Crispy Honey Chicken (Print-Friendly Version)
Golden fried chicken with a sweet soy dressing for a delightful meal.
# What You’ll Need to Make This:
→ Honey Sauce
01 -
1/2 cup honey
02 -
2 tablespoons low sodium soy sauce
03 -
2 tablespoons water
04 -
1/4 teaspoon sesame oil
05 -
1 tablespoon apple cider vinegar or rice wine vinegar
06 -
Pinch of red pepper flakes (optional)
07 -
1 tablespoon cornstarch
08 -
1 tablespoon water
→ Chicken
09 -
3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces)
10 -
1 1/2 cups flour
11 -
1 teaspoon chili powder
12 -
1 teaspoon cumin
13 -
1/2 teaspoon coriander
14 -
1/2 teaspoon onion powder
15 -
1 1/2 cups buttermilk
16 -
Canola oil or vegetable oil (enough to fill a skillet pan with 2-3 inches of oil)
# How to Prepare:
01 -
Pour 2-3 inches of canola or vegetable oil into a large frying pan with high sides. Heat the oil over medium-high heat while you prepare the sauce and other ingredients.
02 -
In a saucepan over medium heat, combine honey, soy sauce, water, sesame oil, red pepper flakes (if using), and vinegar. Whisk and bring to a boil. In a separate bowl, mix cornstarch with water. Gradually add the cornstarch mixture to the boiling sauce while whisking. Reduce heat to low and simmer for 10 minutes. Add more water, one tablespoon at a time, if the sauce becomes too thick. Keep the sauce simmering while frying the chicken.
03 -
In one bowl, combine flour, chili powder, cumin, coriander, and onion powder. In another bowl, pour the buttermilk. Take two pieces of chicken at a time and coat them first in the flour mixture, then in the buttermilk, and back into the flour. Repeat for all chicken pieces.
04 -
Place the coated chicken into the hot oil and cook for 5-7 minutes, turning occasionally, until golden brown and fully cooked to an internal temperature of 165°F. Remove the chicken and place it on a paper towel-lined plate. Continue frying in batches until all chicken pieces are cooked.
05 -
Place the cooked chicken in a large mixing bowl. Pour the hot honey sauce over the chicken and gently mix until all pieces are evenly coated.
06 -
Serve the honey-coated chicken over cooked rice, garnished with sliced green onions.
# Extra Tips:
01 -
The sauce is intentionally thick but can be loosened with additional water, one tablespoon at a time, if needed.
02 -
Adjust the sauce quantity to your preference—doubling it may make it overly sweet.
03 -
Maintain the oil temperature for consistent crunchy chicken results.