I think the weather is dragging me down a bit. It has been super cloudy for about a week now. I have a bit of Seasonal Affective Disorder (SAD) when the weather starts to turn. The lack of sunshine here in Michigan from now until spring drags me down. Maybe this will be the year I try one of the spectrum lamp to see if that helps some. Do any of you use one?
Verdict: Now we usually call this crispy honey chicken in our house but it isn’t really crispy honey chicken. It has a bit of a coating on it which adds flavor. There is quite a bit of sauce with this but if you like lots of extra sauce for over your rice you may want to make 1 1/2 or 2 times the sauce amount.
I served this with a side of broccoli to complete the meal.
3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces)
1 1/2 cups flour
1 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon onion powder
1 1/2 cups buttermilk
vegetable oil, for frying
Have all your ingredients ready to go before you begin cooking.
Pour a couple of inches of vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot.
In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes, and vinegar. Whisk together and bring to a boil.
In a small bowl make a slurry by mixing the cornstarch and water.
Once the sauce is boiling slowly add the cornstarch mixture, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.
If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.
For the chicken add flour, chili powder, cumin, coriander, and onion powder into a bowl. Stir with a fork to combine. On a separate plate pour the milk.
Dredge the chicken in the flour (shaking off the excess), then dip it into the buttermilk and then dredge it back in the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes, turning the chicken as needed until it is cooked through.
Place the cooked chicken on a paper towel lined plate to drain grease.
Repeat steps 8 and 9 until all the chicken is done.
Combine all the cooked chicken into the honey sauce. Gently mix together until all chicken pieces are coated.
Serve with cooked rice and sliced green onions as desired.