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Crispy Honey Chicken

Crispy fried chicken pieces tossed in a sticky honey-soy sauce and served over rice.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 5 servings

Ingredients

  • vegetable oil for frying, about 2 to 3 inches deep in the skillet
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons ground cumin
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 cups buttermilk
  • 4 chicken breasts cut into 1-inch square pieces
  • 3/4 cup honey
  • 3 tablespoons soy sauce
  • 3 tablespoons water for sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons cornstarch for slurry
  • 3 tablespoons water for cornstarch slurry
  • 5 green onions chopped, for garnish
  • toasted sesame seeds for garnish
  • white rice cooked, for serving

Instructions

  • Cook the white rice in a medium pot according to package directions; keep warm.
  • In a medium saucepan, whisk together honey, soy sauce, 3 tablespoons water, sesame oil, rice vinegar, and red pepper flakes; bring to a boil over medium heat.
  • In a small bowl, whisk 2 tablespoons cornstarch with 3 tablespoons water until smooth to make a slurry.
  • Slowly whisk the cornstarch slurry into the boiling sauce, reduce heat to low, and simmer until slightly thickened; remove from heat once thickened.
  • Fill a large skillet or heavy pot with vegetable oil to a depth of 2 to 3 inches and heat over medium until the oil reaches 350°F (use a thermometer).
  • In a large bowl, whisk together the flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Pour the buttermilk into a separate bowl.
  • Working in batches, dredge the 1-inch chicken pieces first in the seasoned flour, then dip in buttermilk, then dredge again in the flour, tapping off excess.
  • Carefully add chicken pieces to the hot 350°F oil without overcrowding and fry 5 to 7 minutes per batch, until the internal temperature reaches 165°F; transfer to a paper towel–lined plate to drain.
  • When all chicken is cooked, place it in a large mixing bowl, pour the hot honey sauce over the chicken, and use tongs or a large spoon to toss until evenly coated.
  • Serve the coated chicken over cooked white rice and garnish with chopped green onions and toasted sesame seeds.

Equipment

  • Medium pot
  • Medium Saucepan
  • Small Bowl
  • large skillet or heavy pot for frying
  • Large Bowl
  • Tongs
  • Meat Thermometer

Notes

  • After the sauce thickens, remove it from heat to prevent over-reduction.
  • You can reheat the sauce briefly when ready to serve.
  • Do not set the oil to the highest heat to avoid splattering.
  • Use the exhaust fan to reduce fried-food odor.
  • If the sauce becomes too thick while frying, add 1 tablespoon water and whisk to loosen.