Asian Crispy Honey Chicken

By foodiva

Ingredients

• 1/2 Cup Honey
• 2 tablespoons low sodium soy sauce
• 1/8 teaspoon sesame seed oil
• 1 dash of red pepper flakes
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 2 Breasts of chicken, cut into 1 1/2" cubes
• 1 1/2 Cups Flour
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon onion powder
• 1 cup Buttermilk
• Peanut or canola oil for frying

Details

Servings 4
Preparation time 2mins
Cooking time 17mins
Adapted from ohsweetbasil.com

Preparation

Step 1

so much that I just had to experiment a little more and we ended up with this delicious Asian crispy honey chicken recipe. I’m not usually the biggest fan of fried foods as it makes the whole house smell like oil so we cooked up half in the air fryer and half in the good ol’ cast iron dutch oven. The only difference was that the air fryer wasn’t as golden in color, but that probably could have been fixed by drizzling a little more oil over the chicken before cooking. Either way, we loved that the chicken was all crispy, juicy on the inside and of course the best part, all sweet and saucy.

In a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar. Whisk and bring to a boil. In a separate bowl stir together the cornstarch and water. Once the mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture. Bring back to a boil and then turn down to simmer for 10 minutes. Remove from the heat and allow to finish thickening. The sauce will be only a little thick, as too thick will be hard to toss the chicken in and will taste too cornstarchy.

Meanwhile, heat the oil in a cast iron dutch oven over medium high heat (or we do just over medium). In a dish, mix the flour and spices. Now, toss the chicken in the flour, then the buttermilk and back into the flour. Once the oil is hot cook the chicken, turning occasionally until golden and cooked through, about 3-5 minutes. Drain on a paper towel and then toss in the sauce and serve over sticky rice.

You can easily adjust the sauce to your own tastes by adding more vinegar, soy sauce or red pepper flakes

It was a hit! I tossed in a fresh chili pepper while making the sauce for a little bit of heat.

Dh requested veggies added to the dish so will work on that next time. Other than that….perfect!

Thank you!!! Sometimes I miss those darn mistakes and I definitely want to correct them! You mix the flour and spices then dredge the chicken. I added that forgotten line too.

Made this the other night and it was great! I didn’t bother breading and frying the chicken in oil though – I just sauteed the chicken, then added some sauce near the end to coat it.

I’ll definitely make this again. Thanks!

Angel, I’ve started doing that as well. A little healthier is never a bad thing, plus then we can toss it with veggies stir fry style!

You can use a beaten egg (or egg white) instead of the buttermilk. If eggs aren’t an option either, use coconut milk.

This is making me so hungry! I need to make some right now!

Jessica @ A Kitchen Addiction

sally @ sallys baking addiction

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