Crispy Honey Chicken (Print Version)
# Ingredients:
→ For the honey sauce
01 -
½ cup honey
02 -
2 tablespoons low sodium soy sauce
03 -
2 tablespoons water
04 -
¼ teaspoon sesame oil
05 -
1 tablespoon apple cider vinegar or rice wine vinegar
06 -
Pinch of red pepper flakes (optional)
07 -
1 tablespoon cornstarch
08 -
1 tablespoon water (for cornstarch slurry)
→ For the chicken
09 -
3 large chicken breasts (about 1½ lbs), cut into bite-sized pieces
10 -
1½ cups all-purpose flour
11 -
1 teaspoon chili powder
12 -
1 teaspoon ground cumin
13 -
½ teaspoon ground coriander
14 -
½ teaspoon onion powder
15 -
1½ cups buttermilk
16 -
Canola or vegetable oil for frying (2-3 inches deep)
# Instructions:
01 -
Pour 2-3 inches of oil into a large, deep skillet with high sides. Heat over medium-high heat while you prepare the sauce and chicken.
02 -
In a saucepan over medium heat, combine honey, soy sauce, water, sesame oil, vinegar, and red pepper flakes if using. Whisk together and bring to a boil.
03 -
Mix cornstarch and water in a small bowl to make a slurry. Once the sauce is boiling, slowly whisk in the cornstarch mixture. Bring back to a boil, then reduce heat to low and simmer for 10 minutes.
04 -
In one bowl, mix flour, chili powder, cumin, coriander, and onion powder with a fork. Pour buttermilk into a separate bowl.
05 -
Working with 2 pieces at a time, dip chicken in flour, then buttermilk, then flour again. Carefully place in hot oil and fry for 5-7 minutes, turning as needed, until golden brown and cooked through (165°F internal temperature).
06 -
Transfer cooked chicken to a paper towel-lined plate. Continue frying remaining chicken in batches until all pieces are done.
07 -
Place all fried chicken in a large mixing bowl. Pour the hot honey sauce over the chicken and gently toss until every piece is well coated.
08 -
Serve right away over cooked rice, garnished with sliced green onions for the best flavor and texture.
# Notes:
01 -
Keep the sauce on low heat while frying chicken batches. If it gets too thick, add water one tablespoon at a time.
02 -
Don't double the sauce recipe as it becomes too sweet. Make 1.5 times the amount if you want extra.
03 -
Use a thermometer to check oil temperature - it should be around 350°F for best results.
04 -
The double flour coating creates the extra crispy texture that makes this dish special.