All I can say is that you can tell us about this crispy sweet chicken. I don’t usually waste my time making pan-fried dishes in oil. It’s a lot of work to stand, dredge the chicken, fry it up, and then take it all away and do it for 3 more batches, while the kids shout from hungering pains. I promise it’s worth all the “work” to drag, fry, move, cool, and repeat.
Ingredients:
For the Honey Sauce:
1/2 cup Honey
2 tbsp low sodium soy sauce
2 tbsp of water
1/4 teaspoon sesame oil
1 tbsp of apple cider or rice wine vinegar
pinch of red pepper flakes (optional)
1 tablespoon cornstarch
1 tablespoon water
For the Chicken:
3 (1 1/2 lbs) large chicken breasts, cut into large bite-sized 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 or vegetable oil about 2 to 3 inches in the skillet
Directions:
In a large frying pot with high sides, pour about 2″–3 “canola or vegetable oil .. Switch the burner on medium-high heat and let the oil get hot as sauce and other ingredients are prepared.
For Honey Sauce:
Add the honey, soy sauce, water, sesame oil, red peppers, and vinegar to a saucepan over medium heat. Bring to a boil and whisk together.
Mix the corn starch and the water in a separate bowl and set aside. Add the maize mix slowly when the sauce boils. Stir and cook for 10 minutes, then switch the heat to low.
When the sauce is too thick (when the chicken is fried), add a table-top of water to thin the sauce. The sauce must not be too thin, it should be thicker.
For the Crispy Chicken:
In medium heat, add honey, soy, water, sesame oil, red peppers, and vinegar. Whisk and bring it to a boil.
Dip your chicken in the flour and then in the buttermilk, then end it by dipping it back into the flour, two chicken pieces at a time. Place the chicken in a coated oil, cook, and reverse the chicken for approximately 5-7 minutes as required. The chicken is to be cooked by 165 degrees.
Put the chicken in the paper towel-lined plate.
Continue in batches to cook the rest of the chicken.
Tip:
An easy way to see whether the oil is prepared to fry the chicken, just take a wooden spoon and dip in oil. If bubbles start bubbling around the wooden spoon end vigorously, it’s ready. It probably requires a couple more minutes if the oil just kind of sits and bubbles slightly up.
Ingredients
- For the Honey Sauce:
- 1/2 cup Honey
- 2 tbsp low sodium soy sauce
- 2 tbsp of water
- 1/4 teaspoon sesame oil
- 1 tbsp of apple cider or rice wine vinegar
- pinch of red pepper flakes (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
- For the Chicken:
- 3 (1 1/2 lbs) large chicken breasts, cut into large bite-sized 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 or vegetable oil about 2 to 3 inches in the skillet
Instructions
In a large frying pot with high sides, pour about 2"–3 "canola or vegetable oil .. Switch the burner on medium-high heat and let the oil get hot as sauce and other ingredients are prepared.
For Honey Sauce:
Add the honey, soy sauce, water, sesame oil, red peppers, and vinegar to a saucepan over medium heat. Bring to a boil and whisk together.
Mix the corn starch and the water in a separate bowl and set aside. Add the maize mix slowly when the sauce boils. Stir and cook for 10 minutes, then switch the heat to low.
When the sauce is too thick (when the chicken is fried), add a table-top of water to thin the sauce. The sauce must not be too thin, it should be thicker.
For the Crispy Chicken:
In medium heat, add honey, soy, water, sesame oil, red peppers, and vinegar. Whisk and bring it to a boil.
Dip your chicken in the flour and then in the buttermilk, then end it by dipping it back into the flour, two chicken pieces at a time. Place the chicken in a coated oil, cook, and reverse the chicken for approximately 5-7 minutes as required. The chicken is to be cooked by 165 degrees.
Put the chicken in the paper towel-lined plate.
Continue in batches to cook the rest of the chicken.
Tip:
An easy way to see whether the oil is prepared to fry the chicken, just take a wooden spoon and dip in oil. If bubbles start bubbling around the wooden spoon end vigorously, it's ready. It probably requires a couple more minutes if the oil just kind of sits and bubbles slightly up.
