Recipe Background
When you want to spice up your chicken game but you're not quite sure how... we've found the perfect answer for you, and it's called Asian Honey Chicken. This better-than-take-out, tangy, sweet chicken will be an eat-at-home game-changer! So simple but oh, soooo good! Don't be afraid to step outside of your comfort zone, Asian Honey Chicken is worth the risk. From this point forward, it will be delivered on your own terms and not at the mercy of that tardy delivery driver. Come on... take the wheel and spice things up!
When you want to spice up your chicken game but you're not quite sure how... we've found the perfect answer for you, and it's called Asian Honey Chicken. This better-than-take-out, tangy, sweet chicken will be an eat-at-home game-changer! So simple but oh, soooo good! Don't be afraid to step outside of your comfort zone, Asian Honey Chicken is worth the risk. From this point forward, it will be delivered on your own terms and not at the mercy of that tardy delivery driver. Come on... take the wheel and spice things up!
Ingredients
For the chicken:
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 pound chicken breasts boneless and skinless, cut into 1-inch chunks
- 1/2 cup vegetable oil
For the sauce:
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup honey
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
Directions
- Place the flour in a shallow dish.
- Place the buttermilk in a shallow bowl.
- Line one large plate with parchment paper and line one large plate with paper towels.
- Dredge the chicken breasts in the flour.
- Dip the floured chicken breasts into the buttermilk until they are thoroughly covered.
- Return the chicken breasts to the flour bowl, one at a time, and thoroughly cover and press to coat.
- Place the coated chicken breasts on the parchment-paper-lined plate.
- In a large skillet over medium-high heat, add the vegetable oil.
- Add the coated chicken breasts to the oil, 3-4 at a time, and cook until they reach an internal temperature of 165 degrees F and are golden and crispy, about 2 minutes per side.
- Transfer the browned chicken to the paper-towel-lined plate.
- Repeat the cooking process until all the chicken breasts are cooked. Set them aside and keep warm.
- In a small bowl, mix the cornstarch and the water together.
- In a small saucepan over medium-high heat, combine the honey, the soy sauce, the apple cider vinegar, the sesame oil, and the red pepper flakes and bring to a boil.
- Reduce the heat to a simmer and stir the cornstarch mixture into the honey mixture until it thickens slightly, about 2-3 minutes.
- In a large bowl, add the fried chicken and the honey glaze and lightly toss to cover.
- Plate and serve immediately.
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