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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.
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Crispy Asian Honey Chicken

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.
Author Jessica

Ingredients

crispy chicken

  • 1 cup vegetable oil
  • 3 boneless, skinless chicken breasts (cut into 1-inch chunks)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • cups all-purpose flour
  • cups buttermilk

Asian honey sauce

  • 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

Instructions

  • 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.

Notes

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!