Crispy Honey Chicken

Ok friends. All I can truly say most this tender honey cowardly is that You. Poorness. To. Act. It! Believe me. I commonly don't activity my second making dishes that hold to be pan-fried in oil. Because candidly, it's a lot of occupation to halt there, search the fearful, fry it up, and then shift it all and then do all that for 3 solon batches.I outlook that this one is couturier all the "work" of dredging, preparation, tossing, chilling and continuance. It really is! It was level designer having my 2-year-old "kitchen helper" separation unconnected the Tupperware container time I made this. Because that's exactly what she did. By the minute I was done there was lids and bowls, and containers all over the kitchen.I expect my competition melody almost this recipe is the super kinky plaster that the doormat has. It's awful. Commonly I undergo that the crispy plaster on cowardly give yield apart or water rightish off the yellow after preparation. Not this one.

Thanks to the bingle dip the doormat takes in the seasoned flour, then into some buttermilk, and then rear into the flour, this weakling turns out with a perfectly crunchy and crispy coat that actually stays on. 

 Be precooked to get messy with this one. There are no tips to makes this lower untidy. Virtuous dip in flour, then in buttermilk, then hindmost in the flour. You'll end up with a good coating of buttermilk/flour on your fingers but virtuous dampen it off after apiece spate.  The unfermented honey soy sauce gets simmered on the stove and then formerly the cowardly is done you teem the sauce over it and then budge (caretaker gently) to coat everything. I let the sauce simmer on low time the chickenhearted is cookery. That way the sauce leave be hot when it's poured over the cooked fearful, which is what you poorness to achieve it easier to cover all the yellow in the sauce.

Ingredients

Honey Sauce

• 1/2 cup Honey
• 2 tablespoons low sodium soy sauce
• 2 tablespoons water
• 1/4 teaspoon sesame oil
• 1 tablespoon apple cider vinegar or rice wine vinegar
• pinch of red pepper flakes if wanted
• 1 tablespoon cornstarch
• 1 tablespoon water

Chicken

• 3 large chicken breasts about 1 1/2 lbs, cut into 1 1/2" pieces
• 1 1/2 cups flour
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon onion powder
• 1 1/2 cups buttermilk
• Canola oil for frying (2" of oil in a skillet)

Instructions

• In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
• In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.
• ((If the sauce seems to be getting too thick (while you're frying the chicken) then add water, a tablespoon at a time, to thin it out. You don't want the sauce too thin as it is supposed to be a thicker sauce.))
• Meanwhile, heat the oil in a deep skillet pan over medium high heat.
• In a dish, mix the flour and spices. Put the buttermilk in a separate bowl.
• Toss the chicken (about 15 pieces at a time) in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken so all sides get cooked. The chicken needs to be cooked through and up to temp.
• Place the cooked chicken on a paper towel lined plate.
• Continue cooking the remaining chicken in batches until done.
• Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.
• Serve over white or brown rice.

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