Asian Honey Chicken

Asian Honey Chicken - A take-out favorite that you can easily make right at home - and the homemade version tastes a millions times better!

A take-out favorite that you can easily make right at home – and the homemade version tastes a millions times better!

Asian Honey Chicken - A take-out favorite that you can easily make right at home - and the homemade version tastes a millions times better!

If you’ve been following Damn Delicious for awhile now, you’ll know that I love re-creating popular Asian dishes right at home. You can cut down on so many calories and you know exactly what’s going into your food, instead of all that sodium and msg goodness that some restaurants use. Plus, the homemade version is always better, right?

Asian Honey Chicken - A take-out favorite that you can easily make right at home - and the homemade version tastes a millions times better!

Asian Honey Chicken - A take-out favorite that you can easily make right at home - and the homemade version tastes a millions times better!

Asian Honey Chicken - A take-out favorite that you can easily make right at home - and the homemade version tastes a millions times better!

So that’s what this is – another Chinese take-out favorite made right in your kitchen. It’s a simple buttermilk double-flour batter thrown into a hot skillet to get them nice and crisp before tossing it in a sweet honey glaze. Now remember, this is best served immediately because the crispness won’t really last over time. But still, that didn’t stop me from devouring the leftovers the very next day. It was so good, I had to make this again 3 days later!

Asian Honey Chicken - A take-out favorite that you can easily make right at home - and the homemade version tastes a millions times better!

Asian Honey Chicken

A take-out favorite that you can easily make right at home – and the homemade version tastes a millions times better!

Ingredients:

  • 1/2 cup vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup all-purpose flour
  • 1 cup buttermilk

For the sauce

  • 1 tablespoon cornstarch
  • 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, or more, to taste

Directions:

  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
  3. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
  4. In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
  5. In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
  6. Serve chicken immediately, drizzled with honey glaze

Adapted from Oh, Sweet Basil