Crispy Honey Chicken

Salinda

subheading: For The Chicken:

Vegetable oil for frying, it should be about 2 to 3 inches deep in your skillet

3 cups of flour

2½ teaspoons of cumin

2½ teaspoons of chili powder

1½ teaspoons of ground coriander

1½ teaspoons of onion powder

½ teaspoon of salt

½ teaspoon of ground black pepper

2½ cups of buttermilk

4 boneless skinless chicken breasts, cut into 1-inch square pieces

subheading: For The Sauce:

¾ cup of honey

3 tablespoons of soy sauce

3 tablespoons of water

2 teaspoons of sesame oil

2 tablespoons of rice vinegar

¼ teaspoon of red pepper flakes

2 tablespoons of cornstarch

3 tablespoons of water

subheading: For The Garnish:

4 to 5 green onions, chopped

Toasted sesame seeds

White rice, cooked

In a medium pot, cook white rice per package directions. Set this aside once it’s done cooking.

In a medium saucepan, combine honey, soy sauce, 3 tablespoons of water, sesame oil, rice vinegar, and red pepper flakes. Whisk together and bring to a boil.

In a separate small bowl, combine the cornstarch and 3 tablespoons of water. Whisk until no lumps remain.

Once the sauce is boiling, slowly whisk in the cornstarch. Turn your heat to low and let simmer while you prepare the chicken. Stir occasionally.

In a large skillet, over medium heat, add the vegetable oil until it is about 2 to 3 inches deep in your skillet.

Turn the heat to medium and let the oil sit until the temperature reaches 350°F. It’s important that you test the oil’s temperature with a thermometer. If it’s too hot, it will burn the exterior of the chicken.

In a large bowl, combine the flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Whisk together. In a separate bowl, add the buttermilk.

Work in batches to cook the chicken in the following order.

a. Take the 1-inch pieces and coat the chicken in the flour mixture.

b. Then dip them in the buttermilk.

c. Then dip them back in the flour mixture.

d. Tap the excess flour off of the chicken pieces and add to the hot, 350°F oil.

Cook the chicken for 5 to 7 minutes, or until the internal temperature is at least 165°F when tested with a meat thermometer.

Remove the cooked chicken pieces from the hot oil with a slotted spoon and place them on a plate lined with paper towels.

When all of the chicken is cooked, place it in a large mixing bowl. Pour the hot honey sauce over the top of the chicken. Use tongs or a large spoon to “toss” the chicken with the honey sauce.

Serve over white rice and garnish with green onions and toasted sesame seeds.

Page footer