Asian Honey Chicken

Calendar Cover


Honey glaze
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes, or more, to taste

  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1” chunks


Honey glaze
In a small bowl combine cornstarch and water; set aside. In a small saucepan over medium-high heat, combine remaining glaze ingredients and bring to a boil. Reduce heat and add cornstarch mixture, stirring regularly; cook until slightly thickened, 2 to 3 minutes, and set aside.
Place flour in one small bowl and pour buttermilk into another small bowl. In a large skillet over medium high heat, heat vegetable oil. While oil heats, dredge a chunk of chicken in flour, dip into buttermilk, then dredge in flour again; place on a plate. Repeat with remaining chicken. When all chicken is dredged, add three or four chicken chunks to hot skillet and cook until evenly golden and crispy, about 2 minutes on each side, then transfer to another plate lined with paper toweling. Repeat with remaining dredged chicken. Move chicken to serving bowl, drizzle with glaze, and serve immediately.
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