Crispy Asian Honey Chicken is tender chunks of chicken breaded with a crispy coating and pan fried. Whip up a quick & simple Asian honey sauce and drizzle over the crispy chicken.
I don’t fry many foods at my house. Now that I think about it, the last food I fried was this crispy honey chicken. Which by the way is one of the most popular recipes on the blog! I realize frying in oil may not be the healthiest thing ever, but you can’t deny the crispy and crunchy coating that you get when you do it. Plus, it’s much better than ordering take out. And I would even guess it’s much more delicious too 🙂
This crispy Asian honey chicken takes a bit more time than my usual recipes. With 4 little kids, I am all about easier and simple recipes that can be made even with all the chaos of the house. Crispy Asian honey chicken is an exception. But, I promise it will be worth it! I only make it on the weekends when my husband is home and can occupy the kids so I can cook in the kitchen.
You will have to pan fry about 4 small batches in order to fry all the chicken. Just plan for that when you make this 🙂 I am not a fan of those recipes where you start making it and then hours later you finally have something to eat. And a kitchen disaster to
clean leave until the morning…. I do this all the time!
When you cut your chicken make sure that you are not cutting large chicken chunks. They will take forever to cook if they’re too big. Be sure and cut the chicken into small, bite-size pieces. Then they get seasoned with some salt & pepper, and then it’s time for that crispy coating; a flour dip, then buttermilk, then back to the flour. It may look complicated but it’s actually simple but time extensive.
Serve over rice and garnish with green onions and sesame seeds. If you were to ask me I would say the green onions are a must. So chop some up and sprinkle them on top!
Crispy Asian honey chicken is tender chunks of chicken breaded with a crispy coating and pan fried. Whip up a quick & simple Asian honey sauce and drizzle over the crispy chicken. Serve with rice and you have a completely delicious dinner that will be better than any take-out.
- 1 cup vegetable oil
- 3 boneless, skinless chicken breasts (cut into 1-inch chunks)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups all-purpose flour
- 1 1/2 cups buttermilk
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup honey
- 1/4 cup water
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes, optional
- Heat vegetable oil in a large skillet over medium high heat.
- Sprinkle the salt and pepper over the chicken chunks and mix to coat the chicken.
- FOR THE CRISPY CHICKEN: Place flour in one bowl and buttermilk in another. Working a few chicken pieces at a time; dredge chicken in flour, dip into buttermilk, then dredge in flour again.
- In a few batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes on each side. Transfer to a paper towel-lined plate to let drain and cool. Repeat with remaining chicken chunks.
- FOR THE SAUCE: In a small bowl, mix together cornstarch and 1 tablespoon water, set aside.
- In a small saucepan over medium high heat, combine honey, water, soy sauce, rice wine vinegar, sesame oil and red pepper flakes (if using). Bring to a boil; reduce heat to low and stir in cornstarch mixture. Let cook, while stirring occasionally, until slightly thickened; about 2-3 minutes. Reserve 1/4 cup of sauce for drizzling.
- Move cooked and crispy chicken to a mixing bowl and immediately pour the hot Asian honey sauce over the chicken. Gently stir to coat the chicken in the sauce.
- Serve the chicken over cooked rice and drizzle with the reserved 1/4 cup honey sauce.
I do not add the red pepper flakes. I want my kids to eat it so I don't want the extra spice. The recipe as is, is more of a mildly sweet dish so if you want heat then add the red pepper flakes.
Just a warning.... dredging the chicken is a messy job. The flour and buttermilk will clump on your fingers. That's the reason the recipe calls for so much flour and buttermilk, because most of it will end up on your fingers!
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recipe updated from here
linked up at The Weekend Potluck