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Crispy Honey Chicken (Easy Chicken Recipe)

Honey Chicken has the crispiest, most delicious coating ever! Chunks of chicken dipped in seasoned flour & buttermilk and then pan-fried to crispy chicken perfection. Cover the crispy honey chicken in a sweet homemade honey sauce and serve on rice!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course, main dish
Cuisine: Chinese, daily free, low carb
Keyword: crispy chicken recipe, crispy honey chicken, honey chicken
Servings: 6
Calories:
Author: Feodora Nastashia

Ingredients

Honey Sauce

  • 1/2 cup Honey
  • 2 tbsp low-sodium-soy-sauce
  • 2 tbsp water
  • 1/4 tsp sesame-oil
  • 1 tbsp apple-cider-vinegar-or-rice-wine-vinegar
  • pinch of red-pepper-flakes (optional)
  • 1 tbsp cornstarch
  • 1 tbsp water

Chicken

  • 3 large chicken-breasts about 1 1/2 lbs, cut into large bite-sized pieces
  • 1 1/2 cups flour
  • 1 tsp chili-powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp onion-powder
  • 1 1/2 cups buttermilk
  • canola-oil or vegetable-oil about 2"-3" of oil in a skillet pan with sides

Instructions

  • Pour about 2-3 Of canola & vegetable oil into a large skillet with high sides. Switch The burner to medium-high heat and allow the oil get warm while you Prepare the sauce along with other ingredients.

Create the Honey Sauce

  • In a saucepan over medium heat, soy sauce, add the honey, sesame oil, water, 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 brewed slowly add the cornstarch mix, while whisking. Bring to a boil and then turn the heat down to low and let simmer for 10minutes.
  • If the sauce Seems to be getting too thick (while you're frying the chicken) subsequently add You don't want the sauce Too thin because it is supposed to be a milder sauce. The sauce is just nice simmering on the stove while you're frying the chicken batches.

Crispy Chicken

  • Add chili-powder, flour, coriander, cumin, and onion-powder into a bowl. Stir with a fork to combine. In a sperate-bowl, then add the buttermilk.
  • Two bits of Chicken at one time, once in each hand (fingers), dip the chicken in the flour, then to 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 as needed. The chicken has to be cooked through and up to fever, 165 levels.
  • Put the cooked chicken on a paper towel lined plate.
  • Continue cooking the rest of the chicken in batches till done.
  • Combine all of the cooked chicken into a large mixing bowl. Pour on the hot honey sauce gently mix together until all chicken pieces are coated.
  • Serve with cooked rice and sliced green onions.

Notes

I find the sauce too sweet when I double it. If you want to have more sauce then you can try performing 1 1/2 occasions the sauce recipe. I find it too sweet and I believe the sauce is, is perfect for the succulent crispy chicken. But double it or 1 1/2 times it, depending on your preference if you would like some extra sauce to drizzle over the rice & chicken.