Hot Honey Fried Chicken | Teriyaki Recipe

Pat the chicken dry with paper towels. In a large bowl, whisk together the buttermilk, 2 tbsp soy sauce, garlic powder, onion powder, ground ginger, kosher salt, and black pepper until combined.

Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 4 hours or up to overnight. This tenderizes and seasons the meat.

In a shallow dish or wide bowl, combine the 2 cups flour, cornstarch, potato starch (if using), 1.5 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, and 1/2 tsp ground ginger. Stir in toasted sesame seeds if using. Mix well and set aside.

Whisk the 1 large egg into the 1/4 cup cold water until smooth. Stir in the 1/4 cup flour to make a slightly thick batter/paste. This will help the dry coating adhere and create a craggy crust.

In a small saucepan, combine 1/2 cup soy sauce, mirin, sake, and brown sugar. Add minced garlic and grated ginger. Bring to a gentle simmer over medium heat, stirring so sugar dissolves.

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy. Remove from heat and set aside to cool slightly.

In a small saucepan or heatproof bowl set over low heat, combine the honey, sambal oelek, rice vinegar, and sesame oil. Warm gently just until honey thins and the chili fully incorporates, about 2–3 minutes. Do not boil. Taste and adjust spiciness by adding more chili paste or a pinch of salt if needed. Stir in toasted sesame seeds and remove from heat.

Remove the chicken from the marinade, letting excess drip off. Working with one piece at a time, dip each chicken piece into the wet dredge (egg–flour paste), shaking off excess, then press into the dry coating to fully cover. For extra crispiness, double-dredge: after the first dry coat, dip again briefly into the wet dredge and re-coat with dry mix.

Place coated pieces on a wire rack and let rest 10–15 minutes. This helps the coating adhere and prevents it from falling off when frying.

Pour the neutral oil into a wide heavy skillet or deep pan to a depth of about 1 to 1 1/2 inches and heat over medium-high. Use a thermometer and bring oil to 340–350°F (170–175°C) for juicy interior and crispy exterior.

Carefully add chicken pieces in a single layer without overcrowding (work in batches). Fry for about 7–9 minutes per side for boneless thighs (longer for bone-in, 10–14 minutes), flipping once halfway, until crust is deep golden-brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 320–350°F during frying.

Transfer fried chicken to a wire rack set over a sheet pan to drain. Let rest 5 minutes before saucing to keep crust crisp.

Option A — Teriyaki Finish: Lightly brush the warm teriyaki glaze over the hot fried chicken, coating evenly. The glaze is sticky and savory—do not soak; a thin layer preserves crispness. Garnish with sliced scallions and toasted sesame seeds.

Option B — Hot Honey Finish: Drizzle or brush the hot honey over the fried chicken for a sweet-spicy finish. For a combined flavor, apply a light coat of teriyaki first, then drizzle with hot honey (about 1 tbsp honey mixture per piece) for a layered sweet-savory-spicy profile.

Serve immediately with pickles or quick-pickled cucumber, lemon wedges, and extra scallions. The chicken is best eaten hot and crisp.