Chunked chicken coated in seasoned flour and then dipped in buttermilk, fried until super crispy, and then soaked in a sweet honey soy sauce. This crispy honey chicken turns out incredible and is so delicious! You’ll love the crispy coating and texture.
Ok friends. All I can really say about this crispy honey chicken is that You. Need. To. Make. It! Trust me. I usually don’t waste my time making dishes that have to be pan-fried in oil. Because honestly, it’s a lot of work to stand there, dredge the chicken, fry it up, and then remove it all and then do all that for 3 more batches.
I promise that this one is worth all the “work” of dredging, frying, moving, cooling and repeating. It really is!
It was even worth having my 2-year-old “kitchen helper” tear apart the Tupperware drawer while I made this. Because that’s exactly what she did. By the time I was done there was lids and bowls, and containers all over the kitchen.
I think my favorite part about this recipe is the super crisp coating that the chicken has. It’s amazing. Normally I find that the crispy coating on chicken will fall apart or falls right off the chicken after frying. Not this one.
Thanks to the triple dip the chicken takes in the seasoned flour, then into some buttermilk, and then back into the flour, this chicken turns out with a perfectly crunchy and crispy coating that actually stays on.
Be prepared to get messy with this one. There are no tips to makes this less messy. Just dip in flour, then in buttermilk, then back in the flour. You’ll end up with a nice coating of buttermilk/flour on your fingers but just wash it off after each batch.
The sweet honey soy sauce gets simmered on the stove and then once the chicken is done you pour the sauce over it and then stir (super gently) to coat everything. I let the sauce simmer on low while the chicken is frying. That way the sauce will be hot when it’s poured over the fried chicken, which is what you want to make it easier to coat all the chicken in the 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
- 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)
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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Recipe adapted from here