • - Cooking spray or light oil

For the Honey Butter Sauce:

  • - 4 tbsp Unsalted Butter
  • - 1/4 cup Honey
  • - 2 tbsp Light Soy Sauce or Tamari for gluten-free
  • - 2 cloves Garlic minced

Instructions

Method 1: Air Fryer Instructions (Extra Crispy)

  • Prep Chicken: Pat the chicken pieces completely dry with a paper towel. This is non-negotiable for a crispy crust! In a bowl, toss the chicken with salt and pepper.
  • Coat with Cornstarch: Add the cornstarch to the bowl and toss until every piece is lightly but evenly coated. Shake off any excess.
  • Preheat & Prepare: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket and the coated chicken pieces with cooking spray. This critical step prevents the cornstarch from blowing off.
  • Air Fry: Place the chicken in the basket in a single layer. Do not overcrowd; cook in batches if needed. Air fry for 10-12 minutes, flipping halfway through, until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
  • Make the Sauce: While the chicken cooks, combine butter, honey, soy sauce, and minced garlic in a small saucepan over medium heat.
  • Thicken Sauce: Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it thickens slightly and becomes glossy. Remove from heat.
  • Combine & Serve: Transfer the hot, crispy chicken to a large bowl. Pour the sauce over the top and toss gently to coat. Serve immediately.

Method 2: Oven-Baked Instructions (Easy & Reliable)

  • Prep Chicken: Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet. Pat the chicken pieces completely dry, then toss with salt, pepper, and cornstarch in a bowl until evenly coated.
  • Arrange & Bake: Spread the coated chicken in a single layer on the wire rack. The rack allows air to circulate for maximum crispiness. Lightly spray the chicken with cooking spray.
  • Bake: Bake for 20-25 minutes, flipping the pieces halfway through, until the chicken is golden brown, cooked through, and has reached an internal temperature of 165°F (74°C).
  • Make the Sauce: While the chicken bakes, combine butter, honey, soy sauce, and minced garlic in a small saucepan over medium heat.
  • Thicken Sauce: Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it thickens slightly and becomes glossy. Remove from heat.
  • Combine & Serve: Transfer the hot, crispy chicken to a large bowl. Pour the sauce over the top and toss gently to coat. Serve immediately.

Notes

Nutrition Information

 
  • Calories: 420kcal
  • Protein: 35g
  • Total Fat: 18g
  • Saturated Fat: 8g
  • Carbohydrates: 30g
  • Sugars: 25g
  • Sodium: 450mg
 
Nutrition information is automatically calculated, so should only be used as an approximation.