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.