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Honey Fried Chicken

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Tools

  • Frying pan
  • Sauce pan
  • 2 mixing bowls

Ingredients

Chicken

  • ¼ cup55 gvegetable oil
  • 2chicken breasts
  • 1 cup120 gflour
  • 1 cupbuttermilk or 2 whisked eggs

Honey Sauce

  • 1 tbsppotato or corn starch
  • 1 tbsp15 gwater
  • ½ cup170 ghoney
  • 1 tbspapple cider vinegar
  • 1 tsp4.5 gsesame oil
  • 2 tbsp32 gsoy sauce

Steps

Amounts written into the step text aren't scaled.

  1. Cut the chicken into 1-inch cubes.
  2. Put 1 cup120 g in one bowl and buttermilk in the other.
  3. Coat the chicken cubes in 1 cup120 g. Then coat them with the buttermilk. Then coat them again with 1 cup120 g.
  4. Heat ¼ cup55 g in frying pan over medium heat.
  5. Place chicken cubes in frying pan and cook on each side for 3-4 minutes or until crispy. Then transfer cooked chicken on to a paper towel lined plate.
  6. In a separate bowl combine the cornstarch and water.
  7. In a saucepan combine the ½ cup170 g, 1 tbsp, 1 tsp4.5 g, and 2 tbsp32 g. Bring to a boil, and then reduce heat to low and add cornstarch mixture. Continue to occasionally stir until 2 tbsp32 g is thick, then turn off heat and set aside.
  8. Combine the 2 tbsp32 g and chicken.

Notes

  • To coat the chicken quickly, place half of the cubed chicken in the bowl of flour and mix until coated evenly. Then place the coated chicken into the buttermilk and coat evenly. Once again place chicken into flour and coat evenly.
  • If sauce is not thickening, try adding another cornstarch mixture or increasing the heat.