Asian Crispy Honey Chicken

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.