Built-to-last CRISPY Honey Chicken


Honey sauce:

1/2 cup (125 mL) honey
2 tablespoons low-sodium soy sauce
2 tablespoons water
1/4 teaspoon sesame oil
1 tablespoon apple cider vinegar
Pinch of cayenne pepper flakes
1 tablespoon cornstarch


3 large chicken breasts cut into 1 1/2 inch pieces
1 1/2 cups (375 mL) flour
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon onion powder
1 1/2 cups (375 ml) buttermilk
Canola oil (2 inches / 5 cm in the bottom of a pot)


In a saucepan over medium heat, add honey, soy sauce, water, sesame oil, cayenne pepper flakes and vinegar. Bring to a boil.
In another bowl, dissolve cornstarch in water. Add to the pot and simmer for 10 minutes.
Begin heating oil over medium heat.
In a dish, mix flour and spices. Put the buttermilk in another bowl.
Dip the chicken in the flour, then in the buttermilk and in the flour again. Do 15 at a time.
Place the chicken in the oil for 5 to 7 minutes, turning the chicken so that both sides are cooked through.
Place the chicken on a plate that is lined with paper towels.
Cook remaining chicken.
Place all chicken in a bowl. Pour the sauce over it. Shake bowl.
Serve with rice!