Crispy Honey Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
6
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Calories
420 kcal
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Course
Main Course
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Cuisine
American
Crispy Honey Chicken Recipe
Description
The Crispy Honey Chicken Recipe is prepared by dredging chicken pieces through a spiced flour mixture and buttermilk, then frying them until golden and cooked through. The warm blend of cumin, chili powder, coriander, and onion powder in the flour mix enhances the chicken's crust and adds complexity. After frying, the chicken is coated in a honey-based sauce made with honey, light corn syrup, soy sauce, and optional red pepper flakes for subtle heat. The contrast between the crunchy exterior and the glossy, sticky sauce creates an engaging texture combination.
The finish includes a sprinkling of chopped green onions and sesame seeds, adding freshness and a nutty accent. This chicken pairs well with simple sides like rice or steamed vegetables, letting the dish stand out with its crunchy, slightly sweet layers. It's a good choice when looking for something flavorful and texturally interesting.
The notes emphasize carefully maintaining oil temperature to prevent burning the coating and ensure even cooking. Avoid overcrowding the pan to keep the oil hot, which is key for crispiness. Leftovers can be refrigerated up to five days, preserving the flavors for quick reheating later. These tips support successful preparation and storage of the dish.
Ingredients
For the Chicken:
- 1 1/2 pounds chicken breast cut into 1 inch pieces, boneless skinless
- 2 cups all-purpose flour
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups buttermilk
- vegetable oil for frying
For the Honey Sauce:
- 1/3 cup honey
- 1 1/2 Tablespoons light corn syrup
- 1 Tablespoon soy sauce
- Pinch red pepper flakes optional
- For topping:
For Topping:
- 2 Tablespoons green onions chopped
- 1 Tablespoon sesame seeds
Instructions
- Heat the vegetable oil in a large skillet or stock pot until it’s about 2-3 inches deep in the pan. Heat over medium heat until the oil reaches 350 degrees F. Measure the oil temperature of the oil with a meat thermometer and make sure that the oil doesn’t get too hot.
- In a large mixing bowl, whisk together flour, cumin, chili powder, coriander, onion powder, salt and pepper. Pour the buttermilk in a separate bowl.
- Dip the chicken pieces in the flour, then dip them in the buttermilk and then dip them back into the flour mixture. Gently tap the excess flour off of the chicken.
- Then add the coated chicken to the hot oil. Cook the chicken for 5-7 minutes until the chicken reaches an internal temperature of 165 degrees F and is golden brown. Remove the chicken from the oil and place the chicken on a plate lined with paper towels to soak up the excess oil. Continue this process until all the chicken is coated and cooked through.
- In a large skillet, add the honey sauce ingredients. Whisk to combine all the ingredients. Bring the mixture to a low simmer and cook for 2-3 minutes until the mixture is bubbly.
- Remove the pan from the heat. Then add the chicken to the skillet. Toss the chicken to coat it with the honey sauce. Top with the sesame seed and diced green onions. Serve warm and enjoy!
Notes
- Keep the frying oil temperature steady at around 350°F to cook chicken evenly and avoid burning.
- Do not overcrowd the pan with chicken pieces; fry in batches to maintain the oil temperature.
- Store leftover chicken in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 81mg | 27% |
| Sodium | 595mg | 25% |
| Potassium | 635mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 134mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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