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 in a white bowl on a wooden table.

 

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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.

 

Asian Crispy Honey Chicken in two white bowls next to a black bowl of white rice on a wooden table.

 

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

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

Directions:

  1. In a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar.
  2. Whisk and bring to a boil.
  3. In a separate bowl stir together the cornstarch and water.
  4. Once the mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture.
  5. Bring back to a boil and then turn down to simmer for 10 minutes.
  6. 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.
  7. Meanwhile, heat the oil in a cast iron dutch oven over medium high heat (or we do just over medium).
  8. In a dish, mix the flour and spices.
  9. Now, toss the chicken in the flour, then the buttermilk and back into the flour.
  10. Once the oil is hot cook the chicken, turning occasionally until golden and cooked through, about 3-5 minutes.
  11. Drain on a paper towel and then toss in the sauce and serve over sticky rice.

You can easily adjust the sauce to your own tastes by adding more vinegar, soy sauce or red pepper flakes

Nutrition Information

Yield: 4 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 553 Calories
  • Total Fat: 16.2g
  • Cholesterol: 76mg
  • Carbohydrates: 76.9g
  • Fiber: 1.9g
  • Sugar: 38g
  • Protein: 26.1g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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45 comments on “Asian Crispy Honey Chicken”

  1. Made this and it was great. My husband loved the sauce but it was a bit too sweet for me. What can I do to cut down on the sweetness?

  2. Hello – Do we use fresh corriander or corriander powder?

    Also – Do you use cumin seeds or ground cumin?

    Thanks!

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  4. Where is the nutritional information on your recipes or are they not available?

  5. The times on this were SO out. It took me over and hour to complete. 2 minutes prep? Pfftt! My husband thought the sauce was Ok, but I thought it was horrible. The chicken was lovely on its own so I dipped it in sweet chilli.

  6. Nice recipe! We like the short ingredients list. We use corn starch to thicken the sauce as well. And how awesome is honey-flavored Asian sauce! Thanks for the wonderful idea.

  7. Made this last night for dh and ds.
    It was a hit! I tossed in a fresh chili pepper while making the sauce for a little bit of heat.
    The sweet sauce was the perfect amount of sticky to coat the chicken pieces.

    Served with fried rice and egg rolls.
    Dh requested veggies added to the dish so will work on that next time. Other than that….perfect!

    Thanks for this fantastic recipe!

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  9. Hello. I’m wondering what do you do with the spices ‘for the chicken’? Your method only instructs to dip chicken in flour, buttermilk then flour again. (Typo there – four instead of flour. I know I know…grammar police?!)
    Thank you!

    • Thank you!!! Sometimes I miss those darn mistakes and I definitely want to correct them! You mix the flour and spices then dredge the chicken. I added that forgotten line too. 🙂

  10. I’m so making this tomorrow. Will let you know how it goes. And you have a LOVELY blog out here!

  11. What is an air fryer?

  12. Happy Birthday Carrian! The best is yet to come!

  13. I’m having this for dinner right now!!! It is good.. It has a great flavor, its sweet but not too sweet.. It came out great, and I didn’t have quite a few ingredients.

  14. Hi! This looks amazing! I was wondering how much oil you would recommend to use? Thanks!

  15. Hi, looks yummy but am wondering if I couldn’t still get the great flavor by cooking the chicken in the oven on a sheet pan with a little oil on it?

    • Hi Cindy, I’ve done that as well as used an airfryer and while both were a little different it wasn’t a big deal to us. The key is definitely the oil drizzled over them and a little on the pan so they will crisp and brown without tasting floury.

  16. Made this the other night and it was great! I didn’t bother breading and frying the chicken in oil though – I just sauteed the chicken, then added some sauce near the end to coat it.
    I’ll definitely make this again. Thanks!

  17. Hi – Just found your site. Do you think we could substitute almond milk for the buttermilk? We have a dairy allergy in the family! I will test it at some point and let you know. Just curious if you knew anyone who has done a dairy free sub!

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  19. This is making me so hungry! I need to make some right now!

  20. Oh wow. This looks amazing. I love crispy honey chicken so this is totally going on my dinner rotation.

  21. This looks amazing! It looks so full of flavor and not too breaded! Love it Carrian!

  22. Ohmygosh. So yummy looking Carrian!

  23. Ok, we’re totally changing our dinner plans because I have to try this Carrian! The “sweet & saucy” description (and photos) won me over.

  24. I am going to be thinking about these all day long.