Asian Honey Chicken
Asian chicken dishes over rice are honestly a comfort food to me. My Sweet and Sour Chicken recipe is one of my go-to's and I just can't get enough of it. That's why I decided to try this Asian Honey Chicken that sounded similar, but has a different take on the sauce.
I decided to use the same ingredients in the recipe from blogger Damn Delicious, but prepare it the same way I do my S&S Chicken by also baking it. It turned out to be delicious and a definite winner!
Now you just need a fortune cookie and you'll be good to go!
Adapted from Damn Delicious
Chicken
1
lb. chicken breast, cut into 1-inch chunks
1
cup all-purpose flour
1
cup buttermilk
2
Tbsp. oil
Sauce
1
Tbsp. cornstarch
1/2
cup honey
2
Tbsp. soy sauce
1
Tbsp. apple cider vinegar
1
tsp. sesame oil
1/2
tsp. crushed red pepper flakes, more or less to taste
1.
Preheat oven to 350 degrees F.
2.
Heat vegetable oil in a large skillet over medium high heat.
3.
Working one at a time, dredge chicken in flour, dip into buttermilk, then
dredge in flour again, pressing to coat.
4.
Add chicken to the skillet and cook until browned. Transfer to a paper
towel-lined plate.
5.
In a small bowl, combine cornstarch and 1 Tbsp. water; set aside.
6.
In a separate bowl, whisk honey, soy sauce, apple cider vinegar, sesame oil and
red pepper flakes. Whisk in cornstarch mixture; set aside.
7.
Place chicken on a baking sheet
and cover with sauce. Bake for 20 minutes. Turn over half way through baking.
8. Serve over
rice (I usually make about 2 cups worth) and enjoy!
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