Asian Honey Chicken
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(19)
Ingredients
4 servings
- ½ cup vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup all-purpose flour
- 1 cup buttermilk
- 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
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Preparation
Step 1
Heat vegetable oil in a large cast iron skillet over medium heat.
Step 2
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Step 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.
Step 4
In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
Step 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.
Step 6
Serve chicken immediately, drizzled with honey glaze.
Step 7
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Chef's notes
Use a cast iron skillet for even heat distribution.
Use reduced sodium soy sauce to cut back on salt.
Cook in batches to maintain oil temperature and avoid soggy chicken.
Pork or shrimp can be used as an alternative to chicken.
Double or triple the sauce if desired.
