All i will say about this crispy honey chook is which you are. want. To. Make. ! trust me. I commonly don’t waste time making dishes that need to be fried in oil. due to the fact let’s be real, it is loads of work to face there, dredge the chickens, fry it, after which dispose of all of it and then do all that for 3 more batches whilst the child is screaming in their starvation ache. 


I promise that this one is really worth all of the paintings dredging, frying, transferring, cooling and repeating. definitely. start by getting ready all of your substances. That manner while it comes time to fry the chicken and make the sauce, you do not spend that point gathering all of the sweets and slicing the chickens.

An clean way to find out if the oil is ready to fry a fowl, just take a wood spoon and dip the give up into the oil. If there is a bubble that vigourously starts offevolved to bubbling at the give up of the wooden spoon, then it is ready. If the oil is just form of sitting there and lighter bubbles up then it could take a couple of minutes extra.




  • 1/2 cup Honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • 3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces)
  • 1 1/2 cups flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1 1/2 cups buttermilk
  • canola oil or vegetable oil (about 2″-3″ of oil in a skillet pan with sides)


  1. Pour about 2″-3″ of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.
  3. In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
  4. In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.
  5.  If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.
  6. The sauce is just fine simmering on the stove top while you’re frying the chicken batches.


  1. Add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl, add the buttermilk.
  2. Two pieces of chicken at a time, once in each hand (fingers), dip the chicken in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed. The chicken needs to be cooked through and up to temperature, 165 degrees.
  3. Place the cooked chicken on a paper towel lined plate.
  4. Continue cooking the remaining chicken in batches until done.
  5. Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.
  6. Serve with cooked rice and sliced green onions.

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