This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
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.
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.
Sharlene, Sorry about the times, that old recipe plugin wasn’t working so it wasn’t the times I entered but I’ve fixed it. Sorry you didn’t enjoy it.
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.
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!
ohhhh egg rolls with it sound perfect!
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. 🙂
I’m so making this tomorrow. Will let you know how it goes. And you have a LOVELY blog out here!
I hope you love it like we do! And thank you so much!
What is an air fryer?
Happy Birthday Carrian! The best is yet to come!
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.
Hi! This looks amazing! I was wondering how much oil you would recommend to use? Thanks!
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.