Ingredients

The following ingredients have 4 Servings
  • 1/2 Cup Honey
  • 2 Tablespoons Soy Sauce (low sodium)
  • 1/8 teaspoon Sesame Seed Oil
  • 1 Dash Red Pepper Flakes
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water
  • 2 Chicken Breasts (cut into 1 1/2" cubes)
  • 1 1/2 Cups Flour
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon Onion Powder
  • 1 cup Buttermilk
  • Peanut or Canola Oil (for frying)

Instruction

  • In a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider 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 for 10 minutes.
  • Remove from the heat and allow to finish thickening. The sauce will be only a little thick, as too thick will be hard to toss the chicken in and will taste too cornstarchy.
  • Meanwhile, heat the oil in a cast iron dutch oven over medium high heat (or we do just over medium).
  • In a dish, mix the flour and spices.
  • Now, toss the chicken in the flour, then the buttermilk and back into the flour.
  • Once the oil is hot cook the chicken, turning occasionally until golden and cooked through, about 3-5 minutes.
  • Drain on a paper towel and then toss in the sauce and serve over sticky rice.