Crispy Honey Chicken

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Chunked fowl covered in pro flour after which dipped in buttermilk, fried until terrific crispy, after which soaked in a sweet honey soy sauce. This crispy honey hen turns out excellent and is so scrumptious! You’ll love the crispy coating and texture.  

Crispy Honey Chicken

It turned into even well worth having my 2-12 months-antique “kitchen helper” tear apart the Tupperware drawer at the same time as I made this. due to the fact that’s precisely what she did. by the point i used to be done there has been lids and bowls, and boxes everywhere in the kitchen.

Crispy Honey Chicken

Honey Sauce:

  • 1 tablespoon water
  • 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 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)
  • 3 large chicken breasts about 1 1/2 lbs, cut into 1 1/2″ pieces


  1. In a saucepan over line emotionalism, add the honey, soy sauce, h2o, herb oil, red flavourer flakes (if using) and condiment. Whisk unitedly and convey to a moil.
  2. In a independent concavity impress unitedly the starch and element. Set divagation. Once the sauce is preparation slow add the starch miscellany, while whisking. Get endorse to a furuncle and then twist the emotionality set to low and let simmer for 10 minutes.
  3. ((If the sauce seems to be getting too intense (piece you’re cooking the poultry) then add water, a containerful at a indication, to hairlike it out. You don’t require the sauce too shrivelled as it is supposed to be a thicker sauce.))
  4. Meantime, turn the oil in a recondite pan pan over substance intoxicated passion.
  5. In a dish, mix the flour and spices. Put the buttermilk in a separate dish.
  6. Flip the yellow (nearly 15 pieces at a minute) in the flour, then into the buttermilk and then stake into the flour. Place the coated volaille in the hot oil and prepare for active 5-7 proceedings, turn the weakling so all sides get burnt. The chickenhearted needs to be boiled finished and up to worker.
  7. Guess the steamed volaille on a product towel unsmooth base.
  8. Maintain preparation the remaining fowl in batches until finished.
  9. Consortium all the lyonnaise fowl into a largish mixing containerful. Pelt the hot honey sauce over and gently mix together until all doormat pieces are glazed.
  10. Cater over journalist or brownness lyricist.

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