Sweet Crunchy Chicken (Printable Version)
Crispy chicken coated in a honey soy glaze that'll have you hooked. Easier and tastier than your local spot!
# Ingredients:
→ Honey glaze
01 -
1 tablespoon cornstarch
02 -
1 tablespoon water (for mixing with cornstarch)
03 -
½ cup honey
04 -
2 tablespoons soy sauce (low sodium)
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2 tablespoons water
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1 tablespoon vinegar (apple cider or rice wine)
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¼ teaspoon sesame oil
08 -
A pinch of crushed red pepper flakes (if you like heat)
→ Crispy chicken
09 -
1½ cups all-purpose flour
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1 teaspoon cumin
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1 teaspoon chili powder
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½ teaspoon onion powder
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½ teaspoon ground coriander
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1½ cups buttermilk
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Oil for deep frying (canola or vegetable)
16 -
3 medium-sized chicken breasts (cut into bite-size chunks, about 1½ lbs total)
# Steps:
01 -
Fill a pot or deep skillet with about 2-3 inches of frying oil. Set it on medium to high heat while you start prepping the glaze and chicken.
02 -
In a medium saucepan over medium heat, whisk together honey, soy sauce, water, sesame oil, vinegar, and red pepper flakes (if you like spicy). Let it bubble gently.
03 -
In a small bowl, blend water and cornstarch until smooth. Stir this mix slowly into the bubbling glaze. Bring it back to a gentle boil, then drop the heat to low and let it cook for 10 minutes.
04 -
In a bowl, mix the flour with spices like chili powder, cumin, coriander, and onion powder using a fork. Have buttermilk ready in a second bowl.
05 -
Take 2 pieces of chicken at a time, coat them in flour mix, then dunk them in buttermilk, and finally back into the flour. Fry in hot oil for 5-7 minutes, flipping as needed, until cooked through and golden brown (165°F inside).
06 -
Move cooked chicken to a plate lined with paper towels. Repeat with the remaining pieces, frying a few at a time.
07 -
Put all fried chicken into a big bowl. Pour the warm glaze over it and toss gently so each piece gets coated.
08 -
Dish up the chicken right away over steamed rice. If you want, sprinkle chopped green onions on top for extra flavor.
# Notes:
01 -
Keep the glaze warm on low heat while frying chicken. If it thickens too much, thin it out by stirring in water a tablespoon at a time.
02 -
Avoid doubling the glaze as it may turn out overly sweet. Instead, make 1.5 times the amount if you'd like more.
03 -
Check the oil temperature with a meat thermometer—it works best at 350°F.
04 -
The double-layer coating of flour gives this dish its satisfying crunch.