Asian Honey Chicken
This Asian honey chicken is made with crispy golden brown chicken tossed in a sweet and savory irresistible honey glaze! Better than takeout!
Ingredients
- ½ 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
- ½ cup honey
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes, or more, to taste
Equipment
Instructions
- Heat vegetable oil in a large cast iron skillet over medium heat.
- Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
- 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.
- In a large bowl, combine chicken and sauce until evenly coated.
- Serve warm.
For the sauce
- In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
- In a small saucepan over medium 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.
Notes
- Use a cast iron skillet. A cast iron skillet is ideal here for even heat distribution for the hot oil.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Cook in batches. If too much chicken is added at once, the oil temperature will drop and the chicken will absorb too much oil, resulting in soggy chicken.
- Mix it up. Use pork or shrimp in place of the chicken.
- Double the sauce. Need extra sauce for sopping with rice? The sauce portion can easily be doubled or tripled for those saucy folks!