Crispy Honey Chicken cooked on the stove-top and topped with a delicious honey soy sauce dressing. Serve with rice for a better-than-takeout meal!
These mouthwatering slices of crispy honey chicken will be hard to resist. They have a pleasant crunch and are delicious and irresistible. This quick and simple chicken meal is bursting with flavor, ideal for a hectic weekday, and a fantastic substitute for takeout. For the ideal supper, serve it with a bowl of rice.
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Why You’ll Love This Chinese Honey Chicken
- A light yet crispy crust. This crispy honey chicken is coated in tempura batter and is light yet crunchy! The coating does not feel heavy at all.
- A fantastic sauce. The honey sauce with chicken is the ideal combination of sweet and savory.
- A family favorite. The youngsters eat these fried chicken nuggets. Trust me, there is never any left after supper.
HONEY CHICKEN
I really just have one thing to say about this crispy honey chicken: you must make it! Believe me. Usually, I don't waste time preparing meals that require oily pan-frying. Because, let's face it, standing there, dredging the chicken, frying it, taking it all out, and then doing it three more times while the kids are wailing with hunger is a lot of effort. The "work" of dredging, frying, shifting, cooling, and repeating will all be worthwhile, I assure you. Yes, it is!
HOW TO MAKE CRISPY HONEY CHICKEN
Prepare all of your components first. This way, you won't have to waste time gathering ingredients and chopping chicken when it comes time to fry it and make the sauce.
- Start by filling a big pan with high sides with two to three tablespoons of vegetable or canola oil. Start this first because it takes a few minutes for the oil to warm up. To prevent oil from splattering everywhere when you put the chicken in it later, set the burner on medium-high heat instead of high and let it warm up gradually.
- Remove the skin and bones from the chicken breasts and cut them into big, bite-sized pieces. Put those in a bowl and, if desired, season with salt and pepper.
- Combine the flour dredge ingredients in a bowl and mix to combine. Chili powder, cumin, onion powder, coriander, and all-purpose flour.
- Measure out 1 ½ cups of buttermilk in a another bowl.
- To ensure it is ready to use, put all the ingredients for the honey sauce (except from the cornstarch and water) in a saucepan and leave it on the stovetop flame without turning it on.
- Coat each chicken piece in the flour mixture, dip it into the buttermilk, and then dip it again in the flour. Do this with two pieces of chicken at a time, one in each hand.
- For the first batch, place into the hot oil and repeat four or five more times.
- There should be roughly 14 pieces in each batch. It will take roughly three to four batches to complete the recipe. It goes without saying that you can accommodate more than 14 pieces of chicken in a large pan. Don't overcrowd the frying pan; it doesn't have to be precise.
- Take the crispy chicken out of the pan with tongs and transfer it to a paper towel-lined platter. While the next batch cooks, let it drain and chill. To prepare the next batch of chicken on the paper towels, place the chilled, crispy chicken in a big bowl.
- Bring the honey sauce to a boil while the chicken cooks, then add the cornstarch and water and bring to a boil again. After it comes to a boil, cook it for ten minutes or so, then lower the heat and simmer it. Add one or two teaspoons of water to thin it down if it's becoming too thick.
- Once all of the chicken has cooled, cover it with the sauce and mix it in very gently. Serve with green onions and cooked white rice.
HOW DO I KNOW WHEN THE OIL IS READY?
Just dip the end of a wooden spoon into the oil to determine whether it's ready to fry the chicken. It is ready if bubbles vigorously begin to form around the end of the wooden spoon.
It definitely needs a few more minutes if the oil just kind of sits there and bubbles up a little.
HOW DO I KNOW WHEN THE CHICKEN IS DONE FRYING?
The crust should be a light golden brown, and each batch should only take five to seven minutes. Using a thermometer to ensure the chicken reaches 165 degrees is really the only accurate way to determine when it is done.
MY TIPS FOR THIS HONEY CHICKEN RECIPE
- When cooking this, get ready to get messy! Your fingers will be covered in a thick layer of the flour/buttermilk combination. Simply rinse it off in between batches.
- When you put the chicken in the oil, it will spray at you if you have it set to the highest heat. Just lower the heat before adding extra chicken if it does spill.
- To avoid the scent of "fried food," turn on the exhaust fan above the stove while doing this.
- Before you begin cooking your first batch of chicken, begin the sauce. As the chicken cooks through, the sauce is perfectly fine simmering. Simply add one or two teaspoons of water to thin it out if it becomes too thick.
If you tried this Crispy Honey Chicken or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Crispy Honey Chicken
INGREDIENTS
Honey Sauce
- ½ cup Honey
- 2 tablespoons low sodium soy sauce
- 2 tablespoons water
- ¼ teaspoon sesame oil
- 1 tablespoon apple cider vinegar or rice wine vinegar
- pinch of red pepper flakes optional
- 1 tablespoon cornstarch
Chicken
- 2 large chicken breasts
- 1 ½ cups flour
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon onion powder
- 2 cups buttermilk
- canola oil or vegetable oil
INSTRUCTIONS
- Pour approximately 2"-3" of canola or vegetable oil into a large frying pan with high edges. Turn the heat to medium-high and allow the oil heat up while you make the sauce and other ingredients.
- In a saucepan over medium heat, combine the honey, soy sauce, water, sesame oil, red pepper flakes (if using), and vinegar. Bring the mixture to a boil while whisking.
- In a separate bowl, mix together the cornstarch and water. Set aside. When the sauce reaches boiling point, gradually whisk in the cornstarch mixture. Bring back to a boil, then reduce heat to low and let simmer for 10 minutes.
- In a mixing bowl, combine flour, chili powder, cumin, coriander, and onion powder. Mix with a fork to mix. In a separate bowl, place the buttermilk.
- Dip two pieces of chicken at a time in flour, then buttermilk, and back into flour.
- Place the coated chicken in the hot oil and cook for approximately 5-7 minutes, rotating as required. The chicken must be well cooked and reached a temperature of 165 degrees.
- Place the cooked chicken on a paper towel-lined dish.
- Continue to cook the remaining chicken in batches until done.
- Place all of the cooked chicken in a large mixing bowl. Pour the hot honey sauce over the chicken and gently mix until completely coated.
- Serve with cooked rice and chopped green onion.
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