CRISPY HONEY CHICKEN
Crispy chicken fried on the stove top and then covered in a sweet honey soy sauce dressing. Serve over rice for a better-than-takeout dinner!
- 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
- 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)
• 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.
• 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.
• ((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.))
• Meanwhile, heat the oil in a deep skillet pan over medium high heat.
• In a dish, mix the flour and spices. Put the buttermilk in a separate bowl.
• 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.
• Place the cooked chicken on a paper towel lined plate.
• Continue cooking the remaining chicken in batches until done.
• 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.
• Serve over white or brown rice.