Delicious Crispy Honey Chicken That's Better Than Takeout

Delicious Crispy Honey Chicken That’s Better Than Takeout

Scale

½ cup Honey (Substitute with maple syrup for a unique twist.)
¼ cup Low Sodium Soy Sauce (Use tamari for a gluten-free alternative.)
¼ cup Water (Adjust based on your desired sauce thickness.)
1 tbsp Sesame Oil (Omit for a lighter taste.)
2 tbsp Apple Cider Vinegar (Rice wine vinegar or lemon juice can be used as a substitute.)
1 tsp Red Pepper Flakes (Optional for heat.)
1 tbsp Cornstarch (Substitute with arrowroot powder if desired.)
1 lb Chicken Breasts (Cut into bite-sized pieces.)
1 cup All-Purpose Flour (Substitute with a gluten-free blend.)
1 tbsp Chili Powder (Adjust according to spice preference.)
1 tsp Cumin (Can replace with a pre-mixed seasoning.)
1 tsp Onion Powder
½ cup Buttermilk (Use regular milk with vinegar as a substitute.)
2 cups Canola or Vegetable Oil (Used for frying.)

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Pour 2-3 inches of oil into a deep skillet and heat to medium-high.
In a saucepan, combine honey, low sodium soy sauce, water, sesame oil, apple cider vinegar, and optional red pepper flakes. Warm over medium heat until it gently boils.
Mix cornstarch with a little water to form a slurry. Gradually add to boiling sauce while stirring until thickened, then reduce heat and simmer.
Season chicken lightly with salt and pepper. Dip into a mix of flour and chili powder, then into buttermilk, and coat in flour again.
Fry the coated chicken in batches for 5-7 minutes each until golden brown and cooked through (165°F). Drain on paper towels.
Transfer fried chicken to a bowl and pour honey sauce over it, tossing gently to coat.
Serve over a bed of rice and garnish with chopped green onions.