Crispy Asian honey chicken

Crispy Asian honey chicken is tender chunks of chicken breaded with a crispy coating and pan fried. Whip up a quick & simple Asian honey sauce and drizzle over the crispy chicken. Serve with rice and you have a completely delicious dinner that will be better than any take-out.

I don’t fry many foods at my house. Now that I consider it, the last meals I fried became this crispy honey fowl. Which by the manner is one of the most famous recipes at the weblog! I realize frying in oil may not be the healthiest thing ever, but you may’t deny the crispy and crunchy coating that you get whilst you do it. Plus, it’s much better than ordering take out.

INGREDIENTS

crispy chicken

• 1 cup vegetable oil
• 3 boneless, skinless chicken breasts (cut into 1-inch chunks)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups all-purpose flour
• 1 1/2 cups buttermilk

Asian honey sauce

• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 cup honey
• 1/4 cup water
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes, optional

INSTRUCTIONS

1. warmness vegetable oil in a huge skillet over medium excessive heat.
2. Sprinkle the salt and pepper over the chicken chunks and mix to coat the fowl.

FOR THE CRISPY hen:

1.  area flour in a single bowl and buttermilk in another. operating some chook portions at a time; dredge chicken in flour, dip into buttermilk, then dredge in flour once more.
2. In a few batches, upload chicken to the skillet and cook dinner till evenly golden and crispy, about four-5 minutes on each side. transfer to a paper towel-lined plate to let drain and funky. Repeat with ultimate hen chunks.

FOR THE SAUCE: 

1. In a small bowl, mix collectively cornstarch and 1 tablespoon water, set aside.
2. In a small saucepan over medium excessive heat, combine honey, water, soy sauce, rice wine vinegar, sesame oil and red pepper flakes (if using). carry to a boil; reduce warmth to low and stir in cornstarch mixture. permit cook, whilst stirring every now and then, till slightly thickened; about 2-3 mins. Reserve 1/4 cup of sauce for drizzling.
3. flow cooked and crispy chicken to a blending bowl and at once pour the hot Asian honey sauce over the chook. gently stir to coat the fowl within the sauce.
4. Serve the chook over cooked rice and drizzle with the reserved 1/four cup honey sauce.

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