Asian Honey Chicken

Photo by Susan M.
Adapted from damndelicious.net

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from damndelicious.net

Ingredients

  • 1/2

    cup vegetable oil

  • 1

    pound boneless, skinless chicken breasts, cut into 1-inch chunks

  • 1

    cup all-purpose flour

  • 1

    cup buttermilk

  • For the sauce

  • 1

    tablespoon cornstarch

  • 1/2

    cup honey

  • 2

    tablespoons soy sauce

  • 1

    tablespoon apple cider vinegar

  • 1

    teaspoon sesame oil

  • 1/2

    teaspoon crushed red pepper flakes, or more, to taste

Directions

Heat vegetable oil in a large skillet over medium high heat. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate. In a small bowl, combine cornstarch and 1 tablespoon water; set aside. In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside. Serve chicken immediately, drizzled with honey glaze.

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