Steam curls up from the valve and your stomach starts talking back. You remember that moment when the sealing ring does its job perfect and that pressure cooker starts to hum. It’s kinda like a promise that dinner is gonna be both quick and tasty.
You notice how the quick release method lets you stop the cookin’ fast so you don’t overdo the chicken. It’s this dance with the valve hiss that gets your meat tender but still crispy since you got the skillet on hand too.
And you catch the little trick where honey and soy sauce come together for a sauce that’s sweet yet tangy. It’s the kinda meal that’s easy but feels like you really tried, ya know?
The Truth About Fast Tender Results
- You gotta make sure the sealing ring is in great shape or else pressure won’t build up right.
- Quick release is your friend when you wanna keep crispy texture on fried chicken pieces.
- Slow release helps for more delicate dishes but not great here with crispy chicken.
- Pressure cooking cuts the cooking time big time compared to oven or stovetop alone.
- Chunky chicken pieces cook evenly when you coat ’em in flour with spices first.
- Using a cornstarch slurry thickens sauce real fast once pressure cooking is done.
- The oil in the skillet is key for that golden crispy outside you want every time.
The Complete Shopping Rundown
- ½ cup honey for that natural sweet coating you’ll drizzle over the chicken.
- 2 tablespoons low sodium soy sauce to keep it flavorful but not too salty.
- 2 tablespoons water to balance the sauce.
- ¼ teaspoon sesame oil adds a deep nutty hint that you don’t wanna miss.
- 1 tablespoon apple cider or rice wine vinegar for a little tangy zip.
- Pinch of red pepper flakes if you like a bit of a kick with your honey chicken.
- 1 tablespoon cornstarch for thickening the sauce once it’s simmering.
- 3 large chicken breasts, cut in big bite-size chunks so they cook perfect.
- Flour plus chili powder, cumin, coriander, and onion powder for that seasoned crunchy coat.
- Buttermilk to soak chicken before flour to keep it juicy and tender inside.
Your Complete Cooking Timeline
- Whisk honey, soy sauce, 2 tablespoons water, sesame oil, vinegar, and red pepper flakes in a bowl. Set aside the sweet sauce mix.
- Mix cornstarch and 1 tablespoon water in a small bowl to make a slurry. Set that aside too.
- In a shallow dish, combo flour with chili powder, cumin, coriander, and onion powder. Coat chicken pieces well then shake off excess flour.
- Heat a couple inches of oil in a skillet over medium-high heat till it shimmers. Fry the chicken in batches about 3 to 4 minutes each side till golden brown and crispy. Lay them on paper towels to drain fat.
- Drain most oil from skillet but keep a bit. Pour in your honey sauce and bring it to a simmer while stirring.
- Add the cornstarch slurry gradually and stir until the sauce thickens up nicely about 1 to 2 minutes.
- Throw the crispy chicken back in skillet and toss to coat every piece in that sweet, sticky glaze.
- Serve hot with optional garnish of sesame seeds and green onions for the full experience.
Time Savers That Actually Work
- Prep your sauce first so it’s all ready when chicken is fried and drained.
- Use quick release right after pressure build to keep things crispy, not soggy.
- Double coat the chicken in buttermilk then seasoned flour so you get max crunch without extra frying time.
- Cook chicken in batches to avoid oil temp drop and keep that golden crust every time.
The Flavor Experience Waiting for You
When you bite into this honey chicken, you get that sweet and savory punch right away. The honey caramelizes just right to give you a shiny glaze that sticks deliciously to crispy chicken.
Then you notice a subtle heat from the red pepper flakes if you chose to add ’em. It’s gentle but adds a nice layer that makes the whole dish more interesting to taste.
The sesame oil and vinegar balance everything out with a nutty and tangy finish that makes you wanna scoop up every last bite. It’s kinda like comfort food but feels fresh enough for a date night too.
Smart Storage That Actually Works
- Keep leftovers in an airtight container in the fridge to keep the crispy chicken from getting soggy too fast.
- Reheat in a skillet or air fryer over medium heat instead of microwave to bring back crispness quick.
- If freezing, flash freeze pieces on parchment, then transfer to freezer bags so they don’t stick together.
- Thaw overnight in fridge before reheating and toss in sauce again for fresh vibes.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Totally, chicken thighs work great and stay juicy. Just make sure to adjust fry time since thighs can be thicker.
- Do I have to use buttermilk? Buttermilk helps tenderize but you can swap with plain yogurt or milk with a splash of vinegar if you don’t have it on hand.
- Is this recipe dangerous to cook in a pressure cooker? Not at all, just make sure your sealing ring is intact and you follow pressure cooker instructions carefully especially on quick release.
- Can I skip frying and just pressure cook the chicken? Frying is key for that crispy outside so skipping it means less crunch and more soft chicken.
- How spicy is the dish with red pepper flakes? Just a mild kick that won’t overpower sweet and tangy flavors. You can always leave it out or add more depending on your spice love.
- What’s the best way to serve this chicken? Serve it right away over rice or steamed veggies. Adding green onions or sesame seeds brings a nice textural contrast too.
Crispy Honey Chicken
A crispy and tender chicken coated in a honey-soy glaze, packed with tangy, sweet flavor and ready in under an hour.
Equipment
- 1 Mixing bowl for sauce and slurry
- 1 Skillet for frying and reducing sauce
Ingredients
Main ingredients
- ½ cup Honey natural sweet coating
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Water
- ¼ teaspoon Sesame oil adds nutty flavor
- 1 tablespoon Apple cider or rice wine vinegar
- Pinch Red pepper flakes optional for mild heat
- 1 tablespoon Cornstarch for thickening sauce
- 1 tablespoon Water to make slurry
- 3 Chicken breasts large, cut in chunks
- Flour for chicken coating
- Chili powder added to flour
- Cumin added to flour
- Coriander added to flour
- Onion powder added to flour
- Buttermilk to soak chicken
- Oil for frying
Instructions
Instructions
- Whisk honey, soy sauce, 2 tablespoons water, sesame oil, vinegar, and red pepper flakes in a bowl. Set aside the sweet sauce mix.
- Mix cornstarch and 1 tablespoon water in a small bowl to make a slurry. Set that aside too.
- In a shallow dish, combo flour with chili powder, cumin, coriander, and onion powder. Coat chicken pieces well then shake off excess flour.
- Heat a couple inches of oil in a skillet over medium-high heat till it shimmers. Fry the chicken in batches about 3 to 4 minutes each side till golden brown and crispy. Lay them on paper towels to drain fat.
- Drain most oil from skillet but keep a bit. Pour in your honey sauce and bring it to a simmer while stirring.
- Add the cornstarch slurry gradually and stir until the sauce thickens up nicely about 1 to 2 minutes.
- Throw the crispy chicken back in skillet and toss to coat every piece in that sweet, sticky glaze.
- Serve hot with optional garnish of sesame seeds and green onions for the full experience.
Notes
Serve with rice or steamed vegetables. Garnish with sesame seeds or green onions if desired.
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