Japanese Honey Butter Fried Chicken

🔥 Prep

• Cut the 600 g chicken thigh into bite‑sized cubes (~2 cm) and pat dry.
• Season the chicken with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp garlic powder; toss to coat evenly.
• Measure out 0.5 cup cornstarch and 0.5 cup potato starch; combine in a bowl for dredging.
• Peel and mince 6 cloves of garlic.
• Measure 60 g unsalted butter, 4 tbsp honey, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp mirin into a small saucepan for the glaze.
• Have 500 ml vegetable oil ready for frying and 1 tsp sesame seeds set aside for garnish.

🔥 Cook

• 1. Heat the vegetable oil in a deep pot or Dutch oven to 160°C (320°F) over medium heat.
• 2. Dredge the seasoned chicken pieces in the cornstarch‑potato starch mixture, shaking off excess.
• 3. Fry the chicken in batches for 2‑3 minutes until just cooked through and pale golden; remove with a slotted spoon and drain on paper towels. (First fry)
• 4. Increase the oil temperature to 190°C (375°F) over medium‑high heat.
• 5. Return the partially fried chicken to the hot oil and fry again for 2‑3 minutes until deep golden‑brown and ultra‑crispy; drain again. (Second fry)
• 6. While the chicken rests, melt the 60 g butter in a small saucepan over low heat.
• 7. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
• 8. Stir in the honey, soy sauce, brown sugar, and mirin; bring to a gentle simmer for 1‑2 minutes until slightly thickened.
• 9. Toss the twice‑fried chicken in the hot glaze until evenly coated, then transfer to a serving plate.
• 10. Sprinkle with 1 tsp sesame seeds and serve immediately.

🔥 Serve

• Arrange the glazed chicken bites on a platter and garnish with extra sesame seeds and thinly sliced scallions (optional).
• Serve alongside steamed Japanese short‑grain rice, shredded cabbage salad, or pickled daikon (takuan) for contrast.
• Pair with a cold beer or green tea for a complete meal.