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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
Asian Crispy Honey Chicken
Ingredients
For the Sauce
- 1/2 Cup Honey
- 2 Tablespoons Soy Sauce, low sodium
- 1/8 teaspoon Sesame Seed Oil
- 1 Dash Red Pepper Flakes
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
For the Chicken
- Peanut or Canola Oil , for frying
- 1 1/2 Cups Flour
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1/2 teaspoon Onion Powder
- 2 Chicken Breasts, cut into 1 1/2" cubes
- 1 Cup Buttermilk
Instructions
- In a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar.1/2 Cup Honey, 2 Tablespoons Soy Sauce, 1/8 teaspoon Sesame Seed Oil, 1 Dash Red Pepper Flakes, 1 Tablespoon Apple Cider Vinegar
- Whisk and bring to a boil.
- In a separate bowl stir together the cornstarch and water.1 Tablespoon Cornstarch, 1 Tablespoon 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).Peanut or Canola Oil
- In a dish, mix the flour and spices.1 1/2 Cups Flour, 1 teaspoon Chili Powder, 1 teaspoon Cumin, 1/2 teaspoon Coriander, 1/2 teaspoon Onion Powder
- Now, toss the chicken in the flour, then the buttermilk and back into the flour.2 Chicken Breasts, 1 Cup Buttermilk
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Angel, I’ve started doing that as well. A little healthier is never a bad thing, plus then we can toss it with veggies stir fry style!
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!
You can use a beaten egg (or egg white) instead of the buttermilk. If eggs aren’t an option either, use coconut milk.
Yeah eggs are a problem too 🙁 Goes hand in hand with a dairy allergy often. We will give the coconut milk a whirl! Thank you Donna 🙂
Hi Dana, we use almond milk or coconut milk all the time!
Looks SO yummy!
This is making me so hungry! I need to make some right now!
Oh wow. This looks amazing. I love crispy honey chicken so this is totally going on my dinner rotation.
Hope you enjoy!
I wish this were dinner!
I’m kinda wishing that too!
This looks amazing! It looks so full of flavor and not too breaded! Love it Carrian!
Thanks girl!
Ohmygosh. So yummy looking Carrian!
Thanks Nicole!
Ok, we’re totally changing our dinner plans because I have to try this Carrian! The “sweet & saucy” description (and photos) won me over.
Yay! Hope you love it. I was seriously dripping extra sauce all over them!
I am going to be thinking about these all day long.
I already have been. Dang crispy chicken suckers me in!