Honey Butter Korean Fried Chicken

In a large bowl, combine the chicken pieces with buttermilk, salt, black pepper, and garlic powder. Cover and marinate in the refrigerator for at least 30 minutes.

In another bowl, mix together the all-purpose flour and cornstarch.

Remove the marinated chicken from the refrigerator and coat each piece with the flour mixture, shaking off any excess.

In a deep pan or fryer, heat the vegetable oil to 180°C.

Carefully place the coated chicken pieces in the hot oil and fry in batches for about 8-10 minutes until golden brown and cooked through.

Remove the fried chicken and drain on paper towels.

In a small saucepan over low heat, melt the butter and mix in honey and soy sauce until well combined.

Toss the fried chicken in the honey butter sauce until fully coated.

Garnish with sesame seeds and chopped green onions before serving.