Crispy Honey Chicken in a white bowl next to a small bowl of white rice on a wooden table.

Asian Crispy Honey Chicken

Course 50 + Best Easy Asian Recipes
Keyword apple cider vinegar, asian, chicken, honey, main dish, recipe, soy sauce
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 553kcal
Author Sweet Basil


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


  • 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.


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


Serving: 1g | Calories: 553kcal | Carbohydrates: 76.9g | Protein: 26.1g | Cholesterol: 76mg | Fiber: 1.9g | Sugar: 38g