Recipe Background
Asian Honey Chicken offers crispy, tender bites in a sweet, spicy glaze.
The first bite offers a satisfying crunch as the golden coating gives way to tender chicken. Fragrant honey mingles with a hint of soy, creating a savory and sweet contrast that’s sure to please. Each mouthful carries a gentle warmth from the crushed red pepper flakes, delivering just enough heat to make things interesting. The aroma of toasted sesame lingers, inviting more bites until the plate is empty.
Cooking this dish is a sensory journey. As the chicken sizzles in the pan, a golden crust forms—crisping up the edges and locking in the juices. Letting each piece rest on a paper towel ensures any excess oil is absorbed, enhancing the coating’s crunchiness. Meanwhile, the sauce simmers on the stovetop, thickening slightly as it melds flavors into a sticky glaze that clings beautifully to the chicken.
Serving Asian Honey Chicken to family or friends transforms a simple meal into a memorable experience. Conversations flow as guests reach for seconds, the sweet and spicy glaze coating fingers and smiles alike. Whether served over rice or alongside steamed vegetables, the balance of flavors and textures makes this dish a welcome addition to any dinner table.
Ingredients
For the chicken:
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 pound chicken breasts boneless and skinless, cut into 1-inch chunks
- 1/2 cup vegetable oil
For the sauce:
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup honey
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
Directions
- Place the flour in a shallow dish.
- Place the buttermilk in a shallow bowl.
- Line one large plate with parchment paper and line one large plate with paper towels.
- Dredge the chicken breasts in the flour.
- Dip the floured chicken breasts into the buttermilk until they are thoroughly covered.
- Return the chicken breasts to the flour bowl, one at a time, and thoroughly cover and press to coat.
- Place the coated chicken breasts on the parchment-paper-lined plate.
- In a large skillet over medium-high heat, add the vegetable oil.
- Add the coated chicken breasts to the oil, 3-4 at a time, and cook until they reach an internal temperature of 165 degrees F and are golden and crispy, about 2 minutes per side.
- Transfer the browned chicken to the paper-towel-lined plate.
- Repeat the cooking process until all the chicken breasts are cooked. Set them aside and keep warm.
- In a small bowl, mix the cornstarch and the water together.
- In a small saucepan over medium-high heat, combine the honey, the soy sauce, the apple cider vinegar, the sesame oil, and the red pepper flakes and bring to a boil.
- Reduce the heat to a simmer and stir the cornstarch mixture into the honey mixture until it thickens slightly, about 2-3 minutes.
- In a large bowl, add the fried chicken and the honey glaze and lightly toss to cover.
- Plate and serve immediately.
×