Asian Honey Chicken
30 min·Asian Inspired
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Ingredients
- ½ cup vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup all-purpose flour
- 1 cup buttermilk
For the sauce
- 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
Instructions
6 steps
- 1
Heat vegetable oil in a large cast iron skillet over medium heat.
- 2
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
- 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.
- 4
In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
- 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.
- 6
Serve chicken immediately, drizzled with honey glaze.
Progress
0 / 6 steps
