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CRISPY HONEY CHICKEN

BySarah

Ingredients

Honey Sauce

  • 1/2 cup Honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • pinch of red pepper flakes, if wanted
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Chicken

  • 3 large chicken breasts (about 1 1/2 lbs), cut into 1 1/2″ pieces
  • 1 1/2 cups flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1 1/2 cups buttermilk
  • Canola oil, for frying (2″ of oil in a skillet)

Instructions

  1. In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
  2. In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.
  3. ((If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.))
  4. Meanwhile, heat the oil in a deep skillet pan over medium high heat.
  5. In a dish, mix the flour and spices. Put the buttermilk in a separate bowl.
  6. Toss the chicken (about 15 pieces at a time) in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken so all sides get cooked. The chicken needs to be cooked through and up to temp.
  7. Place the cooked chicken on a paper towel lined plate.
  8. Continue cooking the remaining chicken in batches until done.
  9. Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.
  10. Serve over white or brown rice.

source:allrecipes.com