Asian Crispy Honey Chicken
We ended up with this delicious Asian Crispy Honey Chicken recipe after discovering and loving this Baked Sesame Chicken so much that I just had to experiment a little more.
Asian Crispy Honey Chicken
I’m not usually the biggest fan of fried foods as it makes the whole house smell like oil so we cooked up half in the air fryer and half in the good ol’ cast iron dutch oven. The only difference was that the air fryer wasn’t as golden in color, but that probably could have been fixed by drizzling a little more oil over the chicken before cooking. Either way, we loved that the crispy honey chicken ended up all crispy, juicy on the inside and of course the best part, all sweet and saucy.
Is Honey Safe To Eat?
Raw honey can contain spores of the bacteria which may make a baby sick.
But, raw honey is safe for healthy adults.
Regular processed honey has gone through pasteurization and filtration which helps eliminate any bacteria and gives a longer shelf life.
Are Sesame Seeds Good For You?
Sesame seeds are actually good for you.
They contain healthy fats like polyunsaturated fatty acids and Omega-6.
They also contain fiber, iron, calcium, magnesium and phosphorus that helps boost energy levels.
Will Chicken Broth Go Bad?
Commercial chicken broth, if properly stored, can have a shelf life of around a year beyond the printed date.
Once the broth is opened, the shelf life will decrease to about five days.
Asian Crispy Honey Chicken
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Asian Crispy Honey Chicken
Ingredients
For the Sauce
- 1/2 Cup Honey
- 2 tablespoons low sodium soy sauce
- 1/8 teaspoon sesame seed oil
- 1 dash of red pepper flakes
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
For the chicken
- 2 Breasts of chicken cut into 1 1/2" cubes
- 1 1/2 Cups Flour
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon onion powder
- 1 cup Buttermilk
- Peanut or canola oil for frying
Instructions
- In a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar.
- Whisk and bring to a boil.
- In a separate bowl stir together the cornstarch and water.
- Once the mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture.
- Bring back to a boil and then turn down to simmer for 10 minutes.
- Remove from the heat and allow to finish thickening. The sauce will be only a little thick, as too thick will be hard to toss the chicken in and will taste too cornstarchy.
- Meanwhile, heat the oil in a cast iron dutch oven over medium high heat (or we do just over medium).
- In a dish, mix the flour and spices.
- Now, toss the chicken in the flour, then the buttermilk and back into the flour.
- Once the oil is hot cook the chicken, turning occasionally until golden and cooked through, about 3-5 minutes.
- Drain on a paper towel and then toss in the sauce and serve over sticky rice.
Notes
