• 1 package boneless skinless chicken thighs, diced
• 1 cup flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 teaspoons salt
• 2 tablespoons butter
• 2 tablespoons olive oil
Honey Butter Sauce
• 2/3 cup honey
• 10 tablespoons butter, cut into chunks
• 4 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• Salt & pepper to taste
In a medium bowl mix the flour, salt, onion powder, garlic powder, pepper, and salt. Add diced chicken and combine until fully coated.
Add butter and olive oil to a large sauté pan over medium-high heat. Once the butter has melted, stir to combine with oil. Add chicken, spacing evenly. Cook to fry until crispy and deep golden on one side. Flip and cook other side until crisp/lightly charred. Remove chicken from pan and turn n heat down to medium.
Make sauce: melt the 10 tablespoons of butter. Stir in honey, apple cider vinegar, soy sauce, and salt and pepper to taste. Keep stirring over a gentle simmer until sauce thickens to a thin caramel consistency.
Stir in chicken until fully coated.