If you loved my viral Crispy Honey Butter Chicken, you’re going to love this one. This Honey Butter Chicken Pastry takes that same sweet, spicy, buttery sauce and wraps it inside flaky, golden puff pastry. The result? A crispy, caramelized, glossy chicken filling encased in buttery layers that puff beautifully in the oven.

It’s sweet, savory, slightly spicy, and incredibly satisfying. Perfect for Ramadan iftar platters, party appetizers, or when you want something impressive without complicated steps. The best part is that the chicken filling can be made ahead of time, making assembly quick and stress-free.

Why You’ll Love This Recipe

• Inspired by my viral honey butter chicken
• Flaky puff pastry + sticky, spicy chicken filling
• Perfect for Ramadan platters and gatherings
• Can be prepped ahead
• Sweet, spicy, savory balance

Ingredients

For the Chicken Filling

• 250 g chicken breast, cut into small cubes
• 2 tsp paprika
• 2 tsp salt
• 2 tsp white pepper
• 2 tsp garlic powder
• 2 tsp soy sauce
• 1 tbsp flour

For the Honey Butter Sauce

• 2 cloves garlic, chopped
• 1 tbsp butter
• ¼ cup water
• 2 tbsp soy sauce
• 2 tbsp sriracha
• 2 tsp vinegar
• 1 tsp sesame oil
• 1 tbsp brown sugar
• 1 tbsp chilli flakes
• ½ tsp garlic powder
• 2 tsp paprika powder
• 1–2 tbsp honey (adjust to taste)
• 2–3 tsp cornstarch slurry (cornstarch mixed with water)

For the Pastry

• 1 roll puff pastry
• 1 egg, beaten (for egg wash)

Instructions

Step 1: Season and Cook the Chicken

• In a bowl, combine chicken with paprika, salt, white pepper, garlic powder, soy sauce, and flour.
• Mix until evenly coated.
• Heat a pan over medium heat and cook the chicken until lightly golden and fully cooked.
• Remove from the pan and set aside.

Step 2: Make the Honey Butter Sauce

• In the same pan, melt butter over medium heat.
• Add chopped garlic and sauté until fragrant.
• Stir in water, soy sauce, sriracha, vinegar, sesame oil, brown sugar, chilli flakes, garlic powder, and paprika.
• Add honey and stir well.
• Pour in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
• Return the cooked chicken to the pan and toss until fully coated.
• Let the mixture cool slightly before assembling the pastry.

Step 3: Prepare the Pastry

• Preheat oven to 200°C.
• Roll out the puff pastry and cut into squares or rectangles.
• Spoon a small amount of honey butter chicken mixture into the center of each piece.
• Fold over or seal as desired (turnovers, pockets, or parcels).
• Brush with egg wash for a golden finish.

Step 4: Bake

• Place pastries on a lined baking tray.
• Bake for 15–20 minutes, or until puffed and golden brown.
• Let cool slightly before serving.

Ramadan / Iftar Serving Idea

These pastries are perfect for Ramadan because:

• You can prepare the filling in advance
• Assemble earlier in the day
• Bake fresh before iftar

Serve with:

• Garlic yogurt dip
• Sweet chilli sauce
• Fresh salad

They make a great addition to an iftar snack platter alongside samosas, rolls, and wings.

Storage & Make Ahead

Refrigeration

• Store baked pastries in an airtight container for up to 2 days.
• Reheat in the oven at 180°C for 5–7 minutes to re-crisp.

Freezing

• Freeze assembled, unbaked pastries on a tray until solid.
• Transfer to freezer bag for up to 1 month.
• Bake directly from frozen, adding 3–5 minutes to baking time.

Frequently Asked Questions (FAQ)

Q: Can I use chicken thighs instead of breast?
Yes, thighs will be juicier and work beautifully in this recipe.

Q: Can I reduce the spice level?
Reduce chilli flakes and sriracha to make it milder.

Q: Can I air fry these instead?
Yes, air fry at 190°C for 12–15 minutes until golden.

Q: How do I prevent soggy pastry?
Let the chicken filling cool slightly before assembling to avoid excess steam.

If you are more of a visual learner, here is how I make it: