Honey chicken has the most crispy and most delicious coating of all time! Chunks of chicken dipped in seasoned flour and buttermilk, then pan-fried for a crispy chicken to perfection. Cover the crispy chicken with honey in a homemade honey sauce and serve on rice!
All I can really say about this crispy honey chicken is you. Need. AT. Make. He! Believe me. In general, I do not waste my time preparing dishes that have to be fried in oil.
Because you have to be realistic, it’s a lot of work to stay there, flirt with the chicken, fry it, then take it off, then do it for three more lots while the kids scream in pain. .
I promise that this one is worth all the “work” of dredging, frying, moving, cooling and repetition. That’s really it!
HOW TO MAKE CRISPY HONEY CHICKEN
Start by preparing all your ingredients. So when it comes time to fry the chicken and make the sauce, you do not waste your time gathering and cutting chicken.
- Starts with pour 2 “to 3” vegetable oil or canola oil into a large pot on the top of the sides. It takes several minutes for the oil to warm up, so start this first. Do not turn the burner on high, but instead heat it on medium-high and let it slowly reach the desired temperature, otherwise there will be splashing of oil when you put the chicken in later.
- Cut boneless, skinless chicken breasts into large chunks. Place them in a bowl and sprinkle with salt and pepper if you wish.
- In a bowl, mix the ingredients of the flour dredge. All purpose flour, chili powder, cumin, onion powder and coriander.
- In one separate bowl, measure 1 1/2 cups buttermilk.
- Add all ingredients (except cornstarch and water) for the honey sauce in a saucepan and leave it on a stove burner (not lit) for it to be ready.
- Two pieces of chicken at a time (one in each hand) and wrap each piece in the flour mixture, dip it in the buttermilk, then in the flour. Place in hot oil and repeat about 4-5 times more for the first batch. Each lot should contain about 14 pieces. The recipe will take about 3-4 lots to finish. If you use a large pot, you can obviously have more than 14 pieces of chicken. It does not have to be exact, just do not overload the frying pan.
- Using a forceps, remove the crispy chicken from the pan and place it on a plate covered with a paper towel. Let drain and cool while cooking the next batch. Put the crisp and chilled chicken in a large bowl so that the next batch can go on the paper towels.
- While the chicken is cooking, bring the honey sauce to a boil, then boil, add cornstarch and water and bring to a boil.. Once boiling, cook for about 10 minutes, then reduce heat and simmer. If it gets too thick, add 1-2 tablespoons of water to lighten it.
- When all the chicken has finished cooling, pour the sauce over the chicken and mix very gently. Serve with cooked white rice and green onions.
HOW TO KNOW WHEN OIL IS READY?
An easy way to know if the oil is ready to fry the chicken, just take a wooden spoon and dip the end into the oil. If there are bubbles that start to bubble around the wooden spoon, it’s ready.
If the oil stays right there and it bubbles slightly, it probably takes a few more minutes.
How to know when the chicken is cooked?
Each batch should only take 5 to 7 minutes and the crust should be light brown and golden brown. In fact, the only way to know if the chicken is cooked is to use a thermometer and make sure the chicken is at 165 degrees.
MY TIPS FOR THIS HONEY HONEY RECIPE
- Prepare to be messy when you do this! You will get a thick layer of the flour / buttermilk mixture on your fingers. Just wash it between each batch.
- Make sure the oil is not set at the highest heat, otherwise it will splash when you introduce the chicken. If it splashes, simply lower the heat before adding chicken.
- When you do this, turn on the exhaust fan located above the stove to maintain the smell of “fried foods.”
- Start the sauce before you start cooking your first batch of chicken. The sauce simmers very well at the end of cooking the chicken. If it starts to get too thick, just add 1 to 2 tablespoons of water to make it lighter.
TRY THESE MORE CHICKEN RECIPES >>
CRISPY HONEY CHICKEN RECIPES
Honey chicken has the most crispy and most delicious coating of all time! Chunks of chicken dipped in seasoned flour and buttermilk, then pan-fried for a c
- 1/2 Chopped off Honey
- 2 soup spoons low sodium soy sauce
- 2 soup spoons l water
- 1/4 teaspoon Sesame oil
- 1 teaspoon cider vinegar or rice wine vinegar
- pinch red pepper flakes (optional)
- 1 teaspoon cornstarch
- 1 teaspoon l water
- 3 large chicken breasts (about 1 1/2 lb., cut into large 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” of oil in a pan with sides)
Pour about 2 “to 3” of canola oil or vegetable oil into a large frying pan with high sides. Turn on the burner over medium-high heat and allow the oil to heat while preparing the sauce and other ingredients.
Make the honey sauce
- In a saucepan over medium heat, add honey, soy sauce, water, sesame oil, red pepper flakes (if any) and vinegar. Whisk together and bring to a boil.
- In another bowl, mix cornstarch with water. Put aside. Once the sauce is boiling, add the cornstarch mixture while whisking. Bring to a boil, then reduce heat and simmer for 10 minutes.
** If the sauce seems to get too thick (while you are frying the chicken), add water, one tablespoon at a time, to dissolve it. You do not want the sauce to be too thin because it is supposed to be thicker.
** The sauce simmers very well on the stove as you fry the chicken slices.
Add the flour, chili powder, cumin, coriander and onion powder to a bowl. Mix with a fork. In a mixing bowl, add the buttermilk.
Two pieces of chicken at a time, once in each hand, dip the chicken in the flour, then in the buttermilk, then in the flour. Place the coated chicken in hot oil and cook for about 5 to 7 minutes, turning it over as needed. The chicken must be cooked thoroughly and reach a temperature of 165 degrees.
- Place the cooked chicken on a paper towel-lined plate.
- Continue cooking the remaining chicken in batches until cooking.
- Combine all cooked chicken in a large mixing bowl. Pour the hot honey sauce and mix gently until all the chicken pieces are well coated.
Serve with cooked rice and sliced green onions.
I find the sauce too sweet when I double it. If you want more sauce, you can try to make 1 1/2 times the sauce recipe. Again, I find it too sweet and I think the sauce as it is perfect for the juicy crispy chicken. But double it or 1½ times, depending on your preference, if you want extra sauce to be poured over chicken and rice.
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Recipe adapted from together as family