Crispy Honey Chicken Recipe


Honey Sauce

  • 1/2 cup Honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon sesame seed 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)

Cooking Instructions:

  1. In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk and bring to a boil. In a separate bowl stir together the cornstarch and water. Once the mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture. Bring back to a boil and then turn down to simmer (low heat) for 10 minutes.
  2. If you are still frying your chicken, just leave the sauce on the low heat to keep it warm. If it starts to get too thick just add water, 1 tablespoon at a time. Don’t thin it out too much. It should be a thick sauce but not heavy thick.
  3. Meanwhile, heat the oil in a deep skillet pan oven over medium high heat (I do a 6 on my stove top). In a dish, mix the flour and spices. Toss the chicken (about 15 pieces at a time) in the flour, then the buttermilk and then back into the flour. Once the oil is hot cook the chicken, turning occasionally until golden and cooked through, about 5-7 minutes. Drain on a paper towel lined plate.
  4. Once all chicken batches are done put the chicken into a mixing bowl. Pour the sauce over the chicken and gently toss together until all the chicken pieces are coated.
  5. Serve over white or brown rice

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